[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"page-data--\u002Fculture\u002Fchronique-saveurs-{\"page\":3}":3,"episodes-by-show-5021-3":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",[],[40,60,77,94,111,128,145,162,179,195,212,229,246,263,279,296,313,330,349,366],{"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","334005","Osso bucco milanaise","\u002Fculture\u002Fchronique-saveurs?episode=334005","AM-30832","7 février 2023","2023-02-07T00:00:00+01:00","Laurent Van Den Bussche, notre chef de cuisine, nous transporte au 18\u003Cbr>ème siècle en Italie du nord en Lombardie.\u003Cbr>C'est là qu'est né la recette de l'osso buco, qui veut dire, os trouvé !\u003Cbr>\u003Cbr>\u003Cbr>ingrédients pour 4 convives:\u003Cbr>\u003Cbr>1 kg d'osso buco, (jarret de veau)\u003Cbr>40g de farine\u003Cbr>huile\u003Cbr>2 carottes\u003Cbr>2 oignons\u003Cbr>1 branche de céleri\u003Cbr>1 bouquet garni\u003Cbr>3 gousses d'ail\u003Cbr>15 cl de vin blanc sec\u003Cbr>70 cl de fond brun de veau lié\u003Cbr>1 cuillère à café de concentré de tomate\u003Cbr>1 citron\u003Cbr>2 orange\u003Cbr>\u003Cbr>1h45 au four à 180 degrés",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"CHROSAV","373512",[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\u002F3e1df3b55d836fd21428d14bd8a16d245130f1de9fb52ce5d94f29b3372ee913.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},"326127","Huîtres chaudes au Pineau des Charentes","\u002Fculture\u002Fchronique-saveurs?episode=326127","AM-29853","31 janvier 2023","2023-01-31T00:00:00+01:00","Souvent appréciées natures avec sauce échalotte, citron, beurre...les\u003Cbr>huitres se dégustent également chaudes.\u003Cbr>Notre Chef; professeur de cuisine, Laurent Van Den Bussche nous\u003Cbr>propose une recette conjuguant deux produits phares de nos Charentes,\u003Cbr>les huitres et le pineau...\u003Cbr>\u003Cbr>\u003Cbr>Recette pour 4 convives:\u003Cbr>\u003Cbr>16 huitres\u003Cbr>800g de poireau\u003Cbr>30g de beurre\u003Cbr>2 jaunes d'œuf\u003Cbr>125g de beurre\u003Cbr>10cl de pineau des Charentes\u003Cbr>gros sel ou algues pour caler les huitres\u003Cbr>éventuellement safran de Brie",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"344232",[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\u002F8fb7921064e1e9a071b649f8b0b233766f87f5725df78492cbaba18e004148d0.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},"326125","Poularde pochée sauce suprême","\u002Fculture\u002Fchronique-saveurs?episode=326125","AM-29852","24 janvier 2023","2023-01-24T00:00:00+01:00","Notre chef Laurent Van Den Bussche nous donne la recette de la\u003Cbr>poularde pochée sauce suprême, avec au passage l'explication de ce\u003Cbr>qu'est une poularde...\u003Cbr>\u003Cbr>\u003Cbr>Ingrédients pour 4 convives:\u003Cbr>\u003Cbr>1 poularde\u003Cbr>1 citron\u003Cbr>2 litres de fond blanc de volaille\u003Cbr>150g de carottes\u003Cbr>150g d'oignons\u003Cbr>100g de blanc de poireau\u003Cbr>clous de girofle\u003Cbr>50g de céleri branche\u003Cbr>1 bouquet garni\u003Cbr>\u003Cbr>Pour la sauce:\u003Cbr>\u003Cbr>40g de beurre\u003Cbr>40g de farine\u003Cbr>75cl de fond blanc de poisson\u003Cbr>20cl de crème épaisse",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"366912",[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\u002F231eaf620274098afaf61fe5252cef84303d23eb27635f71cf37bea3f70f7036.