[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"page-data--\u002Fculture\u002Fchronique-saveurs-{\"page\":4}":3,"episodes-by-show-5021-4":386},{"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":381},"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",[],[40,60,77,94,111,128,145,161,177,194,211,228,245,262,279,296,313,330,347,364],{"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","263358","Macédoine de légumes","\u002Fculture\u002Fchronique-saveurs?episode=263358","AM-21234","14 juin 2022","2022-06-14T00:00:00+02:00","Notre chef cuisinier , Christophe Roumagne, selon son habitude, nous\u003Cbr>fait partager sa façon de confectionner nous même, une rafraichissante\u003Cbr>macédoine de légumes…\u003Cbr>ingrédients pour 4 convives\u003Cbr>250g de carottes\u003Cbr>150g de navets\u003Cbr>100g de haricots vert\u003Cbr>100g de petits pois\u003Cbr>confectionner une mayonnaise maison\u003Cbr>Sel\u002F Poivre",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"CHROSAV","366240",[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\u002FRCF16\u002FAM-21234.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},"261882","Cuisiner les cosses","\u002Fculture\u002Fchronique-saveurs?episode=261882","AM-21077","7 juin 2022","2022-06-07T00:00:00+02:00","Cette semaine,  notre chef de cuisine,  Christophe Roumagne, nous amène au jardin pour cuillir des petits pois et surtout nous apprendre comment ne pas gaspiller et cuisiner les cosses de ceux ci après  les avoir écossés .\u003Cbr>Ingrédients pour 4 convives:\u003Cbr>1kg de petits pois \u003Cbr>1,5 litre de bouillon de volaille \u003Cbr>1 oignon nouveau \u003Cbr>2 tranches de lard fumé,  coupées fines\u003Cbr>1 cuillère à soupe de crème fraîche \u003Cbr>Des petits croûtons de pain\u003Cbr>Beurre \u002F huile d'olive \u002F sel \u002F poivre",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"369960",[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\u002F68b7931f6a835713d5254bc609e0cc54491a75502dc3be4b4f2d04fe8836dbc8.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},"255018","Fromage frais à l'ail et au persil","\u002Fculture\u002Fchronique-saveurs?episode=255018","AM-20142","31 mai 2022","2022-05-31T00:00:00+02:00","Du fromage blanc avec des herbes, vous pouvez en trouver dans tous les magasins vendant des produit frais sous différentes marques et textures mais le fabriquer vous même, pour plus d'authenticité et de plaisir, voilà le petit défit  auquel notre chef, Christophe Roumagne, nous propose de répondre aujourd'hui !!\u003Cbr>\u003Cbr>Ingrédients pour 4:\u003Cbr>1,5 l de lait entier cru\u003Cbr>250 ml de crème liquide\u003Cbr>2 cuillérées à soupe de jus de citron\u003Cbr>3 cuillérées à soupe de vinaigre blanc",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"373536",[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\u002Febfe33f9702f1483214da26d097b45503fccb1c6063ad1d06b90e55f78daa6c8.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},"250132","Petits pois à la française","\u002Fculture\u002Fchronique-saveurs?episode=250132","AM-19738","24 mai 2022","2022-05-24T00:00:00+02:00","La saison des petits pois frais nous invite à être bucolique jusque dans le fond de nos assiette. Voilà une recette simple et pleine de fraicheur que notre chef, Christophe Roumagne, nous livre avec une gourmandise toute printanière...\u003Cbr>\u003Cbr>ingrédients pour 4:\u003Cbr>1,5 kg de petits pois frais\u003Cbr>150 g de lard fumé\u003Cbr>2 oignons\u003Cbr>1 cœur de laitue ou de la sucrine\u003Cbr>20 g  de beurre\u003Cbr>Sel \u002Fpoivre\u003Cbr>temps de cuisson 20 mn",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"332040",[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\u002F5fe62d885ceb19d90d68bc25a6a26c78708f369ecb251f1d6a26a8a8517ef357.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},"237266","Asperges sauce mousseline froide","\u002Fculture\u002Fchronique-saveurs?episode=237266","AM-19542","17 mai 2022","2022-05-17T00:00:00+02:00","Après une petite présentation sur la culture des asperges dans nos jardins, notre ami cuisinier, Christophe Roumagne, nous donne ici sa version d'asperges à la sauce mousseline froide.\u003Cbr>\u003Cbr>Ingrédients pour 4:\u003Cbr>1,5 kg d'asperges blanches ou vertes\u003Cbr>1 œuf\u003Cbr>1 cuillère à café de moutarde\u003Cbr>1 cuillère à café de jus de citron\u003Cbr>Ciboulette\u003Cbr>Sel \u002Fpoivre",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"372144",[124],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":125,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF16\u002FAM-19542.