[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"page-data--\u002Fculture\u002Fbouche-a-oreilles-rcf-lyon-{\"page\":3}":3,"episodes-by-show-4672-3":425},{"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":38,"pager":420},"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",[],[39,62,81,100,118,137,156,175,194,213,232,251,270,289,308,327,347,364,383,402],{"type":40,"id":41,"title":42,"alias":43,"digas":44,"published":45,"datetime":46,"description":47,"presenters":48,"visual":49,"show":53,"duration":55,"radios":56,"audio_file":59,"rolls":60},"episode","458182","La pogne de Romans, une spécialité de Pâques","\u002Fculture\u002Fbouche-a-oreilles-rcf-lyon?episode=458182","LY-66554","4 mars 2024","2024-03-04T00:00:00+01:00","\u003Cp>Spécialité de Romans-sur-Isère (26), la pogne de Romans est une brioche à la fleur d'oranger en forme de couronne, dégustée historiquement à Pâques. Aujourd'hui institution dans la ville, elle se consomme toute l'année et elle a même sa fête à chaque début d'été. Explications de Laëtitia Maggiar.\u003C\u002Fp>\r\n",[19],{"alt":50,"url":51,"url_carre":52,"copyright":10},"Pogne de Romans façonnée à la main, en grande distribution - Assassas77, CC BY-SA 4.0, via Wikimedia Commons","https:\u002F\u002Fassets-prep.radiorcf.com\u002Fstyles\u002F{style_name}\u002Fassets\u002F2024-04\u002FPogne_de_Romans_en_grande_distribution.jpg.webp",null,{"id":5,"title":7,"alias":6,"code_emission":54},"BOUCHAOR","356904",[57],{"id":22,"name":23,"code":24,"shortname":25,"liveURL":26,"alias":27,"region":58,"channelId":31},{"id":29,"name":30},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F85e94bf6e219473b9f3c292f31bb854a1c8d8c9312600501b62ded0840d8f03a.mp3",{"podcast_not_roll":61},false,{"type":40,"id":63,"title":64,"alias":65,"digas":66,"published":67,"datetime":68,"description":69,"presenters":70,"visual":71,"show":74,"duration":75,"radios":76,"audio_file":79,"rolls":80},"450191","La betterave, bombe nutritionnelle","\u002Fculture\u002Fbouche-a-oreilles-rcf-lyon?episode=450191","LY-65371","26 février 2024","2024-02-26T00:00:00+01:00","\u003Cp>Loïc Mounier, co-fondateur d'Agriz, nous fait chaque mois (re)découvrir des fruits et légumes du quotidien. Aujourd'hui, il nous présente une véritable bombe nutritionnelle, qui se consomme aussi bien crue que cuite et s'accompagne facilement de chèvre frais : la betterave.\u003C\u002Fp>\r\n",[19],{"alt":72,"url":73,"url_carre":52,"copyright":10},"image d'illustration (betterave) - Milada Vigerova via Unsplash","https:\u002F\u002Fassets-prep.radiorcf.com\u002Fstyles\u002F{style_name}\u002Fassets\u002F2024-02\u002FBETTERAVE-TARTINE-entree-plat-cuisine-recette_credit-milada-vigerova-unsplash.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":54},"254880",[77],{"id":22,"name":23,"code":24,"shortname":25,"liveURL":26,"alias":27,"region":78,"channelId":31},{"id":29,"name":30},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Fda6078a0284997e4298c37931a939fb4e1e4b13f20716a44983fff12840bfba6.mp3",{"podcast_not_roll":61},{"type":40,"id":82,"title":83,"alias":84,"digas":85,"published":86,"datetime":87,"description":88,"presenters":89,"visual":90,"show":93,"duration":94,"radios":95,"audio_file":98,"rolls":99},"446447","Insectes comestibles : à quoi prêter attention ?","\u002Fculture\u002Fbouche-a-oreilles-rcf-lyon?episode=446447","LY-64795","19 février 2024","2024-02-19T00:00:00+01:00","\u003Cp>Aurélie d'Assignies, spécialiste en innovations culinaires et fondatrice de Very Foody, fait le point sur les insectes comestibles : comment bien les choisir ? Qu'apportent-ils comme éléments nutritifs ? L'occasion de revenir également sur le potentiel allergisant de ces nouveaux produits.