[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"page-data--\u002Fculture\u002Fbouche-a-oreilles-rcf-lyon-{\"page\":5}":3,"episodes-by-show-4672-5":394},{"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":389},"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",[],[39,62,78,96,114,132,150,168,186,203,221,238,254,271,288,305,322,337,354,370],{"type":40,"id":41,"title":42,"alias":43,"published":44,"datetime":45,"description":46,"presenters":47,"visual":49,"show":53,"duration":55,"radios":56,"audio_file":59,"rolls":60},"episode","276762","Le pouvoir des œufs (2\u002F2)","\u002Fculture\u002Fbouche-a-oreilles-rcf-lyon?episode=276762","3 octobre 2022","2022-10-03T00:00:00+02:00","\u003Cp>Aurélie d'Assignies, spécialiste en innovation culinaire à Sainte-Foy-lès-Lyon, nous parle des bienfaits des œufs.\u003C\u002Fp>\r\n",[48],"Marie Leynaud",{"alt":50,"url":51,"url_carre":52,"copyright":10},"boîte d'œufs - © Jakub Kapusnak via Unsplash","https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2022-09\u002FOEUFS-EGGS_credit-Jakub-Kapusnak-Unsplash_0.jpg.webp",null,{"id":5,"title":7,"alias":6,"code_emission":54},"BOUCHAOR","400104",[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\u002F8ea4ab257c4996e927cfb56918357ada9b613259d1806aaf3b46cb851430c73b.mp3",{"podcast_not_roll":61},false,{"type":40,"id":63,"title":64,"alias":65,"published":66,"datetime":67,"description":46,"presenters":68,"visual":69,"show":71,"duration":72,"radios":73,"audio_file":76,"rolls":77},"276758","Le pouvoir des œufs (1\u002F2)","\u002Fculture\u002Fbouche-a-oreilles-rcf-lyon?episode=276758","26 septembre 2022","2022-09-26T00:00:00+02:00",[48],{"alt":50,"url":70,"url_carre":52,"copyright":10},"https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2022-09\u002FOEUFS-EGGS_credit-Jakub-Kapusnak-Unsplash.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":54},"275016",[74],{"id":22,"name":23,"code":24,"shortname":25,"liveURL":26,"alias":27,"region":75,"channelId":31},{"id":29,"name":30},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Ff7122fc316cb6196be7e99dd100e533d93d10300b93a079c0113fd4f96b547d1.mp3",{"podcast_not_roll":61},{"type":40,"id":79,"title":80,"alias":81,"published":82,"datetime":83,"description":84,"presenters":85,"visual":86,"show":89,"duration":90,"radios":91,"audio_file":94,"rolls":95},"276695","L'histoire de la moutarde","\u002Fculture\u002Fbouche-a-oreilles-rcf-lyon?episode=276695","19 septembre 2022","2022-09-19T00:00:00+02:00","\u003Cp>Lætitia Maggiar, ancienne cheffe en pâtisserie et à la tête d'une épicerie fine à Lyon, nous raconte chaque mois l'histoire de la gastronomie française. Aujourd'hui, elle revient sur les origines de la moutarde.\u003C\u002Fp>\r\n",[48],{"alt":87,"url":88,"url_carre":52,"copyright":10},"moutarde - © Rainer Zenz via Wikimedia Commons","https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2022-09\u002FMOUTARDE_credit-Rainer-Zenz-via-Wikimedia-Commons.