[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"page-data--\u002Fau-quotidien-{\"page\":3,\"radio\":\"moselle\"}":3,"aroundMeBlock--59392-9":654},{"id":4,"type":5,"name":6,"description":7,"alias":8,"children":9,"content":20,"pagination":647,"radio":652},"59392","category","Au Quotidien","\u003Cp>\r\n\u003Cstyle type=\"text\u002Fcss\">\u003C!--td {border: 1px solid #cccccc;}br {mso-data-placement:same-cell;}-->\r\n\u003C\u002Fstyle>\r\nBien-être, psychologie, jardinage, vie de famille, vie de couple, : tous les aspects de votre vie nous intéressent sur RCF, la radio qui vous accompagne au quotidien.\u003C\u002Fp>\r\n","\u002Fau-quotidien",[10,15],{"id":11,"type":5,"name":12,"alias":13,"description":14},"59396","Bien être et Psychologie","\u002Fau-quotidien\u002Fbien-etre-et-psychologie","\u003Cp>\r\n\u003Cstyle type=\"text\u002Fcss\">\u003C!--td {border: 1px solid #cccccc;}br {mso-data-placement:same-cell;}-->\r\n\u003C\u002Fstyle>\r\nDes méthodes de développement personnel aux fondamentaux de la psychanalyse, en passant par les neurosciences, les programmes de RCF explorent la vie psychique sous tous ses aspects.\u003C\u002Fp>\r\n",{"id":16,"type":5,"name":17,"alias":18,"description":19},"59397","Jardinage","\u002Fau-quotidien\u002Fjardinage","\u003Cp>\r\n\u003Cstyle type=\"text\u002Fcss\">\u003C!--td {border: 1px solid #cccccc;}br {mso-data-placement:same-cell;}-->\r\n\u003C\u002Fstyle>\r\nPotager, compost, permaculture, saison, arbres fruitiers ou plantes aromatiques : chaque semaine des experts vous donnent de précieux conseils pour cultiver votre petit coin de paradis vert !\u003C\u002Fp>\r\n",[21,78,107,135,160,185,210,235,260,285,310,335,358,383,408,433,455,478,503,527,552,576,599,624],{"type":22,"id":23,"title":24,"alias":25,"digas":26,"published":27,"datetime":28,"description":29,"presenters":30,"visual":32,"show":37,"duration":42,"radios":43,"audio_file":75,"rolls":76},"episode","396652","Avec Amour à Terville, la tartelette tomate burrata de Jodie Givert","\u002Fculture\u002Fgrand-chef?episode=396652","MZ-57868","6 septembre 2024","2024-09-06T00:00:00+02:00","La cheffe Jodie Givert définit sa cuisine comme créative, décomplexée, gourmande et rythmée par les saisons et les produits. Elle nous accueille dans son restaurant ouvert en 2019, Avec Amour, 85 Route de Verdun à Terville.\u003Cbr>\u003Cbr>Pour la première recette de ce mois de septembre, Jodie nous propose de revisiter la tomate burrata.",[31],"Thierry Georges",{"alt":33,"url":34,"url_carre":35,"copyright":36},"La tartelette tomate burrata de Jodie Givert","https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2023-08\u002FBlank%20Collage%20Template%20%281%29.png.webp",null,"",{"id":38,"title":39,"alias":40,"code_emission":41},"4623","Grand chef","\u002Fculture\u002Fgrand-chef","GRDCHEF","681216",[44,54,60,68],{"id":45,"name":46,"code":47,"shortname":48,"liveURL":49,"alias":50,"region":51,"channelId":35},"34368","RCF Jerico Moselle","RCF57","Moselle","\u002F\u002Frcf.streamakaci.com\u002Frcf57.mp3","\u002Fmoselle",{"id":52,"name":53},"34173","Grand Est",{"id":55,"name":56,"code":57,"shortname":56,"liveURL":58,"alias":35,"region":59,"channelId":35},"59308","RCF Lorraine","RCFLOR","https:\u002F\u002Frcf.streamakaci.com\u002Frcfgrandest.mp3",{"id":52,"name":53},{"id":61,"name":62,"code":63,"shortname":64,"liveURL":65,"alias":66,"region":67,"channelId":35},"34359","RCF Lorraine Meuse","RCF55","Lorraine Meuse","\u002F\u002Frcf.streamakaci.com\u002Frcf54.mp3","\u002Florraine-meuse",{"id":52,"name":53},{"id":69,"name":70,"code":71,"shortname":72,"liveURL":65,"alias":73,"region":74,"channelId":35},"34336","RCF Lorraine Nancy","RCF54","Lorraine Nancy","\u002Florraine-nancy",{"id":52,"name":53},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002F2023-09\u002FMZ-57868.mp3",{"podcast_not_roll":77},false,{"type":22,"id":79,"title":80,"alias":81,"digas":82,"published":83,"datetime":84,"presenters":85,"visual":87,"show":90,"duration":95,"radios":96,"audio_file":105,"rolls":106},"510136","La maison Familya de Nancy vit sa première rentrée","\u002Feconomie-et-societe\u002Fhistoires-de-familles?episode=510136","NC-60912","5 septembre 2024","2024-09-05T00:00:00+02:00",[86],"Nicolas Dufour",{"alt":88,"url":89,"url_carre":36,"copyright":36},"Histoires de familles sur RCF","https:\u002F\u002Fassets-prep.radiorcf.com\u002Fstyles\u002F{style_name}\u002Fassets\u002F2024-09\u002FSoci%C3%A9t%C3%A9%20template%202.png.webp",{"id":91,"title":92,"alias":93,"code_emission":94},"32117","Histoires de familles","\u002Feconomie-et-societe\u002Fhistoires-de-familles","HISTFAM","1794840",[97,99,101,103],{"id":45,"name":46,"code":47,"shortname":48,"liveURL":49,"alias":50,"region":98,"channelId":35},{"id":52,"name":53},{"id":55,"name":56,"code":57,"shortname":56,"liveURL":58,"alias":35,"region":100,"channelId":35},{"id":52,"name":53},{"id":61,"name":62,"code":63,"shortname":64,"liveURL":65,"alias":66,"region":102,"channelId":35},{"id":52,"name":53},{"id":69,"name":70,"code":71,"shortname":72,"liveURL":65,"alias":73,"region":104,"channelId":35},{"id":52,"name":53},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F60c170962ecfc7a320e9fc1af335920039e5a901f177e43ceceff88778f4cbd6.mp3",{"podcast_not_roll":77},{"type":22,"id":108,"title":109,"alias":110,"digas":111,"published":83,"datetime":84,"description":112,"presenters":113,"visual":115,"show":118,"duration":123,"radios":124,"audio_file":133,"rolls":134},"510023","Prolonger