[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"page-data--\u002Fculture\u002Fchronique-saveurs-{\"page\":2}":3,"episodes-by-show-5021-2":387},{"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":382},"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",[],[40,60,77,94,111,128,145,162,179,196,213,230,247,264,281,298,315,332,348,365],{"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","406113","Fricassée de volaille à l'ancienne","\u002Fculture\u002Fchronique-saveurs?episode=406113","AM-40915","4 octobre 2023","2023-10-04T00:00:00+02:00","Notre chef Laurent Van Den Bussche professeur de cuisine au Lycée St Joseph l'Amandier,  nous concocte une fricassée de volaille à l'ancienne. \u003Cbr>\u003Cbr>Ingrédients pour 4 convives :\u003Cbr>\u003Cbr>1 poulet d'environ 1,3 kg\u003Cbr>40 g de beurre\u003Cbr>40 g de farine\u003Cbr>1 oignon\u003Cbr>20 cl de crème épaisse \u003Cbr>\u003Cbr>Fond blanc de volaille :\u003Cbr>\u003Cbr>1 carcasse de poulet\u003Cbr>1 carotte\u003Cbr>1 oignon\u003Cbr>1 branche de céleri \u003Cbr>1 bouquet garni\u003Cbr>4 choux de girofle\u003Cbr>Blanc de poireau",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"CHROSAV","379704",[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\u002F1261b08b4c5546d75a5e3d37950a6712eb4be088f65456271c1039c0875d769f.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},"405482","Filet mignon de porc sauce charcutière","\u002Fculture\u002Fchronique-saveurs?episode=405482","AM-40854","27 septembre 2023","2023-09-27T00:00:00+02:00","Laurent Van Den Bussche,  notre chef,  professeur de cuisine au Lycée hôtelier St Joseph l'Amandier,  nous propose la recette classique du filet mignon de porc sauce charcutière. \u003Cbr>\u003Cbr>Ingrédients pour 4 convives:\u003Cbr>\u003Cbr>800g de mignon de porc \u003Cbr>1 oignon\u003Cbr>50g de cornichons \u003Cbr>20g de moutarde\u003Cbr>20 cl de fond de veau brun lié \u003Cbr>5cl de vin blanc",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"374640",[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\u002F16d9106b4695f09e90ebdfcbe2ff683c692c0c91a5cbbf55671b04dcdd7622fa.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},"398486","Potimaron rôti au sirop d'érable et un grattin de potimaron","\u002Fculture\u002Fchronique-saveurs?episode=398486","AM-40021","20 septembre 2023","2023-09-20T00:00:00+02:00","Laurent Van Den Bussche nous donne un peu d'air de la \"Nouvelle France \" avec cette recette de potimaron  rôti au sirop  d'érable.\u003Cbr>Et en bonus grattin de potimaron...\u003Cbr>\u003Cbr>\u003Cbr>1 potimaron\u003Cbr>1 tête d'ail\u003Cbr>100g de parmesan \u003Cbr>2 cuillères à soupe de graines de courge\u003Cbr>2 cuillères à soupe de  sirop d'érable \u003Cbr>1 cuillères à café de cumin en poudre\u003Cbr>Huile d'olive\u003Cbr>\u003Cbr>Le grattin de potimaron :\u003Cbr>1 potimaron \u003Cbr>30g de beurre \u003Cbr>20cl de crème fraîche liquide \u003Cbr>70g de parmesan râpé",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"360144",[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\u002Fe14e932ae9c15e81dc9f5bf4697a0714ed6e880e31b727be7c99aa63eac4b311.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},"398484","Déclinaisons de courgettes","\u002Fculture\u002Fchronique-saveurs?episode=398484","AM-40020","13 septembre 2023","2023-09-13T00:00:00+02:00","Notre chef Laurent Van Den Bussche nous propose plusieurs recettes pour accommoder les courgettes...