\u003C\u002Fp>\r\n",[19],{"alt":91,"url":92,"url_carre":52,"copyright":10},"image d'illustration (insectes comestibles) - Jonathan Beckman via Unsplash","https:\u002F\u002Fassets-prep.radiorcf.com\u002Fstyles\u002F{style_name}\u002Fassets\u002F2024-02\u002FCRICKETS-CRIQUETS-INSECTES-COMESTIBLES_credit-jonathan-beckman-unsplash_0.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":54},"307944",[96],{"id":22,"name":23,"code":24,"shortname":25,"liveURL":26,"alias":27,"region":97,"channelId":31},{"id":29,"name":30},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Fd4f854546ab15ab5af8f83a054f685715a61fd930a6e12cf4a066c104ebe06da.mp3",{"podcast_not_roll":61},{"type":40,"id":101,"title":102,"alias":103,"digas":104,"published":105,"datetime":106,"description":107,"presenters":108,"visual":109,"show":111,"duration":112,"radios":113,"audio_file":116,"rolls":117},"446430","Insectes comestibles : comment sont-ils mis sur le marché ?","\u002Fculture\u002Fbouche-a-oreilles-rcf-lyon?episode=446430","LY-64789","12 février 2024","2024-02-12T00:00:00+01:00","\u003Cp>Aurélie d'Assignies, spécialiste en innovations culinaires et fondatrice de Very Foody, revient sur les procédures de mise sur le marché des insectes comestibles. En farine ou lyophilisés, ils sont de plus en plus souvent utilisés mais leur commercialisation est très encadrée.\u003C\u002Fp>\r\n",[19],{"alt":91,"url":110,"url_carre":52,"copyright":10},"https:\u002F\u002Fassets-prep.radiorcf.com\u002Fstyles\u002F{style_name}\u002Fassets\u002F2024-02\u002FCRICKETS-CRIQUETS-INSECTES-COMESTIBLES_credit-jonathan-beckman-unsplash.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":54},"299400",[114],{"id":22,"name":23,"code":24,"shortname":25,"liveURL":26,"alias":27,"region":115,"channelId":31},{"id":29,"name":30},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F65a66c4651e6e740909b4000fb42b21d5906f2404acb489a5aeded589f73ff55.mp3",{"podcast_not_roll":61},{"type":40,"id":119,"title":120,"alias":121,"digas":122,"published":123,"datetime":124,"description":125,"presenters":126,"visual":127,"show":130,"duration":131,"radios":132,"audio_file":135,"rolls":136},"446415","Une tempura de fleurs et de légumes","\u002Fculture\u002Fbouche-a-oreilles-rcf-lyon?episode=446415","LY-64787","5 février 2024","2024-02-05T00:00:00+01:00","\u003Cp>Bruno Imbert, des pépinières Imbert, présente les fleurs de mimosa et les primevères qu'Aurélie d'Assignies, la fondatrice de Very Foody, va cuisiner en tempura accompagnées de carottes et de courgettes. Idéales à servir en apéritif !\u003C\u002Fp>\r\n",[19],{"alt":128,"url":129,"url_carre":52,"copyright":10},"image d'illustration (mimosa) - Morgane Le Breton via Unsplash","https:\u002F\u002Fassets-prep.radiorcf.com\u002Fstyles\u002F{style_name}\u002Fassets\u002F2024-02\u002FMIMOSA-fleur_credit-morgane-le-breton-unsplash.