la décontraction des vacances","\u002Fbien-etre-et-psychologie\u002Fcest-aussi-ca-la-vie?episode=510023","MZ-74850","Les vacances nous donnent souvent l'occasion de\" bien vivre\". Et si, la reprise effectuée, on prolongeait ce temps de sérénité?",[114],"Jean Marc Louis",{"alt":116,"url":117,"url_carre":36,"copyright":36},"Avec Jean-Marc Louis","https:\u002F\u002Fassets-prep.radiorcf.com\u002Fstyles\u002F{style_name}\u002Fassets\u002F2024-09\u002FBien%20%C3%AAtre%20et%20psycho%20template.png.webp",{"id":119,"title":120,"alias":121,"code_emission":122},"45466","C'est aussi ça la vie","\u002Fbien-etre-et-psychologie\u002Fcest-aussi-ca-la-vie","CALAVIE","223272",[125,127,129,131],{"id":45,"name":46,"code":47,"shortname":48,"liveURL":49,"alias":50,"region":126,"channelId":35},{"id":52,"name":53},{"id":55,"name":56,"code":57,"shortname":56,"liveURL":58,"alias":35,"region":128,"channelId":35},{"id":52,"name":53},{"id":61,"name":62,"code":63,"shortname":64,"liveURL":65,"alias":66,"region":130,"channelId":35},{"id":52,"name":53},{"id":69,"name":70,"code":71,"shortname":72,"liveURL":65,"alias":73,"region":132,"channelId":35},{"id":52,"name":53},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Fc74d29e64b4d3efc5e713d7a39545bf3f9c03337a771b19cdda6295c6976b941.mp3",{"podcast_not_roll":77},{"type":22,"id":136,"title":137,"alias":138,"digas":139,"published":140,"datetime":141,"description":142,"presenters":143,"visual":144,"show":147,"duration":148,"radios":149,"audio_file":158,"rolls":159},"395359","Le petit jardin d'Alexandre Santinelli, AS restaurant à Saint-Julien-lès-Metz","\u002Fculture\u002Fgrand-chef?episode=395359","MZ-57280","1 septembre 2024","2024-09-01T00:00:00+02:00","\"Lorsque nous allons au restaurant, nous avons toujours tendance à prendre la même chose» dit Alexandre Santinelli, Afin de casser les codes, les menus de AS Restaurant, ouvert en 2016, sont surprises. Pour cette quatrième et dernière recette, le chef vous propose un dessert très original et gourmand, yaourt au basilic, compotée de fraises, crumble cacao, champignons enoki et c'est pas fini...  AS Restaurant vous accueille 130, Rue Du Général Diou à Saint-Julien-lès-Metz. (https:\u002F\u002Fwww.as-restaurant.fr)",[31],{"alt":145,"url":146,"url_carre":35,"copyright":36},"Le petit jardin d'Alexandre Santinelli","https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2023-08\u002F53116048785_db2647e26f_o.jpg.webp",{"id":38,"title":39,"alias":40,"code_emission":41},"623136",[150,152,154,156],{"id":45,"name":46,"code":47,"shortname":48,"liveURL":49,"alias":50,"region":151,"channelId":35},{"id":52,"name":53},{"id":55,"name":56,"code":57,"shortname":56,"liveURL":58,"alias":35,"region":153,"channelId":35},{"id":52,"name":53},{"id":61,"name":62,"code":63,"shortname":64,"liveURL":65,"alias":66,"region":155,"channelId":35},{"id":52,"name":53},{"id":69,"name":70,"code":71,"shortname":72,"liveURL":65,"alias":73,"region":157,"channelId":35},{"id":52,"name":53},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002F2023-08\u002FMZ-57280.mp3",{"podcast_not_roll":77},{"type":22,"id":161,"title":162,"alias":163,"digas":164,"published":165,"datetime":166,"description":167,"presenters":168,"visual":169,"show":172,"duration":173,"radios":174,"audio_file":183,"rolls":184},"395045","La courgette au tourteau d'Alexandre Santinelli à St-Julien-lès Metz","\u002Fculture\u002Fgrand-chef?episode=395045","MZ-57081","25 août 2024","2024-08-25T00:00:00+02:00","\"Lorsque nous allons au restaurant, nous avons toujours tendance à prendre la même chose» dit Alexandre Santinelli, Afin de casser les codes, les menus de AS Restaurant, ouvert en 2016, sont surprises. Pour cette deuxième recette, le chef vous propose une fleur de courgette farcie au tourteau... AS Restaurant vous accueille 130, Rue Du Général Diou à Saint-Julien-lès-Metz. (https:\u002F\u002Fwww.as-restaurant.fr)",[31],{"alt":170,"url":171,"url_carre":35,"copyright":36},"La courgette au tourteau d'Alexandre Santinelli","https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2023-08\u002F53103363397_8033b82800_o.jpg.webp",{"id":38,"title":39,"alias":40,"code_emission":41},"698088",[175,177,179,181],{"id":45,"name":46,"code":47,"shortname":48,"liveURL":49,"alias":50,"region":176,"channelId":35},{"id":52,"name":53},{"id":55,"name":56,"code":57,"shortname":56,"liveURL":58,"alias":35,"region":178,"channelId":35},{"id":52,"name":53},{"id":61,"name":62,"code":63,"shortname":64,"liveURL":65,"alias":66,"region":180,"channelId":35},{"id":52,"name":53},{"id":69,"name":70,"code":71,"shortname":72,"liveURL":65,"alias":73,"region":182,"channelId":35},{"id":52,"name":53},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002F2023-08\u002FMZ-57081.mp3",{"podcast_not_roll":77},{"type":22,"id":186,"title":187,"alias":188,"digas":189,"published":190,"datetime":191,"description":192,"presenters":193,"visual":194,"show":197,"duration":198,"radios":199,"audio_file":208,"rolls":209},"395357","La purée de carottes curcuma, fregola sarda, taureau, AS à St-Julien-lès-Metz","\u002Fculture\u002Fgrand-chef?episode=395357","MZ-57282","18 août 2024","2024-08-18T00:00:00+02:00","\"Lorsque nous allons au restaurant, nous avons toujours tendance à prendre la même chose» dit Alexandre Santinelli, Afin de casser les codes, les menus de AS Restaurant, ouvert en 2016, sont surprises. Pour cette troisième recette, le chef vous propose une purée de carottes curcuma, fregola sarda, taureau et purée d'ail.  