\u003Cbr>Croquettes de courgettes \u003Cbr>Rémoulade de courgettes \u003Cbr>Gratin de courgettes \u003Cbr>\u003Cbr>\u003Cbr>Pour 4 convives :\u003Cbr>\u003Cbr>Croquettes de courgettes :\u003Cbr>500g de courgettes \u003Cbr>100g de farine\u003Cbr>1 œuf\u003Cbr>Huile d'olive\u003Cbr>Sel\u002F poivre\u003Cbr>\u003Cbr>Rémoulade de courgettes :\u003Cbr>500g de courgettes \u003Cbr>Mayonnaise \u003Cbr>\u003Cbr>Gratin de courgettes :\u003Cbr>4 courgettes \u003Cbr>3 oignons\u003Cbr>100g de gruyère râpé \u003Cbr>2 cuillères à soupe \u003Cbr>2 œufs\u003Cbr>1 noix de beurre \u003Cbr>Sel \u002F poivre",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"357480",[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\u002F90a3099740036483ed3b0950ece3555097195411cfbe6a82cba5fce0c1515743.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},"398482","La capenata","\u002Fculture\u002Fchronique-saveurs?episode=398482","AM-40019","6 septembre 2023","2023-09-06T00:00:00+02:00","Notre chef  Laurent  Van Den Bussche,  professeur de cuisine au Lycée hôtelier St Joseph l'Amandier,  nous a  concocté une recette,  venant  de Sicile et de Tunisie à  base d'aubergines .\u003Cbr>\u003Cbr>Recette pour 4 convives :\u003Cbr>\u003Cbr>500g d'aubergines \u003Cbr>2 poivrons \u003Cbr>1 oignon \u003Cbr>1 branche de céleri \u003Cbr>1 cuillère à soupe de câpres \u003Cbr>100g d'olives dénoyautées \u003Cbr>3 tomates \u003Cbr>4 cuillère à soupe d'huile d'olive \u003Cbr>7 cl de vinaigre \u003Cbr>1 morceau de sucre \u003Cbr>Sel \u002F poivre",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"355128",[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\u002Ff931f00383db3f2cbf531a712ee813d1dd32e72d03f1d86026cf8d4a77c3e1ba.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},"386602","Velouté de courgettes","\u002Fculture\u002Fchronique-saveurs?episode=386602","AM-37606","27 juin 2023","2023-06-27T00:00:00+02:00","Le chef Laurent Van Den Bussche,  professeur de cuisine au Lycée hôtelier St Joseph l'Amandier,  nous propose un Velouté froid avec un mélange de différentes sortes de courgettes,  idéal par temps chaud...\u003Cbr>Ingrédients pour 4 convives :\u003Cbr>1kg de courgettes \u003Cbr>Eau \u002F gros sel \u003Cbr>Thym\u003Cbr>200g de fromage blanc frais type Manslois\u003Cbr>100g de parmesan râpé \u003Cbr>Basilic",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"282792",[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\u002Fc102ef657cb413bcd0f46d75742b0b6d0839bbdd8d4c7a91b69c97929b5e7214.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},"381193","Accords mets, vins","\u002Fculture\u002Fchronique-saveurs?episode=381193","AM-36870","13 juin 2023","2023-06-13T00:00:00+02:00","Accords mets, vins\u003Cbr>Nous sommes en compagnie de Monsieur Frédéric Devautour, professeur de sommellerie au Lycée hôtelier St Joseph l'Amandier à St Yriex pour réaliser un petit jeu où je lui demande de me donner un ou plusieurs vins pour accompagner un plat:\u003Cbr>\u003Cbr>Au menu du Quiz:\u003Cbr>Lamproie à la Bordelaise \u003Cbr>Choucroute \u003Cbr>Loup grillé au Fenouil\u003Cbr>Poularde\u003Cbr>Crottin de Chavignole",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"401856",[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\u002Ff8c086bb30ed1d15a6289883617e6e9a10f0689815a670b878693f4fd76b58ca.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},"371241","La mayonnaise","\u002Fculture\u002Fchronique-saveurs?episode=371241","AM-35563","6 juin 2023","2023-06-06T00:00:00+02:00","Laurent Van Den Bussche,  notre chef, professeur de cuisine au Lycée hôtelier St Joseph l'Amandier,  nous fait  revisiter les sauces dérivées de  la mayonnaise. \u003Cbr>\u003Cbr>La mayonnaise :\u003Cbr>\u003Cbr>1 cuillère à café de moutarde\u003Cbr>1 jaune d'œuf \u003Cbr>35 cl d'huile \u003Cbr>Sel\u002Fpoivre\u003Cbr>\u003Cbr>Sauce cocktail :\u003Cbr>\u003Cbr>2 cuillères à soupe de ketchup1 trait  de sauce Anglaise \u003Cbr>2 gouttes de tabac\u003Cbr>1 cuillère à café de jus de citron \u003Cbr>Quelques gouttes de Cognac\u003Cbr>\u003Cbr>Sauce Tartare :\u003Cbr>\u003Cbr>Une mayonnaise \u003Cbr>1 échalote ciselée \u003Cbr>1 cuillère de  câpres hachés\u003Cbr>1 cuillère à soupe de persil \u003Cbr>1 cuillère à soupe de cerfeuil \u003Cbr>1 cuillère à soupe de cornichons hachés\u003Cbr>1 cuillère à soupe de  ciboulette",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"361344",[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\u002Fbac2204e87082f268fc402879c5e32d7efa5308a99bd1432ec46643b2ed46823.