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":54},"479400",[92],{"id":22,"name":23,"code":24,"shortname":25,"liveURL":26,"alias":27,"region":93,"channelId":31},{"id":29,"name":30},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Fa670216a7de121cccee819691981243dbe63385c8b069a87d6932b5121a8c0fd.mp3",{"podcast_not_roll":61},{"type":40,"id":97,"title":98,"alias":99,"published":100,"datetime":101,"description":102,"presenters":103,"visual":104,"show":107,"duration":108,"radios":109,"audio_file":112,"rolls":113},"285582","La saison des prunes","\u002Fculture\u002Fbouche-a-oreilles-rcf-lyon?episode=285582","12 septembre 2022","2022-09-12T00:00:00+02:00","\u003Cp>Loïc Mounier, cofondateur d’\u003Ca href=\"https:\u002F\u002Fwww.agriz.fr\u002F\" rel=\"noopener\" target=\"_blank\">Agriz\u003C\u002Fa> à Saint-Genis-Laval, qui met en lien des producteurs de fruits et légumes de la région avec des restaurateurs, nous parle de la prune dont c'est la pleine saison. Il nous fait notamment découvrir des nouvelles variétés cultivées près de Lyon.\u003C\u002Fp>\r\n",[48],{"alt":105,"url":106,"url_carre":52,"copyright":10},"prune - © Joanna Derks via Unsplash","https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2022-09\u002FPRUNE-fruit_credit-joanna-derks-unsplash.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":54},"439464",[110],{"id":22,"name":23,"code":24,"shortname":25,"liveURL":26,"alias":27,"region":111,"channelId":31},{"id":29,"name":30},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F0661357214f7e4a4b6dbd3a75c17043182b94abcdf574ddc37602893b370df03.mp3",{"podcast_not_roll":61},{"type":40,"id":115,"title":116,"alias":117,"published":118,"datetime":119,"description":120,"presenters":121,"visual":122,"show":125,"duration":126,"radios":127,"audio_file":130,"rolls":131},"284761","La tarte à la rhubarbe de Danièle","\u002Fculture\u002Fbouche-a-oreilles-rcf-lyon?episode=284761","9 septembre 2022","2022-09-09T00:00:00+02:00","\u003Cp>Danièle, fidèle auditrice de RCF Lyon, nous accueille chez elle pour cuisiner sa fameuse tarte à la rhubarbe. Une recette très appréciée par ses enfants et qui se transmet dans la famille.\u003Cbr \u002F>\r\n\u003Cbr \u002F>\r\n\u003Cstrong>ET VOTRE RECETTE ?\u003C\u002Fstrong>\u003Cbr \u002F>\r\nSi vous souhaitez vous aussi partager votre recette, écrivez-nous à Marie Leynaud, présentatrice de \u003Cem>M Comme Midi\u003C\u002Fem> : marie.leynaud@rcf.fr\u003C\u002Fp>\r\n",[48],{"alt":123,"url":124,"url_carre":52,"copyright":10},"tarte à la rhubarbe - © RCF Lyon","https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2022-09\u002FTARTE-RHUBARBE_BOUCHAOR_2022.09.09_credit-RCF69.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":54},"469032",[128],{"id":22,"name":23,"code":24,"shortname":25,"liveURL":26,"alias":27,"region":129,"channelId":31},{"id":29,"name":30},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F051ddf6ca50d00098e1814f614dee5d0b3cfa0e59647e95570e2a5b1d51698d0.mp3",{"podcast_not_roll":61},{"type":40,"id":133,"title":134,"alias":135,"published":136,"datetime":137,"description":138,"presenters":139,"visual":140,"show":143,"duration":144,"radios":145,"audio_file":148,"rolls":149},"276457","Les souvenirs de vacances à Collioure (2\u002F2)","\u002Fculture\u002Fbouche-a-oreilles-rcf-lyon?episode=276457","5 septembre 2022","2022-09-05T00:00:00+02:00","\u003Cp>Quelles spécialités Aurélie d'Assignies, spécialiste en innovation culinaire à Sainte-Foy-lès-Lyon, a ramené de ses vacances en Occitanie ?\u003C\u002Fp>\r\n",[48],{"alt":141,"url":142,"url_carre":52,"copyright":10},"anchois - © Chris Curry via Unsplash","https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2022-09\u002FANCHOIS_credit-chris-curry-unsplash.