AS Restaurant vous accueille 130, Rue Du Général Diou à Saint-Julien-lès-Metz. (https:\u002F\u002Fwww.as-restaurant.fr)",[31],{"alt":195,"url":196,"url_carre":35,"copyright":36},"La purée de carottes curcuma, fregola sarda et taureau","https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2023-08\u002F53116131053_04ec17b2f3_o.jpg.webp",{"id":38,"title":39,"alias":40,"code_emission":41},"706368",[200,202,204,206],{"id":45,"name":46,"code":47,"shortname":48,"liveURL":49,"alias":50,"region":201,"channelId":35},{"id":52,"name":53},{"id":55,"name":56,"code":57,"shortname":56,"liveURL":58,"alias":35,"region":203,"channelId":35},{"id":52,"name":53},{"id":61,"name":62,"code":63,"shortname":64,"liveURL":65,"alias":66,"region":205,"channelId":35},{"id":52,"name":53},{"id":69,"name":70,"code":71,"shortname":72,"liveURL":65,"alias":73,"region":207,"channelId":35},{"id":52,"name":53},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002F2023-08\u002FMZ-57282.mp3",{"podcast_not_roll":77},{"type":22,"id":211,"title":212,"alias":213,"digas":214,"published":215,"datetime":216,"description":217,"presenters":218,"visual":219,"show":222,"duration":223,"radios":224,"audio_file":233,"rolls":234},"394536","Le broccoli surprise d'Alexandre Santinelli à St-Julien-lès-Metz","\u002Fculture\u002Fgrand-chef?episode=394536","MZ-56829","4 août 2024","2024-08-04T00:00:00+02:00","\"Lorsque nous allons au restaurant, nous avons toujours tendance à prendre la même chose» dit Alexandre Santinelli, Afin de casser les codes, les menus de AS Restaurant, ouvert en 2016, sont surprises. Pour cette première recette, le chef vous propose un broccoli \"surprise\"...une entrée presque 100% broccoli. AS Restaurant vous accueille 130, Rue Du Général Diou à Saint-Julien-lès-Metz. (https:\u002F\u002Fwww.as-restaurant.fr)",[31],{"alt":220,"url":221,"url_carre":35,"copyright":36},"Le broccoli surprise d'Alexandre Santinelli","https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2023-08\u002F53090994020_70b4aa45bc_o.jpg.webp",{"id":38,"title":39,"alias":40,"code_emission":41},"712728",[225,227,229,231],{"id":45,"name":46,"code":47,"shortname":48,"liveURL":49,"alias":50,"region":226,"channelId":35},{"id":52,"name":53},{"id":55,"name":56,"code":57,"shortname":56,"liveURL":58,"alias":35,"region":228,"channelId":35},{"id":52,"name":53},{"id":61,"name":62,"code":63,"shortname":64,"liveURL":65,"alias":66,"region":230,"channelId":35},{"id":52,"name":53},{"id":69,"name":70,"code":71,"shortname":72,"liveURL":65,"alias":73,"region":232,"channelId":35},{"id":52,"name":53},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002F2023-08\u002FMZ-56829.mp3",{"podcast_not_roll":77},{"type":22,"id":236,"title":237,"alias":238,"digas":239,"published":240,"datetime":241,"description":242,"presenters":243,"visual":244,"show":247,"duration":248,"radios":249,"audio_file":258,"rolls":259},"387899","Thé infusé fraises enrobées au Bistrot des Ecoles Nancy avec Florane Degremont","\u002Fculture\u002Fgrand-chef?episode=387899","MZ-54987","27 juillet 2024","2024-07-27T00:00:00+02:00","Florane Degremont, la cheffe, nous accueille au Bistrot des Ecoles, 49 rue du Sergent Blandan à Nancy. Jules Deiber, en salle, nous conseille le vin pour accompagner notre second dessert de juillet : Thé infusé à la marjolaine & romarin, crumble, fraises enrobées au sirop.  http:\u002F\u002Fwww.lebistrotdesecoles.fr\u002F\u003Cbr>\u003Cbr>Déroulement de la recette : \u003Cbr>Faire du thé, n’importe lequel conviendra, laisser infuser, lorsque le thé est prêt, ajouter de la marjolaine et du romarin jusqu’à ce que le goût convienne, ne pas laisser trop longtemps sinon cela deviendrait amer.\u003Cbr>Réaliser un crumble, ( farine, sucre, poudre d’amande et beurre en petit dés )\u003Cbr>Diviser le thé en deux, puis garder une partie pour mettre au fond de l’assiette plus tard, et lautre partie sera collée à l’agar agar, 1g pour 100g de liquide. Faire chauffer le thé, quand il a bouilli ajouter l’agar agar, puis laisser prendre au frais, une fois pris mixer et enrober les fraises dans ce gel.",[31],{"alt":245,"url":246,"url_carre":35,"copyright":36},"Thé infusé fraises enrobées au Bistrot des Ecoles Nancy","https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2023-07\u002FTh%C3%A9%20infus%C3%A9%20fraises.jpg.webp",{"id":38,"title":39,"alias":40,"code_emission":41},"746328",[250,252,254,256],{"id":45,"name":46,"code":47,"shortname":48,"liveURL":49,"alias":50,"region":251,"channelId":35},{"id":52,"name":53},{"id":55,"name":56,"code":57,"shortname":56,"liveURL":58,"alias":35,"region":253,"channelId":35},{"id":52,"name":53},{"id":61,"name":62,"code":63,"shortname":64,"liveURL":65,"alias":66,"region":255,"channelId":35},{"id":52,"name":53},{"id":69,"name":70,"code":71,"shortname":72,"liveURL":65,"alias":73,"region":257,"channelId":35},{"id":52,"name":53},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002F2024-07\u002FMZ-54987.mp3",{"podcast_not_roll":77},{"type":22,"id":261,"title":262,"alias":263,"digas":264,"published":265,"datetime":266,"description":267,"presenters":268,"visual":269,"show":272,"duration":273,"radios":274,"audio_file":283,"rolls":284},"387894","Demi-dôme