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},"326122","Veau Marengo","\u002Fculture\u002Fchronique-saveurs?episode=326122","AM-29851","17 janvier 2023","2023-01-17T00:00:00+01:00","Notre chef professeur de cuisine au Lycée St Joseph L'Amandier à St\u003Cbr>Yrieix, nous donne la recette du veau Marengo...Encore une bataille\u003Cbr>Napoléonienne du 14 juin 1800 dans le Piémont qui donne son nom à une\u003Cbr>recette!\u003Cbr>\u003Cbr>\u003Cbr>Ingrédients Pour 4 convives:\u003Cbr>\u003Cbr>1kg d'épaule ou collier de veau\u003Cbr>huile d'arachide\u003Cbr>100g d'oignons\u003Cbr>10cl de vin blanc\u003Cbr>30g de farine\u003Cbr>40g de concentré de tomate\u003Cbr>1 bouquet garni\u003Cbr>3 gousses d'ail\u003Cbr>1 litre de fond brun de veau clair\u003Cbr>100g de champignons de Paris\u003Cbr>persil frisé",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"362496",[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\u002Fdf215a53364f80890487fff36a6b33ea233d3b5d8695a6298d658109f2350903.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},"326120","Oeufs farcis chimay","\u002Fculture\u002Fchronique-saveurs?episode=326120","AM-29849","10 janvier 2023","2023-01-10T00:00:00+01:00","Le chef et professeur de cuisine Laurent Van Den Bussche, nous donne\u003Cbr>la recette d'un admirateur de la princesse de Chimay... les œufs\u003Cbr>farcis Chimay.\u003Cbr>\u003Cbr>\u003Cbr>ingrédients pour 4 convives:\u003Cbr>\u003Cbr> 6 œufs\u003Cbr>\u003Cbr>Farce duxelles:\u003Cbr>\u003Cbr>30g d'échalottes\u003Cbr>20g de beurre\u003Cbr>200g de champignons de Paris\u003Cbr>1 bouquet de persil frisé\u003Cbr>\u003Cbr>Sauce Mornay:\u003Cbr>\u003Cbr>60g de beurre\u003Cbr>60g de farine\u003Cbr>1\u002F2 litre de lait\u003Cbr>1 jaune d'œuf\u003Cbr>60g de gruyère râpé\u003Cbr>piment de Cayenne \u002F\u003Cbr>  sel fin \u002F muscade",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"360720",[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\u002F01a47ca60f3e0e708d52c0384f332f319fc460bcbeddd40deaefe4c0cf9bea94.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},"312363","Choux Chantilly","\u002Fculture\u002Fchronique-saveurs?episode=312363","AM-28061","27 décembre 2022","2022-12-27T00:00:00+01:00","Laurent Van den Buccshe nous dit pourquoi Chantilly devient un nom de\u003Cbr>crème onctueuse célèbre qui va garnir notre pâte à choux, à réaliser\u003Cbr>nous même...\u003Cbr>\u003Cbr>Recette pour 4 convives:\u003Cbr>\u003Cbr>La pâte à choux:\u003Cbr>1\u002F4 de litre d'eau\u003Cbr>5 g de sel\u003Cbr>10 g de sucre\u003Cbr>125 g de farine\u003Cbr>4 à 5 œufs\u003Cbr>1 jaune d'œuf pour dorer les choux\u003Cbr>\u003Cbr>Crème Chantilly:\u003Cbr>30 cl de crème liquide 35pour cent de matière grasse\u003Cbr>20 g de sucre glace\u003Cbr>Vanille liquide 3 gouttes",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"378720",[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\u002F13689a5bfac1071c14b48664d8709dbb246125c6886ae03fda6325cf362dff8c.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},"312362","Filet de limande bonne femme","\u002Fculture\u002Fchronique-saveurs?episode=312362","AM-28060","20 décembre 2022","2022-12-20T00:00:00+01:00","Laurent Van Den Bussche notre prof chef de cuisine, nous dévoile sa\u003Cbr>recette traditionnelle de poisson en filet de limande dite \"bonne\u003Cbr>femme\"... Tout un programme\u003Cbr>\u003Cbr>Recette pour 4 convives:\u003Cbr>Pour la base:\u003Cbr>\u003Cbr>1,2 kg soit deux pièces  de limande\u003Cbr>20 g de beurre\u003Cbr>1 échalotte\u003Cbr>100g de champignons de Paris\u003Cbr>10 cl de vin blanc\u003Cbr>\u003Cbr>pour le fumé:\u003Cbr>\u003Cbr>20 g de beurre\u003Cbr>1 échalotte\u003Cbr>1 oignons\u003Cbr>1 carotte\u003Cbr>les arrêtes des 2 limandes\u003Cbr>\u003Cbr>pour la crème:\u003Cbr>\u003Cbr>20 cl de crème liquide\u003Cbr>80g de beurre",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"383040",[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\u002Fc857100b6ba4c274afac0bf8c345094a988f3de9d7296a3722e9fb544613b057.