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":54},"295824",[146],{"id":22,"name":23,"code":24,"shortname":25,"liveURL":26,"alias":27,"region":147,"channelId":31},{"id":29,"name":30},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F2a4452e8161dc784d05998603347ae2e941e8c4b8801fe25bd13c71534289992.mp3",{"podcast_not_roll":61},{"type":40,"id":151,"title":152,"alias":153,"published":154,"datetime":155,"description":156,"presenters":157,"visual":158,"show":161,"duration":162,"radios":163,"audio_file":166,"rolls":167},"276260","Les souvenirs de vacances dans le Pays Basque (1\u002F2)","\u002Fculture\u002Fbouche-a-oreilles-rcf-lyon?episode=276260","29 août 2022","2022-08-29T00:00:00+02:00","\u003Cp>Quelles spécialités Aurélie d'Assignies, spécialiste en innovation culinaire à Sainte-Foy-lès-Lyon, a ramené de ses vacances au Pays Basque ?\u003C\u002Fp>\r\n",[48],{"alt":159,"url":160,"url_carre":52,"copyright":10},"piment d'espelette - © PxHere","https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2022-08\u002FPIMENT-ESPELETTE_credit-PxHere.com_.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":54},"289128",[164],{"id":22,"name":23,"code":24,"shortname":25,"liveURL":26,"alias":27,"region":165,"channelId":31},{"id":29,"name":30},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Fa6b75ae2646b8281b7917f68091bee4cb1dcb6c856de233a6002241faf1556af.mp3",{"podcast_not_roll":61},{"type":40,"id":169,"title":170,"alias":171,"published":172,"datetime":173,"description":174,"presenters":175,"visual":176,"show":179,"duration":180,"radios":181,"audio_file":184,"rolls":185},"269802","La pêche : aussi bien sucrée que salée !","\u002Fculture\u002Fbouche-a-oreilles-rcf-lyon?episode=269802","27 juin 2022","2022-06-27T00:00:00+02:00","\u003Cp>Comme chaque mois, on parle d’un fruit de saison. Aujourd’hui, il s’agit de la pêche. Loïc Mounier, fils de producteur de fruits et légumes et créateur d’Agriz à Saint-Genis-Laval, vient nous parler des spécificités de la pêche et nous donne ses conseils pour bien les choisir. Il est accompagné de Bastien Depietri, chef du Bistrot d’Abel à Lyon, qui nous dira comment il cuisine les pêches.\u003C\u002Fp>\r\n",[48],{"alt":177,"url":178,"url_carre":52,"copyright":10},"© Nati Melnychuk via Unsplash","https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2022-07\u002Fnati-melnychuk-s_gLIEpxZOA-unsplash.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":54},"601128",[182],{"id":22,"name":23,"code":24,"shortname":25,"liveURL":26,"alias":27,"region":183,"channelId":31},{"id":29,"name":30},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Fa90726f64425112bcc2cb2b039bb25f50aec7fb134610ecaf4824a419a683a84.mp3",{"podcast_not_roll":61},{"type":40,"id":187,"title":188,"alias":189,"digas":190,"published":191,"datetime":192,"description":193,"presenters":194,"visual":195,"show":196,"duration":197,"radios":198,"audio_file":201,"rolls":202},"265241","Tout savoir sur la dégustation des grenouilles","\u002Fculture\u002Fbouche-a-oreilles-rcf-lyon?episode=265241","LY-30318","20 juin 2022","2022-06-20T00:00:00+02:00","Il est parfois difficile de cuisiner des cuisses de grenouilles soi-même. Laëtitia Maggiar nous délivre ses recettes pour les préparer au mieux ainsi que des restaurants où l’on peut les déguster. Elle est ancienne cheffe pâtissière et responsable de l’épicerie fine Madame à Lyon.",[48],{"alt":7,"url":9,"url_carre":10,"copyright":10},{"id":5,"title":7,"alias":6,"code_emission":54},"492936",[199],{"id":22,"name":23,"code":24,"shortname":25,"liveURL":26,"alias":27,"region":200,"channelId":31},{"id":29,"name":30},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F05abc40ce81491fd145a54eebd43e2f32e377495da1b49eaab7075fef19affc9.mp3",{"podcast_not_roll":61},{"type":40,"id":204,"title":205,"alias":206,"digas":207,"published":208,"datetime":209,"description":210,"presenters":211,"visual":213,"show":214,"duration":215,"radios":216,"audio_file":219,"rolls":220},"264411","Les