[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"page-data--\u002Fculture\u002Fchronique-saveurs-{}":3,"episodes-by-show-5021-0":389},{"type":4,"id":5,"alias":6,"title":7,"visual":8,"description":12,"category":13,"presenters":19,"radios":21,"og_description":12,"og_title":7,"meta_title":7,"meta_description":12,"blocks":33,"episodes":39,"pager":384},"show","5021","\u002Fculture\u002Fchronique-saveurs","Chronique saveurs",{"url":9,"alt":10,"url_carre":11,"alt_carre":11},"https:\u002F\u002Fassets-prep.radiorcf.com\u002Fstyles\u002F{style_name}\u002Fassets\u002F2021-06\u002FChroniqueSaveurEmissionRCF.jpg.webp","La chronique saveurs","","\u003Cdiv style=\"text-align:justify;\">\r\n\u003Cp>Un mot d’ordre : la cuisine du bonheur !\u003C\u002Fp>\r\n\u003C\u002Fdiv>\r\n",{"id":14,"type":15,"name":16,"alias":17,"description":18},"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",[20],"Jean-Michel Lamazerolles",[22],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":29,"channelId":32},"34312","RCF Charente","RCF16","Charente","\u002F\u002Frcf.streamakaci.com\u002Frcf16.mp3","\u002Fcharente",{"id":30,"name":31},"34176","Nouvelle-Aquitaine",null,[34],{"type":35,"description":18,"layout":36,"show_more":17,"radio":37,"articles":38,"category":14},"thematic_horizontal_block","horizontal","9",[],[40,60,77,94,111,128,145,162,180,197,214,231,248,265,282,299,316,333,350,367],{"type":41,"id":42,"title":43,"alias":44,"digas":45,"published":46,"datetime":47,"description":48,"presenters":49,"visual":50,"show":51,"duration":53,"radios":54,"audio_file":57,"rolls":58},"episode","536000","Moelleux aux marrons","\u002Fculture\u002Fchronique-saveurs?episode=536000","AM-52651","26 décembre 2024","2024-12-26T00:00:00+01:00","\u003Cp>Le chef Laurent Van Den Bussche notre professeur de cuisine au Lycée hôtelier St Joseph l'Amandier à St Yriex en Charente nous propose un dessert de fête avec ce \"moelleux aux marrons\".\u003C\u002Fp>\r\n\r\n\u003Cp>Ingrédients pour 4 convives:\u003C\u002Fp>\r\n\r\n\u003Cp>500g de mascarpone \u003Cbr \u002F>\r\n50cl de crème liquide \u003Cbr \u002F>\r\n1 paquet de biscuits à la cuillère \u003Cbr \u002F>\r\n1 pot de crème de marrons \u003Cbr \u002F>\r\nExtrait de vanille \u003Cbr \u002F>\r\n8 marrons glacés100g de pralinoise \u003Cbr \u002F>\r\n3 cuillères à soupe de sucre glace \u003C\u002Fp>\r\n",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"CHROSAV","355920",[55],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":56,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F524373e63c0e6ee410b51a1d03712993c5b8f811a294086e9818f7208f48e210.mp3",{"podcast_not_roll":59},false,{"type":41,"id":61,"title":62,"alias":63,"digas":64,"published":65,"datetime":66,"description":67,"presenters":68,"visual":69,"show":70,"duration":71,"radios":72,"audio_file":75,"rolls":76},"535999","Steak de chou-fleur sauce chimichurri","\u002Fculture\u002Fchronique-saveurs?episode=535999","AM-52650","19 décembre 2024","2024-12-19T00:00:00+01:00","\u003Cp>Le chef Laurent Van Den Bussche, notre professeur de cuisine au lycée hôtelier St Joseph l'Amandier à St Yriex en Charente, nous donne une recette avec un chou-fleur : Steak de chou-fleur sauce Chimichurri\u003C\u002Fp>\r\n\r\n\u003Cp>Ingrédients pour 4 convives :\u003C\u002Fp>\r\n\r\n\u003Cp>1 chou-fleur\u003Cbr \u002F>\r\n100g de beurre\u003Cbr \u002F>\r\nPaprika\u002F piment de Cayenne\u002F Gingembre en poudre\u003Cbr \u002F>\r\nSel\u002F poivre \u003Cbr \u002F>\r\n1\u002F2 botte de