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},"312361","Velouté Du Barry","\u002Fculture\u002Fchronique-saveurs?episode=312361","AM-28059","13 décembre 2022","2022-12-13T00:00:00+01:00","Monsieur Laurent Van Den Bussche chef, professeur de cuisine, nous\u003Cbr>fait redécouvrir un velouté inventé au 18 éme siècle pour les beaux\u003Cbr>yeux et le palais d'une célèbre comtesse, Madame Du Barry.\u003Cbr>Ce qui nous donne le \"Velouté Du Barry\".\u003Cbr>\u003Cbr>Ingrédients pour 4 convives:\u003Cbr>\u003Cbr>50g de beurre\u003Cbr>100g de blanc de poireau\u003Cbr>40g de farine\u003Cbr>600g de choux fleur\u003Cbr>eau\u003Cbr>\u003Cbr>pour la liaison:\u003Cbr>\u003Cbr>2 jaunes d'œuf\u003Cbr>15cl de crème épaisse",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"378888",[175],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":176,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002F2022-12\u002FAM-28059.mp3",{"podcast_not_roll":59},{"type":41,"id":180,"title":181,"alias":182,"digas":183,"published":184,"datetime":185,"presenters":186,"visual":187,"show":188,"duration":189,"radios":190,"audio_file":193,"rolls":194},"312360","Tarte à l'oignon","\u002Fculture\u002Fchronique-saveurs?episode=312360","AM-28058","6 décembre 2022","2022-12-06T00:00:00+01:00",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"351456",[191],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":192,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Ff79828f7787798f6e0a1bdc7f2f1300daf2d77fad7d50b1dab31fc84ec72f3cc.mp3",{"podcast_not_roll":59},{"type":41,"id":196,"title":197,"alias":198,"digas":199,"published":200,"datetime":201,"description":202,"presenters":203,"visual":204,"show":205,"duration":206,"radios":207,"audio_file":210,"rolls":211},"312359","Blanquette de veau à l'ancienne","\u002Fculture\u002Fchronique-saveurs?episode=312359","AM-28057","29 novembre 2022","2022-11-29T00:00:00+01:00","Laurent Van Den Bussche, chef et professeur de cuisine au Lycée hôtelier St Joseph l'Amandier nous donne sa recette de la blanquette de veau à l'ancienne...\u003Cbr>\u003Cbr>\u003Cbr>Ingrédients pour 4 convives :\u003Cbr>\u003Cbr>1 kg d' épaule et  collier de veau \u003Cbr>1 carotte\u003Cbr>1 oignon\u003Cbr>4 cloux de girofle \u003Cbr>1 poireau \u003Cbr>1 petite branche de poireau \u003Cbr>1 bouquet garni\u003Cbr>Ail (facultatif)\u003Cbr>\u003Cbr>Pour la sauce:\u003Cbr>\u003Cbr>30g de beurre\u002F farine.\u003Cbr>1\u002F2 litre de fond de cuisson \u003Cbr>20 cl de crème épaisse \u003Cbr>1jaune d'œuf\u003Cbr>40 g de beurre\u003Cbr>15 g de sucre semoule \u003Cbr>150 g de champignons de Paris \u003Cbr>150 g d'oignons grelot \u003Cbr>Gros sel \u002F sel fin \u002F poivre blanc.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"371208",[208],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":209,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Ff28a089e416413935c46ff751058aab5c31bbe6e8b42142782b48c4ad0e9d472.mp3",{"podcast_not_roll":59},{"type":41,"id":213,"title":214,"alias":215,"digas":216,"published":217,"datetime":218,"description":219,"presenters":220,"visual":221,"show":222,"duration":223,"radios":224,"audio_file":227,"rolls":228},"298754","Filets de pintade farcie aux boudins noirs","\u002Fculture\u002Fchronique-saveurs?episode=298754","AM-26452","15 novembre 2022","2022-11-15T00:00:00+01:00","Mr Laurent Van Den Bussche,  notre chef professeur de cuisine nous emmène à réaliser une recette à laquelle nous n'aurions pas forcément pensé, en mariant la pintade et le boudin noir.