[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"$4btUnHcLHF":3},{"type":4,"alias":5,"id":6,"author":7,"title":8,"meta_title":8,"og_title":8,"description":9,"meta_description":9,"og_description":9,"published":10,"published_time":11,"changed":10,"changed_time":11,"full_changed_time":12,"created":13,"location":14,"visual":15,"tags":19,"radios":24,"episode":43,"complementary":71,"category":330,"body":336},"article","\u002Farticles\u002Factualite\u002Fles-recettes-de-lete-saison-2-ribs-de-cochon-de-gluiras-au-miel-et-citron","44869","Antoine Loistron avec Marie-Charlotte Laudier","Les recettes de l'été saison 2 : Ribs de cochon de Gluiras au miel et citron","\u003Cp>Tout l'été, on découvre des recettes simples et rapides imaginées par le chef Pierre-Jean Pascal du restaurant Lulu's à Privas. Place à un plat souvent apprécié au barbecue mais réalisé ici au four et avec une marinade. \u003C\u002Fp>\r\n","11 août 2023","00:00","2023-08-11T00:00:00+02:00","7 juillet 2023","Privas",{"url":16,"alt":17,"url_carre":18,"alt_carre":18},"https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2023-07\u002Fcochon.jpg.webp","Ribs de cochon ©Lulu's","",[20],{"id":21,"label":22,"alias":23},"54791","Vacances en France","\u002Ftag\u002Fvacances-en-france",[25,36],{"id":26,"name":27,"code":28,"shortname":29,"liveURL":30,"alias":31,"region":32,"channelId":35},"34308","RCF Ardèche","RCF07","Ardèche","\u002F\u002Frcf.streamakaci.com\u002Frcf26.mp3","\u002Fardeche",{"id":33,"name":34},"34178","Auvergne-Rhône-Alpes",null,{"id":37,"name":38,"code":39,"shortname":40,"liveURL":30,"alias":41,"region":42,"channelId":35},"34320","RCF Drôme","RCF26","Drôme","\u002Fdrome",{"id":33,"name":34},{"id":44,"type":45,"title":46,"digas":47,"published":10,"datetime":12,"description":48,"url_linked_article":5,"presenters":49,"visual":51,"show":54,"duration":62,"radios":63,"audio_file":68,"rolls":69},"391291","episode","Travers de porc au miel et au citron, au four","PV-38045","Tout l'été, Pierre-Jean Pascal vous partage ses meilleures recettes locales et de saison. Avec Alexandra Head, ils sont aux fourneaux du Lulu's à Privas, un restaurant qui doit rouvrir ses portes mi-août. Il proposera des  brunchs, déjeuners, goûters, et plats à partager le soir.",[50],"Marie-Charlotte Laudier",{"alt":52,"url":53,"url_carre":35,"copyright":18},"Travers de porc  ©Lulu's","https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2023-07\u002F90958512_514610365892994_219884798862120305_n.jpg.webp",{"id":55,"title":56,"alias":57,"visual":58,"description":61},"4789","A table","\u002Fau-quotidien\u002Fa-table",{"url":59,"alt":60,"url_carre":18,"alt_carre":18},"https:\u002F\u002Fassets-prep.radiorcf.com\u002Fstyles\u002F{style_name}\u002Fassets\u002F2024-01\u002F%C3%80%20table.png.webp","A table visuel ©RCF","\u003Cp>Des recettes avec des produits locaux, servies par un cuisinier ou un producteur de la région.\u003Cbr \u002F>\r\n \u003C\u002Fp>\r\n","173064",[64,66],{"id":26,"name":27,"code":28,"shortname":29,"liveURL":30,"alias":31,"region":65,"channelId":35},{"id":33,"name":34},{"id":37,"name":38,"code":39,"shortname":40,"liveURL":30,"alias":41,"region":67,"channelId":35},{"id":33,"name":34},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F07e000994b15b006e55763663e0fa58cac6b3080a03e117a78cb148c18ed8514.mp3",{"podcast_not_roll":70},false,[72,112,151,187,223,259,295],{"type":4,"alias":73,"id":74,"author":7,"title":75,"meta_title":75,"og_title":75,"description":76,"meta_description":76,"og_description":76,"published":77,"published_time":11,"datetime":78,"changed":79,"changed_time":80,"created":81,"location":14,"visual":82,"tags":85,"radios":87,"episode":92,"published_unix_time":111},"\u002Farticles\u002Fculture\u002Fles-recettes-de-lete-saison-2-salade-dabricots-rotis-au-thym-chevre-oignon-rouge","44538","Les