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},"371239","Médaillon de veau Duroc","\u002Fculture\u002Fchronique-saveurs?episode=371239","AM-35562","30 mai 2023","2023-05-30T00:00:00+02:00","Monsieur Laurent Van Den Bussche, professeur de cuisine au lycée St\u003Cbr>Joseph l'Amandier à St Yrieix, nous donne sa manière de travailler un\u003Cbr>veau de la Pentecôte, à travers de la recette du médaillon de veau\u003Cbr>Duroc.\u003Cbr>\u003Cbr>Ingrédients pour 4 convives:\u003Cbr>\u003Cbr>600 g de médaillon de veau\u003Cbr>40 g de farine\u003Cbr>40 g de beurre\u003Cbr>\u003Cbr>La sauce:\u003Cbr>\u003Cbr>1 échalotte\u003Cbr>100 g de champignons de Paris\u003Cbr>3 cl de Cognac\u003Cbr>5 cl de vin blanc\u003Cbr>20 cl de fond de veau brun lié\u003Cbr>50 g de beurre\u003Cbr>Estragon\u002F cerfeuil",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"367560",[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\u002Fd759f642acd637e797af4c8896ee5a8db71e4b8d04e12842bbf693c4ecac08de.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},"371232","Filet de julienne à l'oseille","\u002Fculture\u002Fchronique-saveurs?episode=371232","AM-35560","23 mai 2023","2023-05-23T00:00:00+02:00","Laurent Van Den Bussche,  chef de cuisine et professeur au lycée Saint Joseph  l'Amandier nous propose une savoureuse recette de poisson ou l'oseille et le vin blanc viennent sublimer la chair du poisson. \u003Cbr>C'est un filet de Julienne à l'oseille. \u003Cbr>\u003Cbr>Ingrédients pour 4 convives :\u003Cbr>\u003Cbr>800 g de filets de Julienne \u003Cbr>1 échalote \u003Cbr>20 cl de vin  blanc \u003Cbr>\u003Cbr>Pour le fumé:\u003Cbr>\u003Cbr>1 carotte\u003Cbr>1 oignon \u003Cbr>600 g d'arêtes de poissons\u003Cbr>\u003Cbr>Pour la chiffonnade d'oseille:\u003Cbr>\u003Cbr>1 grosse bote d'oseille \u003Cbr>1 nois de beurre \u003Cbr>\u003Cbr>20 cl de crème liquide pour la sauce\u003Cbr>1 bouquet garni \u003Cbr>\u003Cbr>A 200 degrés au four 7mn",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"366120",[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\u002Fa42bc5c66447dcc849651cf94ec00ea4402838e2390159aa611779ae660bfd49.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},"371231","Huîtres chaudes à la duxelle de champignons","\u002Fculture\u002Fchronique-saveurs?episode=371231","AM-35559","16 mai 2023","2023-05-16T00:00:00+02:00","Laurent  Van Den Bussche,  professeur de cuisine au  Lycée Saint Joseph l'Amandier,  profite de ce temps où l'on trouve encore des huîtres avant qu'elles ne deviennent  trop grasses,  pour nous livrer une recette d'huîtres chaudes à la duxelle de champignons. \u003Cbr>Ingrédients pour 4 convives :\u003Cbr>24 huîtres creuses\u003Cbr>400g de champignons de Paris \u003Cbr>1 échalote \u003Cbr>1 noisette de beurre\u003Cbr>1 demi botte de persil plat \u003Cbr>20 cl de crème liquide \u003Cbr>50 g de beurre",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"368688",[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\u002F94affd81b1e0f9e252b4293df787f590ecf63f0b702d4f877fca212fee8beb82.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},"366631","Cocktail au cognac du Luciole","\u002Fculture\u002Fchronique-saveurs?episode=366631","AM-34896","9 mai 2023","2023-05-09T00:00:00+02:00","Nous sommes avec Monsieur Guillaume LE DONER, gérant du bar à\u003Cbr>cocktails \"Le Luciole\" à Cognac, il nous propose de découvrir une\u003Cbr>recette de cocktail avec du cognac...