chocolat caramel au Bistrot des Ecoles à Nancy avec Florane Degremont","\u002Fculture\u002Fgrand-chef?episode=387894","MZ-54981","20 juillet 2024","2024-07-20T00:00:00+02:00","Florane Degremont, la cheffe, nous accueille au Bistrot des Ecoles, 49 rue du Sergent Blandan à Nancy. Jules Deiber, en salle, nous conseille le vin pour accompagner notre premier dessert de juillet : le demi-dôme chocolat & caramel. http:\u002F\u002Fwww.lebistrotdesecoles.fr\u002F\u003Cbr>\u003Cbr>Le déroulement de la recette : \u003Cbr>Réaliser une fine couche de chocolat fondu dans des demi- phères en silicone. Laisser prendre au frais. Réaliser une ganache caramel ainsi qu’une ganache chocolat, laisser les refroidir légèrement. Lorsqu’elles sont tiédies, mettre la ganache chocolat au fond des demi-sphères, puis ajouter une noisette de ganache caramel, enfin pour finir recouvrir de ganache au chocolat pour “fermer” les sphères.\u003Cbr>\u003Cbr>Ganache au caramel :\u003Cbr>200g de sucre, 160g de crème liquide 30%, 10g de miel, 60g de beurre. Faire un caramel à sec avec le sucre en poudre. A part, faire chauffer la crème et le miel ensemble, puis verser sur le caramel fondu, en faisant attention à la vapeur. Une fois légèrement refroidie, ajouter le beurre fondu a la ganache en mélangeant avec une maryse.\u003Cbr>\u003Cbr>Ganache au chocolat :\u003Cbr>300g de chocolat noir, 60g de beurre, 300g de crème liquide 30%, faire chauffer la crème et la verser sur le chocolat en morceaux préalablement coupés pour qu’ils ne soient pas trop gros. Quand le chocolat est bien fondu ajouter le beurre fondu, remuer jusqu’à ce que vous obteniez une texture bien brillante.\u003Cbr>\u003Cbr>Démouler deux à 3 heures plus tard quand elles sont bien prises.\u003Cbr>Siphon romarin:\u003Cbr>Faire chauffer la crème avec du romarin, filtrer puis mettre en siphon, ou alors faire une chantilly mascarpone, ( prendre 50g de crème a part dans laquelle vous ferez chauffer du romarin puis l'ajouter refroidie au reste de la crème, 200g de crème et 150g de mascarpone, monter le tout ensemble comme une chantilly classique).",[31],{"alt":270,"url":271,"url_carre":35,"copyright":36},"Demi-dôme chocolat caramel au Bistrot des Ecoles à Nancy","https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2023-07\u002FDemi-dome%20Choco.jpg.webp",{"id":38,"title":39,"alias":40,"code_emission":41},"778848",[275,277,279,281],{"id":45,"name":46,"code":47,"shortname":48,"liveURL":49,"alias":50,"region":276,"channelId":35},{"id":52,"name":53},{"id":55,"name":56,"code":57,"shortname":56,"liveURL":58,"alias":35,"region":278,"channelId":35},{"id":52,"name":53},{"id":61,"name":62,"code":63,"shortname":64,"liveURL":65,"alias":66,"region":280,"channelId":35},{"id":52,"name":53},{"id":69,"name":70,"code":71,"shortname":72,"liveURL":65,"alias":73,"region":282,"channelId":35},{"id":52,"name":53},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002F2024-07\u002FMZ-54981.mp3",{"podcast_not_roll":77},{"type":22,"id":286,"title":287,"alias":288,"digas":289,"published":290,"datetime":291,"description":292,"presenters":293,"visual":294,"show":297,"duration":298,"radios":299,"audio_file":308,"rolls":309},"387890","Saumon mariné tartare de légumes et pamplemousse, Bistrot des Ecoles à Nancy","\u002Fculture\u002Fgrand-chef?episode=387890","MZ-54980","13 juillet 2024","2024-07-13T00:00:00+02:00","Florane Degremont, la cheffe, nous accueille au Bistrot des Ecoles, 49 rue du Sergent Blandan à Nancy. Jules Deiber, en salle, nous conseille le vin pour accompagner notre ptat de juillet, le saumon mariné froid, tartare de légumes et pamplemousse. http:\u002F\u002Fwww.lebistrotdesecoles.fr\u002F\u003Cbr>\u003Cbr>Le déroulement de la recette : \u003Cbr>Tailler les courgettes, fenouil et pamplemousse en dés, assaisonner avec un peu d’huile d’olive, des câpres hachées et du jus de pamplemousse.\u003Cbr>Faire mariner le saumon dans de la sauce soja sucrée et un peu de jus de citron jaune, ensuite le passer au four vapeur environ 10minutes à 60 degrés.",[31],{"alt":295,"url":296,"url_carre":35,"copyright":36},"Saumon mariné tartare de légumes et pamplemousse au Bistrot des Ecoles à Nancy","https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2023-07\u002FSaumon%20marin%C3%A9.jpg.webp",{"id":38,"title":39,"alias":40,"code_emission":41},"779544",[300,302,304,306],{"id":45,"name":46,"code":47,"shortname":48,"liveURL":49,"alias":50,"region":301,"channelId":35},{"id":52,"name":53},{"id":55,"name":56,"code":57,"shortname":56,"liveURL":58,"alias":35,"region":303,"channelId":35},{"id":52,"name":53},{"id":61,"name":62,"code":63,"shortname":64,"liveURL":65,"alias":66,"region":305,"channelId":35},{"id":52,"name":53},{"id":69,"name":70,"code":71,"shortname":72,"liveURL":65,"alias":73,"region":307,"channelId":35},{"id":52,"name":53},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002F2024-07\u002FMZ-54980.mp3",{"podcast_not_roll":77},{"type":22,"id":311,"title":312,"alias":313,"digas":314,"published":315,"datetime":316,"description":317,"presenters":318,"visual":319,"show":322,"duration":323,"radios":324,"audio_file":333,"rolls":334},"387880","Carottes mayonnaise au curry, jus d'orange réduit au Bistrot des Ecoles à Nancy","\u002Fculture\u002Fgrand-chef?episode=387880","MZ-54975","6 juillet 2024","2024-07-06T00:00:00+02:00","Florane Degremont, la cheffe, nous accueille au Bistrot des Ecoles, 49 rue du Sergent Blandan à Nancy. Jules Deiber, en salle, nous conseille le vin pour accompagner notre entrée de juillet, carottes, mayonnaise au curry, jus d'orange réduit. http:\u002F\u002Fwww.lebistrotdesecoles.fr\u002F\u003Cbr>\u003Cbr>Le déroulement de la recette : \u003Cbr>\u003Cbr>Cuire les carottes dans une eau bouillante salée jusqu’à ce qu’elles soient fondantes. Les plonger dans une eau glacée pour stopper la cuisson.