recettes de l'été saison 2 : salade d'abricots rôtis au Thym, chèvre, oignon rouge et jambon de pays","\u003Cp>Tout l'été, on découvre des recettes simples et rapides imaginées par le chef Pierre-Jean Pascal du restaurant Lulu's à Privas. On commence avec une entrée tout en fraicheur. \u003C\u002Fp>\r\n","12 juillet 2023","2023-07-12T00:00:00+02:00","17 juillet 2023","13:23","20 juin 2023",{"url":83,"alt":84,"url_carre":18,"alt_carre":18},"https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2023-06\u002Fsalade%20d%27abricot.jpg.webp","Salade d'abricot ©Lulu's",[86],{"id":21,"label":22,"alias":23},[88,90],{"id":26,"name":27,"code":28,"shortname":29,"liveURL":30,"alias":31,"region":89,"channelId":35},{"id":33,"name":34},{"id":37,"name":38,"code":39,"shortname":40,"liveURL":30,"alias":41,"region":91,"channelId":35},{"id":33,"name":34},{"id":93,"type":45,"title":94,"digas":95,"published":96,"datetime":97,"description":48,"url_linked_article":73,"presenters":98,"visual":99,"show":101,"duration":103,"radios":104,"audio_file":109,"rolls":110},"391287","Salade d'abricots rôtis, chèvre frais, chips de jambon et pickles d'oignon","PV-38034","14 juillet 2023","2023-07-14T00:00:00+02:00",[50],{"alt":84,"url":100,"url_carre":35,"copyright":18},"https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2023-07\u002Fabricot.jpg.webp",{"id":55,"title":56,"alias":57,"visual":102,"description":61},{"url":59,"alt":60,"url_carre":18,"alt_carre":18},"193272",[105,107],{"id":26,"name":27,"code":28,"shortname":29,"liveURL":30,"alias":31,"region":106,"channelId":35},{"id":33,"name":34},{"id":37,"name":38,"code":39,"shortname":40,"liveURL":30,"alias":41,"region":108,"channelId":35},{"id":33,"name":34},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F25ac4b9a3c4e6ed2514c85619508235589a9b1f29ca7acf60c7c59e63f4c4366.mp3",{"podcast_not_roll":70},"1687256374",{"type":4,"alias":113,"id":114,"author":7,"title":115,"meta_title":115,"og_title":115,"description":116,"meta_description":116,"og_description":116,"published":77,"published_time":11,"datetime":78,"changed":117,"changed_time":118,"created":119,"location":14,"visual":120,"tags":123,"radios":125,"episode":130,"published_unix_time":150},"\u002Farticles\u002Fculture-et-societe\u002Fles-recettes-de-lete-saison-2-un-gaspacho-de-concombre-fromage-blanc","44564","Les recettes de l'été saison 2 : un gaspacho de concombre, fromage blanc, menthe et huile d'olive au piment d'Espelette","\u003Cp>Tout l'été, on découvre des recettes simples et rapides imaginées par le chef Pierre-Jean Pascal du restaurant Lulu's à Privas. Le gaspacho, un classique de l'été que le chef revisite quelque peu avec des produits ardéchois. \u003C\u002Fp>\r\n","27 février 2024","16:58","21 juin 2023",{"url":121,"alt":122,"url_carre":18,"alt_carre":18},"https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2023-07\u002Fgaspacho.jpg.webp","Gazpacho de concombre ©Lulu's",[124],{"id":21,"label":22,"alias":23},[126,128],{"id":26,"name":27,"code":28,"shortname":29,"liveURL":30,"alias":31,"region":127,"channelId":35},{"id":33,"name":34},{"id":37,"name":38,"code":39,"shortname":40,"liveURL":30,"alias":41,"region":129,"channelId":35},{"id":33,"name":34},{"id":131,"type":45,"title":132,"digas":133,"published":134,"datetime":135,"description":48,"url_linked_article":113,"presenters":136,"visual":137,"show":140,"duration":142,"radios":143,"audio_file":148,"rolls":149},"391286","Gaspacho au concombre, l'incontournable de l'été","PV-38042","28 juillet 2023","2023-07-28T00:00:00+02:00",[50],{"alt":138,"url":139,"url_carre":35,"copyright":18},"Gaspacho de