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":54},"306456",[133],{"id":22,"name":23,"code":24,"shortname":25,"liveURL":26,"alias":27,"region":134,"channelId":31},{"id":29,"name":30},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Fdf1357a0b2fbcbc6a88ad4b6f5271407a8f8e4100206ac0634ff9a072648e62e.mp3",{"podcast_not_roll":61},{"type":40,"id":138,"title":139,"alias":140,"digas":141,"published":142,"datetime":143,"description":144,"presenters":145,"visual":146,"show":149,"duration":150,"radios":151,"audio_file":154,"rolls":155},"446540","L'œuf mayo a son championnat du monde","\u002Fculture\u002Fbouche-a-oreilles-rcf-lyon?episode=446540","LY-64811","29 janvier 2024","2024-01-29T00:00:00+01:00","\u003Cp>Depuis 2010, le Championnat du monde d'œuf mayo se déroule tous les ans à Paris pour récompenser le chef présentant la meilleure recette de cette entrée résolument française. Laëtitia Maggiar revient avec Anaïs Sorce sur les critères de sélection au sein de ce championnat et sur l'origine de la mayonnaise, avant de donner une recette de mayonnaise allégée, sans huile !\u003C\u002Fp>\r\n",[19],{"alt":147,"url":148,"url_carre":52,"copyright":10},"Œuf mayo - crédit su-lin CC BY-NC-ND 2.0 Deed via Flickr","https:\u002F\u002Fassets-prep.radiorcf.com\u002Fstyles\u002F{style_name}\u002Fassets\u002F2024-02\u002FOEUF-MAYONNAISE_credit-su-lin-CC-BY-NC-ND-2.0-Deed-via-Flickr.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":54},"373392",[152],{"id":22,"name":23,"code":24,"shortname":25,"liveURL":26,"alias":27,"region":153,"channelId":31},{"id":29,"name":30},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Fab7150f7c2201aef79f20dc6b208b1bd2f0dcc4573f880c07a74bd6a30b49270.mp3",{"podcast_not_roll":61},{"type":40,"id":157,"title":158,"alias":159,"digas":160,"published":161,"datetime":162,"description":163,"presenters":164,"visual":165,"show":168,"duration":169,"radios":170,"audio_file":173,"rolls":174},"439067","Inflation : les Français concilient local et junkfood","\u002Fculture\u002Fbouche-a-oreilles-rcf-lyon?episode=439067","LY-63723","15 janvier 2024","2024-01-15T00:00:00+01:00","\u003Cp>Avec l'inflation alimentaire galopante, les Français ont pris de nouvelles habitudes de consommation. En plus de la végétalisation des menus qui prend de plus en plus d'ampleur, la consommation de produits locaux augmente mais aussi celle... de la junkfood. Chips, cordons bleus, pâte à tartiner, nuggets se portent très bien. Aurélie d'Assignies, fondatrice de Very Foody et spécialiste en innovation culinaire, revient sur cette tendance et vous propose deux recettes végétales à tester pour épater vos convives : une terrine de surimi et un faux gras.\u003C\u002Fp>\r\n",[19],{"alt":166,"url":167,"url_carre":52,"copyright":10},"image d'illustration (chips) - Emiliano Vittoriosi via Unsplash","https:\u002F\u002Fassets-prep.radiorcf.com\u002Fstyles\u002F{style_name}\u002Fassets\u002F2024-01\u002FCHIPS_credit-emiliano-vittoriosi-unsplash.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":54},"406032",[171],{"id":22,"name":23,"code":24,"shortname":25,"liveURL":26,"alias":27,"region":172,"channelId":31},{"id":29,"name":30},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Fca167a54c1eac407471b1c3e8cbdfb56c31d59c3b647ec6ea53331565da9d141.mp3",{"podcast_not_roll":61},{"type":40,"id":176,"title":177,"alias":178,"digas":179,"published":180,"datetime":181,"description":182,"presenters":183,"visual":184,"show":187,"duration":188,"radios":189,"audio_file":192,"rolls":193},"439047","Inflation : comment végétaliser nos menus ?","\u002Fculture\u002Fbouche-a-oreilles-rcf-lyon?episode=439047","LY-63722","8 janvier 2024","2024-01-08T00:00:00+01:00","\u003Cp>Alors que les prix de l'alimentaire ont bondi de 25 % entre octobre 2021 et octobre 2023 d'après une étude de l'UFC Que Choisir, les Français ont profondément changé leurs habitudes alimentaires. L'un des changements notables réside dans la végétalisation des menus : moins de viande, moins de poissons, davantage de féculents et des protéines végétales. Aurélie d'Assignies, spécialiste en innovation culinaire et fondatrice de Very Foody, revient sur cette tendance et vous propose une recette de lasagnes végétariennes.