\u003Cbr>Presser des oranges, faire réduire le jus de moitié dans une casserolle.\u003Cbr>Pour la mayonnaise au curry, faire une mayonnaise classique et y ajouter du curry en poudre a la fin.",[31],{"alt":320,"url":321,"url_carre":35,"copyright":36},"Carottes mayonnaise au curry au Bistrot des Ecoles à Nancy","https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2023-07\u002FCarottes%20mayo.jpg.webp",{"id":38,"title":39,"alias":40,"code_emission":41},"764640",[325,327,329,331],{"id":45,"name":46,"code":47,"shortname":48,"liveURL":49,"alias":50,"region":326,"channelId":35},{"id":52,"name":53},{"id":55,"name":56,"code":57,"shortname":56,"liveURL":58,"alias":35,"region":328,"channelId":35},{"id":52,"name":53},{"id":61,"name":62,"code":63,"shortname":64,"liveURL":65,"alias":66,"region":330,"channelId":35},{"id":52,"name":53},{"id":69,"name":70,"code":71,"shortname":72,"liveURL":65,"alias":73,"region":332,"channelId":35},{"id":52,"name":53},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F371f77fe28c56d89836cd02eb519eb1a92099aa30946790cf58f7aa732d73ba0.mp3",{"podcast_not_roll":77},{"type":22,"id":336,"title":337,"alias":338,"digas":339,"published":340,"datetime":341,"description":342,"presenters":343,"visual":344,"show":345,"duration":346,"radios":347,"audio_file":356,"rolls":357},"497760","Pleurer ça fait du bien","\u002Fbien-etre-et-psychologie\u002Fcest-aussi-ca-la-vie?episode=497760","MZ-72920","2 juillet 2024","2024-07-02T00:00:00+02:00","Hommes et femmes ne pleurent pas de la même façon ! \u003Cbr>\u003Cbr>Les facteurs qui déclenchent ces larmes sont différents mais se rapprochent de plus en plus avec les années. Les larmes n'auront-elles bientôt plus de sexe ?",[114],{"alt":116,"url":117,"url_carre":36,"copyright":36},{"id":119,"title":120,"alias":121,"code_emission":122},"214392",[348,350,352,354],{"id":45,"name":46,"code":47,"shortname":48,"liveURL":49,"alias":50,"region":349,"channelId":35},{"id":52,"name":53},{"id":69,"name":70,"code":71,"shortname":72,"liveURL":65,"alias":73,"region":351,"channelId":35},{"id":52,"name":53},{"id":55,"name":56,"code":57,"shortname":56,"liveURL":58,"alias":35,"region":353,"channelId":35},{"id":52,"name":53},{"id":61,"name":62,"code":63,"shortname":64,"liveURL":65,"alias":66,"region":355,"channelId":35},{"id":52,"name":53},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Fcd77e291e6da5ee97ceb5373c57940fd1be86b56e6b34fe9b09679f59bff2935.mp3",{"podcast_not_roll":77},{"type":22,"id":359,"title":360,"alias":361,"digas":362,"published":363,"datetime":364,"description":365,"presenters":366,"visual":367,"show":370,"duration":371,"radios":372,"audio_file":381,"rolls":382},"385732","Le homard bleu entier rôti de Lucien Keff au Komptoir de la Klauss","\u002Fculture\u002Fgrand-chef?episode=385732","MZ-54517","29 juin 2024","2024-06-29T00:00:00+02:00","En juin, Lucien Keff, chef du Komptoir, le deuxième restaurant du Domaine de la Klauss, Relais et Châteaux ***** à Montenach, au Pays des Trois Frontières, nous propose pour sa quatrième et dernière recette, le homard bleu entier rôti au feu de bois puis fumé, sauce chimichurri.",[31],{"alt":368,"url":369,"url_carre":35,"copyright":36},"Le homard bleu entier rôti de Lucien Keff","https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2023-06\u002F52993015567_d2fe3f3f66_o%20%281%29.jpg.webp",{"id":38,"title":39,"alias":40,"code_emission":41},"769968",[373,375,377,379],{"id":45,"name":46,"code":47,"shortname":48,"liveURL":49,"alias":50,"region":374,"channelId":35},{"id":52,"name":53},{"id":55,"name":56,"code":57,"shortname":56,"liveURL":58,"alias":35,"region":376,"channelId":35},{"id":52,"name":53},{"id":61,"name":62,"code":63,"shortname":64,"liveURL":65,"alias":66,"region":378,"channelId":35},{"id":52,"name":53},{"id":69,"name":70,"code":71,"shortname":72,"liveURL":65,"alias":73,"region":380,"channelId":35},{"id":52,"name":53},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002F2024-05\u002FMZ-54517.mp3",{"podcast_not_roll":77},{"type":22,"id":384,"title":385,"alias":386,"digas":387,"published":388,"datetime":389,"description":390,"presenters":391,"visual":392,"show":395,"duration":396,"radios":397,"audio_file":406,"rolls":407},"380851","Le rouget rôti de Lucien Keff au Komptoir de la Klauss à Montenach","\u002Fculture\u002Fgrand-chef?episode=380851","MZ-53394","22 juin 2024","2024-06-22T00:00:00+02:00","En juin, Lucien Keff, chef du Komptoir, le deuxième restaurant du Domaine de la Klauss, Relais et Châteaux ***** à Montenach, au Pays des Trois Frontières, nous propose pour sa deuxième recette, le rouget rôti sur feuille de pain, tomates cerises et thym citron.",[31],{"alt":393,"url":394,"url_carre":35,"copyright":36},"Le rouget rôti de Lucien