[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"page-data--\u002Fculture\u002Fchronique-saveurs-{\"page\":1}":3,"episodes-by-show-5021-1":388},{"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":383},"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",[],[40,60,77,94,111,128,145,162,179,196,213,230,247,264,281,298,315,332,349,366],{"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","482808","Fraises et rhubarbe","\u002Fculture\u002Fchronique-saveurs?episode=482808","AM-47576","5 juin 2024","2024-06-05T00:00:00+02:00","Le chef Florian Laffaire,  chef du restaurant Saint André dans le vieil Angoulême,  nous concocte aujourd'hui un beau dessert à  la fraise avec une ganache au chocolat blanc, coulis de fruits et sirop de rhubarbe, sur sablé breton...\u003Cbr>\u003Cbr>Ingrédients pour 4 convives:\u003Cbr>\u003Cbr>250g de fraises\u003Cbr>\u003Cbr>Sablé breton:\u003Cbr>1 jaune d'œuf \u003Cbr>50g de sucre\u003Cbr>50g de beurre \u003Cbr>75g de farine \u003Cbr>4g de levure\u003Cbr>Fleur de sel\u003Cbr>\u003Cbr>Ganache au chocolat blanc:\u003Cbr>34cl de crème \u003Cbr>250g de chocolat blanc \u003Cbr>\u003Cbr>Sirop de rhubarbe:\u003Cbr>1\u002F2  botte de rhubarbe \u003Cbr>1\u002F2 litre d'eau\u003Cbr>50g de sucre\u003Cbr>Sirop de sureau \u003Cbr>\u003Cbr>Coulis de fraises:\u003Cbr>125g de fraises \u003Cbr>12g de sucre\u003Cbr>1\u002F2 jus de citron",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"CHROSAV","360456",[55],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":56,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002F2024-05\u002FAM-47576.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},"482807","Filets d'aiglefin et mousseline de petits pois à la pistache","\u002Fculture\u002Fchronique-saveurs?episode=482807","AM-47575","29 mai 2024","2024-05-29T00:00:00+02:00","Le chef du restaurant St André,  à Angoulême,  nous propose de travailler une recette de poisson avec petits pois, pistache, beurre blanc pour accompagner des filets d' aiglefin. \"Filets d'aiglefin, mousseline de petits pois à la pistache et beurre blanc\"\u003Cbr>\u003Cbr>Ingrédients pour 4 convives:\u003Cbr>\u003Cbr>4 filets d'aiglefin\u003Cbr>1 carottes\u003Cbr>50g d'épinards \u003Cbr>Asperges vertes \u003Cbr>Huile d'olive \u002F jus de citron \u003Cbr>\u003Cbr>Mousseline:\u003Cbr>500g de petits pois \u003Cbr>1\u002F2 litre de bouillon de légumes \u003Cbr>20g de pâte de pistache \u003Cbr>Beurre \u003Cbr>\u003Cbr>Beurre blanc:\u003Cbr>4 échalotes \u003Cbr>250g de beurre\u003Cbr>15cl de vin blanc \u003Cbr>5cl de vinaigre blanc \u003Cbr>Crème liquide \u003Cbr>Sel \u002F poivre",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"362424",[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\u002Fef356bb09a59c73cbb303fcfbf6bc958a77870b673bd691c33586dd7bb07f780.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},"482805","Velouté d'asperges blanches avec pesto d'ail des ours","\u002Fculture\u002Fchronique-saveurs?episode=482805","AM-47574","22 mai 2024","2024-05-22T00:00:00+02:00","Nous sommes avec Monsieur Florian Laffaire, chef du restaurant Saint André, rue St André au centre-ville Angoulême. \u003Cbr>Il nous donne sa recette de \"Velouté d'asperges blanche avec pesto d'ail des ours\".\u003Cbr>\u003Cbr>Pour 4 convives :\u003Cbr>\u003Cbr>500g d'asperges \u003Cbr>1 oignon \u003Cbr>1 litre de bouillon de légumes \u003Cbr>100ml de crème liquide \u003Cbr>50ml de lait\u003Cbr>Huile d'olive\u002Fsel\u002Fpoivre\u003Cbr>\u003Cbr>Le pesto:\u003Cbr>100g d'ail des ours\u003Cbr>400g de pignons de pin\u003Cbr>40g de parmesan \u003Cbr>Huile d'olive",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"367488",[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\u002Fa3dc2f15e4c7cb04a37327f032a6c550cb2b4cc5581a4c86df31230268826fcc.