coriandre \u003Cbr \u002F>\r\n3 petits oignons cébette\u003Cbr \u002F>\r\n1 gousse d'ail \u003Cbr \u002F>\r\n1 piment \u003Cbr \u002F>\r\n10g de gingembre frais \u003Cbr \u002F>\r\n1 citron \u003Cbr \u002F>\r\n20 cl d'huile d'olive \u003C\u002Fp>\r\n",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"380976",[73],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":74,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F46f956d5c5d2ccbeafc25265a93616cacd47bd78b673c4603723143a98cb3f48.mp3",{"podcast_not_roll":59},{"type":41,"id":78,"title":79,"alias":80,"digas":81,"published":82,"datetime":83,"description":84,"presenters":85,"visual":86,"show":87,"duration":88,"radios":89,"audio_file":92,"rolls":93},"535993","Pavé de butternut gratiné","\u002Fculture\u002Fchronique-saveurs?episode=535993","AM-52649","12 décembre 2024","2024-12-12T00:00:00+01:00","Le chef Laurent Van Den Bussche notre professeur de cuisine au Lycée hôtelier St Joseph l'Amandier à St Yriex en Charente, nous propose de cuisiner un cucurbitacé de saison: Le pavé de butternut gratiné.\u003Cbr>\u003Cbr>Ingrédients pour 4 convives:\u003Cbr>\u003Cbr>1 butternut \u003Cbr>600g de viande de bœuf hachée \u003Cbr>2 gousses d'ail\u003Cbr>1 oignon\u003Cbr>1 cuillère de moutarde\u003Cbr>1\u002F2 botte de persil \u003Cbr>Paprika \u003Cbr>Huile d'olive \u003Cbr>Herbes de Provence \u003Cbr>250g de Chédar ou de Scamorza",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"372096",[90],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":91,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F11fe8d562e0fb0558e08b34a1c2e34114e2bc1259683fb4feedd77225aaac1e1.mp3",{"podcast_not_roll":59},{"type":41,"id":95,"title":96,"alias":97,"digas":98,"published":99,"datetime":100,"description":101,"presenters":102,"visual":103,"show":104,"duration":105,"radios":106,"audio_file":109,"rolls":110},"535992","Tarte aux poireaux anti-gaspi","\u002Fculture\u002Fchronique-saveurs?episode=535992","AM-52648","5 décembre 2024","2024-12-05T00:00:00+01:00","Le chef de cuisine Laurent Van Den Bussche notre professeur de cuisine au Lycée hôtelier St Joseph l'Amandier à St Yriex en Charente nous propose de ne rien perdre dans un poireau grâce à cette recette de: Tarte aux poireaux anti gaspi.\u003Cbr>\u003Cbr>Ingrédients pour 4 convives:\u003Cbr>\u003Cbr>1 pâte feuilletée \u003Cbr>4 poireaux \u003Cbr>2 gousses d'ail\u003Cbr>2 œufs \u003Cbr>25 g de parmesan \u003Cbr>20g pignons de pin\u003Cbr>6 tranches fines de poitevine fumée",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"372912",[107],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":108,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F5f57f431da05397ce052220f000465f61dcffa4565dd47a82cebf312123c25d0.mp3",{"podcast_not_roll":59},{"type":41,"id":112,"title":113,"alias":114,"digas":115,"published":116,"datetime":117,"description":118,"presenters":119,"visual":120,"show":121,"duration":122,"radios":123,"audio_file":126,"rolls":127},"527501","Tarte automnale à la courge","\u002Fculture\u002Fchronique-saveurs?episode=527501","AM-51926","21 novembre 2024","2024-11-21T00:00:00+01:00","Tarte automnale à la courge\u003Cbr>\u003Cbr>Avec le chef Christophe Roumagne nous partons dans une recette aux accents de l'automne, avec comme ingrédient,  la courge...