{"id":24742,"date":"2025-10-13T02:41:58","date_gmt":"2025-10-13T00:41:58","guid":{"rendered":"https:\/\/new.truffenoire.com\/?page_id=24742"},"modified":"2026-10-10T12:27:25","modified_gmt":"2026-10-10T10:27:25","slug":"menus","status":"publish","type":"page","link":"https:\/\/www.truffenoire.com\/en\/menus\/","title":{"rendered":"Menus Autumn 2026"},"content":{"rendered":"

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The Menu<\/h2>\n

 <\/p>\n

We offer a generous gastronomic experience, where each course provides portions designed to fully satisfy our guests, while maintaining the finesse and elegance of fine dining.<\/p>\n

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The menu,<\/span>the heart of this site!<\/span><\/h3><\/div>[vc_row_inner][vc_column_inner width=”1\/4″]
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To offer you an exceptional culinary experience, we present the latest seasonal edition of our Diamond Menu, refreshed every two to three months. This menu highlights the finest seasonal ingredients, carefully selected for their quality and freshness. Our \u00e0 la carte dishes also evolve at the same pace, ensuring creativity and refinement in every plate. Of course, our renowned Privilege Menu remains available for lovers of timeless classics.<\/p>\n

Vegetarian and vegan options are available.<\/p>\n

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<\/i>

Find about<\/span>OUR MENU<\/span><\/h3><\/div>
[vc_row_inner][vc_column_inner width=”1\/2″ el_id=”diamondmenu”]\r\n\t\t\t\t
\r\n\t\t\t\t\t\"Diamond\r\n\t\t\t\t\t
\r\n\t\t\t\t\t\t

Diamond Menu Autumn 2026<\/h3>\r\n\t\t\t\t\t\t

4 courses 150,00\u20ac \/ 5 courses 165,00\u20ac<\/h5>\r\n\t\t\t\t\t\t

Amuse-bouches
~
Marinated sea bass with chervil, parsnip and Jerusalem artichoke salpicon
~
Wild mushroom risotto with parmesan espuma
With grated black autumn truffle + 15 \u20ac
With grated witte truffle (in season) + 20 \u20ac
~
Saut\u00e9ed scallops, creamy butternut squash, autumn truffle emulsion
~
Venison medallions with autumnal garnishes, truffle sauce and grated black autumn truffle
~
Baked pear fan with mild spices, served with an almond gratin and vanilla ice cream
~
Fancies
~

In perfect harmony with the 4 suggested wines +45\u20ac
In perfect harmony with the 5 suggested wines +55\u20ac
<\/p>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\t\t\t\t<\/div>[\/vc_column_inner][vc_column_inner width=”1\/2″ el_id=”privilegemenu”]\r\n\t\t\t\t

