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Place à un plat souvent apprécié au barbecue mais réalisé ici au four et avec une marinade. \u003C\u002Fp>\r\n","11 août 2023","2023-08-11T00:00:00+02:00","7 juillet 2023",{"url":196,"alt":197,"url_carre":20,"alt_carre":20},"https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2023-07\u002Fcochon.jpg.webp","Ribs de cochon ©Lulu's",[199],{"id":23,"label":24,"alias":25},[201,203],{"id":28,"name":29,"code":30,"shortname":31,"liveURL":32,"alias":33,"region":202,"channelId":37},{"id":35,"name":36},{"id":39,"name":40,"code":41,"shortname":42,"liveURL":32,"alias":43,"region":204,"channelId":37},{"id":35,"name":36},{"id":206,"type":47,"title":207,"digas":208,"published":192,"datetime":193,"description":52,"url_linked_article":188,"presenters":209,"visual":210,"show":213,"duration":215,"radios":216,"audio_file":221,"rolls":222},"391291","Travers de porc au miel et au citron, au four","PV-38045",[54],{"alt":211,"url":212,"url_carre":37,"copyright":20},"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":59,"title":60,"alias":61,"visual":214,"description":65},{"url":63,"alt":64,"url_carre":20,"alt_carre":20},"173064",[217,219],{"id":28,"name":29,"code":30,"shortname":31,"liveURL":32,"alias":33,"region":218,"channelId":37},{"id":35,"name":36},{"id":39,"name":40,"code":41,"shortname":42,"liveURL":32,"alias":43,"region":220,"channelId":37},{"id":35,"name":36},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F07e000994b15b006e55763663e0fa58cac6b3080a03e117a78cb148c18ed8514.mp3",{"podcast_not_roll":74},"1688715426",{"type":4,"alias":225,"id":226,"author":7,"title":227,"meta_title":227,"og_title":227,"description":228,"meta_description":228,"og_description":228,"published":10,"published_time":11,"datetime":81,"changed":229,"changed_time":230,"created":194,"location":16,"visual":231,"tags":234,"radios":236,"episode":241,"published_unix_time":259},"\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":232,"alt":233,"url_carre":20,"alt_carre":20},"https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2023-07\u002Fposset.jpg.webp","Crème de citron ©Lulu's",[235],{"id":23,"label":24,"alias":25},[237,239],{"id":28,"name":29,"code":30,"shortname":31,"liveURL":32,"alias":33,"region":238,"channelId":37},{"id":35,"name":36},{"id":39,"name":40,"code":41,"shortname":42,"liveURL":32,"alias":43,"region":240,"channelId":37},{"id":35,"name":36},{"id":242,"type":47,"title":243,"digas":244,"published":10,"datetime":81,"description":52,"url_linked_article":225,"presenters":245,"visual":246,"show":249,"duration":251,"radios":252,"audio_file":257,"rolls":258},"391289","Le lemon posset (crème de citron), un dessert sim-pli-ssime !","PV-38047",[54],{"alt":247,"url":248,"url_carre":37,"copyright":20},"Crème de citron ","https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2023-07\u002Fposset_0.jpg.webp",{"id":59,"title":60,"alias":61,"visual":250,"description":65},{"url":63,"alt":64,"url_carre":20,"alt_carre":20},"168120",[253,255],{"id":28,"name":29,"code":30,"shortname":31,"liveURL":32,"alias":33,"region":254,"channelId":37},{"id":35,"name":36},{"id":39,"name":40,"code":41,"shortname":42,"liveURL":32,"alias":43,"region":256,"channelId":37},{"id":35,"name":36},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Fa499a253451be18c0ca9e5a98acf36807295096631a1fde7a15b0a95dab23dac.mp3",{"podcast_not_roll":74},"1688717513",{"type":4,"alias":261,"id":262,"author":7,"title":263,"meta_title":263,"og_title":263,"description":264,"meta_description":264,"og_description":264,"published":10,"published_time":11,"datetime":81,"changed":265,"changed_time":266,"created":194,"location":16,"visual":267,"tags":270,"radios":272,"episode":277,"published_unix_time":295},"\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":268,"alt":269,"url_carre":20,"alt_carre":20},"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",[271],{"id":23,"label":24,"alias":25},[273,275],{"id":28,"name":29,"code":30,"shortname":31,"liveURL":32,"alias":33,"region":274,"channelId":37},{"id":35,"name":36},{"id":39,"name":40,"code":41,"shortname":42,"liveURL":32,"alias":43,"region":276,"channelId":37},{"id":35,"name":36},{"id":278,"type":47,"title":279,"digas":280,"published":10,"datetime":81,"description":52,"url_linked_article":261,"presenters":281,"visual":282,"show":285,"duration":287,"radios":288,"audio_file":293,"rolls":294},"391290","Verrines de fraises rôties au sumac et labneh","PV-38049",[54],{"alt":283,"url":284,"url_carre":37,"copyright":20},"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":59,"title":60,"alias":61,"visual":286,"description":65},{"url":63,"alt":64,"url_carre":20,"alt_carre":20},"169320",[289,291],{"id":28,"name":29,"code":30,"shortname":31,"liveURL":32,"alias":33,"region":290,"channelId":37},{"id":35,"name":36},{"id":39,"name":40,"code":41,"shortname":42,"liveURL":32,"alias":43,"region":292,"channelId":37},{"id":35,"name":36},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Fa724e781517284e7a6ca735daa4a391da1be54c596bde20c0f67f6d2267d6176.mp3",{"podcast_not_roll":74},"1688718729",{"type":4,"alias":297,"id":298,"author":299,"title":300,"meta_title":300,"og_title":300,"description":301,"meta_description":301,"og_description":301,"published":10,"published_time":11,"datetime":81,"changed":82,"changed_time":83,"created":194,"location":16,"visual":302,"tags":305,"radios":307,"episode":312,"published_unix_time":330},"\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":303,"alt":304,"url_carre":20,"alt_carre":20},"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",[306],{"id":23,"label":24,"alias":25},[308,310],{"id":28,"name":29,"code":30,"shortname":31,"liveURL":32,"alias":33,"region":309,"channelId":37},{"id":35,"name":36},{"id":39,"name":40,"code":41,"shortname":42,"liveURL":32,"alias":43,"region":311,"channelId":37},{"id":35,"name":36},{"id":313,"type":47,"title":314,"digas":315,"published":10,"datetime":81,"description":52,"url_linked_article":297,"presenters":316,"visual":317,"show":320,"duration":322,"radios":323,"audio_file":328,"rolls":329},"391292","Un gâteau au chocolat sans gluten et sans lactose","PV-38046",[54],{"alt":318,"url":319,"url_carre":37,"copyright":20},"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":59,"title":60,"alias":61,"visual":321,"description":65},{"url":63,"alt":64,"url_carre":20,"alt_carre":20},"173856",[324,326],{"id":28,"name":29,"code":30,"shortname":31,"liveURL":32,"alias":33,"region":325,"channelId":37},{"id":35,"name":36},{"id":39,"name":40,"code":41,"shortname":42,"liveURL":32,"alias":43,"region":327,"channelId":37},{"id":35,"name":36},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Fb44e4625e908beb29ccfe16f8acd5a385c4a1c38d8b70aba408817c4e8eba5c0.mp3",{"podcast_not_roll":74},"1688716520",{"id":332,"type":333,"name":334,"alias":335,"description":336},"59393","category","Culture","\u002Fculture","\u003Cp>\r\n\u003Cstyle type=\"text\u002Fcss\">\u003C!