\u003Cbr>Découvrons ses filets de pintade farcie au bondi noir accompagné de sa mousseline de céleri rave.\u003Cbr>Ingrédients pour 4 convives :\u003Cbr>4 filets de pintade \u003Cbr>2 boudins noir \u003Cbr>Sel \u002F poivre\u003Cbr>Paprika \u003Cbr>Mousseline de céleri rave:\u003Cbr>1 boule de céleri \u003Cbr>20cl de 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},"363288",[225],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":226,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Fe0d091b090c96afd11686a617b08e7ed3e634660788b59d8012bbc794c0e991b.mp3",{"podcast_not_roll":59},{"type":41,"id":230,"title":231,"alias":232,"digas":233,"published":234,"datetime":235,"description":236,"presenters":237,"visual":238,"show":239,"duration":240,"radios":241,"audio_file":244,"rolls":245},"298753","Gravlax de truite","\u002Fculture\u002Fchronique-saveurs?episode=298753","AM-26451","8 novembre 2022","2022-11-08T00:00:00+01:00","\u003Cp>Notre chef, professeur de cuisine, nous emmène à la pêche à la truite pour nous la faire déguster en croûte de sel...\u003Cbr \u002F>\r\n\u003Cbr \u002F>\r\nIngrédients pour 4 convives :\u003Cbr \u002F>\r\n1 filet de truite\u003Cbr \u002F>\r\n1 kg de gros sel\u003Cbr \u002F>\r\n1 kg de cassonade\u003Cbr \u002F>\r\n1 botte d'aneth\u003Cbr \u002F>\r\n1 flacon de baies roses\u003Cbr \u002F>\r\n\u003Cbr \u002F>\r\nPour l'accompagnement :\u003Cbr \u002F>\r\n1\u002F4 de réfort\u003Cbr \u002F>\r\n1 petit pot de crème épaisse\u003C\u002Fp>\r\n",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"366672",[242],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":243,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F1483bd1c2ec51480e1c4241adaa7a215dd71c774ba66c646899ccfea325a7644.mp3",{"podcast_not_roll":59},{"type":41,"id":247,"title":248,"alias":249,"digas":250,"published":251,"datetime":252,"description":253,"presenters":254,"visual":255,"show":256,"duration":257,"radios":258,"audio_file":261,"rolls":262},"298752","Tarte automnale","\u002Fculture\u002Fchronique-saveurs?episode=298752","AM-26450","1 novembre 2022","2022-11-01T00:00:00+01:00","Aujourd'hui Mr Laurent Van Den Bussche,  professeur de cuisine au Lycée Saint Joseph l'Amandier,  nous a concocté une recette salée au saveurs d'automne. \u003Cbr>Ingrédients pour 4 convives :\u003Cbr>Pâte brisée \u003Cbr>65g de beurre\u003Cbr>125 g de farine \u003Cbr>1 œuf\u003Cbr>300g de brocolis\u003Cbr>300g de Morbihan\u003Cbr>Pour l'appareil :\u003Cbr>20cl de crème\u003Cbr>20cl de lait\u003Cbr>1 jaune d'oeuf \u003Cbr>1 oeuf \u003Cbr>Muscade \u002F sel",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"378552",[259],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":260,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F320cf49463ad11de85912721706a84fbd1a0f3d85986431ca1bdb21c5dc07b13.mp3",{"podcast_not_roll":59},{"type":41,"id":264,"title":265,"alias":266,"digas":267,"published":268,"datetime":269,"presenters":270,"visual":271,"show":272,"duration":273,"radios":274,"audio_file":277,"rolls":278},"298751","Velouté de potimarron","\u002Fculture\u002Fchronique-saveurs?episode=298751","AM-26449","25 octobre 