\r\n\t\t\t\t\t\"Privilege\r\n\t\t\t\t\t
\r\n\t\t\t\t\t\t

Privilege Menu Autumn 2026<\/h3>\r\n\t\t\t\t\t\t

\u20ac 200,00<\/h5>\r\n\t\t\t\t\t\t

Amuse-bouches
~
Beef carpaccio Truffe Noire style
With grated black truffle
~
Tagliolini with farm butter and autumn black truffle
With grated white truffle (in season) + 10 \u20ac
OR
\u201cEclats de diamant noir en surprise\u201d
Ravioli filled with truffles and three celeries
~
Vend\u00e9e pigeon roasted with Norcia truffles,
P\u00e9rigourdine sauce, potato tian with truffles
~
T\u00eate de Moine flowers with acacia honey,
perfumed with white truffle oil and Cohiba tobacco leaf
AND
Cr\u00e9meux de Bourgogne with black truffles ripened by us,
raisin and walnut bread
~
Hot souffl\u00e9 with roasted Piedmont hazelnuts, Frangelico sabayon
~
Fancies
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'A la carte' Menu<\/span>Autumn 2026<\/span><\/h3><\/div>
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Starters<\/h4><\/div>
\r\n\t\t\t\t\t
\r\n\t\t\t\t\t\t
\r\n\t\t\t\t\t\t\tBeef carpaccio Truffe Noire style<\/span>\r\n\t\t\t\t\t\t\t\u20ac35<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
With grated black autumn truffle + \u20ac15With grated white truffle (in season) + \u20ac20<\/div>\r\n\t\t\t\t\t\tSignature dish<\/span>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t
\r\n\t\t\t\t\t\t
\r\n\t\t\t\t\t\t\tWarm salad with wild mushrooms,Jerusalem artichokes, hazelnuts and Parmesan cheese<\/span>\r\n\t\t\t\t\t\t\t\u20ac35<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
With grated black autumn truffle + \u20ac15With grated white truffle (in season) + \u20ac20<\/div>\r\n\t\t\t\t\t\tSignature dish<\/span>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t
\r\n\t\t\t\t\t\t
\r\n\t\t\t\t\t\t\tCheckerboard of marinated scallopsand raw black truffle<\/span>\r\n\t\t\t\t\t\t\t\u20ac49<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
Served with a warm truffle and basil sauce vierge<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t
\r\n\t\t\t\t\t\t
\r\n\t\t\t\t\t\t\tMarinated sea bass with chervil<\/span>\r\n\t\t\t\t\t\t\t\u20ac34<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
Parsnip and Jerusalem artichoke salpicon<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t
\r\n\t\t\t\t\t\t
\r\n\t\t\t\t\t\t\tFoie gras po\u00eal\u00e9<\/span>\r\n\t\t\t\t\t\t\t\u20ac41<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
Beurre de poires et jus au Moscatello<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t<\/div><\/div>

Fresh pasta & Risotto<\/h4><\/div>
\r\n\t\t\t\t\t
\r\n\t\t\t\t\t\t
\r\n\t\t\t\t\t\t\tWild mushroom risotto with parmesan espuma<\/span>\r\n\t\t\t\t\t\t\t\u20ac42<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
With grated black autumn truffle + \u20ac15With grated white truffle (in season) + \u20ac20<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t
\r\n\t\t\t\t\t\t
\r\n\t\t\t\t\t\t\tEclats de diamant noir en surprise<\/span>\r\n\t\t\t\t\t\t\t\u20ac50<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
Ravioli stuffed with slices of black truffleand celeries<\/div>\r\n\t\t\t\t\t\tSignature dish<\/span>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t
\r\n\t\t\t\t\t\t
\r\n\t\t\t\t\t\t\tTagliolini with farm-fresh butter <\/span>\r\n\t\t\t\t\t\t\t\u20ac55 \/ \u20ac60<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
With shaved black autumn truffle or white truffle (in season)<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t
\r\n\t\t\t\t\t\t
\r\n\t\t\t\t\t\t\tScrambled eggs with black autumn trufflesor white truffles (in season)<\/span>\r\n\t\t\t\t\t\t\t\u20ac49 \/ \u20ac54<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
Toasted bread rubbed with garlic<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t<\/div><\/div>[\/vc_column_inner][vc_column_inner width=”1\/2″]

From the Sea<\/h4><\/div>
\r\n\t\t\t\t\t
\r\n\t\t\t\t\t\t
\r\n\t\t\t\t\t\t\tSaut\u00e9ed scallops, creamy butternut squash<\/span>\r\n\t\t\t\t\t\t\t\u20ac58<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
Autumn truffle emulsion<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t
\r\n\t\t\t\t\t\t
\r\n\t\t\t\t\t\t\tMinute smoked sea bass, sprinkled with julienned truffles<\/span>\r\n\t\t\t\t\t\t\t\u20ac59<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
Virgin oil with truffle juice and basil<\/div>\r\n\t\t\t\t\t\tSignature dish<\/span>\r\n\t\t\t\t\t<\/div><\/div>