\u003Cbr>\u003Cbr>Ingrédients pour 4 convives:\u003Cbr>\u003Cbr>1 pâte sablée \u003Cbr>1 butternut ou courge\u003Cbr>4 pommes Bellechard\u003Cbr>Sucre\u002F crème liquide\u002F noix \u002Fbeurre salé",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"370560",[124],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":125,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Ff474225562280a8f21e03219226f11b448405814fae26f5597d20d76d016b678.mp3",{"podcast_not_roll":59},{"type":41,"id":129,"title":130,"alias":131,"digas":132,"published":133,"datetime":134,"description":135,"presenters":136,"visual":137,"show":138,"duration":139,"radios":140,"audio_file":143,"rolls":144},"527497","Porcini farcis à la napolitaine","\u002Fculture\u002Fchronique-saveurs?episode=527497","AM-51925","14 novembre 2024","2024-11-14T00:00:00+01:00","Christophe Roumagne notre chef de cuisine, nous propose une recette de \"porcini farcis à la Napolitaine \" \u003Cbr>Le mot porcini, signifie,  en fait,  des champignons...\u003Cbr>\u003Cbr>Ingrédients pour 4 convives:\u003Cbr>\u003Cbr>4 gros porcini \u003Cbr>1 échalote \u003Cbr>1\u002F2 ricotta \u003Cbr>Parmesan râpé \u003Cbr>1\u002F2 verre de vin blanc sec\u003Cbr>Ail \u002F persil \u002F sel \u002F poivre \u003Cbr>Chapelure \u003Cbr>Huile d'olive",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"362256",[141],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":142,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F1bd910196ee500e994cee8a6fbcd26068e760dc1beee1769624f4f46a7dc3a03.mp3",{"podcast_not_roll":59},{"type":41,"id":146,"title":147,"alias":148,"digas":149,"published":150,"datetime":151,"description":152,"presenters":153,"visual":154,"show":155,"duration":156,"radios":157,"audio_file":160,"rolls":161},"527496","Velouté de chou fleur crumble de penzetta et huile de noisettes","\u002Fculture\u002Fchronique-saveurs?episode=527496","AM-51927","7 novembre 2024","2024-11-07T00:00:00+01:00","Monsieur Christophe Roumagne,  chef de cuisine et amoureux des terroirs,  nous livre une recette personnelle,  avec des mélanges harmonieux et gustatifs autour du chou fleur...\"un Velouté de chou fleur,  crumble de penzetra et huile de noisettes.\u003Cbr>\u003Cbr>Ingrédients pour 4 convives:\u003Cbr>\u003Cbr>1 chou fleur \u003Cbr>1 bouillon de volaille \u003Cbr>1 litre de crème liquide \u003Cbr>4 à 6 tranches de penzetta\u003Cbr>Sel\u002Fpoivre \u003Cbr>Huile de noisettes",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"356304",[158],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":159,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F3432e65fcbf9bee988fddca4e34eb8937cf80b59b76eac056c34f78f91333b1e.mp3",{"podcast_not_roll":59},{"type":41,"id":163,"title":164,"alias":165,"digas":166,"published":167,"datetime":168,"description":169,"presenters":170,"visual":171,"show":173,"duration":174,"radios":175,"audio_file":178,"rolls":179},"518332","Crème brulée à la pistache","\u002Fculture\u002Fchronique-saveurs?episode=518332","AM-51184","31 octobre 2024","2024-10-31T00:00:00+01:00","\u003Cp>Nous sommes avec Laurent Van Den Bussche notre professeur de cuisine du lycée St Joseph l'Amandier à St Yriex en Charente pour une recette de crème brûlée à la pistache...