\u003C\u002Fp>\r\n",[19],{"alt":185,"url":186,"url_carre":52,"copyright":10},"image d'illustration (lasagnes) - Maryam Jahanmehr via Unsplash","https:\u002F\u002Fassets-prep.radiorcf.com\u002Fstyles\u002F{style_name}\u002Fassets\u002F2024-01\u002FLASAGNES-plat-cuisine_credit-maryam-jahanmehr-unsplash.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":54},"384576",[190],{"id":22,"name":23,"code":24,"shortname":25,"liveURL":26,"alias":27,"region":191,"channelId":31},{"id":29,"name":30},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Fe44f9075fdd79410d251701f274d2446105be83d1b4f2f8eb3e3479382705e26.mp3",{"podcast_not_roll":61},{"type":40,"id":195,"title":196,"alias":197,"digas":198,"published":199,"datetime":200,"description":201,"presenters":202,"visual":203,"show":206,"duration":207,"radios":208,"audio_file":211,"rolls":212},"432804","Truffe française : comment bien la choisir ?","\u002Fculture\u002Fbouche-a-oreilles-rcf-lyon?episode=432804","LY-62741","18 décembre 2023","2023-12-18T00:00:00+01:00","\u003Cp>Elle est le symbole d'un met de luxe, rare et haut de gamme : la truffe est très recherchée en fin d'année. Champignon proposé par les plus grands chefs du monde, la truffe se cultive largement en France, dont 80 % de la production se fait dans le Sud-Est. Mais des truffes chinoises, dont le goût s'éloigne du classique \u003Cem>Tuber melanosporum\u003C\u002Fem>, envahissent peu à peu le marché.\u003Cbr \u002F>\r\n\u003Cbr \u002F>\r\nLaëtitia Maggiar, spécialisée en histoire et culture gastronomiques, donne à Anaïs Sorce tous les conseils pour bien choisir son champignon avant les fêtes.\u003C\u002Fp>\r\n",[19],{"alt":204,"url":205,"url_carre":52,"copyright":10},"Truffe noire - Classiccardinal, CC BY-SA 4.0 via Wikimedia Commons","https:\u002F\u002Fassets-prep.radiorcf.com\u002Fstyles\u002F{style_name}\u002Fassets\u002F2024-01\u002FTruffe_Bugey_2.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":54},"352416",[209],{"id":22,"name":23,"code":24,"shortname":25,"liveURL":26,"alias":27,"region":210,"channelId":31},{"id":29,"name":30},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F92d951305e8eb670aeb8e13c74f690e577a71417ed4695ad40a19e5a1c5dfb02.mp3",{"podcast_not_roll":61},{"type":40,"id":214,"title":215,"alias":216,"digas":217,"published":218,"datetime":219,"description":220,"presenters":221,"visual":222,"show":225,"duration":226,"radios":227,"audio_file":230,"rolls":231},"431609","Le chou-fleur, pas si simple à cultiver","\u002Fculture\u002Fbouche-a-oreilles-rcf-lyon?episode=431609","LY-62504","11 décembre 2023","2023-12-11T00:00:00+01:00","\u003Cp>Légume star des étals d'hiver, aux côtés des brocolis, courges et autres choux chinois, le chou fleur n'a pourtant rien de chez nous : originaire du Moyen-Orient, sa culture est de plus en plus compliquée en France par le réchauffement climatique. Loïc Mounier, le cofondateur d'Agriz, revient sur ce légume qui n'a pas toujours été blanc et qui se rôtit très bien au four.