[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"page-data--\u002Fculture\u002Fbouche-a-oreilles-rcf-lyon-{}":3,"episodes-by-show-4672-0":478},{"type":4,"id":5,"alias":6,"title":7,"visual":8,"description":11,"category":12,"presenters":18,"radios":20,"og_description":11,"og_title":7,"meta_title":7,"meta_description":11,"blocks":32,"episodes":100,"pager":473},"show","4672","\u002Fculture\u002Fbouche-a-oreilles-rcf-lyon","Bouche à Oreilles · RCF Lyon",{"url":9,"alt":7,"url_carre":10,"alt_carre":10},"https:\u002F\u002Fassets-prep.radiorcf.com\u002Fstyles\u002F{style_name}\u002Fassets\u002F2024-01\u002FBouche%20%C3%A0%20oreilles.png.webp","","\u003Cp>Un mot d’ordre chaque lundi et vendredi : se faire plaisir simplement ! À tour de rôle, trois spécialistes de la cuisine à Lyon partagent leurs astuces, recettes, gourmandises, bons plans, bonnes adresses et péchés mignons : Aurélie d’Assignies, spécialiste en innovation culinaire et fondatrice de \u003Ca href=\"https:\u002F\u002Fwww.veryfoody.com\u002F\" target=\"_blank\">Very Foody\u003C\u002Fa> à Sainte-Foy-lès-Lyon, Loïc Mounier, producteurs de fruits et légumes et créateur de \u003Ca href=\"https:\u002F\u002Fwww.agriz.fr\u002F\" target=\"_blank\">Agriz\u003C\u002Fa> à Saint-Genis-Laval, et Laëtitia Maggiar, spécialiste en histoire de la gastronomie.\u003C\u002Fp>\r\n",{"id":13,"type":14,"name":15,"alias":16,"description":17},"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",[19],"Anaïs Sorce",[21],{"id":22,"name":23,"code":24,"shortname":25,"liveURL":26,"alias":27,"region":28,"channelId":31},"34342","RCF Lyon","RCF69","Lyon","\u002F\u002Frcf.streamakaci.com\u002Frcf69.mp3","\u002Flyon",{"id":29,"name":30},"34178","Auvergne-Rhône-Alpes","UCXRBJpwRr48ii_fUMQPMmKg",[33],{"type":34,"description":17,"layout":35,"show_more":16,"radio":36,"articles":37,"category":13},"thematic_horizontal_block","horizontal","9",[38],{"type":39,"alias":40,"id":41,"author":42,"title":43,"meta_title":43,"og_title":43,"description":44,"meta_description":44,"og_description":44,"published":45,"published_time":46,"datetime":47,"changed":45,"changed_time":46,"created":48,"visual":49,"tags":52,"radios":61,"episode":72,"published_unix_time":99},"article","\u002Farticles\u002Fculture\u002Fjacques-chambon-je-suis-convaincu-que-le-rire-permet-de-conjurer-les-choses","56538","Vincent Belotti","Jacques Chambon : \"Je suis convaincu que le rire permet de conjurer les choses tragiques!\"","\u003Cp>\u003Cspan>\u003Cstrong>Jacques Chambon.\u003C\u002Fstrong> \u003Cstrong>Un nom que les fans de \u003C\u002Fstrong>\u003C\u002Fspan>\u003Cem>\u003Cspan>\u003Cstrong>\"Kaamelott\"\u003C\u002Fstrong>\u003C\u002Fspan>\u003C\u002Fem>\u003Cspan>\u003Cstrong> connaissent bien\u003C\u002Fstrong> puisque c'est lui qui incarne l'enchanteur barbu et gaffeur de la série d’Alexandre Astier. Le comédien est actuellement à l'affiche des \u003C\u002Fspan>\u003Cem>\u003Cspan>\"Sentinelles\"\u003C\u002Fspan>\u003C\u002Fem>\u003Cspan>, au théâtre Comédie Odéon de Lyon, une tragi comédie sur l'absurdité de la guerre, dont il est aussi l'auteur. Coulisses de la pièce, son regard sur Merlin et petits secrets de bonheur, entretien en première loge après une représentation.\u003C\u002Fspan>\u003C\u002Fp>","28 juillet 2026","00:00","2026-07-28T00:00:00+02:00","7 mars 2025",{"url":50,"alt":51,"url_carre":10,"alt_carre":10},"https:\u002F\u002Fassets-prep.radiorcf.com\u002Fstyles\u002F{style_name}\u002Fassets\u002F2025-04\u002FLes_Sentinelles-1024x683.jpg.webp","©Comédie Odéon",[53,57],{"id":54,"label":55,"alias":56},"54646","Théâtre","\u002Ftag\u002Ftheatre",{"id":58,"label":59,"alias":60},"54643","Spectacle","\u002Ftag\u002Fspectacle",[62],{"id":36,"name":63,"code":64,"shortname":65,"liveURL":66,"alias":67,"region":68,"channelId":71},"RCF","RCFNational","National","\u002F\u002Frcf.streamakaci.com\u002Frcfdigital.mp3",null,{"id":69,"name":70},"33500","France","UCNce7rDfA-1fKpO-r1Rf-Dw",{"id":73,"type":74,"title":75,"digas":76,"published":77,"datetime":78,"description":79,"url_linked_article":40,"presenters":80,"visual":81,"show":84,"duration":92,"radios":93,"audio_file":96,"rolls":97},"564688","episode","Il