\u003C\u002Fp>\r\n\r\n\u003Cp>Ingrédients pour 4 convives :\u003Cbr \u002F>\r\n100g de pistaches décortiquées non salées\u003Cbr \u002F>\r\n1 cuillère à soupe d'huile d'olive \u003Cbr \u002F>\r\n6 jaunes d'œufs\u003Cbr \u002F>\r\n80g de sucre\u003Cbr \u002F>\r\n50cl de crème liquide \u003Cbr \u002F>\r\n1 gousse de vanille \u003Cbr \u002F>\r\n1 bouchon d'Amaréto \u003Cbr \u002F>\r\n2 cuillerées à soupe de cassonade\u003C\u002Fp>\r\n",[20],{"alt":10,"url":9,"url_carre":11,"copyright":172},".",{"id":5,"title":7,"alias":6,"code_emission":52},"388608",[176],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":177,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Fbdd713171d8a0b19aac1617a5c6f18fcda4a2531a33209787e7bfbd906d7f48b.mp3",{"podcast_not_roll":59},{"type":41,"id":181,"title":182,"alias":183,"digas":184,"published":185,"datetime":186,"description":187,"presenters":188,"visual":189,"show":190,"duration":191,"radios":192,"audio_file":195,"rolls":196},"518331","Saucisses lentilles","\u002Fculture\u002Fchronique-saveurs?episode=518331","AM-51183","24 octobre 2024","2024-10-24T00:00:00+02:00","Laurent Van Den Bussche notre professeur de cuisine du lycée St Joseph l'Amandier à St Yriex en Charente,  revisite cette semaine la recette des: Saucisses lentilles \u003Cbr>\u003Cbr>Ingrédients pour 4 convives:\u003Cbr>\u003Cbr>250g de lentilles \u003Cbr>1l de bouillon de volaille \u003Cbr>1 bouquet garnit\u003Cbr>1 oignon \u003Cbr>1g d'ail\u003Cbr>1 grosse carotte\u003Cbr>1 branche de céleri \u003Cbr>100g de poitevine fumée \u003Cbr>2 gros champignons de Paris \u003Cbr>4 belles Saucisses",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"371712",[193],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":194,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Ffc49c75d84163918862853b64f0fe820cf51067da8fce882a33889fd93ab033b.mp3",{"podcast_not_roll":59},{"type":41,"id":198,"title":199,"alias":200,"digas":201,"published":202,"datetime":203,"description":204,"presenters":205,"visual":206,"show":207,"duration":208,"radios":209,"audio_file":212,"rolls":213},"518330","Cannelloni au quatre fromages","\u002Fculture\u002Fchronique-saveurs?episode=518330","AM-51182","17 octobre 2024","2024-10-17T00:00:00+02:00","Nous sommes avec Laurent Van Den Bussche notre professeur de cuisine du lycée St Joseph l'Amandier à St Yriex en Charente, pour une recette qui sent bon l'Italie...\"Les cannelloni aux 4 fromages \"\u003Cbr>\u003Cbr>Ingrédients pour 4 convives:\u003Cbr>\u003Cbr>1 paquet de cannelloni sans pré cuisson \u003Cbr>400g de sauce tomate \u003Cbr>1 oignon \u003Cbr>1 gousse d'ail \u003Cbr>300g de viande de bœuf hachée\u003Cbr>100g de Mozzarella \u003Cbr>100g de vieux cheddar\u003Cbr>50g de Parmesan \u003Cbr>50g de gruyère \u003Cbr>30g de beurre \u003Cbr>30g de farine \u003Cbr>60cl de lait",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"360792",[210],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":211,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F12265e1e00c794b102d5a3cc38bae5cb789b76fe22c5e41daeec2827b30c5756.mp3",{"podcast_not_roll":59},{"type":41,"id":215,"title":216,"alias":217,"digas":218,"published":219,"datetime":220,"description":221,"presenters":222,"visual":223,"show":224,"duration":225,"radios":226,"audio_file":229,"rolls":230},"518329","Salade de poires au fromage","\u002Fculture\u002Fchronique-saveurs?episode=518329","AM-51181","10 octobre 2024","2024-10-10T00:00:00+02:00","Monsieur Laurent Van Den Bussche notre professeur de cuisine au Lycée hôtelier St Joseph l'Amandier à St Yriex en Charente nous propose une savoureuse recette de: \"Salade de poires au fromage\".