En R\u00f4tisserie<\/h4><\/div>
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\r\n\t\t\t\t\t\t
\r\n\t\t\t\t\t\t\tRossini-style beef fillet with autumnal garnishes<\/span>\r\n\t\t\t\t\t\t\t\u20ac69<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
With a seasonal garnish<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t
\r\n\t\t\t\t\t\t
\r\n\t\t\t\t\t\t\tVend\u00e9e pigeon roasted with Norcia truffles<\/span>\r\n\t\t\t\t\t\t\t\u20ac78<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
P\u00e9rigourdine sauce, potato tian with truffles<\/div>\r\n\t\t\t\t\t\tSignature dish<\/span>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t
\r\n\t\t\t\t\t\t
\r\n\t\t\t\t\t\t\tVenison medallions with autumnal garnishes<\/span>\r\n\t\t\t\t\t\t\t\u20ac72<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
Truffle sauce and grated black autumn truffle<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t<\/div><\/div>[vc_single_image image=”17967″ img_size=”medium” alignment=”center”][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row][vc_column el_id=”dessert”]

Cheeses, Desserts and Gourmandizes<\/h2><\/div>[vc_row_inner el_class=”nohide”][vc_column_inner width=”1\/2″]

Cheeses<\/h2><\/div>
\r\n\t\t\t\t\t
\r\n\t\t\t\t\t\t
\r\n\t\t\t\t\t\t\tFlowers of \u00ab T\u00eate de Moine \u00bb in acacia honey<\/span>\r\n\t\t\t\t\t\t\t\u20ac 15 - \u20ac 21<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
With chopped Cohiba tobacco leaves, perfumed with white truffle oil<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t
\r\n\t\t\t\t\t\t
\r\n\t\t\t\t\t\t\tCr\u00e9meux de Bourgogne with black truffles,ripened by us<\/span>\r\n\t\t\t\t\t\t\t\u20ac 18 - \u20ac 29<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
Raisin and walnut bread<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t<\/div><\/div>[vc_single_image image=”17879″ img_size=”full”][\/vc_column_inner][vc_column_inner width=”1\/2″]

Desserts & Gourmandizes<\/h2><\/div>
\r\n\t\t\t\t\t
\r\n\t\t\t\t\t\t
\r\n\t\t\t\t\t\t\tHot souffl\u00e9 with roasted Piedmont hazelnuts<\/span>\r\n\t\t\t\t\t\t\t\u20ac 22<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
Gianduja ice cream<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t
\r\n\t\t\t\t\t\t
\r\n\t\t\t\t\t\t\tChampagne sabayon<\/span>\r\n\t\t\t\t\t\t\t\u20ac 18<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
and raspberry sorbet<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t
\r\n\t\t\t\t\t\t
\r\n\t\t\t\t\t\t\tChocolate truffle<\/span>\r\n\t\t\t\t\t\t\t\u20ac 18<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
With a raspberry and yuzu filling<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t
\r\n\t\t\t\t\t\t
\r\n\t\t\t\t\t\t\tBaked pear fan with mild spices<\/span>\r\n\t\t\t\t\t\t\t\u20ac 16<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
Served with an almond gratin and vanilla ice cream<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t
\r\n\t\t\t\t\t\t
\r\n\t\t\t\t\t\t\tIce creams and sorbets of the day<\/span>\r\n\t\t\t\t\t\t\t\u20ac 14<\/span>\r\n\t\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\t
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Weekday lunch<\/h2>\n

Available every lunchtime from Tuesday to Friday<\/p>\n

50,00 Euros<\/h5>\n

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[\/vc_column][\/vc_row][vc_row blox_class=”bg-nocover-respo”][vc_column]
Autumn 2026<\/h2><\/div>[vc_column_text]<\/p>\n

Chef’s inspired 3-course or 2-course menu
\nwith water and coffee<\/h4>\n

50\u20ac<\/h4>\n

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[\/vc_column][\/vc_row][vc_row row_type=”3″ blox_image=”17640″ blox_dark=”true” blox_class=”nohide” parallax_speed=”7″][vc_column el_id=”youngmenu”]
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Young Gastronomes\u2019 Menu<\/h2>\n

