[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"page-data--\u002Fculture\u002Fdans-mon-assiette-0-{\"page\":2}":3,"episodes-by-show-38925-2":390},{"type":4,"id":5,"alias":6,"title":7,"visual":8,"description":12,"category":13,"presenters":19,"radios":22,"og_description":12,"og_title":7,"meta_title":7,"meta_description":12,"blocks":34,"episodes":40,"pager":385},"show","38925","\u002Fculture\u002Fdans-mon-assiette-0","Dans mon assiette",{"url":9,"alt":10,"url_carre":11,"alt_carre":11},"https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2023-09\u002FDans%20mon%20assiette_0.png.webp","© RCF Jura","","\u003Cp>\u003Cem>En alternance :\u003C\u002Fem>\u003C\u002Fp>\r\n\r\n\u003Cp>\u003Cem>Une recette de cuisine avec le chef cuisinier Alain Madeleine, président de l'institut de la gastronomie française\u003C\u002Fem>\u003C\u002Fp>\r\n\r\n\u003Cp>[Tous les 15 jours, le mardi à 12h30 et 18h20]\u003C\u002Fp>\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",[20,21],"Alexandre Royon","Alain Madeleine",[23],{"id":24,"name":25,"code":26,"shortname":27,"liveURL":28,"alias":29,"region":30,"channelId":33},"34327","RCF Jura","RCF39","Jura","\u002F\u002Frcf.streamakaci.com\u002Frcf39.mp3","\u002Fjura",{"id":31,"name":32},"34170","Bourgogne-Franche-Comté",null,[35],{"type":36,"description":18,"layout":37,"show_more":17,"radio":38,"articles":39,"category":14},"thematic_horizontal_block","horizontal","9",[],[41,61,78,95,112,129,146,163,180,197,215,232,249,266,283,300,317,334,351,368],{"type":42,"id":43,"title":44,"alias":45,"digas":46,"published":47,"datetime":48,"description":49,"presenters":50,"visual":51,"show":52,"duration":54,"radios":55,"audio_file":58,"rolls":59},"episode","427233","Escalope de veau comtoise aux morilles","\u002Fculture\u002Fdans-mon-assiette-0?episode=427233","DL-49126","28 novembre 2023","2023-11-28T00:00:00+01:00","Qu'est-ce qui, en une recette, raconte la région Franche-Comté ?\u003Cbr>C'est la belle comtoise préparée aujourd'hui par Alain Madeleine, le président de l'institut de la gastronomie française",[21],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":53},"ASSIETTE","316728",[56],{"id":24,"name":25,"code":26,"shortname":27,"liveURL":28,"alias":29,"region":57,"channelId":33},{"id":31,"name":32},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F3cbd89b9247c29a53d0bd31feb3626e9f3e0a5c9e27e75d8ed57b23e6c6e6ba8.mp3",{"podcast_not_roll":60},false,{"type":42,"id":62,"title":63,"alias":64,"digas":65,"published":66,"datetime":67,"description":68,"presenters":69,"visual":70,"show":71,"duration":72,"radios":73,"audio_file":76,"rolls":77},"422802","La cardamome","\u002Fculture\u002Fdans-mon-assiette-0?episode=422802","DL-48619","21 novembre 2023","2023-11-21T00:00:00+01:00","Alexandre Royon évoque l'histoire, l'origine, et les bienfaits sur la santé de La cardamome, une espèce de plante herbacée vivace\u003Cbr>\u003Cbr>www.lemultishop.com",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":53},"278496",[74],{"id":24,"name":25,"code":26,"shortname":27,"liveURL":28,"alias":29,"region":75,"channelId":33},{"id":31,"name":32},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F292f1b557e21460d5dad6482b7f3106a0465a07ca474c572bf54aee8510ae936.mp3",{"podcast_not_roll":60},{"type":42,"id":79,"title":80,"alias":81,"digas":82,"published":83,"datetime":84,"description":85,"presenters":86,"visual":87,"show":88,"duration":89,"radios":90,"audio_file":93,"rolls":94},"420915","Choucroute aux 3 poissons","\u002Fculture\u002Fdans-mon-assiette-0?episode=420915","DL-48335","14 novembre 2023","2023-11-14T00:00:00+01:00","Pour changer de la traditionnelle choucroute alsacienne, Alain Madeleine, Président de l'institut de la gastronomie française, tente cette version marine qui ravira les amateurs de