2022","2022-10-25T00:00:00+02:00",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"377160",[275],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":276,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F7d4a1a59c27a4adde33101a985bf3dc1b8142f797aadefd37c1c40eddae14e11.mp3",{"podcast_not_roll":59},{"type":41,"id":280,"title":281,"alias":282,"digas":283,"published":284,"datetime":285,"description":286,"presenters":287,"visual":288,"show":289,"duration":290,"radios":291,"audio_file":294,"rolls":295},"284886","Aubergines farcies à l'italienne","\u002Fculture\u002Fchronique-saveurs?episode=284886","AM-24682","20 septembre 2022","2022-09-20T00:00:00+02:00","Laurent Van Den Bussche,  notre professeur  chef de cuisine nous fait aller en cet fin d'été au jardin ou chez notre maraîcher pour recueillir quelques aubergines pour leurs donner la saveur d'un plat  ensoleillé comme en Italie...\u003Cbr>Ingrédients pour 4 convives. \u003Cbr>4 aubergines \u003Cbr>2 gousses d'ail\u003Cbr>200g de fromage de brebis frais\u003Cbr>100g de parmesan râpé \u003Cbr>200g de coppa\u003Cbr>Huile d'olive \u002F sel \u002F poivre\u003Cbr>Sauge\u003Cbr>Basilic\u003Cbr>De la chapelure si l'on veut\u003Cbr>Au four à 200 degrés pendant 30 mn",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"375624",[292],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":293,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Fab66b6ad44357f98050df1c6ac3638e8c7538fee68568c10d423c6005a068647.mp3",{"podcast_not_roll":59},{"type":41,"id":297,"title":298,"alias":299,"digas":300,"published":301,"datetime":302,"description":303,"presenters":304,"visual":305,"show":306,"duration":307,"radios":308,"audio_file":311,"rolls":312},"282732","Gâteau moelleux aux fruits de saison","\u002Fculture\u002Fchronique-saveurs?episode=282732","AM-24473","13 septembre 2022","2022-09-13T00:00:00+02:00","Laurent Van Den Bussche,  professeur de cuisine au Lycée hôtelier St Joseph l'Amandier à St Yriex,  nous propose de se servir des fruits de saison pour concocter une recette de gâteau moelleux aux fruits de saison que vous voulez, simple et goûteux. \u003Cbr>Ingrédients pour 4 convives.\u003Cbr>500g de fruits de saison \u003Cbr>30g de beurre pour e moule\u003Cbr>2 œufs plus 1 jaune\u003Cbr>70 g de poudre d'amande\u003Cbr>100g de crème fraîche épaisse \u003Cbr>50g de lait\u003Cbr>De la cassonade \u003Cbr>50g de maïzéna \u003Cbr>1 pincée de sel\u003Cbr>45 mn à 180 degrés",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"362520",[309],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":310,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF16\u002FAM-24473.mp3",{"podcast_not_roll":59},{"type":41,"id":314,"title":315,"alias":316,"digas":317,"published":318,"datetime":319,"description":320,"presenters":321,"visual":322,"show":323,"duration":324,"radios":325,"audio_file":328,"rolls":329},"282220","Burger sans pain","\u002Fculture\u002Fchronique-saveurs?episode=282220","AM-24376","6 septembre 2022","2022-09-06T00:00:00+02:00","Le chef Laurent Van Den Bussche, nous fais découvrir une recette qu'il a crée il y a quelques années et qui casse le code du Burger avec du pain brioché. \u003Cbr>En effet Laurent nous a concocté une recette ou les aubergines remplacent le pain, délicieux !