Keff","https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2023-06\u002FIMG_1816.jpg.webp",{"id":38,"title":39,"alias":40,"code_emission":41},"734016",[398,400,402,404],{"id":45,"name":46,"code":47,"shortname":48,"liveURL":49,"alias":50,"region":399,"channelId":35},{"id":52,"name":53},{"id":55,"name":56,"code":57,"shortname":56,"liveURL":58,"alias":35,"region":401,"channelId":35},{"id":52,"name":53},{"id":61,"name":62,"code":63,"shortname":64,"liveURL":65,"alias":66,"region":403,"channelId":35},{"id":52,"name":53},{"id":69,"name":70,"code":71,"shortname":72,"liveURL":65,"alias":73,"region":405,"channelId":35},{"id":52,"name":53},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002F2024-05\u002FMZ-53394.mp3",{"podcast_not_roll":77},{"type":22,"id":409,"title":410,"alias":411,"digas":412,"published":413,"datetime":414,"description":415,"presenters":416,"visual":417,"show":420,"duration":421,"radios":422,"audio_file":431,"rolls":432},"382469","Le Poulpe rôti, poivron confit, condiment vert de Lucien Keff à la Klauss","\u002Fculture\u002Fgrand-chef?episode=382469","MZ-53750","15 juin 2024","2024-06-15T00:00:00+02:00","En juin, Lucien Keff, chef du Komptoir, le deuxième restaurant du Domaine de la Klauss, Relais et Châteaux ***** à Montenach, au Pays des Trois Frontières, nous propose pour sa troisième recette le Poulpe rôti, poivron confit, condiment vert.",[31],{"alt":418,"url":419,"url_carre":35,"copyright":36},"Le Poulpe rôti, poivron confit, condiment vert de Lucien Keff","https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2023-06\u002FIMG_1820.jpg.webp",{"id":38,"title":39,"alias":40,"code_emission":41},"696912",[423,425,427,429],{"id":45,"name":46,"code":47,"shortname":48,"liveURL":49,"alias":50,"region":424,"channelId":35},{"id":52,"name":53},{"id":55,"name":56,"code":57,"shortname":56,"liveURL":58,"alias":35,"region":426,"channelId":35},{"id":52,"name":53},{"id":61,"name":62,"code":63,"shortname":64,"liveURL":65,"alias":66,"region":428,"channelId":35},{"id":52,"name":53},{"id":69,"name":70,"code":71,"shortname":72,"liveURL":65,"alias":73,"region":430,"channelId":35},{"id":52,"name":53},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002F2024-05\u002FMZ-53750.mp3",{"podcast_not_roll":77},{"type":22,"id":434,"title":435,"alias":436,"digas":437,"published":438,"datetime":439,"presenters":440,"visual":441,"show":442,"duration":443,"radios":444,"audio_file":453,"rolls":454},"490964","Les TOC","\u002Fbien-etre-et-psychologie\u002Fcest-aussi-ca-la-vie?episode=490964","MZ-71991","11 juin 2024","2024-06-11T00:00:00+02:00",[114],{"alt":116,"url":117,"url_carre":36,"copyright":36},{"id":119,"title":120,"alias":121,"code_emission":122},"202632",[445,447,449,451],{"id":45,"name":46,"code":47,"shortname":48,"liveURL":49,"alias":50,"region":446,"channelId":35},{"id":52,"name":53},{"id":69,"name":70,"code":71,"shortname":72,"liveURL":65,"alias":73,"region":448,"channelId":35},{"id":52,"name":53},{"id":55,"name":56,"code":57,"shortname":56,"liveURL":58,"alias":35,"region":450,"channelId":35},{"id":52,"name":53},{"id":61,"name":62,"code":63,"shortname":64,"liveURL":65,"alias":66,"region":452,"channelId":35},{"id":52,"name":53},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Ff548ada2115e815e752f4a8b07d7455e241b9444535f4e1cb4e919f42350ea50.mp3",{"podcast_not_roll":77},{"type":22,"id":456,"title":457,"alias":458,"digas":459,"published":460,"datetime":461,"description":462,"presenters":463,"visual":464,"show":465,"duration":466,"radios":467,"audio_file":476,"rolls":477},"488593","Mieux se connaître","\u002Fbien-etre-et-psychologie\u002Fcest-aussi-ca-la-vie?episode=488593","MZ-71618","4 juin 2024","2024-06-04T00:00:00+02:00","Il est important d’avoir une bonne connaissance de soi ne serait-ce que pour se situer par rapport aux tâches que nous avons à entreprendre, pour nous adapter au mieux à notre environnement et aux autres.",[114],{"alt":116,"url":117,"url_carre":36,"copyright":36},{"id":119,"title":120,"alias":121,"code_emission":122},"245904",[468,470,472,474],{"id":45,"name":46,"code":47,"shortname":48,"liveURL":49,"alias":50,"region":469,"channelId":35},{"id":52,"name":53},{"id":69,"name":70,"code":71,"shortname":72,"liveURL":65,"alias":73,"region":471,"channelId":35},{"id":52,"name":53},{"id":55,"name":56,"code":57,"shortname":56,"liveURL":58,"alias":35,"region":473,"channelId":35},{"id":52,"name":53},{"id":61,"name":62,"code":63,"shortname":64,"liveURL":65,"alias":66,"region":475,"channelId":35},{"id":52,"name":53},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F81024d7ee32b3d3389a68a2d9e20dd08b9e02e73536b0183e1d5cf3d30ea6e5d.mp3",{"podcast_not_roll":77},{"type":22,"id":479,"title":480,"alias":481,"digas":482,"published":483,"datetime":484,"description":485,"presenters":486,"visual":487,"show":490,"duration":491,"radios":492,"audio_file":501,"rolls":502},"378423","Le carré d'agneau rôti au four à bois de Lucien Keff à la Klauss à Montenach","\u002Fculture\u002Fgrand-chef?episode=378423","MZ-52901","1 juin 2024","2024-06-01T00:00:00+02:00","En juin, Lucien Keff, chef du Komptoir, le deuxième restaurant du Domaine de la Klauss, Relais et Châteaux ***** à Montenach, au Pays des Trois Frontières, nous propose pour sa première recette le Carré d’agneau rôti au feu de bois, condiment menthe\u002Flivèche, courgette rôtie.",[31],{"alt":488,"url":489,"url_carre":35,"copyright":36},"Le carré d'agneau rôti au four à bois de Lucien