\u003Cbr>\u003Cbr>Ingrédients pour 4 convives:\u003Cbr>\u003Cbr>2 ou 4 poires \u003Cbr>1 grosse cuillerée à soupe de miel\u003Cbr>1 jus de citron \u003Cbr>Des herbes de Provence \u003Cbr>3 cuillerées à soupe d'huile d'olive \u003Cbr>50g de cerneaux de noix \u003Cbr>2 crottins de chèvre \u003Cbr>1 Salade\u003Cbr>Vinaigrette",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"356040",[227],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":228,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F9cb09c26c8a300879469cdd489e40219b9d0ecdd0d2402642b8c2243d53f1f94.mp3",{"podcast_not_roll":59},{"type":41,"id":232,"title":233,"alias":234,"digas":235,"published":236,"datetime":237,"description":238,"presenters":239,"visual":240,"show":241,"duration":242,"radios":243,"audio_file":246,"rolls":247},"509817","Gnocchis sauce chorizo","\u002Fculture\u002Fchronique-saveurs?episode=509817","AM-50451","3 octobre 2024","2024-10-03T00:00:00+02:00","Notre professeur de cuisine du lycée St Joseph l'Amandier à St Yriex en Charente,  nous propose cette semaine une recette de \"Gnocchis au chorizo\".\u003Cbr>\u003Cbr>Ingrédients pour 4 convives:\u003Cbr>\u003Cbr>500g de pommes de terre \u003Cbr>50g de Parmesan \u003Cbr>2 jaunes d'œufs\u003Cbr>250g  de farine \u003Cbr>1 oignon \u003Cbr>1 gousse d'ail \u003Cbr>150g de chorizo \u003Cbr>25 cl de crème liquide",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"379104",[244],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":245,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F657c731fbcd33bf30b8911fa43ae4fea7db3f82ab3c31a8c2078f75e6259639f.mp3",{"podcast_not_roll":59},{"type":41,"id":249,"title":250,"alias":251,"digas":252,"published":253,"datetime":254,"description":255,"presenters":256,"visual":257,"show":258,"duration":259,"radios":260,"audio_file":263,"rolls":264},"509814","Vitello tonnato","\u002Fculture\u002Fchronique-saveurs?episode=509814","AM-50450","26 septembre 2024","2024-09-26T00:00:00+02:00","Laurent Van Den Bussche notre professeur de cuisine du lycée St Joseph l'Amandier à St Yriex de en Charente,nous propose une recette née il y a  200 ans dans le Piémont, avec du veau:\u003Cbr>Un vitello tannato.\u003Cbr>\u003Cbr>Ingrédients pour 4 convives.\u003Cbr>\u003Cbr>800g de longe de veau \u003Cbr>Sel\u002Fpoivre\u002Fvin blanc\u002F\u003Cbr>\u003Cbr>Sauce:\u003Cbr>2 œufs \u003Cbr>1 petite boîte de thon\u003Cbr>1 cuillère à soupe de câpres \u003Cbr>2 filets d'anchois \u003Cbr>1 citron",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"380328",[261],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":262,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Fa942882a9f23685e6a574c7aaea3e51c791416a831d43bd7d506802f2c65457f.mp3",{"podcast_not_roll":59},{"type":41,"id":266,"title":267,"alias":268,"digas":269,"published":270,"datetime":271,"description":272,"presenters":273,"visual":274,"show":275,"duration":276,"radios":277,"audio_file":280,"rolls":281},"509813","Tatin d'aubergines à la fêta","\u002Fculture\u002Fchronique-saveurs?episode=509813","AM-50449","19 septembre 2024","2024-09-19T00:00:00+02:00","Nous sommes avec Laurent Van Den Bussche notre professeur de cuisine du lycée St Joseph l'Amandier à St Yriex en Charente,  autour d'une recette de saison, à savoir un: \"Tatin d'aubergines à la feta\"\u003Cbr>\u003Cbr>Ingrédients pour 4 convives:\u003Cbr>\u003Cbr>2 grosses aubergines \u003Cbr>2 oignons \u003Cbr>Huile d'olive \u003Cbr>2 cuillères à soupe de miel\u003Cbr>200g de feta\u003Cbr>50g de pignons de pins\u003Cbr>1 pâte feuilletée ou