[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"page-data--\u002Fculture\u002Fbouche-a-oreilles-rcf-lyon-{\"page\":6}":3,"episodes-by-show-4672-6":395},{"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":390},"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",[],[39,63,82,98,115,131,150,167,183,200,219,236,253,270,287,304,321,339,356,373],{"type":40,"id":41,"title":42,"alias":43,"digas":44,"published":45,"datetime":46,"description":47,"presenters":48,"visual":50,"show":54,"duration":56,"radios":57,"audio_file":60,"rolls":61},"episode","214549","Comment les coproduits peuvent changer l'industrie agro-alimentaire (1\u002F2)","\u002Fculture\u002Fbouche-a-oreilles-rcf-lyon?episode=214549","LY-22727","7 mars 2022","2022-03-07T00:00:00+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",[49],"Marie Leynaud",{"alt":51,"url":52,"url_carre":53,"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.jpg.webp",null,{"id":5,"title":7,"alias":6,"code_emission":55},"BOUCHAOR","296640",[58],{"id":22,"name":23,"code":24,"shortname":25,"liveURL":26,"alias":27,"region":59,"channelId":31},{"id":29,"name":30},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF69\u002FLY-22727.mp3",{"podcast_not_roll":62},false,{"type":40,"id":64,"title":65,"alias":66,"digas":67,"published":68,"datetime":69,"description":70,"presenters":71,"visual":72,"show":75,"duration":76,"radios":77,"audio_file":80,"rolls":81},"212731","L'ail des ours, une herbe qui annonce l'arrivée du printemps","\u002Fculture\u002Fbouche-a-oreilles-rcf-lyon?episode=212731","LY-22422","28 février 2022","2022-02-28T00:00:00+01:00","\u003Cp>Loïc Mounier, fondateur d'Agriz, fait un focus sur l'ail des ours, une plante sauvage qu'on trouve dans les sous-bois et très appréciée des chefs.\u003C\u002Fp>\r\n",[49],{"alt":73,"url":74,"url_carre":53,"copyright":10},"ail des ours - © Manuel T via Unsplash","https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2022-03\u002FAIL-DES-OURS_credit-manuel-t-unsplash.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":55},"289128",[78],{"id":22,"name":23,"code":24,"shortname":25,"liveURL":26,"alias":27,"region":79,"channelId":31},{"id":29,"name":30},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F1b69c799686b43597343d6101763a051c29f89f5f1e33b6aca2dbf52789c8c7b.mp3",{"podcast_not_roll":62},{"type":40,"id":83,"title":84,"alias":85,"digas":86,"published":87,"datetime":88,"presenters":89,"visual":90,"show":91,"duration":92,"radios":93,"audio_file":96,"rolls":97},"205530","L'histoire de la crème de marron","\u002Fculture\u002Fbouche-a-oreilles-rcf-lyon?episode=205530","LY-21093","21 février 2022","2022-02-21T00:00:00+01:00",[49],{"alt":7,"url":9,"url_carre":10,"copyright":10},{"id":5,"title":7,"alias":6,"code_emission":55},"374760",[94],{"id":22,"name":23,"code":24,"shortname":25,"liveURL":26,"alias":27,"region":95,"channelId":31},{"id":29,"name":30},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF69\u002FLY-21093.mp3",{"podcast_not_roll":62},{"type":40,"id":99,"title":100,"alias":101,"digas":102,"published":103,"datetime":104,"description":105,"presenters":106,"visual":107,"show":108,"duration":109,"radios":110,"audio_file":113,"rolls":114},"206188","La lactofermentation 2\u002F2","\u002Fculture\u002Fbouche-a-oreilles-rcf-lyon?episode=206188","LY-21169","14 février 2022","2022-02-14T00:00:00+01:00","Aurélie d'Assignies, spécialiste en innovation culinaire, nous parle de la lactofermentation, un moyen original de conserver des légumes.",[49],{"alt":7,"url":9,"url_carre":10,"copyright":10},{"id":5,"title":7,"alias":6,"code_emission":55},"374352",[111],{"id":22,"name":23,"code":24,"shortname":25,"liveURL":26,"alias":27,"region":112,"channelId":31},{"id":29,"name":30},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF69\u002FLY-21169.mp3",{"podcast_not_roll":62},{"type":40,"id":116,"title":117,"alias":118,"digas":119,"published":120,"datetime":121,"description":105,"presenters":122,"visual":123,"show":124,"duration":125,"radios":126,"audio_file":129,"rolls":130},"204692","La