concombres","https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2023-07\u002FIMG_20190816_230625_548.jpg.webp",{"id":55,"title":56,"alias":57,"visual":141,"description":61},{"url":59,"alt":60,"url_carre":18,"alt_carre":18},"188952",[144,146],{"id":26,"name":27,"code":28,"shortname":29,"liveURL":30,"alias":31,"region":145,"channelId":35},{"id":33,"name":34},{"id":37,"name":38,"code":39,"shortname":40,"liveURL":30,"alias":41,"region":147,"channelId":35},{"id":33,"name":34},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F13387716981cbbf64739b62f2fa2be4d46dab70824315348e2f000d39aa57ae2.mp3",{"podcast_not_roll":70},"1687333396",{"type":4,"alias":152,"id":153,"author":7,"title":154,"meta_title":154,"og_title":154,"description":155,"meta_description":155,"og_description":155,"published":77,"published_time":11,"datetime":78,"changed":79,"changed_time":156,"created":119,"location":14,"visual":157,"tags":160,"radios":162,"episode":167,"published_unix_time":186},"\u002Farticles\u002Fculture\u002Fles-recettes-de-lete-saison-2-farinata-dardeche","44560","Les recettes de l'été saison 2 : Farinata d'Ardèche","\u003Cp>Tout l'été, on découvre des recettes simples et rapides imaginées par le chef Pierre-Jean Pascal du restaurant Lulu's à Privas. Il nous propose une nouvelle entrée inspirée du Socca niçois. \u003C\u002Fp>\r\n","12:18",{"url":158,"alt":159,"url_carre":18,"alt_carre":18},"https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2023-07\u002Ffarinata.jpg.webp","Farinata d'Ardèche ©Lulu's",[161],{"id":21,"label":22,"alias":23},[163,165],{"id":26,"name":27,"code":28,"shortname":29,"liveURL":30,"alias":31,"region":164,"channelId":35},{"id":33,"name":34},{"id":37,"name":38,"code":39,"shortname":40,"liveURL":30,"alias":41,"region":166,"channelId":35},{"id":33,"name":34},{"id":168,"type":45,"title":169,"digas":170,"published":171,"datetime":172,"description":48,"url_linked_article":152,"presenters":173,"visual":174,"show":176,"duration":178,"radios":179,"audio_file":184,"rolls":185},"391288","Farinata d'Ardèche, délicieuse galette sans gluten","PV-38036","21 juillet 2023","2023-07-21T00:00:00+02:00",[50],{"alt":159,"url":175,"url_carre":35,"copyright":18},"https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2023-07\u002FFARINATA.jpg.webp",{"id":55,"title":56,"alias":57,"visual":177,"description":61},{"url":59,"alt":60,"url_carre":18,"alt_carre":18},"186312",[180,182],{"id":26,"name":27,"code":28,"shortname":29,"liveURL":30,"alias":31,"region":181,"channelId":35},{"id":33,"name":34},{"id":37,"name":38,"code":39,"shortname":40,"liveURL":30,"alias":41,"region":183,"channelId":35},{"id":33,"name":34},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F5c2ba856e24c39aff2364f5eb59786709beeb8bec3f62a5d50007ef2d5820d1a.mp3",{"podcast_not_roll":70},"1687331686",{"type":4,"alias":188,"id":189,"author":7,"title":190,"meta_title":190,"og_title":190,"description":191,"meta_description":191,"og_description":191,"published":77,"published_time":11,"datetime":78,"changed":79,"changed_time":156,"created":119,"location":14,"visual":192,"tags":195,"radios":197,"episode":202,"published_unix_time":222},"\u002Farticles\u002Fculture\u002Fles-recettes-de-lete-saison-2-brasucade-de-moules-de-thau-au-barbecue","44566","Les recettes de l'été saison 2 : Brasucade de moules de Thau au barbecue","\u003Cp>Tout l'été, on découvre des recettes locales, simples et rapides imaginées par le chef Pierre-Jean Pascal du restaurant Lulu's à Privas. Place maintenant un plat de moules que l'on peut préparer au barbecue ! \u003C\u002Fp>\r\n",{"url":193,"alt":194,"url_carre":18,"alt_carre":18},"https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2023-06\u002Fmoules.jpg.webp","Brasucade de moules de Thau au barbecue ©Lulu's",[196],{"id":21,"label":22,"alias":23},[198,200],{"id":26,"name":27,"code":28,"shortname":29,"liveURL":30,"alias":31,"region":199,"channelId":35},{"id":33,"name":34},{"id":37,"name":38,"code":39,"shortname":40,"liveURL":30,"alias":41,"region":201,"channelId":35},{"id":33,"name":34},{"id":203,"type":45,"title":204,"digas":205,"published":206,"datetime":207,"description":48,"url_linked_article":188,"presenters":208,"visual":209,"show":212,"duration":214,"radios":215,"audio_file":220,"rolls":221},"391285","Impressionnez vos convives avec une brasucade de moules au barbecue","PV-38044","4 août 2023","2023-08-04T00:00:00+02:00",[50],{"alt":210,"url":211,"url_carre":35,"copyright":18},"Brasucade de moules  ©Lulu's","https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2023-07\u002Fbrasucade.jpg.webp",{"id":55,"title":56,"alias":57,"visual":213,"description":61},{"url":59,"alt":60,"url_carre":18,"alt_carre":18},"181128",[216,218],{"id":26,"name":27,"code":28,"shortname":29,"liveURL":30,"alias":31,"region":217,"channelId":35},{"id":33,"name":34},{"id":37,"name":38,"code":39,"shortname":40,"liveURL":30,"alias":41,"region":219,"channelId":35},{"id":33,"name":34},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Fbd6e0e4bbe473a7466d44040f7c72380e8a96df27abed823d5bc3d2802141b92.mp3",{"podcast_not_roll":70},"1687333924",{"type":4,"alias":224,"id":225,"author":7,"title":226,"meta_title":226,"og_title":226,"description":227,"meta_description":227,"og_description":227,"published":77,"published_time":11,"datetime":78,"changed":228,"changed_time":229,"created":13,"location":14,"visual":230,"tags":233,"radios":235,"episode":240,"published_unix_time":258},"\u002Farticles\u002Factualite\u002Fles-recettes-de-lete-saison-2-lemon-posset-creme-de-citron","44873","Les recettes de l'été saison 2 : Lemon Posset (crème de citron)","\u003Cp>La crème de citron, un dessert gourmand que l'on peut agrémenter avec de nombreux autres aliments, c'est la recette du jour présenté par Pierre-Jean Pascal, le chef du restaurant Lulu's à Privas.\u003C\u002Fp>\r\n","1 septembre 2023","12:00",{"url":231,"alt":232,"url_carre":18,"alt_carre":18},"https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2023-07\u002Fposset.jpg.webp","Crème de citron ©Lulu's",[234],{"id":21,"label":22,"alias":23},[236,238],{"id":26,"name":27,"code":28,"shortname":29,"liveURL":30,"alias":31,"region":237,"channelId":35},{"id":33,"name":34},{"id":37,"name":38,"code":39,"shortname":40,"liveURL":30,"alias":41,"region":239,"channelId":35},{"id":33,"name":34},{"id":241,"type":45,"title":242,"digas":243,"published":77,"datetime":78,"description":48,"url_linked_article":224,"presenters":244,"visual":245,"show":248,"duration":250,"radios":251,"audio_file":256,"rolls":257},"391289","Le lemon posset (crème de citron), un dessert sim-pli-ssime !","PV-38047",[50],{"alt":246,"url":247,"url_carre":35,"copyright":18},"Crème de citron ","https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2023-07\u002Fposset_0.jpg.webp",{"id":55,"title":56,"alias":57,"visual":249,"description":61},{"url":59,"alt":60,"url_carre":18,"alt_carre":18},"168120",[252,254],{"id":26,"name":27,"code":28,"shortname":29,"liveURL":30,"alias":31,"region":253,"channelId":35},{"id":33,"name":34},{"id":37,"name":38,"code":39,"shortname":40,"liveURL":30,"alias":41,"region":255,"channelId":35},{"id":33,"name":34},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Fa499a253451be18c0ca9e5a98acf36807295096631a1fde7a15b0a95dab23dac.mp3",{"podcast_not_roll":70},"1688717513",{"type":4,"alias":260,"id":261,"author":7,"title":262,"meta_title":262,"og_title":262,"description":263,"meta_description":263,"og_description":263,"published":77,"published_time":11,"datetime":78,"changed":264,"changed_time":265,"created":13,"location":14,"visual":266,"tags":269,"radios":271,"episode":276,"published_unix_time":294},"\u002Farticles\u002Factualite\u002Fles-recettes-de-lete-saison-2-verrines-de-fraises-roties-au-sumac-et-labneh","44876","Les