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Aujourd'hui, c'est un magret de canard laqué au miel que propose Alain Madeleine, président de l'Institut de la gastronomie française.",[85],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":51},"301008",[325],{"id":21,"name":22,"code":23,"shortname":24,"liveURL":25,"alias":26,"region":326,"channelId":30},{"id":28,"name":29},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F83fe97db3c56accc47e50d4b00274f3c9f9130612e3712c43b0aa2fbc8a18786.mp3",{"podcast_not_roll":58},{"type":39,"id":330,"title":331,"alias":332,"digas":333,"published":334,"datetime":335,"description":336,"presenters":337,"visual":339,"show":340,"duration":341,"radios":342,"audio_file":345,"rolls":346},"377417","Les champignons","\u002Fculture\u002Fdans-mon-assiette?episode=377417","BS-52255","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.",[338],"Elodie Pyanet",{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":51},"311880",[343],{"id":21,"name":22,"code":23,"shortname":24,"liveURL":25,"alias":26,"region":344,"channelId":30},{"id":28,"name":29},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F82510cfc90b4c3a7499f4eb888158449f50d0929b598dc6432c67290829973e7.mp3",{"podcast_not_roll":58},{"type":39,"id":348,"title":349,"alias":350,"digas":351,"published":352,"datetime":353,"description":354,"presenters":355,"visual":357,"show":358,"duration":359,"radios":360,"audio_file":363,"rolls":364},"374270","Un paleron rossini","\u002Fculture\u002Fdans-mon-assiette?episode=374270","BS-51722","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",[356],"Valérie Lantoine",{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":51},"323328",[361],{"id":21,"name":22,"code":23,"shortname":24,"liveURL":25,"alias":26,"region":362,"channelId":30},{"id":28,"name":29},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Ffd1121383e3b9977498ea5fd43c4d8c29bdff97f20006521c8d3deca64bdadff.mp3",{"podcast_not_roll":58},{"type":39,"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},"377412","La rhubarbe","\u002Fculture\u002Fdans-mon-assiette?episode=377412","BS-52254","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 !",[338],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":51},"275664",[378],{"id":21,"name":22,"code":23,"shortname":24,"liveURL":25,"alias":26,"region":379,"channelId":30},{"id":28,"name":29},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F9662ef92188c6b3053d676698428b84f8eff0d1e71704af579b01e36efe2047f.mp3",{"podcast_not_roll":58},{"current_page":383,"total_items":384,"total_pages":385,"item_per_page":386},2,155,8,20,{"rows":37,"pager":382}]