poisson.",[21],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":53},"334944",[91],{"id":24,"name":25,"code":26,"shortname":27,"liveURL":28,"alias":29,"region":92,"channelId":33},{"id":31,"name":32},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F5a95353270f6af56e97eb07cd8ab0bae7928d993b32a4f20491665273899e4df.mp3",{"podcast_not_roll":60},{"type":42,"id":96,"title":97,"alias":98,"digas":99,"published":100,"datetime":101,"description":102,"presenters":103,"visual":104,"show":105,"duration":106,"radios":107,"audio_file":110,"rolls":111},"415983","Osso bucco à la crème d'anchois","\u002Fculture\u002Fdans-mon-assiette-0?episode=415983","DL-47700","31 octobre 2023","2023-10-31T00:00:00+01:00","Recette traditionnelle d'origine Milanaise cet osso bucco, très simple à réaliser est préparée par Alain Madeleine, Président de l'institut de la gastronomie française.",[21],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":53},"283776",[108],{"id":24,"name":25,"code":26,"shortname":27,"liveURL":28,"alias":29,"region":109,"channelId":33},{"id":31,"name":32},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F8fe6c81fabb3e31f7eedd3de2cea8ba604842af6825cfbf645d14affa7e9a36d.mp3",{"podcast_not_roll":60},{"type":42,"id":113,"title":114,"alias":115,"digas":116,"published":117,"datetime":118,"description":119,"presenters":120,"visual":121,"show":122,"duration":123,"radios":124,"audio_file":127,"rolls":128},"411041","Les graines de chanvre","\u002Fculture\u002Fdans-mon-assiette-0?episode=411041","DL-47170","24 octobre 2023","2023-10-24T00:00:00+02:00","Alexandre Royon évoque aujourd'hui les graines de chanvre et propose la recette de la tapenade de chanvre à la courge.\u003Cbr>\u003Cbr>www.lemultishop.com",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":53},"282048",[125],{"id":24,"name":25,"code":26,"shortname":27,"liveURL":28,"alias":29,"region":126,"channelId":33},{"id":31,"name":32},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F3b8a97d9e6b8bc508dd14f53a6a1799b3068b7ac68bb2eb9c3024a6578552d4b.mp3",{"podcast_not_roll":60},{"type":42,"id":130,"title":131,"alias":132,"digas":133,"published":134,"datetime":135,"description":136,"presenters":137,"visual":138,"show":139,"duration":140,"radios":141,"audio_file":144,"rolls":145},"409253","Gratin de nouilles aux champignons et volailles","\u002Fculture\u002Fdans-mon-assiette-0?episode=409253","DL-46905","17 octobre 2023","2023-10-17T00:00:00+02:00","Comment faire aimer les champignons aux enfants ? Grâce à Alain Madeleine qui propose cette  recette qui va leur plaire à coup sûr  !",[21],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":53},"283608",[142],{"id":24,"name":25,"code":26,"shortname":27,"liveURL":28,"alias":29,"region":143,"channelId":33},{"id":31,"name":32},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F6f60e1afda5310a771c58982701dc77d9af32b510af49396f067a4fd4d727815.mp3",{"podcast_not_roll":60},{"type":42,"id":147,"title":148,"alias":149,"digas":150,"published":151,"datetime":152,"description":153,"presenters":154,"visual":155,"show":156,"duration":157,"radios":158,"audio_file":161,"rolls":162},"406649","Soupe de moules de bouchot au safran","\u002Fculture\u002Fdans-mon-assiette-0?episode=406649","DL-46408","3 octobre 2023","2023-10-03T00:00:00+02:00","Découvrez la recette du chef Alain Madeleine : une recette de Soupe de moules de bouchot au safran.\u003Cbr>\u003Cbr>Alain Madeleine est le président de l’Institut de la gastronomie française, président des Sociétés culinaires de Franche-Comté et pendant 37 ans cuisinier de l’Hôtel du Nord à Vesoul.",[21],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":53},"280104",[159],{"id":24,"name":25,"code":26,"shortname":27,"liveURL":28,"alias":29,"region":160,"channelId":33},{"id":31,"name":32},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Fae8d01a27325f3efcbf3c5eb6e729a0ec59fa5bd921318b5fd5bc18641a9c8d0.mp3",{"podcast_not_roll":60},{"type":42,"id":164,"title":165,"alias":166,"digas":167,"published":168,"datetime":169,"description":170,"presenters":171,"visual":172,"show":173,"duration":174,"radios":175,"audio_file":178,"rolls":179},"397616","Couscous