était une joie avec Jacques Chambon","UA-357530","9 mars 2025","2025-03-09T00:00:00+01:00","\u003Cp>\u003Cspan>\u003Cstrong>Jacques Chambon. \u003C\u002Fstrong>Un nom que les fans de \u003C\u002Fspan>\u003Cem>\u003Cspan>\"Kamelott\"\u003C\u002Fspan>\u003C\u002Fem>\u003Cspan> connaissent bien puisque c'est lui qui incarne l'enchanteur barbu et gaffeur de la série d’Alexandre Astier. . Le comédien est actuellement à l'affiche des \u003C\u002Fspan>\u003Cem>\u003Cspan>\"Sentinelles\"\u003C\u002Fspan>\u003C\u002Fem>\u003Cspan>, une tragi comédie sur l'absurdité de la guerre, dont il est aussi l'auteur. Coulisses de la pièce, son regard sur Merlin et ses petits secrets de bonheur. Entretien en première loge après une représentation.\u003C\u002Fspan>\u003C\u002Fp>",[42],{"alt":82,"url":83,"url_carre":67,"copyright":10},"©Jean Combier","https:\u002F\u002Fassets-prep.radiorcf.com\u002Fstyles\u002F{style_name}\u002Fassets\u002F2025-03\u002FJean-Combier.jpg.webp",{"id":85,"title":86,"alias":87,"visual":88,"description":91},"55078","Il était une joie","\u002Fculture\u002Fil-etait-une-joie",{"url":89,"alt":90,"url_carre":10,"alt_carre":10},"https:\u002F\u002Fassets-prep.radiorcf.com\u002Fstyles\u002F{style_name}\u002Fassets\u002F2025-01\u002FIl%20%C3%A9tait%20une%20joie%20%281%29.png.webp","©RCF","\u003Cp>lIs sont chanteurs, comédiens ou écrivains. Mais qu'est-ce qui les met en joie ? Chaque dimanche, à 7h42, ils livrent leurs petits secrets pour être heureux à Vincent Belotti.\u003C\u002Fp>\r\n","737856",[94],{"id":36,"name":63,"code":64,"shortname":65,"liveURL":66,"alias":67,"region":95,"channelId":71},{"id":69,"name":70},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F943f897a379b28a27d1bccc615d370326b8759efb390035142ed69cf3b2a2012.mp3",{"podcast_not_roll":98},false,"1741359853",[101,119,136,153,172,190,209,228,247,266,285,304,322,340,359,378,397,416,435,454],{"type":74,"id":102,"title":103,"alias":104,"digas":105,"published":106,"datetime":107,"description":108,"presenters":109,"visual":110,"show":111,"duration":113,"radios":114,"audio_file":117,"rolls":118},"566532","Carton mouillé, pomme blette ou serpillière : reconnaître les défauts du vin","\u002Fculture\u002Fbouche-a-oreilles-rcf-lyon?episode=566532","LY-83452","21 mars 2025","2025-03-21T00:00:00+01:00","Qui n'a jamais dit, d'un vin qu'il n'aimait pas, qu'il était bouchonné ? Mais quelles sont les caractéristiques d'un vin bouchonné ? Marie Ody, maîtresse du Chai Saint-Olive à Lyon, revient sur les principaux défauts que peut présenter un vin et nous aide à mieux les différencier.",[19],{"alt":7,"url":9,"url_carre":10,"copyright":10},{"id":5,"title":7,"alias":6,"code_emission":112},"BOUCHAOR","270312",[115],{"id":22,"name":23,"code":24,"shortname":25,"liveURL":26,"alias":27,"region":116,"channelId":31},{"id":29,"name":30},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F83b4a2aa83980938769aa34560455410aa52ecf53f6b57bed332861b8cdfca8c.mp3",{"podcast_not_roll":98},{"type":74,"id":120,"title":121,"alias":122,"digas":123,"published":124,"datetime":125,"description":126,"presenters":127,"visual":128,"show":129,"duration":130,"radios":131,"audio_file":134,"rolls":135},"561899","Compote, potimarron rôti et soupe de tomate : trois recettes ultra simples","\u002Fculture\u002Fbouche-a-oreilles-rcf-lyon?episode=561899","LY-82748","17 mars 2025","2025-03-17T00:00:00+01:00","Vous manquez de temps pour cuisiner le soir en rentrant du travail ? Vous cherchez des recettes simples et rapides à faire, qui plairont à tous ? Aurélie d'Assignies, la fondatrice de Very Foody, livre trois de ses recettes très simples et qui ne prennent que quelques minutes à préparer : une compote, un potimarron rôti et une soupe de