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},"464911","Foie gras mi-cuit","\u002Fculture\u002Fchronique-saveurs?episode=464911","AM-45184","3 avril 2024","2024-04-03T00:00:00+02:00","Laurent Van Den Bussche notre professeur de cuisine au Lycée hôtelier St Joseph l'Amandier à St Yriex en Charente,  nous propose une recette simple pour bien confectionner un foie gras mi cuit.\u003Cbr>\u003Cbr>Ingrédients pour 4 convives et plus:\u003Cbr>\u003Cbr>5 à 600g de foie gras entier\u003Cbr>2 cuillères à soupe de Cognac ou Pineau des Charentes.\u003Cbr>Poivre du moulin \u002F sel fin",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"393816",[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\u002F595bef1a767df8393b5058699524b6952d24b86b3899e5497830b6dc92647cf7.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},"464908","Roulade d'épinards au saumon","\u002Fculture\u002Fchronique-saveurs?episode=464908","AM-45183","27 mars 2024","2024-03-27T00:00:00+01:00","Laurent Van Den Bussche notre professeur de cuisine au Lycée hôtelier St Joseph l'Amandier à St Yriex en Charente,  nous concocte aujourd'hui une \"roulade d'épinards au Saumon \"\u003Cbr>\u003Cbr>Ingrédients pour 4 convives:\u003Cbr>\u003Cbr>1 kg d'épinards \u003Cbr>20 g de beurre \u003Cbr>3 œufs \u003Cbr>250g de fromage frais \u003Cbr>250 g de Saumon fumé \u003Cbr>1\u002F2 botte d'aneth \u003Cbr>1 citron",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"388176",[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\u002Fe13389984379c172c50f7926145db1cf0d07033e967c271e044b1cd949807921.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},"463855","Oeufs à l'écossaise","\u002Fculture\u002Fchronique-saveurs?episode=463855","AM-45181","20 mars 2024","2024-03-20T00:00:00+01:00","Laurent Van Den Bussche notre professeur de cuisine du lycée St Joseph l'Amandier à St Yriex en Charente, nous propose une recette originale avec des œufs et de la viande,  dit: \"Œufs à l'Ecossaise\"\u003Cbr>Régalez vous !\u003Cbr>\u003Cbr>Ingrédients pour 4 convives:\u003Cbr>\u003Cbr>4 œufs \u003Cbr>1 cuillère à café de poivre en grain\u003Cbr>1 cuillère à café de fenouil en grain\u003Cbr>1 cuillère de piment d'Espelette \u003Cbr>1 botte de persil \u003Cbr>400g  de viande hachée \u003Cbr>100g de farine \u003Cbr>2 œufs\u003Cbr>200g de chapelure Panko\u003Cbr>Huile",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"380136",[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\u002F9b440bd8ba34f1794ba03018fba9ee2abbac5e797cd2331782166a40eefde2bd.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},"464909","Filets mignon de porc façon Wellington","\u002Fculture\u002Fchronique-saveurs?episode=464909","AM-45180","13 mars 2024","2024-03-13T00:00:00+01:00","Laurent Van Den Bussche notre professeur de cuisine du lycée St Joseph l'Amandier à St Yriex en Charente, nous propose un filet mignon de porc en pâte feuilletée dit,\u003Cbr>\"filet mignon de porc façon Wellington\".\u003Cbr>\u003Cbr>Ingrédients pour 4 convives:\u003Cbr>\u003Cbr>1 filet mignon de porc \u003Cbr>3 cuillères à soupe de moutarde \u003Cbr>150 g de bacon\u003Cbr>1 pâte feuilletée \u003Cbr>1 jaune d'œuf \u003Cbr>1 échalote \u003Cbr>20 cl de crème fraîche \u003Cbr>150 g de champignons de Paris \u003Cbr>5 cl de vin blanc",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"375168",[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\u002F17c5f35f21d03726558c4f0d48d7fec0de49f93d7cdd878a8a17e142a671e36c.