aux brochettes d'agneau","\u002Fculture\u002Fdans-mon-assiette-0?episode=397616","DL-44955","19 septembre 2023","2023-09-19T00:00:00+02:00","Un excellent couscous aux brochettes d'agneau avec un coulis de poivron rouge préparés par Alain Madeleine, Président de l'institut de la gastronomie française.",[21],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":53},"248544",[176],{"id":24,"name":25,"code":26,"shortname":27,"liveURL":28,"alias":29,"region":177,"channelId":33},{"id":31,"name":32},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002F2023-08\u002FDL-44955.mp3",{"podcast_not_roll":60},{"type":42,"id":181,"title":182,"alias":183,"digas":184,"published":185,"datetime":186,"description":187,"presenters":188,"visual":189,"show":190,"duration":191,"radios":192,"audio_file":195,"rolls":196},"396680","Magret de canard laqué au miel","\u002Fculture\u002Fdans-mon-assiette-0?episode=396680","DL-44666","5 septembre 2023","2023-09-05T00:00:00+02:00","Cette viande se cuisine dans de nombreuses recettes faciles. Aujourd'hui, c'est un magret de canard laqué au miel que propose Alain Madeleine, président de l'Institut de la gastronomie française.",[21],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":53},"301032",[193],{"id":24,"name":25,"code":26,"shortname":27,"liveURL":28,"alias":29,"region":194,"channelId":33},{"id":31,"name":32},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Fc623e9663fd6eb1367ef94e0b977a40f28bbc90813494cfbec9090940193f2c4.mp3",{"podcast_not_roll":60},{"type":42,"id":198,"title":199,"alias":200,"digas":201,"published":202,"datetime":203,"description":204,"presenters":205,"visual":207,"show":208,"duration":209,"radios":210,"audio_file":213,"rolls":214},"379001","Les champignons","\u002Fculture\u002Fdans-mon-assiette-0?episode=379001","DL-41103","4 juillet 2023","2023-07-04T00:00:00+02:00","La nutritionniste et diététicienne Elodie Pyanet évoque aujourd'hui les champignons, ils se mangent cuits ou crus !\u003Cbr>Ils sont riches en prébiotiques, cette bonne nourriture excellente pour la Santé intestinale. Il existe comme champignons les Shiitake, ceux de Paris et les Reishi.",[206],"Elodie Pyanet",{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":53},"310920",[211],{"id":24,"name":25,"code":26,"shortname":27,"liveURL":28,"alias":29,"region":212,"channelId":33},{"id":31,"name":32},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002F2023-06\u002FDL-41103.mp3",{"podcast_not_roll":60},{"type":42,"id":216,"title":217,"alias":218,"digas":219,"published":220,"datetime":221,"description":222,"presenters":223,"visual":224,"show":225,"duration":226,"radios":227,"audio_file":230,"rolls":231},"379021","Un paleron rossini","\u002Fculture\u002Fdans-mon-assiette-0?episode=379021","DL-41107","27 juin 2023","2023-06-27T00:00:00+02:00","La recette du paleron de boeuf façon rossini pour un repas gourmet et gourmand ! Cette préparation est cuisinée par Alain Madeleine, président de l'institut de la gastronomie française.",[21],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":53},"323352",[228],{"id":24,"name":25,"code":26,"shortname":27,"liveURL":28,"alias":29,"region":229,"channelId":33},{"id":31,"name":32},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002F2023-06\u002FDL-41107.mp3",{"podcast_not_roll":60},{"type":42,"id":233,"title":234,"alias":235,"digas":236,"published":237,"datetime":238,"description":239,"presenters":240,"visual":241,"show":242,"duration":243,"radios":244,"audio_file":247,"rolls":248},"378991","La rhubarbe","\u002Fculture\u002Fdans-mon-assiette-0?episode=378991","DL-41102","20 juin 2023","2023-06-20T00:00:00+02:00","La nutritionniste et diététicienne Elodie Pyanet évoque aujourd'hui un fruit moins commun que la plupart, la rhubarbe.