glaces à Lyon : Nardone, Terradélice, Zozo et les autres","\u002Fculture\u002Fbouche-a-oreilles-rcf-lyon?episode=264411","LY-30184","13 juin 2022","2022-06-13T00:00:00+02:00","Avec le retour des températures élevées, vous allez sûrement vous presser vers les glaciers ! Laëtitia Maggiar, ancienne cheffe pâtissière et responsable de l’épicerie Madame à Lyon, vient nous parler de glaces, de sorbets, de crèmes glacées, de straciatella… Elle nous livre les histoires des glaciers emblématiques de Lyon.",[212],"Renaud Volle",{"alt":7,"url":9,"url_carre":10,"copyright":10},{"id":5,"title":7,"alias":6,"code_emission":54},"555672",[217],{"id":22,"name":23,"code":24,"shortname":25,"liveURL":26,"alias":27,"region":218,"channelId":31},{"id":29,"name":30},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF69\u002FLY-30184.mp3",{"podcast_not_roll":61},{"type":40,"id":222,"title":223,"alias":224,"digas":225,"published":226,"datetime":227,"description":228,"presenters":229,"visual":230,"show":231,"duration":232,"radios":233,"audio_file":236,"rolls":237},"294370","Cuisiner sans viande 2\u002F2","\u002Fculture\u002Fbouche-a-oreilles-rcf-lyon?episode=294370","LY-28585","30 mai 2022","2022-05-30T00:00:00+02:00","Aurélie d'Assignies, spécialiste en innovation culinaire et à la tête de Veryfoody à Sainte Foy les Lyon, nous partage ses conseils pour remplacer la viande dans sa cuisine.",[48],{"alt":7,"url":9,"url_carre":10,"copyright":10},{"id":5,"title":7,"alias":6,"code_emission":54},"335688",[234],{"id":22,"name":23,"code":24,"shortname":25,"liveURL":26,"alias":27,"region":235,"channelId":31},{"id":29,"name":30},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F3aa0b494f1fd1b5e8699fcfb4f783cdaf5de79964bbbc89570400c1f6e44ab10.mp3",{"podcast_not_roll":61},{"type":40,"id":239,"title":240,"alias":241,"digas":242,"published":243,"datetime":244,"description":228,"presenters":245,"visual":246,"show":247,"duration":248,"radios":249,"audio_file":252,"rolls":253},"256546","Cuisiner sans viande 1\u002F2","\u002Fculture\u002Fbouche-a-oreilles-rcf-lyon?episode=256546","LY-28526","23 mai 2022","2022-05-23T00:00:00+02:00",[48],{"alt":7,"url":9,"url_carre":10,"copyright":10},{"id":5,"title":7,"alias":6,"code_emission":54},"334512",[250],{"id":22,"name":23,"code":24,"shortname":25,"liveURL":26,"alias":27,"region":251,"channelId":31},{"id":29,"name":30},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F2a94ef70ba53ec0a7413611e8b5ad72c81c090223bb0f3029cf36d43879cd7b3.mp3",{"podcast_not_roll":61},{"type":40,"id":255,"title":256,"alias":257,"digas":258,"published":259,"datetime":260,"description":261,"presenters":262,"visual":263,"show":264,"duration":265,"radios":266,"audio_file":269,"rolls":270},"254499","L'histoire de la Chartreuse","\u002Fculture\u002Fbouche-a-oreilles-rcf-lyon?episode=254499","LY-28152","16 mai 2022","2022-05-16T00:00:00+02:00","Laetitia Maggiar, pâtissière et spécialiste en histoire de la gastronomie, nous raconte l'histoire de la Chatreuse