\u003Cbr>Ingrédients pour 4 convives\u003Cbr>2 aubergines moyennes\u003Cbr>4 tomates\u003Cbr>1 oignon\u003Cbr>2 gousses d'ail\u003Cbr>Thym \u002F laurier\u003Cbr>Farine\u003Cbr>Huile d'olive\u003Cbr>Sel \u002F poivre \u003Cbr>Basilic frais\u003Cbr>1 bûche de fromage de chèvre frais\u003Cbr>4 tranches fines de poitrine de porc\u003Cbr>180 degrés pendant 15 mn",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"370488",[326],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":327,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F5a79f8fb76051b0400f5e805d843c1fd9125d0202e772f2c44511e115271aa27.mp3",{"podcast_not_roll":59},{"type":41,"id":331,"title":332,"alias":333,"digas":334,"published":335,"datetime":336,"description":337,"presenters":338,"visual":339,"show":342,"duration":343,"radios":344,"audio_file":347,"rolls":348},"278927","Mouclade à la Charentaise avec des moules des bouchots","\u002Fculture\u002Fchronique-saveurs?episode=278927","AM-23826","30 août 2022","2022-08-30T00:00:00+02:00","\u003Cp>C'est Monsieur Laurent Van Den Bussche, professeur de cuisine au Lycée hôtelier St Joseph l'Amandier à St Yriex qui nous propose aujourd'hui sa façon de préparer une bonne mouclade à la Charentaise avec des moules des bouchots.\u003Cbr \u002F>\r\n\u003Cbr \u002F>\r\nIngrédients pour 4 convives:\u003Cbr \u002F>\r\n\u003Cbr \u002F>\r\n1,2kg de moules des bouchots, 5mn à feu vif...\u003Cbr \u002F>\r\n80g de beurre\u003Cbr \u002F>\r\n1 grosse échalote\u003Cbr \u002F>\r\n20 cl de vin blanc\u003Cbr \u002F>\r\n1\u002F4 de botte de persil plat\u003Cbr \u002F>\r\n40g de farine\u003Cbr \u002F>\r\nPoivre du moulin\u003Cbr \u002F>\r\n1 cuillerée à café bombée de curry\u003Cbr \u002F>\r\n20 cl de crème fraîche liquide\u003C\u002Fp>\r\n",[20],{"alt":340,"url":341,"url_carre":32,"copyright":11},"Laurent Van Den Bussche","https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2022-08\u002F20220520_111315.png.webp",{"id":5,"title":7,"alias":6,"code_emission":52},"370392",[345],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":346,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF16\u002FAM-23826.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},"263680","Les Rochers Coco","\u002Fculture\u002Fchronique-saveurs?episode=263680","AM-21266","28 juin 2022","2022-06-28T00:00:00+02:00","Cette semaine c'est sous les cocotiers que notre cuisinier, Christophe\u003Cbr>Roumagne, nous conduit pour nous concocter une recette aux douceurs\u003Cbr>sucrée, prélude des vacances, grâce à des \"Rochers Coco\" !\u003Cbr>ingrédients pour 4 convives: (10 à 12 pièces)\u003Cbr>250g de coco râpé\u003Cbr>100g de sucre en poudre\u003Cbr>2 blancs d'œuf\u003Cbr>1 pincée de sel",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"379992",[362],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":363,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF16\u002FAM-21266.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},"263679","Beignets de fleurs de courgettes","\u002Fculture\u002Fchronique-saveurs?episode=263679","AM-21264","21 juin 2022","2022-06-21T00:00:00+02:00","Christophe Roumagne ayant eu un restaurant en Corse à Ajaccio, nous\u003Cbr>donne à ressentir les parfums du sud de la France et de l'Ile de\u003Cbr>Beauté à travers son interprétation de la recette de Beignets de\u003Cbr>fleurs de courgettes ! Rien ne se perd tout se transforme dans la\u003Cbr>cuisine de notre chef !\u003Cbr>ingrédients pour 4 convives: (environ 12 pièces)\u003Cbr>12 fleurs de courgettes mâles\u003Cbr>250g de farine\u003Cbr>4 œufs\u003Cbr>25cl de lait\u003Cbr>1 sachet de levure chimique\u003Cbr>1 cuillère à soupe d'huile d'Olive\u003Cbr>Sel \u002F Poivre\u003Cbr>1 pincée de piment d'Espelette",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"368016",[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\u002F5d08775c55aed046de8a133f3d7ebab7ab88605169bbc61d58c0a8757a551597.mp3",{"podcast_not_roll":59},{"current_page":384,"total_items":385,"total_pages":386,"item_per_page":387},3,229,12,20,{"rows":39,"pager":383}]