tomate.",[19],{"alt":7,"url":9,"url_carre":10,"copyright":10},{"id":5,"title":7,"alias":6,"code_emission":112},"299856",[132],{"id":22,"name":23,"code":24,"shortname":25,"liveURL":26,"alias":27,"region":133,"channelId":31},{"id":29,"name":30},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F1d5f1d7f7449218de0f9b7e171e9733847d9a9486797e36b35ca2e76b7fe7882.mp3",{"podcast_not_roll":98},{"type":74,"id":137,"title":138,"alias":139,"digas":140,"published":141,"datetime":142,"description":143,"presenters":144,"visual":145,"show":146,"duration":147,"radios":148,"audio_file":151,"rolls":152},"566530","Les étapes de dégustation d'un vin","\u002Fculture\u002Fbouche-a-oreilles-rcf-lyon?episode=566530","LY-83451","14 mars 2025","2025-03-14T00:00:00+01:00","La dégustation d'un vin se découpe en trois temps forts, qui sollicitent les sens : observer son vin, le sentir avant de finalement le goûter. Marie Ody, maîtresse du Chai St-Olive à Lyon, revient sur chacune de ces étapes pour nous aider à mieux déguster le vin au quotidien.",[19],{"alt":7,"url":9,"url_carre":10,"copyright":10},{"id":5,"title":7,"alias":6,"code_emission":112},"288144",[149],{"id":22,"name":23,"code":24,"shortname":25,"liveURL":26,"alias":27,"region":150,"channelId":31},{"id":29,"name":30},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F103acfdd453c919d89a109557b60200c10c67a11af9fee665a6d7520390a78c0.mp3",{"podcast_not_roll":98},{"type":74,"id":154,"title":155,"alias":156,"digas":157,"published":158,"datetime":159,"description":160,"presenters":161,"visual":162,"show":165,"duration":166,"radios":167,"audio_file":170,"rolls":171},"561894","Le label Ingrédients Simples pour des plats industriels proches du fait maison","\u002Fculture\u002Fbouche-a-oreilles-rcf-lyon?episode=561894","LY-82746","10 mars 2025","2025-03-10T00:00:00+01:00","\u003Cp>Dans la grande famille des labels, un petit nouveau essaye de faire la différence : le \u003Ca href=\"https:\u002F\u002Fwww.veryfoody.com\u002Fle-label-ingredients-simples-un-gage-de-transparence-et-de-qualite-pour-lagroalimentaire\u002F\" target=\"_blank\">label \"Ingrédients simples\"\u003C\u002Fa>. Une marmite entrouverte avec une cuillère à l'intérieur pour indiquer aux consommateurs que la composition est saine et que la transformation des matières premières est limitée. Aurélie d'Assignies, la fondatrice de Very Foody, présente ce label gratuit pour les industriels.\u003C\u002Fp>",[19],{"alt":163,"url":164,"url_carre":67,"copyright":10},"Le label \"Ingrédients simples\" - composition RCF Lyon - photo de fond : Thomas Le via Unsplash","https:\u002F\u002Fassets-prep.radiorcf.com\u002Fstyles\u002F{style_name}\u002Fassets\u002F2025-03\u002Flabel-ingredients-simples.png.webp",{"id":5,"title":7,"alias":6,"code_emission":112},"299064",[168],{"id":22,"name":23,"code":24,"shortname":25,"liveURL":26,"alias":27,"region":169,"channelId":31},{"id":29,"name":30},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Fc699c0db3951f30f4dc9807c3df184e44d04fcfe2578ea8f7c7f8a2c3759995a.mp3",{"podcast_not_roll":98},{"type":74,"id":173,"title":174,"alias":175,"digas":176,"published":48,"datetime":177,"description":178,"presenters":179,"visual":180,"show":183,"duration":184,"radios":185,"audio_file":188,"rolls":189},"564314","Pet' nat', orange, blouge, glouglou... À la découverte des nouveaux mots du vin","\u002Fculture\u002Fbouche-a-oreilles-rcf-lyon?episode=564314","LY-83120","2025-03-07T00:00:00+01:00","\u003Cp>Ils sont à la mode quand il s'agit de parler vin entre copains. Les pétillants naturels, vins blouge ou orange sont aujourd'hui dans toutes les bouches. Mais que veulent-ils dire ? De quels types de vins parle-t-on ? Myriam Chaperon, de la cave Récoltant Manipulant à Lyon, revient sur ces nouveaux mots du vin.\u003C\u002Fp>",[19],{"alt":181,"url":182,"url_carre":67,"copyright":10},"image d'illustration (vin) - Anton Mislawsky Unsplash","https:\u002F\u002Fassets-prep.radiorcf.com\u002Fstyles\u002F{style_name}\u002Fassets\u002F2025-03\u002FVIN-bouteille-verre-alcool_credit-anton-mislawsky-unsplash.