lactofermentation 1\u002F2","\u002Fculture\u002Fbouche-a-oreilles-rcf-lyon?episode=204692","LY-20976","7 février 2022","2022-02-07T00:00:00+01:00",[49],{"alt":7,"url":9,"url_carre":10,"copyright":10},{"id":5,"title":7,"alias":6,"code_emission":55},"360768",[127],{"id":22,"name":23,"code":24,"shortname":25,"liveURL":26,"alias":27,"region":128,"channelId":31},{"id":29,"name":30},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF69\u002FLY-20976.mp3",{"podcast_not_roll":62},{"type":40,"id":132,"title":133,"alias":134,"digas":135,"published":136,"datetime":137,"description":138,"presenters":139,"visual":140,"show":143,"duration":144,"radios":145,"audio_file":148,"rolls":149},"202006","La patate douce, le féculent dans l'air du temps","\u002Fculture\u002Fbouche-a-oreilles-rcf-lyon?episode=202006","LY-20475","31 janvier 2022","2022-01-31T00:00:00+01:00","\u003Cp>Loïc Mounier, fondateur d'\u003Ca href=\"https:\u002F\u002Fwww.agriz.fr\u002F\" rel=\" noopener\" target=\"_blank\">Agriz\u003C\u002Fa>, nous parle de la culture de la patate douce en Auvergne-Rhône-Alpes, un légume faible en calories et devenu très à la mode.\u003C\u002Fp>\r\n",[49],{"alt":141,"url":142,"url_carre":53,"copyright":10},"patate douce grillée - © Rajesh Kavasseri via Unsplash","https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2022-02\u002FPATATE-DOUCE_BOUCHAOR_2022.01.31_credit-Rajesh-Kavasseri-Unsplash.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":55},"341736",[146],{"id":22,"name":23,"code":24,"shortname":25,"liveURL":26,"alias":27,"region":147,"channelId":31},{"id":29,"name":30},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF69\u002FLY-20475.mp3",{"podcast_not_roll":62},{"type":40,"id":151,"title":152,"alias":153,"digas":154,"published":155,"datetime":156,"description":157,"presenters":158,"visual":159,"show":160,"duration":161,"radios":162,"audio_file":165,"rolls":166},"196359","Quels aliments choisir pour éviter le gluten au quotidien ? 2\u002F2","\u002Fculture\u002Fbouche-a-oreilles-rcf-lyon?episode=196359","LY-19537","17 janvier 2022","2022-01-17T00:00:00+01:00","Aurélie d'Assignies, spécialiste en innovation culinaire près de Lyon, nous propose ses astuces pour limiter la consommation de gluten.",[49],{"alt":7,"url":9,"url_carre":10,"copyright":10},{"id":5,"title":7,"alias":6,"code_emission":55},"343992",[163],{"id":22,"name":23,"code":24,"shortname":25,"liveURL":26,"alias":27,"region":164,"channelId":31},{"id":29,"name":30},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Fe412855cefe2ad3bf5463d846f5ce8f21902a0b7a7f18b82c38e0382537e41c8.mp3",{"podcast_not_roll":62},{"type":40,"id":168,"title":169,"alias":170,"digas":171,"published":172,"datetime":173,"description":157,"presenters":174,"visual":175,"show":176,"duration":177,"radios":178,"audio_file":181,"rolls":182},"193496","Quels aliments choisir pour éviter le gluten au quotidien ? 1\u002F2","\u002Fculture\u002Fbouche-a-oreilles-rcf-lyon?episode=193496","LY-19050","10 janvier 2022","2022-01-10T00:00:00+01:00",[49],{"alt":7,"url":9,"url_carre":10,"copyright":10},{"id":5,"title":7,"alias":6,"code_emission":55},"296280",[179],{"id":22,"name":23,"code":24,"shortname":25,"liveURL":26,"alias":27,"region":180,"channelId":31},{"id":29,"name":30},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Fa543b86837ff80fb1ec7265b4ac6e963dad38d4dea06edb3c99018a99e84fc26.mp3",{"podcast_not_roll":62},{"type":40,"id":184,"title":185,"alias":186,"digas":187,"published":188,"datetime":189,"description":190,"presenters":191,"visual":192,"show":193,"duration":194,"radios":195,"audio_file":198,"rolls":199},"188834","Les