\u003Cbr>Insistons sur ses valeurs nutritionnelles, elle se mange cuite ou crue !\u003Cbr>La tige de la rhubarbe est ce qui est le plus utilisé dans le fruit, ce dernier est riche en potassium, en vitamine B ou encore en vitamine K.\u003Cbr>Finissons cette chronique \"Dans Mon Assiette\" par une recette à base de rhubarbe ! Miam Miam !",[206],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":53},"275688",[245],{"id":24,"name":25,"code":26,"shortname":27,"liveURL":28,"alias":29,"region":246,"channelId":33},{"id":31,"name":32},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002F2023-06\u002FDL-41102.mp3",{"podcast_not_roll":60},{"type":42,"id":250,"title":251,"alias":252,"digas":253,"published":254,"datetime":255,"description":256,"presenters":257,"visual":258,"show":259,"duration":260,"radios":261,"audio_file":264,"rolls":265},"379018","Dos de cabillaud au chorizo","\u002Fculture\u002Fdans-mon-assiette-0?episode=379018","DL-41106","13 juin 2023","2023-06-13T00:00:00+02:00","Le dos de cabillaud associé au chorizo et accompagné d'asperges est une délicieuse recette, un mariage audacieux entre les saveurs, préparée par Alain Madeleine, président de l'institut de la gastronomie française",[21],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":53},"328032",[262],{"id":24,"name":25,"code":26,"shortname":27,"liveURL":28,"alias":29,"region":263,"channelId":33},{"id":31,"name":32},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002F2023-06\u002FDL-41106.mp3",{"podcast_not_roll":60},{"type":42,"id":267,"title":268,"alias":269,"digas":270,"published":271,"datetime":272,"description":273,"presenters":274,"visual":275,"show":276,"duration":277,"radios":278,"audio_file":281,"rolls":282},"378969","Les fleurs comestibles","\u002Fculture\u002Fdans-mon-assiette-0?episode=378969","DL-41100","6 juin 2023","2023-06-06T00:00:00+02:00","La nutritionniste et diététicienne Elodie Pyanet évoque aujourd'hui les fleurs comestibles en en prenant quelques-unes et en se focalisant sur leurs apports nutritionnels. Citons le pissenlit et la fleur de courgette. Cette dernière va d'ailleurs être utilisée pour la recette du jour !",[206],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":53},"279168",[279],{"id":24,"name":25,"code":26,"shortname":27,"liveURL":28,"alias":29,"region":280,"channelId":33},{"id":31,"name":32},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002F2023-06\u002FDL-41100.mp3",{"podcast_not_roll":60},{"type":42,"id":284,"title":285,"alias":286,"digas":287,"published":288,"datetime":289,"description":290,"presenters":291,"visual":292,"show":293,"duration":294,"radios":295,"audio_file":298,"rolls":299},"368470","Andouillette avec une tatin aux oignons","\u002Fculture\u002Fdans-mon-assiette-0?episode=368470","DL-39550","30 mai 2023","2023-05-30T00:00:00+02:00","Alain Madeleine propose une nouvelle façon de manger de l'andouillette avec cette recette accompagnée d'une tatin aux oignons.",[21],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":53},"312840",[296],{"id":24,"name":25,"code":26,"shortname":27,"liveURL":28,"alias":29,"region":297,"channelId":33},{"id":31,"name":32},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002F2023-05\u002FDL-39550.mp3",{"podcast_not_roll":60},{"type":42,"id":301,"title":302,"alias":303,"digas":304,"published":305,"datetime":306,"description":307,"presenters":308,"visual":309,"show":310,"duration":311,"radios":312,"audio_file":315,"rolls":316},"366440","La cerise","\u002Fculture\u002Fdans-mon-assiette-0?episode=366440","DL-39215","23 mai 2023","2023-05-23T00:00:00+02:00","La nutritionniste et diététicienne Elodie Pyanet évoque aujourd'hui la cerise, fruit riche en carotènes et en B9.\u003Cbr>Elle augmenterait la mélatonine et elle est réputée pour être diurétique. Pour la recette, un clafoutis !