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":112},"338328",[186],{"id":22,"name":23,"code":24,"shortname":25,"liveURL":26,"alias":27,"region":187,"channelId":31},{"id":29,"name":30},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F760e07c7bcbac66c8ca14b0e515c1054f42c5b27f0c6393e135ce220a6615cf4.mp3",{"podcast_not_roll":98},{"type":74,"id":191,"title":192,"alias":193,"digas":194,"published":195,"datetime":196,"description":197,"presenters":198,"visual":199,"show":202,"duration":203,"radios":204,"audio_file":207,"rolls":208},"561888","Le chèvrefeuille, plante persistante délicieuse en sabayon","\u002Fculture\u002Fbouche-a-oreilles-rcf-lyon?episode=561888","LY-82745","3 mars 2025","2025-03-03T00:00:00+01:00","\u003Cp>Il pousse dans nos jardins, ses feuilles sont persistantes en plus de dégager une odeur exceptionnelle : le chèvrefeuille est une plante aux nombreux atouts pour Bruno Imbert, des pépinières Imbert. Et il se cuisine très bien ! Aurélie d'Assignies, de Very Foody, le transforme en sabayon avec des fraises.\u003C\u002Fp>",[19],{"alt":200,"url":201,"url_carre":67,"copyright":10},"Chèvrefeuille des bois (Lonicera periclymemum), Espagne - Bernard Blanc CC-BY-NC-SA 2.0 via Flickr","https:\u002F\u002Fassets-prep.radiorcf.com\u002Fstyles\u002F{style_name}\u002Fassets\u002F2025-02\u002FCHEVREFEUILLE-DES-BOIS-plante-fleur_credit-Bernard-Blanc-CC-BY-NC-SA-2.0-via-Flickr.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":112},"347016",[205],{"id":22,"name":23,"code":24,"shortname":25,"liveURL":26,"alias":27,"region":206,"channelId":31},{"id":29,"name":30},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F934b97943ca177b880f42ec847ae9773565802c83a5e32da6a1491f39490b038.mp3",{"podcast_not_roll":98},{"type":74,"id":210,"title":211,"alias":212,"digas":213,"published":214,"datetime":215,"description":216,"presenters":217,"visual":218,"show":221,"duration":222,"radios":223,"audio_file":226,"rolls":227},"548313","Les différents métiers du vin","\u002Fculture\u002Fbouche-a-oreilles-rcf-lyon?episode=548313","LY-80809","28 février 2025","2025-02-28T00:00:00+01:00","\u003Cp>Si l'œnologue et le sommelier sont les métiers les plus connus, la filière vin regorge d'une multitude de métiers différents, de la production à la vente. Marie Ody, maîtresse du Chai Saint-Olive à Lyon, dresse un panorama non exhaustif de ces métiers, avec leurs spécificités.\u003C\u002Fp>\r\n",[19],{"alt":219,"url":220,"url_carre":67,"copyright":219},"image d'illustration (groupe autour de verres de vin) - © Kelsey Chance via Unsplash","https:\u002F\u002Fassets-prep.radiorcf.com\u002Fstyles\u002F{style_name}\u002Fassets\u002F2025-02\u002FVIN-VERRE-alcool-femme-groupe_credit-kelsey-chance-unsplash.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":112},"305928",[224],{"id":22,"name":23,"code":24,"shortname":25,"liveURL":26,"alias":27,"region":225,"channelId":31},{"id":29,"name":30},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F7bdfc184d20562e46fc7527bc1b4f5f6e968e76fa12dfcb0b1aeaccbcc205a68.mp3",{"podcast_not_roll":98},{"type":74,"id":229,"title":230,"alias":231,"digas":232,"published":233,"datetime":234,"description":235,"presenters":236,"visual":237,"show":240,"duration":241,"radios":242,"audio_file":245,"rolls":246},"560825","Mieux comprendre l'affichage dans le vin","\u002Fculture\u002Fbouche-a-oreilles-rcf-lyon?episode=560825","LY-82522","21 février 2025","2025-02-21T00:00:00+01:00","\u003Cp>Nous les consultons au quotidien et elles sont précieuses pour orienter nos choix : les étiquettes sont des outils du quotidien que nous connaissons mal. Pour le vin, elles doivent afficher certaines mentions obligatoires, et tout, jusqu'à leur design, est encadré. Grégoire Saint Olive, du \u003Ca href=\"https:\u002F\u002Fchaisaintolive.com\u002F\" target=\"_blank\">Chai Saint Olive\u003C\u002Fa> à Lyon, revient sur l'évolution de la réglementation.\u003C\u002Fp>",[19],{"alt":238,"url":239,"url_carre":67,"copyright":10},"image d'illustration (bouteilles de vin) - Scott Warman via Unsplash","https:\u002F\u002Fassets-prep.radiorcf.com\u002Fstyles\u002F{style_name}\u002Fassets\u002F2025-02\u002FVIN-bouteille-alcool_credit-scott-warman-unsplash.