astuces d'Aurélie d'Assignies pour réussir un foie gras poêlé","\u002Fculture\u002Fbouche-a-oreilles-rcf-lyon?episode=188834","LY-18107","20 décembre 2021","2021-12-20T00:00:00+01:00","Aurélie d'Assignies, spécialiste en innovation culinaire à Sainte-Foy-lès-Lyon, partage ses conseils pour se lancer dans la cuisson d'un foie gras poêlé pour les fêtes.",[49],{"alt":7,"url":9,"url_carre":10,"copyright":10},{"id":5,"title":7,"alias":6,"code_emission":55},"352344",[196],{"id":22,"name":23,"code":24,"shortname":25,"liveURL":26,"alias":27,"region":197,"channelId":31},{"id":29,"name":30},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF69\u002FLY-18107.mp3",{"podcast_not_roll":62},{"type":40,"id":201,"title":202,"alias":203,"digas":204,"published":205,"datetime":206,"description":207,"presenters":208,"visual":209,"show":212,"duration":213,"radios":214,"audio_file":217,"rolls":218},"185555","Les sablés de Noël d'Aurélie d'Assignies","\u002Fculture\u002Fbouche-a-oreilles-rcf-lyon?episode=185555","LY-17635","13 décembre 2021","2021-12-13T00:00:00+01:00","\u003Cp>\u003Ca href=\"https:\u002F\u002Fwww.linkedin.com\u002Fin\u002Faureliedassignieschauvin\" rel=\" noopener\" target=\"_blank\">\u003Cu>Aurélie d'Assignies\u003C\u002Fu>\u003C\u002Fa>, spécialiste en innovation culinaire, partage avec nous sa recette des sablés de Noël.\u003Cbr \u002F>\r\n\u003Cbr \u002F>\r\nPour environ 50 sablés - Préparation : 20 min - Cuisson: 15 min à 180°\u003Cbr \u002F>\r\n\u003Cbr \u002F>\r\nIngrédients :\u003Cbr \u002F>\r\n120 g de beurre demi-sel à température\u003Cbr \u002F>\r\nambiante\u003Cbr \u002F>\r\n240 g de farine\u003Cbr \u002F>\r\n40 g d'amandes en poudre\u003Cbr \u002F>\r\n80 g de sucre glace\u003Cbr \u002F>\r\n50 g d’œuf\u003C\u002Fp>\r\n",[49],{"alt":210,"url":211,"url_carre":53,"copyright":10},"sablés - © Grégoire Soual-Dubois","https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2021-12\u002FIMG_20201206_202431-2.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":55},"397200",[215],{"id":22,"name":23,"code":24,"shortname":25,"liveURL":26,"alias":27,"region":216,"channelId":31},{"id":29,"name":30},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF69\u002FLY-17635.mp3",{"podcast_not_roll":62},{"type":40,"id":220,"title":221,"alias":222,"digas":223,"published":224,"datetime":225,"description":226,"presenters":227,"visual":228,"show":229,"duration":230,"radios":231,"audio_file":234,"rolls":235},"182561","Le cardon de Vaulx-en-Velin","\u002Fculture\u002Fbouche-a-oreilles-rcf-lyon?episode=182561","LY-17209","6 décembre 2021","2021-12-06T00:00:00+01:00","Loïc Mounier, cofondateur d'Agriz, revient sur l'histoire et la culture du cardon près de Lyon.",[49],{"alt":7,"url":9,"url_carre":10,"copyright":10},{"id":5,"title":7,"alias":6,"code_emission":55},"328176",[232],{"id":22,"name":23,"code":24,"shortname":25,"liveURL":26,"alias":27,"region":233,"channelId":31},{"id":29,"name":30},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Fda02ca95ba1541a058728182fec579a0a0702a910b662a8bd4f5e10384d86392.mp3",{"podcast_not_roll":62},{"type":40,"id":237,"title":238,"alias":239,"digas":240,"published":241,"datetime":242,"description":243,"presenters":244,"visual":245,"show":246,"duration":247,"radios":248,"audio_file":251,"rolls":252},"179656","L'histoire de la papillote","\u002Fculture\u002Fbouche-a-oreilles-rcf-lyon?episode=179656","LY-16761","29 novembre 2021","2021-11-29T00:00:00+01:00","Laetitia Maggiar, ancienne cheffe en pâtisserie, nous raconte l'histoire de la papillote née à