\u003C\u002Fp>\r\n",[19],{"alt":223,"url":224,"url_carre":52,"copyright":10},"image d'illustration (chou-fleur) - Louis Hansel via Unsplash","https:\u002F\u002Fassets-prep.radiorcf.com\u002Fstyles\u002F{style_name}\u002Fassets\u002F2023-12\u002FCHOU-FLEUR-legume-cuisine_credit-louis-hansel-unsplash.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":54},"286896",[228],{"id":22,"name":23,"code":24,"shortname":25,"liveURL":26,"alias":27,"region":229,"channelId":31},{"id":29,"name":30},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Fc8bec9a3c61f29910c84987e593ffac880dd6b1e1fbc8233f87f91b5fc3018f1.mp3",{"podcast_not_roll":61},{"type":40,"id":233,"title":234,"alias":235,"digas":236,"published":237,"datetime":238,"description":239,"presenters":240,"visual":241,"show":244,"duration":245,"radios":246,"audio_file":249,"rolls":250},"419750","Le pâté croûte a son championnat du monde à Lyon","\u002Fculture\u002Fbouche-a-oreilles-rcf-lyon?episode=419750","LY-60583","4 décembre 2023","2023-12-04T00:00:00+01:00","\u003Cp>Incontournable des pique-nique et repas partagés, le pâté en croûte date du Moyen-Âge. À Lyon, il perd sa préposition et devient \"pâté croûte\". Régionalisable à l'envi, cette spécialité historiquement pâtissière atteint des sommets lors de son \u003Ca href=\"https:\u002F\u002Fwww.championnatdumondepatecroute.com\u002F\" rel=\"noopener\" target=\"_blank\">championnat du monde\u003C\u002Fa>, qui a lieu le 4 décembre cette année, à La Sucrière à Lyon. Laëtitia Maggiar, spécialiste en histoire et culture gastronomique, dresse un tour d'horizon de ce petit pâté aux nombreux fans, au micro d'Anaïs Sorce.\u003C\u002Fp>\r\n",[19],{"alt":242,"url":243,"url_carre":52,"copyright":10},"© Championnat du Monde de Pâté-Croûte","https:\u002F\u002Fassets-prep.radiorcf.com\u002Fstyles\u002F{style_name}\u002Fassets\u002F2023-12\u002Fpate-croute-finale-2022-14.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":54},"347184",[247],{"id":22,"name":23,"code":24,"shortname":25,"liveURL":26,"alias":27,"region":248,"channelId":31},{"id":29,"name":30},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F5bc62585d5e3106e3fa58ac691267310a67554ddcf76364fa873f5810342f65d.mp3",{"podcast_not_roll":61},{"type":40,"id":252,"title":253,"alias":254,"digas":255,"published":256,"datetime":257,"description":258,"presenters":259,"visual":260,"show":263,"duration":264,"radios":265,"audio_file":268,"rolls":269},"408918","La lavande, bonne au nez comme au palais","\u002Fculture\u002Fbouche-a-oreilles-rcf-lyon?episode=408918","LY-58617","27 novembre 2023","2023-11-27T00:00:00+01:00","\u003Cp>Et si nous cuisinions nos plantes ? Bruno Imbert, des pépinières Imbert, revient sur les principales caractéristiques de la lavande, cette plante provençale par excellence. Aurélie d'Assignies, de Very Foody, vous concocte ensuite une délicieuse recette de gigot d'agneau à la lavande, en cuisson basse température. Idéale pour surprendre et régaler vos proches !\u003C\u002Fp>\r\n",[19],{"alt":261,"url":262,"url_carre":52,"copyright":10},"image d'illustration (champ de lavande) - Cristian Vieriu via Unsplash","https:\u002F\u002Fassets-prep.radiorcf.com\u002Fstyles\u002F{style_name}\u002Fassets\u002F2023-10\u002FLAVANDE_credit-cristian-vieriu-unsplash_0.