Keff","https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2023-06\u002FBlank%202%20Grids%20Collage%20%281%29_0.png.webp",{"id":38,"title":39,"alias":40,"code_emission":41},"702792",[493,495,497,499],{"id":45,"name":46,"code":47,"shortname":48,"liveURL":49,"alias":50,"region":494,"channelId":35},{"id":52,"name":53},{"id":55,"name":56,"code":57,"shortname":56,"liveURL":58,"alias":35,"region":496,"channelId":35},{"id":52,"name":53},{"id":61,"name":62,"code":63,"shortname":64,"liveURL":65,"alias":66,"region":498,"channelId":35},{"id":52,"name":53},{"id":69,"name":70,"code":71,"shortname":72,"liveURL":65,"alias":73,"region":500,"channelId":35},{"id":52,"name":53},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Fa9956d774bdc95fef6a81d5c3ee975cbb9cf387004659848d3403db4de27d83a.mp3",{"podcast_not_roll":77},{"type":22,"id":504,"title":505,"alias":506,"digas":507,"published":508,"datetime":509,"presenters":510,"visual":511,"show":514,"duration":515,"radios":516,"audio_file":525,"rolls":526},"486118","Parler d'autorité de nos jours semble une aberration","\u002Fbien-etre-et-psychologie\u002Fcest-aussi-ca-la-vie?episode=486118","MZ-71277","28 mai 2024","2024-05-28T00:00:00+02:00",[114],{"alt":512,"url":513,"url_carre":35,"copyright":36},"Jean Marc Louis ","https:\u002F\u002Fassets-prep.radiorcf.com\u002Fstyles\u002F{style_name}\u002Fassets\u002F2024-06\u002FIMG_7741.jpeg.webp",{"id":119,"title":120,"alias":121,"code_emission":122},"207696",[517,519,521,523],{"id":69,"name":70,"code":71,"shortname":72,"liveURL":65,"alias":73,"region":518,"channelId":35},{"id":52,"name":53},{"id":45,"name":46,"code":47,"shortname":48,"liveURL":49,"alias":50,"region":520,"channelId":35},{"id":52,"name":53},{"id":55,"name":56,"code":57,"shortname":56,"liveURL":58,"alias":35,"region":522,"channelId":35},{"id":52,"name":53},{"id":61,"name":62,"code":63,"shortname":64,"liveURL":65,"alias":66,"region":524,"channelId":35},{"id":52,"name":53},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F53b040df4bcfb7e764f9b2a0c166252a99da92ecf7526641a088f4707fd23023.mp3",{"podcast_not_roll":77},{"type":22,"id":528,"title":529,"alias":530,"digas":531,"published":532,"datetime":533,"description":534,"presenters":535,"visual":536,"show":539,"duration":540,"radios":541,"audio_file":550,"rolls":551},"485119","Le Chocolate cake Grand Marnier de Jean-Luc Albin à La Nouvelle-Orléans","\u002Fculture\u002Fgrand-chef?episode=485119","MZ-71145","25 mai 2024","2024-05-25T00:00:00+02:00","Jean-Luc Albin, chef pâtissier et patron de Maurice à Métairie, dans l'agglomération de La Nouvelle-Orléans, a des racines mosellanes et plus précisément yussoises par sa maman. \u003Cbr>Le principe de Grand Chef en mai est d'accueillir des chefs d'origine lorraine, installés hors de leur région natale, en France ou à l'étranger.\u003Cbr>Depuis la Louisiane, Jean-Luc Albin nous explique comment il prépare Chocolate cake Grand Marnier made in USA.",[31],{"alt":537,"url":538,"url_carre":35,"copyright":36},"Jean-Luc Albin","https:\u002F\u002Fassets-prep.radiorcf.com\u002Fstyles\u002F{style_name}\u002Fassets\u002F2024-05\u002Funnamed-4.jpg.webp",{"id":38,"title":39,"alias":40,"code_emission":41},"679752",[542,544,546,548],{"id":45,"name":46,"code":47,"shortname":48,"liveURL":49,"alias":50,"region":543,"channelId":35},{"id":52,"name":53},{"id":55,"name":56,"code":57,"shortname":56,"liveURL":58,"alias":35,"region":545,"channelId":35},{"id":52,"name":53},{"id":61,"name":62,"code":63,"shortname":64,"liveURL":65,"alias":66,"region":547,"channelId":35},{"id":52,"name":53},{"id":69,"name":70,"code":71,"shortname":72,"liveURL":65,"alias":73,"region":549,"channelId":35},{"id":52,"name":53},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F6abac0e3cd3b8506bc849dcda6bca7e9bc5d2b8df4b1f32bbe1de874a3d20e56.mp3",{"podcast_not_roll":77},{"type":22,"id":553,"title":554,"alias":555,"digas":556,"published":557,"datetime":558,"description":559,"presenters":560,"visual":561,"show":563,"duration":564,"radios":565,"audio_file":574,"rolls":575},"483392","Le kougelhof de Jean-Luc Albin, chez Maurice, à La Nouvelle-Orléans","\u002Fculture\u002Fgrand-chef?episode=483392","MZ-70861","18 mai 2024","2024-05-18T00:00:00+02:00","Jean-Luc Albin, chef pâtissier et patron de Maurice à Métairie, dans l'agglomération de La Nouvelle-Orléans, a des racines mosellanes et plus précisément yussoises par sa maman. \u003Cbr>Le principe de Grand Chef en mai est d'accueillir des chefs d'origine lorraine, installés hors de leur région natale, en France ou à l'étranger.\u003Cbr>Depuis la Louisiane, Jean-Luc Albin nous explique comment il prépare son kougelhof made in USA.",[31],{"alt":537,"url":562,"url_carre":35,"copyright":36},"https:\u002F\u002Fassets-prep.radiorcf.com\u002Fstyles\u002F{style_name}\u002Fassets\u002F2024-08\u002Funnamed-4.jpg.webp",{"id":38,"title":39,"alias":40,"code_emission":41},"690456",[566,568,570,572],{"id":45,"name":46,"code":47,"shortname":48,"liveURL":49,"alias":50,"region":567,"channelId":35},{"id":52,"name":53},{"id":55,"name":56,"code":57,"shortname":56,"liveURL":58,"alias":35,"region":569,"channelId":35},{"id":52,"name":53},{"id":61,"name":62,"code":63,"shortname":64,"liveURL":65,"alias":66,"region":571,"channelId":35},{"id":52,"name":53},{"id":69,"name":70,"code":71,"shortname":72,"liveURL":65,"alias":73,"region":573,"channelId":35},{"id":52,"name":53},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F5a9ead56ab10b0555f9ba5efc248c95dfa0b8ec37e94b16d1b86008da5515190.mp3",{"podcast_not_roll":77},{"type":22,"id":577,"title":578,"alias":579,"digas":580,"published":581,"datetime":582,"description":583,"presenters":584,"visual":585,"show":586,"duration":587,"radios":588,"audio_file":597,"rolls":598},"481826","Le