Lyon.",[49],{"alt":7,"url":9,"url_carre":10,"copyright":10},{"id":5,"title":7,"alias":6,"code_emission":55},"287496",[249],{"id":22,"name":23,"code":24,"shortname":25,"liveURL":26,"alias":27,"region":250,"channelId":31},{"id":29,"name":30},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF69\u002FLY-16761.mp3",{"podcast_not_roll":62},{"type":40,"id":254,"title":255,"alias":256,"digas":257,"published":258,"datetime":259,"description":260,"presenters":261,"visual":262,"show":263,"duration":264,"radios":265,"audio_file":268,"rolls":269},"173205","Le batch cooking 2\u002F2","\u002Fculture\u002Fbouche-a-oreilles-rcf-lyon?episode=173205","LY-15667","22 novembre 2021","2021-11-22T00:00:00+01:00","Aurélie D'Assignies, spécialiste en innovation culinaire et à la tête de Veryfoody à Sainte-Foy-Lès-Lyon, livre ses conseils pour se mettre au batch cooking. Une tendance qui consiste à cuisiner en avance ses repas pour la semaine.",[49],{"alt":7,"url":9,"url_carre":10,"copyright":10},{"id":5,"title":7,"alias":6,"code_emission":55},"359808",[266],{"id":22,"name":23,"code":24,"shortname":25,"liveURL":26,"alias":27,"region":267,"channelId":31},{"id":29,"name":30},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF69\u002FLY-15667.mp3",{"podcast_not_roll":62},{"type":40,"id":271,"title":272,"alias":273,"digas":274,"published":275,"datetime":276,"description":277,"presenters":278,"visual":279,"show":280,"duration":281,"radios":282,"audio_file":285,"rolls":286},"173192","Le batch cooking (1\u002F2)","\u002Fculture\u002Fbouche-a-oreilles-rcf-lyon?episode=173192","LY-15663","15 novembre 2021","2021-11-15T00:00:00+01:00","Aurélie D'Assignies, spécialiste en innovation culinaire et à la tête de Veryfoody à Sainte-Foy-lès-Lyon, livre ses conseils pour se mettre au batch cooking, une tendance qui consiste à cuisiner en avance ses repas pour la semaine.",[49],{"alt":7,"url":9,"url_carre":10,"copyright":10},{"id":5,"title":7,"alias":6,"code_emission":55},"327840",[283],{"id":22,"name":23,"code":24,"shortname":25,"liveURL":26,"alias":27,"region":284,"channelId":31},{"id":29,"name":30},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF69\u002FLY-15663.mp3",{"podcast_not_roll":62},{"type":40,"id":288,"title":289,"alias":290,"digas":291,"published":292,"datetime":293,"description":294,"presenters":295,"visual":296,"show":297,"duration":298,"radios":299,"audio_file":302,"rolls":303},"171228","Retour sur l'histoire de la Vogue des marrons à Lyon","\u002Fculture\u002Fbouche-a-oreilles-rcf-lyon?episode=171228","LY-15374","8 novembre 2021","2021-11-08T00:00:00+01:00","Laetitia Maggiar, spécialiste en pâtisserie, raconte l'histoire et l'origine de la Vogue des marrons qui se tient chaque année à la Croix-Rousse.",[49],{"alt":7,"url":9,"url_carre":10,"copyright":10},{"id":5,"title":7,"alias":6,"code_emission":55},"346704",[300],{"id":22,"name":23,"code":24,"shortname":25,"liveURL":26,"alias":27,"region":301,"channelId":31},{"id":29,"name":30},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF69\u002FLY-15374.mp3",{"podcast_not_roll":62},{"type":40,"id":305,"title":306,"alias":307,"digas":308,"published":309,"datetime":310,"description":311,"presenters":312,"visual":313,"show":314,"duration":315,"radios":316,"audio_file":319,"rolls":320},"164836","Pleine saison pour le chou-fleur","\u002Fculture\u002Fbouche-a-oreilles-rcf-lyon?episode=164836","LY-14386","25 octobre 2021","2021-10-25T00:00:00+02:00","Loïc Mounier, cofondateur d'Agriz à Saint-Genis-Laval, fait le lien entre producteurs et chefs. Il nous parle de la production de chou-fleur en Auvergne-Rhône-Alpes, encore très rare.",[49],{"alt":7,"url":9,"url_carre":10,"copyright":10},{"id":5,"title":7,"alias":6,"code_emission":55},"273168",[317],{"id":22,"name":23,"code":24,"shortname":25,"liveURL":26,"alias":27,"region":318,"channelId":31},{"id":29,"name":30},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF69\u002FLY-14386.mp3",{"podcast_not_roll":62},{"type":40,"id":322,"title":323,"alias":324,"digas":325,"published":326,"datetime":327,"description":328,"presenters":329,"visual":331,"show":332,"duration":333,"radios":334,"audio_file":337,"rolls":338},"141999","Aurélie d'assignies nous explique le taux de transformaton d'un aliment ? 