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":112},"363000",[243],{"id":22,"name":23,"code":24,"shortname":25,"liveURL":26,"alias":27,"region":244,"channelId":31},{"id":29,"name":30},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F771eaf05f1b4181d27540d7d7f862cf674a4f33e1372bb908a09d1d5f131e650.mp3",{"podcast_not_roll":98},{"type":74,"id":248,"title":249,"alias":250,"digas":251,"published":252,"datetime":253,"description":254,"presenters":255,"visual":256,"show":259,"duration":260,"radios":261,"audio_file":264,"rolls":265},"554707","La pâte à tartiner, plaisir gourmand d'Italie","\u002Fculture\u002Fbouche-a-oreilles-rcf-lyon?episode=554707","LY-81725","17 février 2025","2025-02-17T00:00:00+01:00","\u003Cp>La chandeleur est à peine passée que Laëtitia Maggiar, historienne de la gastronomie, revient sur la naissance d'un produit qui pèse des milliards dans le monde : la pâte à tartiner.\u003C\u002Fp>\r\n",[19],{"alt":257,"url":258,"url_carre":67,"copyright":257},"image d'illustration (pâte à tartiner Nutella) - Alexandru Acea Unsplash","https:\u002F\u002Fassets-prep.radiorcf.com\u002Fstyles\u002F{style_name}\u002Fassets\u002F2025-02\u002Falexandru-acea-1Gao19UrMAo-unsplash.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":112},"413928",[262],{"id":22,"name":23,"code":24,"shortname":25,"liveURL":26,"alias":27,"region":263,"channelId":31},{"id":29,"name":30},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F4ffbea0841661472e3128e7b6f3aa4c46d15641dbe91eb46986e2efcbf1dfa98.mp3",{"podcast_not_roll":98},{"type":74,"id":267,"title":268,"alias":269,"digas":270,"published":271,"datetime":272,"description":273,"presenters":274,"visual":275,"show":278,"duration":279,"radios":280,"audio_file":283,"rolls":284},"548347","Le fruit du jacquier en effiloché façon pulled pork","\u002Fculture\u002Fbouche-a-oreilles-rcf-lyon?episode=548347","LY-80814","10 février 2025","2025-02-10T00:00:00+01:00","\u003Cp>Le fruit du jacquier est apprécié pour son importante teneur en fibres, en faisant une bonne alternative en termes de texture à la viande. Aurélie d'Assignies, fondatrice de Very Foody, nous propose de le cuisiner en effiloché au paprika fumé.\u003C\u002Fp>\r\n",[19],{"alt":276,"url":277,"url_carre":67,"copyright":276},"Fruit du jacquier - Chandana12, CC BY-SA 3.0 via Wikimedia Commons","https:\u002F\u002Fassets-prep.radiorcf.com\u002Fstyles\u002F{style_name}\u002Fassets\u002F2025-02\u002F31333875177_d90feb4e12_o.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":112},"233160",[281],{"id":22,"name":23,"code":24,"shortname":25,"liveURL":26,"alias":27,"region":282,"channelId":31},{"id":29,"name":30},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Fa00840150a6cf1000ddb1bf4315bf35bb79fbe720927367822780d888fb0c29e.mp3",{"podcast_not_roll":98},{"type":74,"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":302,"rolls":303},"555064","Vigneron... pas mais que !","\u002Fculture\u002Fbouche-a-oreilles-rcf-lyon?episode=555064","LY-81758","7 février 2025","2025-02-07T00:00:00+01:00","\u003Cp>Les vignerons sont des professionnels aux talents multiples. Si leur cœur de métier est de prendre soin de la vigne pour la faire fructifier, ils supportent souvent de nombreuses responsabilités qui alourdit leur quotidien. Myriam Chaperon, de la cave Récoltant Manipulant à Lyon, nous présente ces amoureux du vin et du terroir.\u003C\u002Fp>\r\n",[19],{"alt":295,"url":296,"url_carre":67,"copyright":295},"image d'illustration (vigneron) - Andrea Cairone Unsplash","https:\u002F\u002Fassets-prep.radiorcf.com\u002Fstyles\u002F{style_name}\u002Fassets\u002F2025-02\u002FVIGNERON-VITICULTEUR-VIGNE-CHAMP-AGRICULTURE_credit-andrea-cairone-unsplash.