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},"236690","Chevreau rôti à l'aillet et pineau","\u002Fculture\u002Fchronique-saveurs?episode=236690","AM-19463","10 mai 2022","2022-05-10T00:00:00+02:00","Aujourd'hui notre chef et traiteur, Christophe Roumagne, profite de ce temps après Pâques pour nous concocter une recette de chevreau de nos campagne, avec du pineau et des pommes de terre nouvelles .\u003Cbr>\u003Cbr>ingrédients pour 4:\u003Cbr>1,5 kg de chevreau\u003Cbr>1 bouquet d'aillet\u003Cbr>Des pommes de terre nouvelles pour 4\u003Cbr>1 verre de pineau des Charentes\u003Cbr>Sel \u002Fpoivre \u002Fhuile\u003Cbr>température du four 220°",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"344256",[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\u002Fb3519216dea5756c9b8dd2c83cdf1b0b42448bfa0c0ac7e088aa69d3792efaef.mp3",{"podcast_not_roll":59},{"type":41,"id":146,"title":147,"alias":148,"digas":149,"published":150,"datetime":151,"presenters":152,"visual":153,"show":154,"duration":155,"radios":156,"audio_file":159,"rolls":160},"231207","La tartiflette savoyarde","\u002Fculture\u002Fchronique-saveurs?episode=231207","AM-18881","3 mai 2022","2022-05-03T00:00:00+02:00",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"325248",[157],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":158,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF16\u002FAM-18881.mp3",{"podcast_not_roll":59},{"type":41,"id":162,"title":163,"alias":164,"digas":165,"published":166,"datetime":167,"presenters":168,"visual":169,"show":170,"duration":171,"radios":172,"audio_file":175,"rolls":176},"231186","Brochette de joue de lotte au curry","\u002Fculture\u002Fchronique-saveurs?episode=231186","AM-18877","26 avril 2022","2022-04-26T00:00:00+02:00",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"324672",[173],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":174,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF16\u002FAM-18877.mp3",{"podcast_not_roll":59},{"type":41,"id":178,"title":179,"alias":180,"digas":181,"published":182,"datetime":183,"description":184,"presenters":185,"visual":186,"show":187,"duration":188,"radios":189,"audio_file":192,"rolls":193},"209065","Tête de cochon","\u002Fculture\u002Fchronique-saveurs?episode=209065","AM-16544","1 mars 2022","2022-03-01T00:00:00+01:00","Dans ces temps ou l'on \"tue le cochon\" à la campagne, notre ami Christophe Roumagne a décidé de faire une recette de \"tête de cochon\" à travers le fromage de tête campagnard !\u003Cbr>ingrédients de la recette:\u003Cbr>1 tête de porc       3h de cuisson\u003Cbr>carottes\u003Cbr>poireau\u003Cbr>oignon\u003Cbr>céleri\u003Cbr>ail \u002F persil \u002F sel \u002F poivre\u003Cbr>4 épices \u003Cbr>un peu de vin blanc",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"367944",[190],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":191,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F9d2e2fd0de2162c63db8888f948566ad7d4869e127fab9676cdfaf2dc583a126.mp3",{"podcast_not_roll":59},{"type":41,"id":195,"title":196,"alias":197,"digas":198,"published":199,"datetime":200,"description":201,"presenters":202,"visual":203,"show":204,"duration":205,"radios":206,"audio_file":209,"rolls":210},"208988","Confit de canard","\u002Fculture\u002Fchronique-saveurs?episode=208988","AM-16521","22 février 2022","2022-02-22T00:00:00+01:00","Christophe Roumagne,  nous invite dès cet hiver à penser aux prochaines saisons de fin d'année en réalisant maintenant les conserves de l'année autour du confit de canard, moins honéreux en ce moment.\u003Cbr>Ingrédients de la recette pour 4 personnes:\u003Cbr>4 cuisses de canard \u003Cbr>Gros sel\u003Cbr>Graisse de canard \u003Cbr>4 gousses d'ail\u003Cbr>1 branche de thym\u003Cbr>2 bocaux",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"386784",[207],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":208,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF16\u002FAM-16521.mp3",{"podcast_not_roll":59},{"type":41,"id":212,"title":213,"alias":214,"digas":215,"published":216,"datetime":217,"description":218,"presenters":219,"visual":220,"show":221,"duration":222,"radios":223,"audio_file":226,"rolls":227},"207032","Roti de porc moutarde","\u002Fculture\u002Fchronique-saveurs?episode=207032","AM-16289","15 février 2022","2022-02-15T00:00:00+01:00","Nous sommes dans les mois ou traditionnellement à la campagne , les gens tue le cochon.