2\u002F2","\u002Fculture\u002Fbouche-a-oreilles-rcf-lyon?episode=141999","LY-10586","18 octobre 2021","2021-10-18T00:00:00+02:00","Aurélie d'Assignies, à la tête de Very Foody et Délicieusement Vôtre à Sainte Foy les Lyon, nous donne des idées pour consommer différents tout en nous éclairant sur le taux de transformation d'un aliment.",[330],"Bérengère Lou",{"alt":7,"url":9,"url_carre":10,"copyright":10},{"id":5,"title":7,"alias":6,"code_emission":55},"325560",[335],{"id":22,"name":23,"code":24,"shortname":25,"liveURL":26,"alias":27,"region":336,"channelId":31},{"id":29,"name":30},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF69\u002FLY-10586.mp3",{"podcast_not_roll":62},{"type":40,"id":340,"title":341,"alias":342,"digas":343,"published":344,"datetime":345,"description":346,"presenters":347,"visual":348,"show":349,"duration":350,"radios":351,"audio_file":354,"rolls":355},"141998","Qu'est ce que le taux de transformation d'un aliment ? 1\u002F2","\u002Fculture\u002Fbouche-a-oreilles-rcf-lyon?episode=141998","LY-10585","11 octobre 2021","2021-10-11T00:00:00+02:00","Aurélie d'Assignies est à la tête de Very Foody et Délicieusement Vôtre à Sainte Foy les Lyon. Notre spécialiste de l'innovation culinaire nous explique ce qu'est un taux de transformation afin d'y voir plus clair dans nos rayons.",[330],{"alt":7,"url":9,"url_carre":10,"copyright":10},{"id":5,"title":7,"alias":6,"code_emission":55},"306888",[352],{"id":22,"name":23,"code":24,"shortname":25,"liveURL":26,"alias":27,"region":353,"channelId":31},{"id":29,"name":30},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F0b7bb6210d43e5a8e129ab6b9c6845d6b24f4a37215a10bc52f73ccf863cc410.mp3",{"podcast_not_roll":62},{"type":40,"id":357,"title":358,"alias":359,"digas":360,"published":361,"datetime":362,"description":363,"presenters":364,"visual":365,"show":366,"duration":367,"radios":368,"audio_file":371,"rolls":372},"141995","Laetitia Maggiar nous raconte l'histoire de la salade Lyonnaise","\u002Fculture\u002Fbouche-a-oreilles-rcf-lyon?episode=141995","LY-10580","4 octobre 2021","2021-10-04T00:00:00+02:00","Laetitia Maggiar ancienne cheffe en patisserie et aujourd'hui à la tête de l'épicerie fine 'Madame' à Lyon, nous raconte l'histoire de la salade Lyonnaise et nous donne une astuce pour réussir son oeuf mollet.",[330],{"alt":7,"url":9,"url_carre":10,"copyright":10},{"id":5,"title":7,"alias":6,"code_emission":55},"299160",[369],{"id":22,"name":23,"code":24,"shortname":25,"liveURL":26,"alias":27,"region":370,"channelId":31},{"id":29,"name":30},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF69\u002FLY-10580.mp3",{"podcast_not_roll":62},{"type":40,"id":374,"title":375,"alias":376,"digas":377,"published":378,"datetime":379,"description":380,"presenters":381,"visual":382,"show":383,"duration":384,"radios":385,"audio_file":388,"rolls":389},"141993","Loic Mounier nous parle des cèpes et de sa cueillette","\u002Fculture\u002Fbouche-a-oreilles-rcf-lyon?episode=141993","LY-10578","27 septembre 2021","2021-09-27T00:00:00+02:00","Loïc Mounier, co-fondateur d'Agriz, qui met en lien des producteurs de la région avec des restaurateurs, nous aide à bien choisir les cèpes : de la cueillette à l'assiette.",[330],{"alt":7,"url":9,"url_carre":10,"copyright":10},{"id":5,"title":7,"alias":6,"code_emission":55},"352128",[386],{"id":22,"name":23,"code":24,"shortname":25,"liveURL":26,"alias":27,"region":387,"channelId":31},{"id":29,"name":30},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF69\u002FLY-10578.mp3",{"podcast_not_roll":62},{"current_page":391,"total_items":392,"total_pages":393,"item_per_page":394},6,157,8,20,{"rows":38,"pager":390}]