\u003Cbr>\u003Cbr>Ingrédients pour un verre:\u003Cbr>\u003Cbr>50ml de Cognac VSOP\u003Cbr>15ml de sirop de camomille\u003Cbr>Des glaçons",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"427056",[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\u002F768bcc82eab933fde0816b259d3dc7b7ee7da7cfa41cf86fa2c8dadbb50bc8d2.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},"359063","Les différentes cuissons des oeufs","\u002Fculture\u002Fchronique-saveurs?episode=359063","AM-33966","2 mai 2023","2023-05-02T00:00:00+02:00","Laurent Van Den Busche, notre prof et chef de cuisine au lycée St\u003Cbr>Joseph l'Amandier,\u003Cbr>nous invite à faire le tour de la question du choix des œufs, élevage,\u003Cbr>calibre, bio ou pas et surtout leurs cuissons...\u003Cbr>A la coque, dur, mollé, au plat etc...\u003Cbr>Bref les œufs dans tous leurs états",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"393432",[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\u002Fc536cc3fd888fea27b72cb9f02cbf3c5ce85dd331df70f92b1c6565e55ee8790.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},"359062","Asperges sauce hollandaise","\u002Fculture\u002Fchronique-saveurs?episode=359062","AM-33965","25 avril 2023","2023-04-25T00:00:00+02:00","Notre chef Laurent Van Den Bussche,  révision un classique de la cuisine de saison avec une recette d'asperges sauce  Hollandaise. \u003Cbr>\u003Cbr>Ingrédients pour 8 convives :\u003Cbr>\u003Cbr>1 ou 2 bottes d'asperges \u003Cbr>4 jaunes d'œufs\u003Cbr>2 cuillères à soupe d'eau \u003Cbr>250g de beurre \u003Cbr>Sel\u003Cbr>Jus de citron",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"359328",[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\u002F84fd1b358bc1e00e90782f92dc2a5de3a3fb6a1a0dc1c2beabc5b4cf1a16e43a.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},"359061","La cornuelle","\u002Fculture\u002Fchronique-saveurs?episode=359061","AM-33968","18 avril 2023","2023-04-18T00:00:00+02:00","Toujours à la suite des fêtes de Pâques,  Laurent Van Den Bussche nous propose une recette pour réaliser des Cornuelles, ce gâteau triangulaire que l'on déguste surtout le jour de la fête des rameaux à Villebois Lavalette et partout en Charente...\u003Cbr>\u003Cbr>Ingrédients pour 4 convives :\u003Cbr>\u003Cbr>500g de farine\u003Cbr>250g de beurre 1\u002F2 sel\u003Cbr>240g de sucre\u003Cbr>1 sachet de sucre vanillé \u003Cbr>3 œufs\u003Cbr>1sachet de levure chimique \u003Cbr>1 cuillère à soupe de pastis\u003Cbr>30g  d'anis en graines déco\u003Cbr>1 jaune d'œuf  (dorure)",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"373824",[294],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":295,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002F2023-04\u002FAM-33968.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},"359060","Une tourte pascale","\u002Fculture\u002Fchronique-saveurs?episode=359060","AM-33967","11 avril 2023","2023-04-11T00:00:00+02:00","Dans la mouvance des fêtes\u003Cbr> de Pâques, \u003Cbr>notre chef Laurent Van Den Bussche nous propose une recette facile et traditionnelle de Tourte Pascale !\u003Cbr>\u003Cbr>Ingrédients pour4 convives \u003Cbr>\u003Cbr>2 rouleaux de pâte feuilletée \u003Cbr>700g de grillon Charentais\u003Cbr>6 œufs \u003Cbr>1 jaune d'œuf\u003Cbr>1 botte de persil plat\u003Cbr>500 g d'épinards \u003Cbr>200 degrés pendant 10mn puis180 degrés  durant 25mn",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"353832",[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\u002F8b0e59a213279c689e62498dc53553dc25cee1bea1d50f2467c2218b0709399f.mp3",{"podcast_not_roll":59},{"type":41,"id":316,"title":317,"alias":318,"digas":319,"published":320,"datetime":321,"presenters":322,"visual":324,"show":325,"duration":326,"radios":327,"audio_file":330,"rolls":331},"355393","Les rendez-vous à venir de l'Eglise de Charente","\u002Fculture\u002Fchronique-saveurs?episode=355393","AM-33461","24 