\u003Cbr>Christophe Roumagne nous dévoile sa façon de réaliser un rôti de porc à la moutarde cuit à la broche.\u003Cbr>\u003Cbr>Ingrédients pour une recettes de 4 personnes :\u003Cbr>1kg de rôti de porc dans l'échine\u003Cbr>4 gousses d'ail\u003Cbr>1 verre à liqueur de vin blanc\u003Cbr>moutarde\u003Cbr>thym\u003Cbr>sel \u002F poivre\u003Cbr>Broche four à 200° une heure trente",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"337512",[224],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":225,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF16\u002FAM-16289.mp3",{"podcast_not_roll":59},{"type":41,"id":229,"title":230,"alias":231,"digas":232,"published":233,"datetime":234,"description":235,"presenters":236,"visual":237,"show":238,"duration":239,"radios":240,"audio_file":243,"rolls":244},"204563","Oeufs et la sauce Béchame","\u002Fculture\u002Fchronique-saveurs?episode=204563","AM-16050","8 février 2022","2022-02-08T00:00:00+01:00","Aujourd'hui Christophe Roumagne travaille autour de deux ingrédients: les œufs et la sauce Béchamel .Il nous invite à redécouvrir cette recette traditionnelle que tout le monde connait mais qu'il est bon de se remémorer…\u003Cbr>Les ingrédients de la  recette pour 4 personnes:\u003Cbr>8 œufs cuisson 10mn\u003Cbr>1,5 kg d'épinards\u003Cbr>Farine \u003Cbr>Lait\u003Cbr>Ail\u003Cbr>emmental râpé \u003Cbr>au four 30mn à 180°",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"351672",[241],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":242,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF16\u002FAM-16050.mp3",{"podcast_not_roll":59},{"type":41,"id":246,"title":247,"alias":248,"digas":249,"published":250,"datetime":251,"description":252,"presenters":253,"visual":254,"show":255,"duration":256,"radios":257,"audio_file":260,"rolls":261},"200927","Un hachis parmentier à l'ancienne","\u002Fculture\u002Fchronique-saveurs?episode=200927","AM-15617","1 février 2022","2022-02-01T00:00:00+01:00","Notre chef  épicurien Christophe Roumagne, nous fait partir du \"Nouveau monde\" à travers l'histoire de la pomme de terre  afin de la marier à la viande de chez nous dans un hachis parmentier à l'ancienne.\u003Cbr>Recette: pour 4 personnes\u003Cbr>400g de viande de pot au feu\u003Cbr>2 louches de bouillon\u003Cbr>12 pommes de terre\u003Cbr>beurre\u003Cbr>lait\u003Cbr>persil, gousse d'ail, échalotte",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"365664",[258],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":259,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F1dda233d74c228d7153065c12b4ce8b13ce3106c9ae27467fefcffaeab0cee44.mp3",{"podcast_not_roll":59},{"type":41,"id":263,"title":264,"alias":265,"digas":266,"published":267,"datetime":268,"description":269,"presenters":270,"visual":271,"show":272,"duration":273,"radios":274,"audio_file":277,"rolls":278},"197888","Tourin blanchi","\u002Fculture\u002Fchronique-saveurs?episode=197888","AM-15271","25 janvier 2022","2022-01-25T00:00:00+01:00","Cette semaine Christophe Roumagne, notre amoureux de la cuisine du terroir nous donne sa vision d'un plat traditionnel du Périgord, au pays de Jacquou Le Croquant, le tourin blanchi du Périgord.\u003Cbr>\u003Cbr>Recette:   pour 4 personnes\u003Cbr>7 gousses d'ail\u003Cbr>1 grosse cuillère à soupe de graisse de canard\u003Cbr>2 cuillère à soupe de farine\u003Cbr>1 œuf\u003Cbr>1 cuillère à café de vinaigre de vin\u003Cbr>1cube et demi de bouillon de volaille ou de pot au feu",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"369000",[275],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":276,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF16\u002FAM-15271.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},"186187","Brandade de morue traditionnelle","\u002Fculture\u002Fchronique-saveurs?episode=186187","AM-13415","18 janvier 2022","2022-01-18T00:00:00+01:00","Aujourd'hui Christophe Roumagne nous amène de Bayonne à Terre Neuve pour parler de la morue au travers de la traditionnelle brandade de morue.\u003Cbr>\u003Cbr>Recette: 4 personnes\u003Cbr>500g de morue salée\u003Cbr>500g de pomme de terre\u003Cbr>5 gousses d'ail\u003Cbr>50g de beurre\u003Cbr>20cl de lait\u003Cbr>4 cuillérées à soupe d'huile d'olive\u003Cbr>persil plat haché,  sel\u002Fpoivre",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"373896",[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\u002F8694fa31ef916aa7df57c0b1b6d3d066423b6cd2b6ad2b965030a5b797c8bc0d.