recettes de l'été saison 2 : Verrines de fraises rôties au sumac et labneh","\u003Cp>Tout l'été, on découvre des recettes simples et rapides imaginées par le chef Pierre-Jean Pascal du restaurant Lulu's à Privas. Place à un nouveau dessert à base de fraises, d'épices orientales et de yaourt. \u003C\u002Fp>\r\n","24 juillet 2023","16:32",{"url":267,"alt":268,"url_carre":18,"alt_carre":18},"https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2023-07\u002Ffraises%20sumac2.jpg.webp","Verrines de fraises rôties au sumac et labneh ©Lulu's",[270],{"id":21,"label":22,"alias":23},[272,274],{"id":26,"name":27,"code":28,"shortname":29,"liveURL":30,"alias":31,"region":273,"channelId":35},{"id":33,"name":34},{"id":37,"name":38,"code":39,"shortname":40,"liveURL":30,"alias":41,"region":275,"channelId":35},{"id":33,"name":34},{"id":277,"type":45,"title":278,"digas":279,"published":77,"datetime":78,"description":48,"url_linked_article":260,"presenters":280,"visual":281,"show":284,"duration":286,"radios":287,"audio_file":292,"rolls":293},"391290","Verrines de fraises rôties au sumac et labneh","PV-38049",[50],{"alt":282,"url":283,"url_carre":35,"copyright":18},"Verrines de fraises ©Lulu's","https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2023-07\u002Ffraises%20sumac.jpg.webp",{"id":55,"title":56,"alias":57,"visual":285,"description":61},{"url":59,"alt":60,"url_carre":18,"alt_carre":18},"169320",[288,290],{"id":26,"name":27,"code":28,"shortname":29,"liveURL":30,"alias":31,"region":289,"channelId":35},{"id":33,"name":34},{"id":37,"name":38,"code":39,"shortname":40,"liveURL":30,"alias":41,"region":291,"channelId":35},{"id":33,"name":34},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Fa724e781517284e7a6ca735daa4a391da1be54c596bde20c0f67f6d2267d6176.mp3",{"podcast_not_roll":70},"1688718729",{"type":4,"alias":296,"id":297,"author":298,"title":299,"meta_title":299,"og_title":299,"description":300,"meta_description":300,"og_description":300,"published":77,"published_time":11,"datetime":78,"changed":117,"changed_time":118,"created":13,"location":14,"visual":301,"tags":304,"radios":306,"episode":311,"published_unix_time":329},"\u002Farticles\u002Fculture-et-societe\u002Fles-recettes-de-lete-saison-2-gateau-chocolat-huile-dolive-et-amandes","44870","Antoine Loistron avec Marie-Charlotte Laudier ","Les recettes de l'été saison 2 : Gâteau chocolat, huile d'olive et amandes","\u003Cp>Tout l'été, on découvre des recettes simples et rapides imaginées par le chef Pierre-Jean Pascal du restaurant Lulu's à Privas. Place aux desserts avec un incontournable : le gâteau au chocolat, légèrement revisité. \u003C\u002Fp>\r\n",{"url":302,"alt":303,"url_carre":18,"alt_carre":18},"https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2023-07\u002Fchocolat.jpg.webp","Gâteau au chocolat aux amandes et huile d'olive ©Lulu's",[305],{"id":21,"label":22,"alias":23},[307,309],{"id":26,"name":27,"code":28,"shortname":29,"liveURL":30,"alias":31,"region":308,"channelId":35},{"id":33,"name":34},{"id":37,"name":38,"code":39,"shortname":40,"liveURL":30,"alias":41,"region":310,"channelId":35},{"id":33,"name":34},{"id":312,"type":45,"title":313,"digas":314,"published":77,"datetime":78,"description":48,"url_linked_article":296,"presenters":315,"visual":316,"show":319,"duration":321,"radios":322,"audio_file":327,"rolls":328},"391292","Un gâteau au chocolat sans gluten et sans lactose","PV-38046",[50],{"alt":317,"url":318,"url_carre":35,"copyright":18},"Gâteau au chocolat ©Lulu's","https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2023-07\u002F258545210_580264666542419_4276906615902099927_n.jpg.webp",{"id":55,"title":56,"alias":57,"visual":320,"description":61},{"url":59,"alt":60,"url_carre":18,"alt_carre":18},"173856",[323,325],{"id":26,"name":27,"code":28,"shortname":29,"liveURL":30,"alias":31,"region":324,"channelId":35},{"id":33,"name":34},{"id":37,"name":38,"code":39,"shortname":40,"liveURL":30,"alias":41,"region":326,"channelId":35},{"id":33,"name":34},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Fb44e4625e908beb29ccfe16f8acd5a385c4a1c38d8b70aba408817c4e8eba5c0.mp3",{"podcast_not_roll":70},"1688716520",{"id":331,"type":332,"name":333,"alias":334,"description":335},"1","category","Actualité","\u002Factualite","\u003Cp>\r\n\u003Cstyle type=\"text\u002Fcss\">\u003C!--td {border: 1px solid #cccccc;}br {mso-data-placement:same-cell;}-->\r\n\u003C\u002Fstyle>\r\n\u003Cstyle type=\"text\u002Fcss\">\u003C!--td {border: 1px solid #cccccc;}br {mso-data-placement:same-cell;}-->\r\n\u003C\u002Fstyle>\r\nConsultez en temps réel toute l'actualité : locale, nationale et internationale, avec la juste distance et un regard tourné vers l'espérance\u003C\u002Fp>\r\n",[337,341,344,347],{"id":338,"target_paragraph_type":339,"target_wysiwyg":340},"65158","wysiwyg_paragraph","\u003Cp>C'est un plat coloré et gouteux que nous propose cette fois-ci Pierre-Jean Pascal avec des ribs de cochon mariné au miel et au citron. Aux fourneaux ! \u003C\u002Fp>\r\n",{"id":342,"target_paragraph_type":339,"target_wysiwyg":343},"65159","\u003Ch3>Les ingrédients (pour 4 personnes) : \u003C\u002Fh3>\r\n\r\n\u003Cp>- 2 oignons rouges pelés et coupés en 4 \u003C\u002Fp>\r\n\r\n\u003Cp>- 1 gros bulbe de fenouil épluché et coupé en 4\u003C\u002Fp>\r\n\r\n\u003Cp>- 1 tête d’ail \u003C\u002Fp>\r\n\r\n\u003Cp>- 4 grosse pomme de terre coupés en 4 ou 6 selon la taille  \u003C\u002Fp>\r\n\r\n\u003Cp>- 1 citron bio zeste et jus \u003C\u002Fp>\r\n\r\n\u003Cp>- 4 cuillères à soupe de miel liquide (toutes fleurs ou Acacia)\u003C\u002Fp>\r\n\r\n\u003Cp>-1 bouquet d’origan\u003C\u002Fp>\r\n\r\n\u003Cp>-1,4 kg de travers de porc \u003C\u002Fp>\r\n",{"id":345,"target_paragraph_type":339,"target_wysiwyg":346},"65160","\u003Ch3>La recette : \u003C\u002Fh3>\r\n\r\n\u003Cp>- Préchauffer le four à 180°. Mettre 100 ml d’eau ou de bouillon à bouillir\u003C\u002Fp>\r\n\r\n\u003Cp>- Dans une grande cocotte placer tous les légumes sur feu moyen sans matière grasse pendant une dizaine de minutes. Les remuer de temps en temps en les laissant caraméliser\u003C\u002Fp>\r\n\r\n\u003Cp>- Ecraser délicatement les gousses d’ail et les mettre dans la cocotte avec leurs peaux puis ajouter l’eau ou le bouillon. Assaisonner et augmenter le feu jusqu’à ébullition\u003C\u002Fp>\r\n\r\n\u003Cp>- Huiler et assaisonner les travers de porc et les mettre sur les légumes comme un couvercle. Enfourner au four pendant 1H30, les retourner à mi-cuisson\u003C\u002Fp>\r\n\r\n\u003Cp>- Pendant ce temps-là faire la marinade avec le miel et le jus du citron\u003C\u002Fp>\r\n\r\n\u003Cp>- Sortir le plat du four et baisser le four à 150°. Retourner les travers une fois de plus et les arroser de marinade avec le bouquet d’origan. Effeuiller l’origan et enfourner pour 30 minutes jusqu’à ce que les travers soient tendres\u003C\u002Fp>\r\n\r\n\u003Cp>- Sortir les travers de porc caramélisés, écraser les gousses d’ails et les incorporer au jus de cuisson\u003C\u002Fp>\r\n\r\n\u003Cp>- Servir avec les légumes et une salade verte\u003C\u002Fp>\r\n",{"id":348,"target_paragraph_type":339,"target_wysiwyg":349},"65161","\u003Ch3>Le petit plus du chef : \u003C\u002Fh3>\r\n\r\n\u003Cp>Le plat peut être réchauffé dans un four à 150° à couvert ou au barbecue à petite braise ! \u003C\u002Fp>\r\n"]