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":54},"180336",[266],{"id":22,"name":23,"code":24,"shortname":25,"liveURL":26,"alias":27,"region":267,"channelId":31},{"id":29,"name":30},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F11b883e109e956464658b408370a78c7d662a2e0711e91acc36bfb721e981295.mp3",{"podcast_not_roll":61},{"type":40,"id":271,"title":272,"alias":273,"digas":274,"published":275,"datetime":276,"description":277,"presenters":278,"visual":279,"show":282,"duration":283,"radios":284,"audio_file":287,"rolls":288},"423142","Le cardon, légume phare des gratins de Noël","\u002Fculture\u002Fbouche-a-oreilles-rcf-lyon?episode=423142","LY-61131","20 novembre 2023","2023-11-20T00:00:00+01:00","\u003Cp>À un mois des fêtes de Noël, Loïc Mounier, le cofondateur d'Agriz Lyon, présente un produit de saison trop souvent mal aimé : le cardon. Légume méditerranéen, le cardon s’accommode très bien en gratin pour éviter l'amertume de ses côtes qui ressemblent à celles des blettes. Pourtant, il se rapproche davantage... de l'artichaut !\u003C\u002Fp>\r\n",[19],{"alt":280,"url":281,"url_carre":52,"copyright":10},"Loïc Mounier en novembre 2022 - © RCF Lyon","https:\u002F\u002Fassets-prep.radiorcf.com\u002Fstyles\u002F{style_name}\u002Fassets\u002F2023-11\u002FMOUNIER-LOIC_DEPIETRI-BASTIEN_BOUCHAOR_2022.11.03_cofondateur-Agriz_chef-bistrot-d-Abel-Lyon_courges.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":54},"283344",[285],{"id":22,"name":23,"code":24,"shortname":25,"liveURL":26,"alias":27,"region":286,"channelId":31},{"id":29,"name":30},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Fdf20409e244c025884b5504a7d98bbe5390cd7445c6428cfdca6d1487b026904.mp3",{"podcast_not_roll":61},{"type":40,"id":290,"title":291,"alias":292,"digas":293,"published":294,"datetime":295,"description":296,"presenters":297,"visual":298,"show":301,"duration":302,"radios":303,"audio_file":306,"rolls":307},"408906","Mieux comprendre l'origine des matières premières alimentaires","\u002Fculture\u002Fbouche-a-oreilles-rcf-lyon?episode=408906","LY-58611","6 novembre 2023","2023-11-06T00:00:00+01:00","\u003Cp>Anaïs Sorce et Aurélie d'Assignies s'intéressent aux origines des matières premières utilisées dans notre alimentation quotidienne.\u003Cbr \u002F>\r\n\u003Cbr \u002F>\r\nPour aider le consommateur, de nombreux labels qualifient les produits, au point qu'il n'est pas toujours évident de s'y retrouver. Ensemble, elles font le point pour mieux comprendre les points forts de l'Origine France Garantie, du Made In France, du Label Rouge, des AOP\u002FAOC et du label bio.\u003Cbr \u002F>\r\n\u003Cbr \u002F>\r\nEntre les changements d'habitudes alimentaires et la guerre en Ukraine, grenier de l'Europe, des cultures ont été réintroduites en France. L'occasion de consommer davantage français. Et quand ce n'est pas possible ? Elles vous livrent quelques conseils sur les origines alternatives à privilégier.\u003C\u002Fp>\r\n",[19],{"alt":299,"url":300,"url_carre":52,"copyright":10},"image d'illustration (pain et épi de blé) - Wesual Click via Unsplash","https:\u002F\u002Fassets-prep.radiorcf.com\u002Fstyles\u002F{style_name}\u002Fassets\u002F2023-10\u002FPAIN-BLE_credit-wesual-click-unsplash.