\u003Cbr>Retrouvez Elodie sur le site Internet www.elodiepyanet-dieteticienne.fr.",[206],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":53},"307728",[313],{"id":24,"name":25,"code":26,"shortname":27,"liveURL":28,"alias":29,"region":314,"channelId":33},{"id":31,"name":32},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Fdec5374d9a161da06c99e6f379cfe7151f1928e64b3ec54453f2aeb34688dcd8.mp3",{"podcast_not_roll":60},{"type":42,"id":318,"title":319,"alias":320,"digas":321,"published":322,"datetime":323,"description":324,"presenters":325,"visual":326,"show":327,"duration":328,"radios":329,"audio_file":332,"rolls":333},"368471","La lotte en matelote avec des oeufs pochés","\u002Fculture\u002Fdans-mon-assiette-0?episode=368471","DL-39549","16 mai 2023","2023-05-16T00:00:00+02:00","Recette de poisson proposée par Alain Madeleine, président de l'institut de la gastronomie française",[21],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":53},"298968",[330],{"id":24,"name":25,"code":26,"shortname":27,"liveURL":28,"alias":29,"region":331,"channelId":33},{"id":31,"name":32},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002F2023-05\u002FDL-39549.mp3",{"podcast_not_roll":60},{"type":42,"id":335,"title":336,"alias":337,"digas":338,"published":339,"datetime":340,"description":341,"presenters":342,"visual":343,"show":344,"duration":345,"radios":346,"audio_file":349,"rolls":350},"366437","La carambole","\u002Fculture\u002Fdans-mon-assiette-0?episode=366437","DL-39214","9 mai 2023","2023-05-09T00:00:00+02:00","La nutritionniste et diététicienne Elodie Pyanet évoque aujourd'hui un fruit exotique nommé carambole et poussant dans un environnement chaud et humide.\u003Cbr>Focus sur ses apports nutritionnels avec une recette de cuisine pour finir !\u003Cbr>Retrouvez Elodie sur le site Internet www.elodiepyanet-dieteticienne.fr.",[206],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":53},"299280",[347],{"id":24,"name":25,"code":26,"shortname":27,"liveURL":28,"alias":29,"region":348,"channelId":33},{"id":31,"name":32},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002F2023-04\u002FDL-39214.mp3",{"podcast_not_roll":60},{"type":42,"id":352,"title":353,"alias":354,"digas":355,"published":356,"datetime":357,"description":358,"presenters":359,"visual":360,"show":361,"duration":362,"radios":363,"audio_file":366,"rolls":367},"366042","Escalope de veau en dodine franc-comtoise","\u002Fculture\u002Fdans-mon-assiette-0?episode=366042","DL-39151","2 mai 2023","2023-05-02T00:00:00+02:00","Régalez-vous avec ces escalopes de veau à la franc-comtoise préparées par Alain Madeleine, président de l'institut de la gastronomie française",[21],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":53},"244800",[364],{"id":24,"name":25,"code":26,"shortname":27,"liveURL":28,"alias":29,"region":365,"channelId":33},{"id":31,"name":32},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002F2023-04\u002FDL-39151.mp3",{"podcast_not_roll":60},{"type":42,"id":369,"title":370,"alias":371,"digas":372,"published":373,"datetime":374,"description":375,"presenters":376,"visual":377,"show":378,"duration":379,"radios":380,"audio_file":383,"rolls":384},"354709","Les asperges","\u002Fculture\u002Fdans-mon-assiette-0?episode=354709","DL-37523","25 avril 2023","2023-04-25T00:00:00+02:00","Elodie Pyanet est diététicienne et nutritionniste dans le Jura.\u003Cbr>Pour \"Dans Mon Assiette\", elle a choisi aujourd'hui de parler de l'asperge.\u003Cbr>Au menu du jour, une petite présentation, un trait d'Histoire, les intérêts nutritionnels et une recette de cuisine. Miam !",[206],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":53},"279936",[381],{"id":24,"name":25,"code":26,"shortname":27,"liveURL":28,"alias":29,"region":382,"channelId":33},{"id":31,"name":32},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002F2023-03\u002FDL-37523.mp3",{"podcast_not_roll":60},{"current_page":386,"total_items":387,"total_pages":388,"item_per_page":389},2,92,5,20,{"rows":40,"pager":385}]