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":172,"duration":173,"radios":174,"audio_file":177,"rolls":178},"458579","Millefeuille à la mousse au roquefort","\u002Fculture\u002Fchronique-saveurs?episode=458579","AM-45179","6 mars 2024","2024-03-06T00:00:00+01:00","Laurent Van Den Bussche notre professeur de cuisine du lycée hôtelier St Joseph l'Amandier à St Yriex en Charente,  nous propose une recette qui sent bon la convivialité apéritive et le partage. \u003Cbr>Je vous invite à découvrir \"le millefeuille à la mousse de roquefort \".\u003Cbr>\u003Cbr>Ingrédients pour 4 convives :\u003Cbr>\u003Cbr>10 feuilles de brick\u003Cbr>60 g de beurre \u003Cbr>20 g de miel liquide français \u003Cbr>150 g de crème fraîche épaisse \u003Cbr>200 g de roquefort \u003Cbr>50 g de cerneaux de noix \u003Cbr>1 pomme Grany Smith \u003Cbr>2 tranches de jambon de Bayonne \u003Cbr>1 poignée de roquette",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"382224",[175],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":176,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Faed5ebbf7908f118810b14b2a6071b1e7ee36573928809fe91cd1f236d34d7f6.mp3",{"podcast_not_roll":59},{"type":41,"id":180,"title":181,"alias":182,"digas":183,"published":184,"datetime":185,"description":186,"presenters":187,"visual":188,"show":189,"duration":190,"radios":191,"audio_file":194,"rolls":195},"446510","Gâteau au skyr","\u002Fculture\u002Fchronique-saveurs?episode=446510","AM-44517","28 février 2024","2024-02-28T00:00:00+01:00","Avec Laurent Van Den Bussche,  notre professeur de cuisine au Lycée hôtelier St Joseph l'Amandier à St Yriex en Charente, nous allons faire une recette légère et facile à réaliser avec du fromage blanc, Skyr, comme ingrédient principal.\u003Cbr>\"Le Gâteau au Skyr\"\u003Cbr>\u003Cbr>Ingrédients pour 4 convives:\u003Cbr>\u003Cbr>350g de Skyr\u003Cbr>3 jaunes d'œufs \u003Cbr>50g de Maïzena \u003Cbr>2 cuillères à soupe de miel\u003Cbr>150g de fruits",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"383016",[192],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":193,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Fda0fa94fab0cf4eac6c2e8b01e613c0a6cadac0df6179cf7e2147917215bf174.mp3",{"podcast_not_roll":59},{"type":41,"id":197,"title":198,"alias":199,"digas":200,"published":201,"datetime":202,"description":203,"presenters":204,"visual":205,"show":206,"duration":207,"radios":208,"audio_file":211,"rolls":212},"453966","Crêpes Suzette","\u002Fculture\u002Fchronique-saveurs?episode=453966","AM-45182","20 février 2024","2024-02-20T00:00:00+01:00","Laurent Van Den Bussche notre professeur de cuisine au Lycée hôtelier St Joseph l'Amandier à St Yriex en Charente,  nous propose de réviser un incontournable de cette période de l'année, les fameuses \"Crêpes Suzette\", pas aussi évident qu'il n'y paraît...\u003Cbr>\u003Cbr>Ingrédients pour 4 convives:\u003Cbr>\u003Cbr>12 crêpes \u003Cbr>3 oranges\u003Cbr>150g de beurre \u003Cbr>100g de sucre\u003Cbr>1\u002F2 jus d'orange \u003Cbr>5cl de Grand Marnier ou du Cognac",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"334920",[209],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":210,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F4d14313edf8d57ce8e168eea337afe114a6b05cd94e162e96a9b4194113e70e8.mp3",{"podcast_not_roll":59},{"type":41,"id":214,"title":215,"alias":216,"digas":217,"published":218,"datetime":219,"description":220,"presenters":221,"visual":222,"show":223,"duration":224,"radios":225,"audio_file":228,"rolls":229},"446509","Mousse au chocolat moelleuse","\u002Fculture\u002Fchronique-saveurs?episode=446509","AM-44516","14 