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":112},"296928",[300],{"id":22,"name":23,"code":24,"shortname":25,"liveURL":26,"alias":27,"region":301,"channelId":31},{"id":29,"name":30},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F22fa2e69017d9c1d7a76cd29bbbe36a903403e102870e99217afee1fbbf60ff1.mp3",{"podcast_not_roll":98},{"type":74,"id":305,"title":306,"alias":307,"digas":308,"published":309,"datetime":310,"description":311,"presenters":312,"visual":313,"show":315,"duration":316,"radios":317,"audio_file":320,"rolls":321},"546100","Le fruit du jacquier, fruit exotique aussi bon sucré que salé","\u002Fculture\u002Fbouche-a-oreilles-rcf-lyon?episode=546100","LY-80480","3 février 2025","2025-02-03T00:00:00+01:00","\u003Cp>Le fruit du jacquier est très consommé dans les pays en développement pour son apport en fibres. Selon son niveau de maturité, il se mange en version salée ou sucrée. Aurélie d'Assignies, la fondatrice de Very Foody, présente cette alternative à la viande.\u003C\u002Fp>\r\n",[19],{"alt":276,"url":314,"url_carre":67,"copyright":276},"https:\u002F\u002Fassets-prep.radiorcf.com\u002Fstyles\u002F{style_name}\u002Fassets\u002F2025-02\u002FRipe_jackfruit.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":112},"278280",[318],{"id":22,"name":23,"code":24,"shortname":25,"liveURL":26,"alias":27,"region":319,"channelId":31},{"id":29,"name":30},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Fdc4a7230e73ac30fe24db059167475c4ef8cd14f38bfc247405f183f6972da45.mp3",{"podcast_not_roll":98},{"type":74,"id":323,"title":324,"alias":325,"digas":326,"published":327,"datetime":328,"description":329,"presenters":330,"visual":331,"show":333,"duration":334,"radios":335,"audio_file":338,"rolls":339},"553940","Bouteille, cubi ou canette... le vin change de forme !","\u002Fculture\u002Fbouche-a-oreilles-rcf-lyon?episode=553940","LY-81602","31 janvier 2025","2025-01-31T00:00:00+01:00","\u003Cp>La bouteille en verre de 75 cl a-t-elle du souci à se faire ? Grégoire Saint-Olive, cofondateur avec son frère du Chai Saint Olive, premier chai de vinification urbaine à Lyon, présente les différents contenants pour le vin.\u003C\u002Fp>\r\n",[19],{"alt":181,"url":332,"url_carre":67,"copyright":181},"https:\u002F\u002Fassets-prep.radiorcf.com\u002Fstyles\u002F{style_name}\u002Fassets\u002F2025-02\u002FVIN-bouteille-verre-alcool_credit-anton-mislawsky-unsplash.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":112},"379056",[336],{"id":22,"name":23,"code":24,"shortname":25,"liveURL":26,"alias":27,"region":337,"channelId":31},{"id":29,"name":30},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Fc1cb5848e1c22b2184d8b242248d2fea27b18e08616f67f3253a36cfc6f673db.mp3",{"podcast_not_roll":98},{"type":74,"id":341,"title":342,"alias":343,"digas":344,"published":345,"datetime":346,"description":347,"presenters":348,"visual":349,"show":352,"duration":353,"radios":354,"audio_file":357,"rolls":358},"546028","Recyclez vos sapins dans la cuisine","\u002Fculture\u002Fbouche-a-oreilles-rcf-lyon?episode=546028","LY-80472","27 janvier 2025","2025-01-27T00:00:00+01:00","\u003Cp>Vous n'avez pas encore jeté votre sapin de Noël ? Ou vous avez trouvé de belles épines de conifères ? Bruno Imbert, des pépinières Imbert, revient sur ces grands oubliés de nos jardins, et Aurélie d'Assiginies, de Very Foody, nous propose une recette pour les recycler en cuisine avec un filet de poisson.\u003C\u002Fp>\r\n",[19],{"alt":350,"url":351,"url_carre":67,"copyright":350},"Recyclez vos sapins dans la cuisine - DR","https:\u002F\u002Fassets-prep.radiorcf.com\u002Fstyles\u002F{style_name}\u002Fassets\u002F2025-01\u002FMCOMMEJARDIN_NOEL-SAPIN.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":112},"289560",[355],{"id":22,"name":23,"code":24,"shortname":25,"liveURL":26,"alias":27,"region":356,"channelId":31},{"id":29,"name":30},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Fc4cc1d6745b17a4f87f4b14c18a9ebeecd11bddf54fd46369c5e47de62d07621.mp3",{"podcast_not_roll":98},{"type":74,"id":360,"title":361,"alias":362,"digas":363,"published":364,"datetime":365,"description":366,"presenters":367,"visual":368,"show":371,"duration":372,"radios":373,"audio_file":376,"rolls":377},"548304","Cuve, fût ou amphore : à chaque contenant son style de vin","\u002Fculture\u002Fbouche-a-oreilles-rcf-lyon?episode=548304","LY-80808","17 janvier 2025","2025-01-17T00:00:00+01:00","\u003Cp>Le vin vieillissant dans un fût de chêne est une belle image d'Épinal. Pourtant, aujourd'hui, d'autres contenants existent pour travailler les arômes, comme la cuve ou l'amphore. Marie Ody, maîtresse de chai au Chai Saint-Olive, explique les caractéristiques propres à chacun de ces outils.