choix d’un métier","\u002Fbien-etre-et-psychologie\u002Fcest-aussi-ca-la-vie?episode=481826","MZ-70630","14 mai 2024","2024-05-14T00:00:00+02:00","Choisir son métier… Sans doute une réalité complexe pour les jeunes qui, trop tôt, sont placés devant la responsabilité d’un 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courgette Poêlée, curry, menthe poivrée et chorizo de Frédéric Anton","\u002Fculture\u002Fgrand-chef?episode=563813","MZ-83273","11 mai 2024","2024-05-11T00:00:00+02:00","Frédéric Anton, Chef parisien des restaurants Le Pré Catelan, Jules Verne et Don Juan II (3 étoiles, 1 et 1 étoile Michelin, meilleur ouvrier de France) né à Nancy, raconte son parcours depuis Contrexéville et vous propose la courgette poêlée, poudre de curry, menthe poivrée et chorizo. Les ingrédients pour 4 personnes :\u003Cbr>\u003Cbr>Courgette grise (violon) 2 pièces (500 g), Huile d’olive 30 g, Curry 4 g, Menthe poivrée 10 feuilles, Chorizo 80 g, Ail 1 gousse, Sel\u002FPoivre Quantité suffisante, Jus de volaille 20 g.\u003Cbr>\u003Cbr>Tailler les courgettes en dés, ensuite les déposer dans un torchon, les assaisonner de curry et de sel et mélanger le tout dans le torchon. Ciseler les feuilles de menthe et les réserver dans une feuille de papier humide. Tailler le chorizo en tous petits dés.\u003Cbr>Mettre de l’huile dans une poêle, ajouter les courgettes et les faire sauter vivement. Ajouter le chorizo et faire encore sauter. A la fin de la cuisson, ajouter la menthe fraîche et débarrasser. Déposer au centre de l’assiette les courgettes, ajouter un cordon de jus de volaille et parsemer autour de poudre de curry.",[31],{"alt":609,"url":610,"url_carre":35,"copyright":36},"Frédéric Anton","https:\u002F\u002Fassets-prep.radiorcf.com\u002Fstyles\u002F{style_name}\u002Fassets\u002F2025-03\u002FPORTRAIT%20FA.jpg.webp",{"id":38,"title":39,"alias":40,"code_emission":41},"693168",[614,616,618,620],{"id":55,"name":56,"code":57,"shortname":56,"liveURL":58,"alias":35,"region":615,"channelId":35},{"id":52,"name":53},{"id":61,"name":62,"code":63,"shortname":64,"liveURL":65,"alias":66,"region":617,"channelId":35},{"id":52,"name":53},{"id":69,"name":70,"code":71,"shortname":72,"liveURL":65,"alias":73,"region":619,"channelId":35},{"id":52,"name":53},{"id":45,"name":46,"code":47,"shortname":48,"liveURL":49,"alias":50,"region":621,"channelId":35},{"id":52,"name":53},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F808afd0fc1bb35fb75d1d6faa5f8b993aa234f7625ef6e4f263ae4bf8b28bc49.mp3",{"podcast_not_roll":77},{"type":22,"id":625,"title":626,"alias":627,"digas":628,"published":629,"datetime":630,"description":631,"presenters":632,"visual":633,"show":634,"duration":635,"radios":636,"audio_file":645,"rolls":646},"480294","Destin de femmes","\u002Fbien-etre-et-psychologie\u002Fcest-aussi-ca-la-vie?episode=480294","MZ-70383","7 mai 2024","2024-05-07T00:00:00+02:00","Et si l’origine des difficultés que connaissent certaines femmes dans leur relation avec les hommes venait des rapports qu’elles ont eus avec leur mère ?",[114],{"alt":116,"url":117,"url_carre":36,"copyright":36},{"id":119,"title":120,"alias":121,"code_emission":122},"189168",[637,639,641,643],{"id":45,"name":46,"code":47,"shortname":48,"liveURL":49,"alias":50,"region":638,"channelId":35},{"id":52,"name":53},{"id":69,"name":70,"code":71,"shortname":72,"liveURL":65,"alias":73,"region":640,"channelId":35},{"id":52,"name":53},{"id":55,"name":56,"code":57,"shortname":56,"liveURL":58,"alias":35,"region":642,"channelId":35},{"id":52,"name":53},{"id":61,"name":62,"code":63,"shortname":64,"liveURL":65,"alias":66,"region":644,"channelId":35},{"id":52,"name":53},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Fe7e60348ec054920b0555ca8efd6c7d884b9ce2467e306f99c01c18df1e3fe9f.mp3",{"podcast_not_roll":77},{"current_page":648,"total_items":649,"total_pages":650,"item_per_page":651},3,158,7,24,{"id":45,"name":46,"code":47,"shortname":48,"liveURL":49,"alias":50,"region":653,"channelId":35},{"id":52,"name":53},{"id":4,"label":655,"label_display":656,"provider":657,"status":658,"info":36,"view_mode":659,"type":660,"block_id":36,"radio":661,"articles":662},"Près de chez moi","visible","block_content",true,"full","around_me_block","9",[663,705,730],{"type":664,"alias":665,"id":666,"author":667,"title":668,"meta_title":669,"og_title":668,"description":670,"meta_description":671,"og_description":670,"published":672,"published_time":673,"datetime":674,"changed":672,"changed_time":673,"created":675,"location":676,"visual":677,"tags":680,"radios":685,"published_unix_time":704},"article","\u002Farticles\u002Fbien-etre-et-psychologie\u002Fen-corse-une-gastronomie-pour-feter-les-temps-forts-du-calendrier","54736","Noelle Casabianca - RCF Corsica et Amélie Gazeau","En Corse, une gastronomie pour fêter les temps forts du calendrier religieux","Cinq plats typiquement corses qui font rayonner la tradition religieuse","\u003Cp>Gastronomie et vie religieuse s'entremêlent en Corse, et ce tout au long de l’année, que ce soit par des plats sucrés ou salés. 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