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},"186184","Spaghettis carbonara","\u002Fculture\u002Fchronique-saveurs?episode=186184","AM-13414","11 janvier 2022","2022-01-11T00:00:00+01:00","La \"dolce vita\" continue cette semaine avec cette recette que tout le monde croit connaitre mais ou Christophe Roumagne souhaite rétablir la véritable recette de spaghettis à la carbonara...\u003Cbr>\u003Cbr>Recette: 4 personnes\u003Cbr>400g de spaghettis ou tagliatelle \u003Cbr>200g de pecorino ou parmesan\u003Cbr>1 cuillère à soupe d'huile d'olive\u003Cbr>4 jaunes d'œuf\u003Cbr>1 œuf entier\u003Cbr>150g de pancetta ou poitrine séchée",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"370872",[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-13414.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},"186182","Feuilleté de saumon à la fondue de poireaux","\u002Fculture\u002Fchronique-saveurs?episode=186182","AM-13413","4 janvier 2022","2022-01-04T00:00:00+01:00","Avec Christophe Roumagne nous remontons le courant pour aller à la recherche d'un saumon\u003Cbr>\u003Cbr>Recette: 4personnes\u003Cbr>2 pâtes feuilletées\u003Cbr>1\u002F2 filet de saumon\u003Cbr>4 poireaux\u003Cbr>1 verre de vin blanc\u003Cbr>2 cuillères à soupe de crème fraîche\u003Cbr>1 jaune d'œuf    sel\u002Fpoivre",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"356952",[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\u002F7a643a68cf3e72f4ef2e584fb0a8be4bf705970ed654810b5df29a1edd021831.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":340,"duration":341,"radios":342,"audio_file":345,"rolls":346},"186180","Risotto aux morilles","\u002Fculture\u002Fchronique-saveurs?episode=186180","AM-13412","28 décembre 2021","2021-12-28T00:00:00+01:00","Christophe Roumagne nous fait voyager en Italie avec un classique de cette cuisine qui conviendra parfaitement à un repas de fête, en plat ou en accompagnement...\u003Cbr>\u003Cbr>Recette:  4personnes\u003Cbr>200g de riz risotto rond\u003Cbr>100g de morilles\u003Cbr>1 verre de vin blanc\u003Cbr>40gde beurre\u003Cbr>huile d'olive\u003Cbr>1 verre de bouillon (poule\u002Fbœuf)\u003Cbr>3 cuillérées à soupe de crème fraiche\u003Cbr>1 gousse d'ail\u002F 1 oignon\u003Cbr>60g de parmesan régiano\u003Cbr>sel\u002Fpoivre",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"370896",[343],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":344,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F74d512d73095484c8f5cf6b9e5f5662b881435247be035721ecc401b8dff39ad.mp3",{"podcast_not_roll":59},{"type":41,"id":348,"title":349,"alias":350,"digas":351,"published":352,"datetime":353,"description":354,"presenters":355,"visual":356,"show":357,"duration":358,"radios":359,"audio_file":362,"rolls":363},"185650","Chapon farci sous la peau","\u002Fculture\u002Fchronique-saveurs?episode=185650","AM-13342","21 décembre 2021","2021-12-21T00:00:00+01:00","Le bonheur étant dans le pré, nous poursuivons nos recettes de volailles de fêtes avec le chapon de Barbezieux puisqu'il est le plat de Noël par excellence...\u003Cbr>\u003Cbr>Recette:\u003Cbr>Un chapon de 3kg\u003Cbr>500g de champignons des bois\u003Cbr>pain rassis trempé dans du lait\u003Cbr>1 oeuf\u003Cbr>1 cuillère à soupe de crème fraiche épaisse\u003Cbr>Persil\u002Fsel\u002Fpoivre\u002Fbeurre",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"378024",[360],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":361,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F7d794d875ccbeee4c7e7968ed9fe2531da10ed7a192a1c355c227dbebe0aef6e.mp3",{"podcast_not_roll":59},{"type":41,"id":365,"title":366,"alias":367,"digas":368,"published":369,"datetime":370,"description":371,"presenters":372,"visual":373,"show":374,"duration":375,"radios":376,"audio_file":379,"rolls":380},"184926","Terrine de foie gras de canard mi cuit","\u002Fculture\u002Fchronique-saveurs?episode=184926","AM-13244","14 décembre 2021","2021-12-14T00:00:00+01:00","Notre passionné de cuisine du terroir,  Christophe Roumagne, nous ramène sur un classique des périodes de fête: le foie gras. \u003Cbr>\u003Cbr>Terrine de foie gras de canard mi cuit\u003Cbr>1 foie gras de 500g\u003Cbr>Sel\u002Fpoivre \u003Cbr>Sucre en poudre \u003Cbr>Pineau des Charentes",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"361752",[377],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":378,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF16\u002FAM-13244.mp3",{"podcast_not_roll":59},{"current_page":382,"total_items":383,"total_pages":384,"item_per_page":385},4,229,12,20,{"rows":39,"pager":381}]