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[vc_column_text css=”.vc_custom_1749679830987{margin-right: 100px !important;margin-left: 100px !important;}”]<\/p>\n

The Truffe Noire offers a special
\n\u2018Young Gastronomes\u2019
\nmenu at 97 \u20ac for young people up to the age of 30.<\/h4>\n

 <\/p>\n

Practical information:<\/h5>\n
    \n
  • Each guest must be aged up to 30.<\/li>\n
  • Except public holidays and Valentine’s day<\/li>\n
  • 4-course menu with one glass of prosecco, 3 glasses of wine, one water and coffee\/tea included.<\/li>\n
  • By reservation and presentation of identity card(s).<\/li>\n<\/ul>\n

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    Bongo & Wonderbox Menu<\/h2>\n

    not available for Vanlentine’s Day<\/em><\/p>\n

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    [\/vc_column][\/vc_row][vc_row blox_class=”bg-nocover-respo”][vc_column]
    Autumn 2026<\/h2><\/div>[vc_row_inner el_class=”nohide”][vc_column_inner]\r\n\t\t\t\t
    \r\n\t\t\t\t\t\"\"\r\n\t\t\t\t\t
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    <\/h3>\r\n\t\t\t\t\t\t

    <\/h5>\r\n\t\t\t\t\t\t

    Amuse-bouches
    ~
    Marinated sea bass with chervil,
    parsnip and Jerusalem artichoke salpicon
    ~
    Venison medallions with autumnal garnishes,
    truffle sauce and grated black autumn truffle
    With grated black autumn truffle + 15 \u20ac
    ~
    Cr\u00e9meux de Bourgogne with black truffles ripened by us,
    raisin and walnut bread
    ~
    Baked pear fan with mild spices,
    served with an almond gratin and vanilla ice cream
    ~
    Fancies
    <\/p>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\t\t\t\t<\/div>

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    [vc_column_text css=””]<\/p>\n

    Exception Bongo Menu<\/h2>\n

    not available for Vanlentine’s Day<\/em><\/p>\n

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    [\/vc_column][\/vc_row][vc_row blox_class=”bg-nocover-respo”][vc_column]
    Autumn 2026<\/h2><\/div>[vc_row_inner el_class=”nohide”][vc_column_inner]\r\n\t\t\t\t
    \r\n\t\t\t\t\t\"\"\r\n\t\t\t\t\t
    \r\n\t\t\t\t\t\t

    <\/h3>\r\n\t\t\t\t\t\t

    <\/h5>\r\n\t\t\t\t\t\t

    Amuse-bouches
    ~
    Beef carpaccio Truffe Noire style,
    grated black autumn truffle
    ~
    Risotto aux champignons des bois,
    espuma parmesan et r\u00e2p\u00e9e de truffe noire d\u2019automne
    ~
    Rossini-style beef fillet
    with autumnal garnishes
    ~
    Chocolate truffle with a raspberry and yuzu filling
    ~
    Fancies
    <\/p>\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\t\t\r\n\t\t\t\t<\/div>

    [\/vc_column_inner][\/vc_row_inner]
    [\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