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":54},"656616",[304],{"id":22,"name":23,"code":24,"shortname":25,"liveURL":26,"alias":27,"region":305,"channelId":31},{"id":29,"name":30},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F94a12056dbda9505eedea5fa6e0c8636a0fd71f584ef84ca4e4165b9e3ae3ac2.mp3",{"podcast_not_roll":61},{"type":40,"id":309,"title":310,"alias":311,"digas":312,"published":313,"datetime":314,"description":315,"presenters":316,"visual":317,"show":320,"duration":321,"radios":322,"audio_file":325,"rolls":326},"412813","D'où viennent les gourmandises des vogues ?","\u002Fculture\u002Fbouche-a-oreilles-rcf-lyon?episode=412813","LY-59289","23 octobre 2023","2023-10-23T00:00:00+02:00","\u003Cp>Marrons, barbes à papa, pommes d'amour... leurs odeurs sucrées nous ravissent à chaque balade dans une vogue. Mais d'où viennent ces gourmandises ? Pourquoi conservent-elles une telle place parmi les forains et dans les cœurs des visiteurs ? Laëtitia Maggiar, ex-cheffe pâtissière et spécialiste en histoire et culture gastronomique, revient au micro d'Anaïs Sorce sur l'origine de ces spécialités festives.\u003C\u002Fp>\r\n",[19],{"alt":318,"url":319,"url_carre":52,"copyright":10},"Laëtitia Maggiar en octobre 2023 - © RCF Lyon","https:\u002F\u002Fassets-prep.radiorcf.com\u002Fstyles\u002F{style_name}\u002Fassets\u002F2023-10\u002FMAGGIAR-LAETITIA_BOUCHAOR_2023.10.23_ex-cheffe-patissiere-specialiste-Histoire-cuisine-gastronomie_01.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":54},"419640",[323],{"id":22,"name":23,"code":24,"shortname":25,"liveURL":26,"alias":27,"region":324,"channelId":31},{"id":29,"name":30},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F8898f80cefcf7a1c0237551a0b15cbc2141895b769b232705d47eafe35a08804.mp3",{"podcast_not_roll":61},{"type":40,"id":328,"title":329,"alias":330,"digas":331,"published":332,"datetime":333,"description":334,"presenters":335,"visual":337,"show":340,"duration":341,"radios":342,"audio_file":345,"rolls":346},"397309","Le bio, quelle place dans notre quotidien ? (2\u002F2)","\u002Fculture\u002Fbouche-a-oreilles-rcf-lyon?episode=397309","LY-56273","16 octobre 2023","2023-10-16T00:00:00+02:00","\u003Cp>Nos chroniqueurs culinaires, Laëtitia Maggiar (spécialiste en histoire et culture gastronomique), Aurélie d'Assignies et Loïc Mounier, sont réunis pour nous livrer leur regard sur les produits bio et leur consommation au quotidien.\u003C\u002Fp>\r\n",[336],"Marie Leynaud",{"alt":338,"url":339,"url_carre":52,"copyright":10},"image d'illustration (carottes et autres légumes) - Tina Witherspoon via Unsplash","https:\u002F\u002Fassets-prep.radiorcf.com\u002Fstyles\u002F{style_name}\u002Fassets\u002F2023-10\u002FCAROTTES-LEGUMES-BIO-MARCHE_credit-tina-witherspoon-unsplash.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":54},"691368",[343],{"id":22,"name":23,"code":24,"shortname":25,"liveURL":26,"alias":27,"region":344,"channelId":31},{"id":29,"name":30},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F20763308e7c0ca5314e228b337695ce9735c7518c25187aeb2f574cbe2333836.mp3",{"podcast_not_roll":61},{"type":40,"id":348,"title":349,"alias":350,"digas":351,"published":352,"datetime":353,"description":334,"presenters":354,"visual":355,"show":357,"duration":358,"radios":359,"audio_file":362,"rolls":363},"397308","Le bio, quelle place dans notre quotidien ? (1\u002F2)","\u002Fculture\u002Fbouche-a-oreilles-rcf-lyon?episode=397308","LY-56274","9 octobre 2023","2023-10-09T00:00:00+02:00",[336],{"alt":338,"url":356,"url_carre":52,"copyright":10},"https:\u002F\u002Fassets-prep.radiorcf.com\u002Fstyles\u002F{style_name}\u002Fassets\u002F2023-10\u002FCAROTTES-LEGUMES-BIO-MARCHE_credit-tina-witherspoon-unsplash_0.