--td {border: 1px solid #cccccc;}br {mso-data-placement:same-cell;}-->\r\n\u003C\u002Fstyle>\r\nMusique, cinéma, littérature, arts, histoire, : nos programmes consacrés à la culture répondent à un désir, celui de vous donner l'envie de comprendre et d'aimer le monde !\u003C\u002Fp>\r\n",[338,342,345,348],{"id":339,"target_paragraph_type":340,"target_wysiwyg":341},"64718","wysiwyg_paragraph","\u003Cp>Il n'y a pas que la viande qui peut se cuisiner au barbecue. Exemple avec ces moules marinées. C'est une nouvelle recette proposée par le chef Pierre-Jean Pascal du restaurant Chez Lulu's à Privas. \u003C\u002Fp>",{"id":343,"target_paragraph_type":340,"target_wysiwyg":344},"64719","\u003Ch3>Les ingrédients (pour 6 personnes)\u003C\u002Fh3>\u003Cp>- 5 kg de moules ébarbées et nettoyées\u003C\u002Fp>\u003Cul>\u003Cli>Pour la marinade (à préparer au moins 24 heures à l'avance)\u003C\u002Fli>\u003C\u002Ful>\u003Cp>- 1 gros oignon jaune émincé\u003C\u002Fp>\u003Cp> \u003C\u002Fp>\u003Cp>- 2 grosses gousses d'ail coupées en fines lamelles\u003C\u002Fp>\u003Cp> \u003C\u002Fp>\u003Cp>- 2 feuilles de laurier sauce ciselées\u003C\u002Fp>\u003Cp> \u003C\u002Fp>\u003Cp>- 1 bouquet de thym\u002Forigan\u003C\u002Fp>\u003Cp> \u003C\u002Fp>\u003Cp>- 2 brins de romarin ciselés\u003C\u002Fp>\u003Cp> \u003C\u002Fp>\u003Cp>- 2 belles tomates coupées en cubes\u003C\u002Fp>\u003Cp> \u003C\u002Fp>\u003Cp>- 1 verre d'huile d'olive (25 cl)\u003C\u002Fp>\u003Cp> \u003C\u002Fp>\u003Cp>- 5 cl de Pastis\u003C\u002Fp>\u003Cp> \u003C\u002Fp>\u003Cp>- 1\u002F2 bouteille de vin blanc sec\u003C\u002Fp>\u003Cp> \u003C\u002Fp>\u003Cp>- Piment d'Espelette selon votre goût\u003C\u002Fp>",{"id":346,"target_paragraph_type":340,"target_wysiwyg":347},"64720","\u003Ch3>La recette : \u003C\u002Fh3>\u003Cp>- Préparer la marinade au moins 24 heures à l'avance, 72 heures c'est encore mieux ! \u003C\u002Fp>\u003Cp> \u003C\u002Fp>\u003Cp>- Allumer votre barbecue. Déposer les moules sur une plaque et remuer constamment\u003C\u002Fp>\u003Cp> \u003C\u002Fp>\u003Cp>- Une fois que les moules sont ouvertes, vider l'eau rendu (à garder pour une sauce ou un bouillon)\u003C\u002Fp>\u003Cp> \u003C\u002Fp>\u003Cp>- Arroser les moules avec la marinade et mélanger jusqu'à la fin de la cuisson. \u003C\u002Fp>\u003Cp> \u003C\u002Fp>\u003Cp>- Déguster chaud avec les doigts et du pain ! \u003C\u002Fp>",{"id":349,"target_paragraph_type":340,"target_wysiwyg":350},"64721","\u003Cp>\u003Cem>Retrouvez l'ensemble des recettes \u003C\u002Fem>A table\u003Cem> de cette saison et des précédentes en cliquant \u003Ca href=\"https:\u002F\u002Fwww.rcf.fr\u002Fau-quotidien\u002Fa-table\">ici\u003C\u002Fa> en version sonore, ou dans les articles ci-dessous en version écrite. \u003C\u002Fem>\u003C\u002Fp>"]