d'Isère.",[48],{"alt":7,"url":9,"url_carre":10,"copyright":10},{"id":5,"title":7,"alias":6,"code_emission":54},"451608",[267],{"id":22,"name":23,"code":24,"shortname":25,"liveURL":26,"alias":27,"region":268,"channelId":31},{"id":29,"name":30},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF69\u002FLY-28152.mp3",{"podcast_not_roll":61},{"type":40,"id":272,"title":273,"alias":274,"digas":275,"published":276,"datetime":277,"description":278,"presenters":279,"visual":280,"show":281,"duration":282,"radios":283,"audio_file":286,"rolls":287},"251815","La saison des morilles se poursuit","\u002Fculture\u002Fbouche-a-oreilles-rcf-lyon?episode=251815","LY-27548","9 mai 2022","2022-05-09T00:00:00+02:00","Loïc Mounier, cofondateur d'Agriz à Saint-Genis-Laval, a choisi de nous parler de la morille, encore en pleine saison jusqu'à fin mai.",[48],{"alt":7,"url":9,"url_carre":10,"copyright":10},{"id":5,"title":7,"alias":6,"code_emission":54},"413448",[284],{"id":22,"name":23,"code":24,"shortname":25,"liveURL":26,"alias":27,"region":285,"channelId":31},{"id":29,"name":30},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF69\u002FLY-27548.mp3",{"podcast_not_roll":61},{"type":40,"id":289,"title":290,"alias":291,"digas":292,"published":293,"datetime":294,"description":295,"presenters":296,"visual":297,"show":298,"duration":299,"radios":300,"audio_file":303,"rolls":304},"253681","Les poivres et marinades 2\u002F2","\u002Fculture\u002Fbouche-a-oreilles-rcf-lyon?episode=253681","LY-26893","2 mai 2022","2022-05-02T00:00:00+02:00","Aurélie d'Assignies, spécialiste en innovation culinaire à Sainte Foy les Lyon, nous présente différents poivres et marinades.",[48],{"alt":7,"url":9,"url_carre":10,"copyright":10},{"id":5,"title":7,"alias":6,"code_emission":54},"338568",[301],{"id":22,"name":23,"code":24,"shortname":25,"liveURL":26,"alias":27,"region":302,"channelId":31},{"id":29,"name":30},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF69\u002FLY-26893.mp3",{"podcast_not_roll":61},{"type":40,"id":306,"title":307,"alias":308,"digas":309,"published":310,"datetime":311,"description":312,"presenters":313,"visual":314,"show":315,"duration":316,"radios":317,"audio_file":320,"rolls":321},"232990","Les marinades d'Aurélie d'Assignies 1\u002F2","\u002Fculture\u002Fbouche-a-oreilles-rcf-lyon?episode=232990","LY-26127","25 avril 2022","2022-04-25T00:00:00+02:00","Aurélie d'Assignies, spécialiste en innovation culinaire à Sainte Foy les Lyon, propose des idées innovantes de marinades pour légumes, viandes et poissons.",[48],{"alt":7,"url":9,"url_carre":10,"copyright":10},{"id":5,"title":7,"alias":6,"code_emission":54},"221016",[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\u002F8dbcd60bd17507f1f6068a6eff16b1bbfeabd77167bde872bce32600caccce56.mp3",{"podcast_not_roll":61},{"type":40,"id":323,"title":324,"alias":325,"digas":326,"published":310,"datetime":311,"description":327,"presenters":328,"visual":329,"show":330,"duration":331,"radios":332,"audio_file":335,"rolls":336},"232991","Un jardin potager en entreprise, quels atouts ?","\u002Fculture\u002Fbouche-a-oreilles-rcf-lyon?episode=232991","LY-26131","Pourquoi pas un potager en entreprise ? Pierre Darmet des Jardins de Gally, partage ses conseils pour se lancer, et convaincre votre direction.",[48],{"alt":7,"url":9,"url_carre":10,"copyright":10},{"id":5,"title":7,"alias":6,"code_emission":54},"459288",[333],{"id":22,"name":23,"code":24,"shortname":25,"liveURL":26,"alias":27,"region":334,"channelId":31},{"id":29,"name":30},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF69\u002FLY-26131.mp3",{"podcast_not_roll":61},{"type":40,"id":338,"title":339,"alias":340,"digas":341,"published":342,"datetime":343,"description":344,"presenters":345,"visual":346,"show":347,"duration":348,"radios":349,"audio_file":352,"rolls":353},"226491","Comment remplacer le sel dans la cuisine ? 