\u003C\u002Fp>\r\n",[19],{"alt":369,"url":370,"url_carre":67,"copyright":369},"image d'illustration (barrique de vin) - Elevate via Pexels","https:\u002F\u002Fassets-prep.radiorcf.com\u002Fstyles\u002F{style_name}\u002Fassets\u002F2025-01\u002FVIN-cuve-barrique-alcool_credit-elevate-unsplash.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":112},"314328",[374],{"id":22,"name":23,"code":24,"shortname":25,"liveURL":26,"alias":27,"region":375,"channelId":31},{"id":29,"name":30},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F0fbf7c0189ec7d6b8696e9c8db3445743dd99adb7d95e986a6ab92e1ef9ae022.mp3",{"podcast_not_roll":98},{"type":74,"id":379,"title":380,"alias":381,"digas":382,"published":383,"datetime":384,"description":385,"presenters":386,"visual":387,"show":390,"duration":391,"radios":392,"audio_file":395,"rolls":396},"546016","Les corn flakes, un produit inventé par un médecin","\u002Fculture\u002Fbouche-a-oreilles-rcf-lyon?episode=546016","LY-80470","13 janvier 2025","2025-01-13T00:00:00+01:00","\u003Cp>Au chocolat, au miel, aux fruits ou nature, les corn flakes existent aujourd'hui à de multiples saveurs. Mais il s'agit avant tout d'une bouillie de céréales mélangées à de l'eau. Ce produit doit sa forme de pétales à... un oubli de la bouillie au four par un médecin : le Dr Kellog. L'histoire est racontée par Laëtitia Maggiar.\u003C\u002Fp>\r\n",[19],{"alt":388,"url":389,"url_carre":67,"copyright":388},"Paquet de corn flakes - Sten Ritterfeld via Unsplash","https:\u002F\u002Fassets-prep.radiorcf.com\u002Fstyles\u002F{style_name}\u002Fassets\u002F2025-01\u002FCORN-FLAKES-flocon-avoine-cereales_credit-sten-ritterfeld-unsplash.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":112},"490512",[393],{"id":22,"name":23,"code":24,"shortname":25,"liveURL":26,"alias":27,"region":394,"channelId":31},{"id":29,"name":30},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F8021df52bb2d8f789275ac7fb41a5d6476c6b82f530819b13301fe582d3fb126.mp3",{"podcast_not_roll":98},{"type":74,"id":398,"title":399,"alias":400,"digas":401,"published":402,"datetime":403,"description":404,"presenters":405,"visual":406,"show":409,"duration":410,"radios":411,"audio_file":414,"rolls":415},"545998","Voyage viticole au cœur du Bugey","\u002Fculture\u002Fbouche-a-oreilles-rcf-lyon?episode=545998","LY-80469","10 janvier 2025","2025-01-10T00:00:00+01:00","\u003Cp>Connu pour son cerdon, le département de l'Ain ne produit pourtant pas que des vins pétillants. Myriam Chaperon, fondatrice de la cave Récoltant Manipulant à Lyon, nous conduit dans un voyage viticole dans les coteaux du Bugey, à la rencontre de ses viticulteurs.\u003C\u002Fp>\r\n",[19],{"alt":407,"url":408,"url_carre":67,"copyright":407},"Le département de l'Ain ne produit pas que des vins pétillants - image d'illustration : Sigmund via Unsplash","https:\u002F\u002Fassets-prep.radiorcf.com\u002Fstyles\u002F{style_name}\u002Fassets\u002F2025-01\u002FVIGNE_credit-sigmund-unsplash.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":112},"323280",[412],{"id":22,"name":23,"code":24,"shortname":25,"liveURL":26,"alias":27,"region":413,"channelId":31},{"id":29,"name":30},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F40a99c824f240491e2d3a0c881428d1d27634080b6691f71a4bff62dc433864a.mp3",{"podcast_not_roll":98},{"type":74,"id":417,"title":418,"alias":419,"digas":420,"published":421,"datetime":422,"description":423,"presenters":424,"visual":425,"show":428,"duration":429,"radios":430,"audio_file":433,"rolls":434},"539982","Le lion's mane, un champignon idéal en succédané de viande","\u002Fculture\u002Fbouche-a-oreilles-rcf-lyon?episode=539982","LY-79471","6 janvier 2025","2025-01-06T00:00:00+01:00","\u003Cp>Reconnu pour ses propriétés en termes de santé, le champignon lion's mane est aussi une excellente alternative à la viande blanche en vertu de sa haute teneur en protéines. \u003Cstrong>Aurélie d'Assignies\u003C\u002Fstrong>, la fondatrice de \u003Ca href=\"https:\u002F\u002Fwww.veryfoody.com\u002F\" target=\"_blank\">Very Foody\u003C\u002Fa>, nous propose de le cuisiner en steak avec une sauce soja et du persil pour éventuellement l'ajouter à un burger.