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":54},"471168",[360],{"id":22,"name":23,"code":24,"shortname":25,"liveURL":26,"alias":27,"region":361,"channelId":31},{"id":29,"name":30},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Feb3e7e27a21f78a0d7d20923547f00215673fad578001175b4a787d346d2b32a.mp3",{"podcast_not_roll":61},{"type":40,"id":365,"title":366,"alias":367,"digas":368,"published":369,"datetime":370,"description":371,"presenters":372,"visual":373,"show":376,"duration":377,"radios":378,"audio_file":381,"rolls":382},"397505","Les plantes originales à manger","\u002Fculture\u002Fbouche-a-oreilles-rcf-lyon?episode=397505","LY-56323","2 octobre 2023","2023-10-02T00:00:00+02:00","\u003Cp>Aurélie d'Assignies, de Very Foody, et Bruno Imbert, des pépinières Imbert, vous font découvrir une sélection de plantes originales à manger ! En panne d'inspiration ? Aurélie vous aide même à cuisiner la feuille huître, ou Mertensie maritime (\u003Cem>Mertensia maritima\u003C\u002Fem>).\u003C\u002Fp>\r\n",[19],{"alt":374,"url":375,"url_carre":52,"copyright":10},"Mertensie maritime - Dlanglois, CC BY-SA 3.0 via Wikimedia Commons","https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2023-10\u002FMertensia_maritima_4.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":54},"406056",[379],{"id":22,"name":23,"code":24,"shortname":25,"liveURL":26,"alias":27,"region":380,"channelId":31},{"id":29,"name":30},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Fb2c6a33429c0e78df8dc3af6d2b1e980b1cca4c3b4fa392f3021a6407e83f4c3.mp3",{"podcast_not_roll":61},{"type":40,"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":400,"rolls":401},"397519","Le Nutri-score (2\u002F2)","\u002Fculture\u002Fbouche-a-oreilles-rcf-lyon?episode=397519","LY-56325","25 septembre 2023","2023-09-25T00:00:00+02:00","\u003Cp>Aurélie d'Assignies, de Very Foody, revient sur les nouveautés du Nutri-score 2023 et sa perte de vitesse auprès des industriels.\u003C\u002Fp>\r\n",[19],{"alt":393,"url":394,"url_carre":52,"copyright":10},"Nutri-score - visuel RCF Lyon","https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2023-09\u002FNUTRISCORE_credit-DR_0.png.webp",{"id":5,"title":7,"alias":6,"code_emission":54},"297096",[398],{"id":22,"name":23,"code":24,"shortname":25,"liveURL":26,"alias":27,"region":399,"channelId":31},{"id":29,"name":30},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F0a3e20ee198b00f4b44cc663bd22c4026511ddac569eb7b9a284a7badb0be848.mp3",{"podcast_not_roll":61},{"type":40,"id":403,"title":404,"alias":405,"digas":406,"published":407,"datetime":408,"description":409,"presenters":410,"visual":411,"show":413,"duration":414,"radios":415,"audio_file":418,"rolls":419},"397510","Le Nutri-score (1\u002F2)","\u002Fculture\u002Fbouche-a-oreilles-rcf-lyon?episode=397510","LY-56324","18 septembre 2023","2023-09-18T00:00:00+02:00","\u003Cp>Aurélie d'Assignies, de Very Foody, explique ce qu'est le Nutri-score, présent sur certains produits de supermarché, et nous aide à mieux comprendre son fonctionnement.\u003C\u002Fp>\r\n",[19],{"alt":393,"url":412,"url_carre":52,"copyright":10},"https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2023-09\u002FNUTRISCORE_credit-DR.png.webp",{"id":5,"title":7,"alias":6,"code_emission":54},"332904",[416],{"id":22,"name":23,"code":24,"shortname":25,"liveURL":26,"alias":27,"region":417,"channelId":31},{"id":29,"name":30},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Fe126b0725aa3f501252de7887db08d506f5aedd45fbbc16d6864853cf87d73c2.mp3",{"podcast_not_roll":61},{"current_page":421,"total_items":422,"total_pages":423,"item_per_page":424},3,157,8,20,{"rows":38,"pager":420}]