février 2024","2024-02-14T00:00:00+01:00","Laurent Van Den Bussche notre professeur de cuisine du lycée Saint Joseph l'Amandier à St Yriex en Charente,  nous fait partager sa façon de confectionner une mousse au chocolat moelleuse. \u003Cbr>\u003Cbr>Ingrédients pour 4 convives:\u003Cbr>\u003Cbr>50cl de crème liquide \u003Cbr>250g de chocolat noir\u003Cbr>30g de beurre \u003Cbr>4 œufs \u003Cbr>40g de sucre",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"391680",[226],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":227,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F932715dc9b5dc583c2c5142b7a2983c24cc05514aff3977512aad14728816a54.mp3",{"podcast_not_roll":59},{"type":41,"id":231,"title":232,"alias":233,"digas":234,"published":235,"datetime":236,"description":237,"presenters":238,"visual":239,"show":240,"duration":241,"radios":242,"audio_file":245,"rolls":246},"446507","Champignons farcis","\u002Fculture\u002Fchronique-saveurs?episode=446507","AM-44515","7 février 2024","2024-02-07T00:00:00+01:00","Avec Monsieur Laurent Van Den Bussche,  notre professeur de cuisine du lycée St Joseph l'Amandier à St Yriex en Charente,  nous découvrons un bon moyen de réaliser un accompagnement pour l'apéritif ou autres circonstances,  avec cette recette de \"champignons farcis \"\u003Cbr>\u003Cbr>Ingrédients pour 4 convives \u003Cbr>\u003Cbr>8 gros champignons \u003Cbr>100 g d'émental \u003Cbr>200 g de viande hachée \u003Cbr>100 g de farine\u003Cbr>2 œufs\u003Cbr>100g de chapelure \u003Cbr>1 peu d'huile d'olive",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"373392",[243],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":244,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F4423c39f5505b1772002221ff18eab28803dcc8e9cc84e59698d8466a29d9054.mp3",{"podcast_not_roll":59},{"type":41,"id":248,"title":249,"alias":250,"digas":251,"published":252,"datetime":253,"description":254,"presenters":255,"visual":256,"show":257,"duration":258,"radios":259,"audio_file":262,"rolls":263},"437117","Le croque gourmand","\u002Fculture\u002Fchronique-saveurs?episode=437117","AM-43623","24 janvier 2024","2024-01-24T00:00:00+01:00","Notre chef de cuisine Laurent Van Den Bussche, professeur au Lycée\u003Cbr>hôtelier St Joseph L'Amandier à St Yrieix, nous propose là une recette\u003Cbr>gourmande et croquante d'un croque monsieur riche et plein de saveurs.\u003Cbr>\u003Cbr>\u003Cbr>ingrédients pour 4 convives:\u003Cbr>\u003Cbr>16 tranches de pain de mie\u003Cbr>persil plat\u003Cbr>200g de beurre\u003Cbr>80g d'échalottes\u003Cbr>300g de champignons de Paris\u003Cbr>250g de jambon de pays\u003Cbr>200g de fromage Comté",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"359952",[260],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":261,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Fbc58f39d625ad0f03027acbceca1c94d35b827bb762853cfd06e65d1f8b6ecb3.mp3",{"podcast_not_roll":59},{"type":41,"id":265,"title":266,"alias":267,"digas":268,"published":269,"datetime":270,"description":271,"presenters":272,"visual":273,"show":274,"duration":275,"radios":276,"audio_file":279,"rolls":280},"437115","Choux surprise","\u002Fculture\u002Fchronique-saveurs?episode=437115","AM-43622","17 janvier 2024","2024-01-17T00:00:00+01:00","Laurent Van Den Bussche notre chef, professeur au lycée St Joseph\u003Cbr>L'Amandier à St Yrieix, nous propose aujourd'hui une recette\u003Cbr>végétarienne dans du chou vert.\u003Cbr>\"Le Chou Surprise\", régalez vous .