2\u002F2","\u002Fculture\u002Fbouche-a-oreilles-rcf-lyon?episode=226491","LY-25007","4 avril 2022","2022-04-04T00:00:00+02:00","Aurélie d'Assignies, spécialiste en innovation culinaire et à la tête de Very Foody à Sainte-Foy-lès-Lyon, nous partage ses idées et ses astuces pour remplacer le sel dans la cuisine du quotidien.",[48],{"alt":7,"url":9,"url_carre":10,"copyright":10},{"id":5,"title":7,"alias":6,"code_emission":54},"251112",[350],{"id":22,"name":23,"code":24,"shortname":25,"liveURL":26,"alias":27,"region":351,"channelId":31},{"id":29,"name":30},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF69\u002FLY-25007.mp3",{"podcast_not_roll":61},{"type":40,"id":355,"title":356,"alias":357,"digas":358,"published":359,"datetime":360,"description":344,"presenters":361,"visual":362,"show":363,"duration":364,"radios":365,"audio_file":368,"rolls":369},"223774","Comment remplacer le sel dans la cuisine ? 1\u002F2","\u002Fculture\u002Fbouche-a-oreilles-rcf-lyon?episode=223774","LY-24472","28 mars 2022","2022-03-28T00:00:00+02:00",[48],{"alt":7,"url":9,"url_carre":10,"copyright":10},{"id":5,"title":7,"alias":6,"code_emission":54},"323064",[366],{"id":22,"name":23,"code":24,"shortname":25,"liveURL":26,"alias":27,"region":367,"channelId":31},{"id":29,"name":30},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF69\u002FLY-24472.mp3",{"podcast_not_roll":61},{"type":40,"id":371,"title":372,"alias":373,"digas":374,"published":375,"datetime":376,"description":377,"presenters":378,"visual":379,"show":382,"duration":383,"radios":384,"audio_file":387,"rolls":388},"218292","Comment les coproduits peuvent changer l'industrie agro-alimentaire (2\u002F2)","\u002Fculture\u002Fbouche-a-oreilles-rcf-lyon?episode=218292","LY-23426","14 mars 2022","2022-03-14T00:00:00+01:00","\u003Cp>Drêches de bière, tourteau de noix, parures de carottes, épluchures de pommes, marc de raisin, aquafaba (pois chiche), okara (soja) ou encore pieds de pleurotes ou de chou fleur : tous ces restes sont des “coproduits” destinés à être jetés ou vendus à l'industrie de l'alimentation animale. Dans l'alimentation de demain, on peut tout à fait donner une valeur ajoutée à tous ces produits : valorisation financière, lutte contre le gaspillage alimentaire... les avantages sont nombreux et les mentalités avancent !\u003Cbr \u002F>\r\n\u003Cbr \u002F>\r\nAurélie 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, revient sur les coproduits destinés à être jetés ou vendus à l'industrie de l'alimentation animale.\u003C\u002Fp>\r\n",[48],{"alt":380,"url":381,"url_carre":52,"copyright":10},"épluchures de légumes - CC BY 2.0 Marco Verch","https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2022-03\u002FEPLUCHURES-LEGUMES_BOUCHAOR_2022.03.07_credit-Marco-Verch-CC-BY-2.0_0.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":54},"296232",[385],{"id":22,"name":23,"code":24,"shortname":25,"liveURL":26,"alias":27,"region":386,"channelId":31},{"id":29,"name":30},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F41de684b08f96cd593a561365073ddfe339b6696881049a6232b969a1738940e.mp3",{"podcast_not_roll":61},{"current_page":390,"total_items":391,"total_pages":392,"item_per_page":393},5,157,8,20,{"rows":38,"pager":389}]