    [vc_row row_type=”3″ blox_image=”8726″ page_title=”page-title-x” blox_dark=”true”][vc_column][vc_row_inner][vc_column_inner][vc_column_text css=”.vc_custom_1767881597977{padding-right: 25% !important;padding-left: 25% !important;}”] The Menu   We offer a generous gastronomic experience, where each course provides portions designed to fully satisfy our guests, while maintaining the finesse and elegance of fine dining. [\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row row_type=”2″ blox_bgcolor=”#f7f7f7″][vc_column][vc_row_inner][vc_column_inner width=”1\/4″][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_column_text css=””] To offer you an exceptional culinary experience, we present the latest seasonal edition of our Diamond Menu, refreshed every two to three months. This menu highlights the finest seasonal ingredients, carefully selected for their quality and freshness. Our \u00e0 la carte dishes also evolve at the same pace, ensuring creativity and refinement in every plate. Of course, our renowned Privilege Menu remains available for lovers of timeless classics. Vegetarian and vegan options are available. [\/vc_column_text][\/vc_column_inner][vc_column_inner width=”1\/4″][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row][vc_column][vc_row_inner][vc_column_inner width=”1\/2″ el_id=”diamondmenu”][\/vc_column_inner][vc_column_inner width=”1\/2″ el_id=”privilegemenu”][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row][vc_column el_id=”alacarte”][vc_row_inner el_class=”nohide”][vc_column_inner width=”1\/2″][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_single_image image=”17967″ img_size=”medium” alignment=”center”][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row][vc_column el_id=”dessert”][vc_row_inner el_class=”nohide”][vc_column_inner width=”1\/2″][vc_single_image image=”17879″ img_size=”full”][\/vc_column_inner][vc_column_inner width=”1\/2″][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row row_type=”3″ blox_image=”16713″ blox_dark=”true” parallax_speed=”7″][vc_column el_id=”weekmenu”][vc_column_text] Weekday lunch Available every lunchtime from Tuesday to Friday 50,00 Euros [\/vc_column_text][\/vc_column][\/vc_row][vc_row blox_class=”bg-nocover-respo”][vc_column][vc_column_text] Chef’s inspired 3-course or 2-course menu with water and coffee 50\u20ac [\/vc_column_text][\/vc_column][\/vc_row][vc_row row_type=”3″ blox_image=”17640″ blox_dark=”true” blox_class=”nohide” parallax_speed=”7″][vc_column el_id=”youngmenu”][vc_column_text css=””] Young Gastronomes\u2019 Menu [\/vc_column_text][\/vc_column][\/vc_row][vc_row blox_class=”bg-nocover-respo”][vc_column][vc_column_text css=”.vc_custom_1749679830987{margin-right: 100px !important;margin-left: 100px !important;}”] The Truffe Noire offers a special \u2018Young Gastronomes\u2019 menu at 97 \u20ac for young people up to the age of 30.   Practical information: Each guest must be aged up to 30. Except public holidays and Valentine’s day 4-course menu with one glass of prosecco, 3 glasses of wine, one water and coffee\/tea included. By reservation and presentation of identity card(s). [\/vc_column_text][\/vc_column][\/vc_row][vc_row row_type=”3″ blox_image=”16715″ blox_dark=”true” blox_class=”nohide” parallax_speed=”7″][vc_column el_id=”bongomenu”][vc_column_text css=””] Bongo & Wonderbox Menu not available for Vanlentine’s Day [\/vc_column_text][\/vc_column][\/vc_row][vc_row blox_class=”bg-nocover-respo”][vc_column][vc_row_inner el_class=”nohide”][vc_column_inner][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row row_type=”3″ blox_image=”16714″ blox_dark=”true” parallax_speed=”7″][vc_column el_id=”bongo2menu”][vc_column_text css=””] Exception Bongo Menu not available for Vanlentine’s Day [\/vc_column_text][\/vc_column][\/vc_row][vc_row blox_class=”bg-nocover-respo”][vc_column][vc_row_inner el_class=”nohide”][vc_column_inner][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row]<\/p>\n","protected":false},"author":3,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-24742","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.truffenoire.com\/en\/wp-json\/wp\/v2\/pages\/24742","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.truffenoire.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.truffenoire.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.truffenoire.com\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.truffenoire.com\/en\/wp-json\/wp\/v2\/comments?post=24742"}],"version-history":[{"count":11,"href":"https:\/\/www.truffenoire.com\/en\/wp-json\/wp\/v2\/pages\/24742\/revisions"}],"predecessor-version":[{"id":30785,"href":"https:\/\/www.truffenoire.com\/en\/wp-json\/wp\/v2\/pages\/24742\/revisions\/30785"}],"wp:attachment":[{"href":"https:\/\/www.truffenoire.com\/en\/wp-json\/wp\/v2\/media?parent=24742"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}