\u003Cbr>\u003Cbr>Ingrédients pour 4 convives:\u003Cbr>\u003Cbr>1\u002F2 chou vert\u003Cbr>1 bouillon de légumes\u003Cbr>1 poivron rouge\u003Cbr>100g de tomates confites\u003Cbr>300g d'oignons\u003Cbr>10g de sucre\u003Cbr>350g d'orge perlé\u003Cbr>huile d'olive\u003Cbr>thym\u002F origan\u002Fsel\u002F poivre",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"370968",[277],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":278,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F4bd22c3628418fd7d69f31d7e5ca8ee529624b48c391488a339bd85063202e64.mp3",{"podcast_not_roll":59},{"type":41,"id":282,"title":283,"alias":284,"digas":285,"published":286,"datetime":287,"description":288,"presenters":289,"visual":290,"show":291,"duration":292,"radios":293,"audio_file":296,"rolls":297},"437113","Tartare de canard","\u002Fculture\u002Fchronique-saveurs?episode=437113","AM-43621","10 janvier 2024","2024-01-10T00:00:00+01:00","Laurent Van Den Bussche, notre chef de cuisine du Lycée hôtelier st\u003Cbr>Joseph L'Amandier, nous propose un tartare mais cette fois de canard.\u003Cbr>\u003Cbr>ingrédients pour 4 convives:\u003Cbr>\u003Cbr>1 petit magret de canard ou 250g d'aiguillettes\u003Cbr>50g de câpres\u003Cbr>50g de cornichons\u003Cbr>50g d'échalottes\u003Cbr>50g de tomates séchées\u003Cbr>2cl de vinaigre de Xérès\u003Cbr>10cl d'huile de noisettes\u003Cbr>1 cuillère à soupe de moutarde à l'ancienne\u003Cbr>estragon\u002F cerfeuil\u002F persil\u002Fsel\u002Fpoivre\u003Cbr>30g de pistaches",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"359712",[294],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":295,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F3db4754cfa978908df05d95cc6e2b38734bb9bb3fa949b8b1a6fd8888d621126.mp3",{"podcast_not_roll":59},{"type":41,"id":299,"title":300,"alias":301,"digas":302,"published":303,"datetime":304,"description":305,"presenters":306,"visual":307,"show":308,"duration":309,"radios":310,"audio_file":313,"rolls":314},"437111","Tarte tatin","\u002Fculture\u002Fchronique-saveurs?episode=437111","AM-43620","3 janvier 2024","2024-01-03T00:00:00+01:00","Nous sommes avec le professeur de cuisine au lycée hôtelier St Joseph\u003Cbr>L'Amandier à St Yrieix sur Charente, Laurent Van Den Bussche, pour\u003Cbr>préparé une tarte renversante...La fameuse Tarte des sœurs Tatin.\u003Cbr>\u003Cbr>ingrédients pour 4 convives:\u003Cbr>\u003Cbr>1 pate feuilletée ou brisée\u003Cbr>4 belles pommes\u003Cbr>125g de sucre semoule\u003Cbr>1 jus de citron\u003Cbr>40g de beurre",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"375864",[311],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":312,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F30ea6944df275aa92813036881b78068acaa129fde015f7218ae00913f742b86.mp3",{"podcast_not_roll":59},{"type":41,"id":316,"title":317,"alias":318,"digas":319,"published":320,"datetime":321,"description":322,"presenters":323,"visual":324,"show":325,"duration":326,"radios":327,"audio_file":330,"rolls":331},"446505","Pancakes moelleux","\u002Fculture\u002Fchronique-saveurs?episode=446505","AM-44514","31 décembre 2023","2023-12-31T00:00:00+01:00","Nous sommes avec Laurent Van Den Bussche,  professeur de cuisine au Lycée hôtelier St Joseph l'Amandier à St Yriex en Charente, pour une grosse crêpe aux accents Japonais le \"Panecake extra moelleux\" et ses différentes déclinaisons. \u003Cbr>\u003Cbr>Ingrédients pour 4 convives:\u003Cbr>\u003Cbr>2 œufs \u003Cbr>30g de sucre\u003Cbr>60g de farine\u003Cbr>1\u002F4 de cuillère à café de bicarbonate \u003Cbr>1\u002F4 de cuillère à café de levure chimique \u003Cbr>40 ml de lait\u003Cbr>2 blancs d'œufs\u003Cbr>30 g de