mars 2023","2023-03-24T00:00:00+01:00",[323],"Erica Walter",{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"223872",[328],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":329,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002F2023-03\u002FAM-33461.mp3",{"podcast_not_roll":59},{"type":41,"id":333,"title":334,"alias":335,"digas":336,"published":337,"datetime":338,"presenters":339,"visual":340,"show":341,"duration":342,"radios":343,"audio_file":346,"rolls":347},"334010","Moelleux à la clémentine","\u002Fculture\u002Fchronique-saveurs?episode=334010","AM-30835","28 février 2023","2023-02-28T00:00:00+01:00",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"387600",[344],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":345,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Fbf5af8565104647edd9ef88a75b98f1a478185d48f2487020f8d86371b781628.mp3",{"podcast_not_roll":59},{"type":41,"id":349,"title":350,"alias":351,"digas":352,"published":353,"datetime":354,"description":355,"presenters":356,"visual":357,"show":358,"duration":359,"radios":360,"audio_file":363,"rolls":364},"334008","Oeufs mollets florentine","\u002Fculture\u002Fchronique-saveurs?episode=334008","AM-30834","21 février 2023","2023-02-21T00:00:00+01:00","Laurent van Den Bussche, professeur de cuisine au Lycée St Joseph\u003Cbr>l'Amandier à St Yrieix, nous livre une recette d'œufs dit \"à la\u003Cbr>Florentine\" car ils sont cuisinés avec des épinards, particulièrement\u003Cbr>appréciés et cultivés en Italie à Florence et alentours.\u003Cbr>\u003Cbr>\u003Cbr>Recettes pour 4 convives:\u003Cbr>\u003Cbr>8 œufs\u003Cbr>1 kg d'épinards\u003Cbr>40 g de beurre\u003Cbr>\u003Cbr>Sauce Mornay:\u003Cbr>\u003Cbr>40g de beurre\u003Cbr>40g de farine\u003Cbr>1\u002F2 litre de lait\u003Cbr>2 jaunes d' œuf\u003Cbr>40g de gruyère",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"368160",[361],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":362,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F16d1c08eb3a25703931ad448eaafb2682b2087b0f2587bf88e84566ea33141d5.mp3",{"podcast_not_roll":59},{"type":41,"id":366,"title":367,"alias":368,"digas":369,"published":370,"datetime":371,"description":372,"presenters":373,"visual":374,"show":375,"duration":376,"radios":377,"audio_file":380,"rolls":381},"334006","Les crêpes farcies façon ficelle picarde","\u002Fculture\u002Fchronique-saveurs?episode=334006","AM-30833","14 février 2023","2023-02-14T00:00:00+01:00","Nous allons découvrir une recette de crêpes créées en 1950 par le chef Marcel Lefèvre à Amiens et qui vont prendre le nom de \"ficelles Picardes\".\u003Cbr>Laurent Van Den Bussche,  notre professeur de cuisine au Lycée St Joseph l'Amandier,  nous en conte l'histoire et la recette. \u003Cbr>\u003Cbr>Ingrédients pour 4 convives :\u003Cbr>\u003Cbr>\u003Cbr>Pâte à crêpes :\u003Cbr>\u003Cbr>125g de farine\u003Cbr>1 pincée de sel\u003Cbr>2 œufs \u003Cbr>30cl de lait\u003Cbr>\u003Cbr>Duxelle de champignons :\u003Cbr>\u003Cbr>20g de beurre \u003Cbr>1 échalote\u003Cbr>200g de champignons de Paris \u003Cbr>1\u002F2 botte de persil frisé \u003Cbr>\u003Cbr>Sauce crème:\u003Cbr>\u003Cbr>30g de beurre\u003Cbr>30g de farine \u003Cbr>30cl de lait\u003Cbr>30 cl de crème liquide \u003Cbr>\u003Cbr>Garniture :\u003Cbr>\u003Cbr>4 tranches de jambon de Paris \u003Cbr>Gruyère râpé \u003Cbr>\u003Cbr>1\u002F4 d'heure au four à 200 degrés",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"370056",[378],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":379,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Fde493861669a7c9cc8caf19209a21a7edc64cb4669f941f1e5f058813c32d07e.mp3",{"podcast_not_roll":59},{"current_page":383,"total_items":384,"total_pages":385,"item_per_page":386},2,229,12,20,{"rows":39,"pager":382}]