brisée",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"375216",[278],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":279,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Fde2a6bd13cffa40abe2d460ce174f2e0f22836ac6fb3c6d4710216ada518f50e.mp3",{"podcast_not_roll":59},{"type":41,"id":283,"title":284,"alias":285,"digas":286,"published":287,"datetime":288,"description":289,"presenters":290,"visual":291,"show":292,"duration":293,"radios":294,"audio_file":297,"rolls":298},"509335","Grattin de légumes farcis","\u002Fculture\u002Fchronique-saveurs?episode=509335","AM-50418","12 septembre 2024","2024-09-12T00:00:00+02:00","Nous retrouvons Monsieur Laurent Van Den Bussche notre professeur de cuisine du lycée St Joseph l'Amandier à St Yriex en Charente autour d'un magnifique \"Grattin de légumes farcis\".\u003Cbr>\u003Cbr>Ingrédients pour 4 convives:\u003Cbr>\u003Cbr>3 oignons \u003Cbr>1 grosse aubergine\u003Cbr>1 poivron vert\u003Cbr>3 courgettes moyennes\u003Cbr>4 tomates\u003Cbr>4 pommes de terre\u003Cbr>500g de chair à saucisses \u003Cbr>200g de ricotta \u003Cbr>50g de chapelure \u003Cbr>Persil\u002Fail\u002Fbasilic\u003Cbr>Huile d'olive \u003Cbr>Parmesan râpé",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"373488",[295],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":296,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F3877b247a529984a5a535f070ed60e481a928c94689a79cd7229ed3a11303cfc.mp3",{"podcast_not_roll":59},{"type":41,"id":300,"title":301,"alias":302,"digas":303,"published":304,"datetime":305,"description":306,"presenters":307,"visual":308,"show":309,"duration":310,"radios":311,"audio_file":314,"rolls":315},"506609","Saumon en croute","\u002Fculture\u002Fchronique-saveurs?episode=506609","AM-48711","5 septembre 2024","2024-09-05T00:00:00+02:00","Nous retrouvons Monsieur Laurent Van Den Bussche notre professeur de cuisine au Lycée hôtelier St Joseph l'Amandier à St Yriex en Charente. Il nous propose aujourd'hui un saumon en croûte. \u003Cbr>\u003Cbr>Ingrédients pour 4 convives:\u003Cbr>\u003Cbr>1 pâte feuilletée \u003Cbr>2 échalotes \u003Cbr>400g de jeunes pousses d'épinards \u003Cbr>800g de filet de saumon \u003Cbr>200g de parmesan râpé \u003Cbr>250g de Filadelfia (fromage)\u003Cbr>1 œuf\u003Cbr>3 gousses d'ail",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"377472",[312],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":313,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F67585a2cc88e87903a39d8171f718da91a2c205bbd03f260504b5c5becf428b1.mp3",{"podcast_not_roll":59},{"type":41,"id":317,"title":318,"alias":319,"digas":320,"published":321,"datetime":322,"description":323,"presenters":324,"visual":325,"show":326,"duration":327,"radios":328,"audio_file":331,"rolls":332},"495106","Tataki guacamole","\u002Fculture\u002Fchronique-saveurs?episode=495106","AM-48710","3 juillet 2024","2024-07-03T00:00:00+02:00","Nous sommes avec Laurent Van Den Bussche, notre professeur de cuisine au Lycée hôtelier St Joseph l'Amandier à St Yriex en Charente, pour une recette aux accents du Japon, un Tataki guacamole.\u003Cbr>\u003Cbr>Ingrédients pour 4 convives:\u003Cbr>\u003Cbr>7 à 800g de filets de saumon \u003Cbr>3 gousses d'ail\u003Cbr>1 cuillerée à soupe de miel \u003Cbr>15 cl de sauce soja\u003Cbr>2 citrons \u003Cbr>50g de graines de sésame \u003Cbr>2 avocats\u003Cbr>1 tomate\u003Cbr>1 échalote \u003Cbr>10g de gingembre frais \u003Cbr>Piment d'Espelette \u003Cbr>Huile d'olive \u003Cbr>Sel",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"369072",[329],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":330,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Fb860d856e0a2463608e604b19a0385b9e52f57e600ab9fe6a3dbcc8cd223447f.mp3",{"podcast_not_roll":59},{"type":41,"id":334,"title":335,"alias":336,"digas":337,"published":338,"datetime":339,"description":340,"presenters":341,"visual":342,"show":343,"duration":344,"radios":345,"audio_file":348,"rolls":349},"495109","Feuilleté aux champignons","\u002Fculture\u002Fchronique-saveurs?episode=495109","AM-48712","26 juin 2024","2024-06-26T00:00:00+02:00","Feuilleté aux champignons\u003Cbr>Le chef et professeur de cuisine Laurent Van Den Bussche,  au lycée St Joseph l'Amandier à St Yriex en Charente, nous propose sa recette du feuilleté aux champignons. \u003Cbr>\u003Cbr>Ingrédients pour 4 convives:\u003Cbr>\u003Cbr>1 feuille de brick\u003Cbr>4 gousses d'ail\u003Cbr>50 cl de crème liquide de plus de 30 % de matière grasse\u003Cbr>300 g de champignons de Paris \u003Cbr>300 g de pleurotes\u003Cbr>Huile d'olive \u003Cbr>Beurre\u003Cbr>1\u002F2 botte de cerfeuil\u003Cbr>\u003Cbr>La veille infuser la crème liquide et l'ail.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"359472",[346],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":347,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Ffbbbccc282cac748942f03f8eed6ade752877f88563fd71f564ca5cd748bf0cf.mp3",{"podcast_not_roll":59},{"type":41,"id":351,"title":352,"alias":353,"digas":354,"published":355,"datetime":356,"description":357,"presenters":358,"visual":359,"show":360,"duration":361,"radios":362,"audio_file":365,"rolls":366},"489412","Tournedos de mignon de veau à la crème de girolles","\u002Fculture\u002Fchronique-saveurs?episode=489412","AM-48188","19 juin 2024","2024-06-19T00:00:00+02:00","Le chef Christophe Roumagne nous propose un classique de la cuisine française de nos terroirs: \"le tournedos de mignon de veau à la crème de girolles\". \u003Cbr>\u003Cbr>Ingrédients pour 4 convives:\u003Cbr>\u003Cbr>4 tournedos de mignon de veau \u003Cbr>1 échalote \u003Cbr>Beurre\u003Cbr>400g de girolles fraîches \u003Cbr>50cl de crème liquide \u003Cbr>1\u002F2 verre de Vermouth (style Noilly Prat)\u003Cbr>Sel \u002F poivre",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"375816",[363],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":364,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F3b0c170ddead84a6aeffd2b24a28f0e2564713f30bbe50f18c1b5eb2218e5ffb.mp3",{"podcast_not_roll":59},{"type":41,"id":368,"title":369,"alias":370,"digas":371,"published":372,"datetime":373,"description":374,"presenters":375,"visual":376,"show":377,"duration":378,"radios":379,"audio_file":382,"rolls":383},"489410","Févettes à la française","\u002Fculture\u002Fchronique-saveurs?episode=489410","AM-48187","12 juin 2024","2024-06-12T00:00:00+02:00","C'est le Chef, Christophe Roumagne,  passionné de cuisine du terroir qui nous régale aujourd'hui, avec une recette printanière de févettes à la Française. \u003Cbr>\u003Cbr>Ingrédients pour 4 convives:\u003Cbr>\u003Cbr>1kg de févettes\u003Cbr>3 petits oignons nouveaux \u003Cbr>300g de lard fumé \u003Cbr>1 cœur de laitue \u003Cbr>100g de beurre\u003Cbr>3 cuillères à soupe d'eau\u003Cbr>Sel\u002F poivre",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"351648",[380],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":381,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F1cf26f4dfeba553a1e1d1ed951e17cc4e6300979b34e70adce81e65ce872c41f.mp3",{"podcast_not_roll":59},{"current_page":385,"total_items":386,"total_pages":387,"item_per_page":388},0,229,12,20,{"rows":39,"pager":384}]