sucre",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"385944",[328],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":329,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Fee5ef276666d89af1cfd33d5135c53716e3c9678f06f1b4fdb3759bcb0eb007f.mp3",{"podcast_not_roll":59},{"type":41,"id":333,"title":334,"alias":335,"digas":336,"published":337,"datetime":338,"description":339,"presenters":340,"visual":341,"show":342,"duration":343,"radios":344,"audio_file":347,"rolls":348},"406117","Ceviche de dorade à la mangue","\u002Fculture\u002Fchronique-saveurs?episode=406117","AM-40919","25 octobre 2023","2023-10-25T00:00:00+02:00","Laurent Van Den Bussche,  professeur de cuisine au Lycée hôtelier St Joseph l'Amandier, nous concocte une recette qui à  des origines au Pérou, réalisée avec des filets de dorade, un céviché de dorade à la mangue.\u003Cbr>\u003Cbr>Ingrédients pour 4 convives :\u003Cbr>\u003Cbr>400g de filets de dorade\u003Cbr>1 mangue\u003Cbr>1 jus de pamplemousse jaune\u003Cbr>1 jus de citron  vert\u003Cbr>1\u002F2 bouquet d'aneth \u003Cbr>1 cuillère de café de baies roses\u003Cbr>10 cl d'huile d'olive \u003Cbr>1\u002F2 gousse de vanille",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"382848",[345],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":346,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Fe377b693d032b8bf6d46545e03f7bd2e4f2fd40a0207d6820684e03f09c0b470.mp3",{"podcast_not_roll":59},{"type":41,"id":350,"title":351,"alias":352,"digas":353,"published":354,"datetime":355,"description":356,"presenters":357,"visual":358,"show":359,"duration":360,"radios":361,"audio_file":364,"rolls":365},"406116","Velouté de céleri au bleu","\u002Fculture\u002Fchronique-saveurs?episode=406116","AM-40918","18 octobre 2023","2023-10-18T00:00:00+02:00","L'automne est propice aux potages et autres veloutés,  Laurent Van Den Bussche,  notre chef,  professeur de cuisine au Lycée hôtelier St Joseph l'Amandier à St Yriex,  nous concocte un légume de saison, le céleri, sous forme de velouté au fromage bleu.\u003Cbr>\u003Cbr>Ingrédients pour 6 convives :\u003Cbr>\u003Cbr>1,2 kg de céleri \u003Cbr>2 échalotes \u003Cbr>1 noix de beurre \u003Cbr>2 pommes de terre vitelotte \u003Cbr>150g de fromage bleu \u003Cbr>20cl de crème liquide \u003Cbr>2 cuillères à soupe de vinaigre \u003Cbr>Sel",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"368352",[362],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":363,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Fa7b00a1035ea73ca5882f817ec6134aae2abca1012d2ed0155cd2ec920b97d88.mp3",{"podcast_not_roll":59},{"type":41,"id":367,"title":368,"alias":369,"digas":370,"published":371,"datetime":372,"description":373,"presenters":374,"visual":375,"show":376,"duration":377,"radios":378,"audio_file":381,"rolls":382},"406115","Brioche façon pain perdu, sauce chocolat","\u002Fculture\u002Fchronique-saveurs?episode=406115","AM-40917","11 octobre 2023","2023-10-11T00:00:00+02:00","Notre chef  professeur de cuisine,  Mr Laurent Van Den Bussche,  nous propose de réaliser une brioche originale, façon pain perdu, avec une sauce chocolat...\u003Cbr>\u003Cbr>Ingrédients pour quatre convives :\u003Cbr>\u003Cbr>1 brioche\u003Cbr>4 œufs \u003Cbr>20 cl de lait \u003Cbr>1 noix de beurre \u003Cbr>Du sucre\u003Cbr>200g de chocolat noir 65 %\u003Cbr>200 g de crème liquide",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"353136",[379],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":380,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F94345b2323ad5ec6ad757b79cedce1a4db2afcae82c955897f55877ad23b7bd6.mp3",{"podcast_not_roll":59},{"current_page":384,"total_items":385,"total_pages":386,"item_per_page":387},1,229,12,20,{"rows":39,"pager":383}]