\u003C\u002Fp>\r\n",[19],{"alt":426,"url":427,"url_carre":67,"copyright":426},"Le champignon crinière de lion peut se cuisiner comme un steak - © Artur Kornakov via Unsplash","https:\u002F\u002Fassets-prep.radiorcf.com\u002Fstyles\u002F{style_name}\u002Fassets\u002F2024-12\u002Fartur-kornakov-gqTd5MSZaHc-unsplash.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":112},"275424",[431],{"id":22,"name":23,"code":24,"shortname":25,"liveURL":26,"alias":27,"region":432,"channelId":31},{"id":29,"name":30},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Fb14171e1fa970d7a3e21fc7f8dd1824a3e5233256b466c11b9e86f59ade9867e.mp3",{"podcast_not_roll":98},{"type":74,"id":436,"title":437,"alias":438,"digas":439,"published":440,"datetime":441,"description":442,"presenters":443,"visual":444,"show":447,"duration":448,"radios":449,"audio_file":452,"rolls":453},"539960","Le lion's mane, un champignon super-aliment pour la santé","\u002Fculture\u002Fbouche-a-oreilles-rcf-lyon?episode=539960","LY-79468","23 décembre 2024","2024-12-23T00:00:00+01:00","\u003Cp>Tout récemment autorisé en France sous forme de poudre, le champignon Lion's mane, ou \u003Cem>crinière de lion\u003C\u002Fem> pour son côté touffu, a tout du super-aliment : il cumule les bienfaits pour la santé et se consomme sous forme de compléments alimentaires. Aurélie d'Assignies, fondatrice de Very Foody, nous présente ce champignon originaire d'Asie.\u003C\u002Fp>\r\n",[19],{"alt":445,"url":446,"url_carre":67,"copyright":445},"Un champignon hydne hérisson (Hericium erinaceus), surnommé Lion's mane (crinière de lion), à Durham (Caroline du Nord) - NCBioTeacher, CC0, via Wikimedia Commons","https:\u002F\u002Fassets-prep.radiorcf.com\u002Fstyles\u002F{style_name}\u002Fassets\u002F2024-12\u002FLions_Mane_Mushroom_Durham_NC.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":112},"266520",[450],{"id":22,"name":23,"code":24,"shortname":25,"liveURL":26,"alias":27,"region":451,"channelId":31},{"id":29,"name":30},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Fbf4767a3dac466be8ce25d0c71a631c45b7d677f07f2958a690adca4a5b7ec5b.mp3",{"podcast_not_roll":98},{"type":74,"id":455,"title":456,"alias":457,"digas":458,"published":459,"datetime":460,"description":461,"presenters":462,"visual":463,"show":466,"duration":467,"radios":468,"audio_file":471,"rolls":472},"539998","Comment sont fabriqués les vins pétillants ?","\u002Fculture\u002Fbouche-a-oreilles-rcf-lyon?episode=539998","LY-79473","20 décembre 2024","2024-12-20T00:00:00+01:00","\u003Cp>À quelques jours de Noël, Marie Ody, maîtresse du Chai Saint Olive à Lyon, revient sur les trois méthodes utilisées pour faire du vin pétillant. Du champagne à la clairette-de-die en passant par le crémant et le prosecco, chaque bulle à sa particularité.\u003C\u002Fp>\r\n",[19],{"alt":464,"url":465,"url_carre":67,"copyright":464},"image d'illustration (verres l'alcool) - CC0 via PxHere","https:\u002F\u002Fassets-prep.radiorcf.com\u002Fstyles\u002F{style_name}\u002Fassets\u002F2024-12\u002FVIN-petillant-champagne-verre-alcool-fete_credit-CC0-PxHere.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":112},"454488",[469],{"id":22,"name":23,"code":24,"shortname":25,"liveURL":26,"alias":27,"region":470,"channelId":31},{"id":29,"name":30},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F49a14528863d9434e2de8e281139f49feca9953ae2edaac36264cb94317f7769.mp3",{"podcast_not_roll":98},{"current_page":474,"total_items":475,"total_pages":476,"item_per_page":477},0,157,8,20,{"rows":100,"pager":473}]