[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"page-data--\u002Fculture\u002Fgrand-chef-{}":3,"episodes-by-show-4623-0":639},{"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":54,"episodes":134,"pager":634},"show","4623","\u002Fculture\u002Fgrand-chef","Grand chef",{"url":9,"alt":10,"url_carre":11,"alt_carre":11},"https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2023-08\u002FGrand%20chef.png.webp","RCF","","\u003Cp>Pour vous mettre en appétit, Thierry Georges s'invite dans la cuisine des chefs de la région. Devant lui, un chef réalise une recette complète, de l'entrée au dessert. \u003C\u002Fp>\r\n",{"id":14,"type":15,"name":16,"alias":17,"description":18},"59396","category","Bien être et Psychologie","\u002Fau-quotidien\u002Fbien-etre-et-psychologie","\u003Cp>\r\n\u003Cstyle type=\"text\u002Fcss\">\u003C!--td {border: 1px solid #cccccc;}br {mso-data-placement:same-cell;}-->\r\n\u003C\u002Fstyle>\r\nDes méthodes de développement personnel aux fondamentaux de la psychanalyse, en passant par les neurosciences, les programmes de RCF explorent la vie psychique sous tous ses aspects.\u003C\u002Fp>\r\n",[20],"Thierry Georges",[22,33,39,47],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":29,"channelId":32},"34368","RCF Jerico Moselle","RCF57","Moselle","\u002F\u002Frcf.streamakaci.com\u002Frcf57.mp3","\u002Fmoselle",{"id":30,"name":31},"34173","Grand Est",null,{"id":34,"name":35,"code":36,"shortname":35,"liveURL":37,"alias":32,"region":38,"channelId":32},"59308","RCF Lorraine","RCFLOR","https:\u002F\u002Frcf.streamakaci.com\u002Frcfgrandest.mp3",{"id":30,"name":31},{"id":40,"name":41,"code":42,"shortname":43,"liveURL":44,"alias":45,"region":46,"channelId":32},"34359","RCF Lorraine Meuse","RCF55","Lorraine Meuse","\u002F\u002Frcf.streamakaci.com\u002Frcf54.mp3","\u002Florraine-meuse",{"id":30,"name":31},{"id":48,"name":49,"code":50,"shortname":51,"liveURL":44,"alias":52,"region":53,"channelId":32},"34336","RCF Lorraine Nancy","RCF54","Lorraine Nancy","\u002Florraine-nancy",{"id":30,"name":31},[55],{"type":56,"description":18,"layout":57,"show_more":17,"radio":58,"articles":59,"category":14},"thematic_horizontal_block","horizontal","9",[60],{"type":61,"alias":62,"id":63,"title":64,"meta_title":64,"og_title":64,"description":65,"meta_description":65,"og_description":65,"published":66,"published_time":67,"datetime":68,"changed":66,"changed_time":67,"created":69,"visual":70,"tags":73,"radios":86,"partner":95,"episode":102,"published_unix_time":133},"article","\u002Farticles\u002Fbien-etre-et-psychologie\u002Fpsychonutrition-et-sante-mentale-lalimentation-cest-la-base-de","55762","Psychonutrition et santé mentale : \"L'alimentation, c'est la base de tout\"","\u003Cp>Contre la dépression, les troubles anxieux ou les troubles du sommeil, on vante souvent l'activité physique, la déconnexion numérique ou les interactions sociales. Les experts en psychonutrition ont établi un lien entre alimentation et santé mentale. Pourtant, l'alimentation semble être la grande oubliée des plans de santé mentale, \"grande cause nationale\" 2025...\u003C\u002Fp>","28 juillet 2026","00:00","2026-07-28T00:00:00+02:00","6 février 2025",{"url":71,"alt":72,"url_carre":11,"alt_carre":11},"https:\u002F\u002Fassets-prep.radiorcf.com\u002Fstyles\u002F{style_name}\u002Fassets\u002F2025-04\u002FPsychonutrition-et-sante-mentale-L-alimentation-c-est-la-base-de-tout-OU-VA-LA-VIE-RCF.jpg.webp","a",[74,78,82],{"id":75,"label":76,"alias":77},"54863","Alimentation","\u002Ftag\u002Falimentation",{"id":79,"label":80,"alias":81},"58390","Santé mentale","\u002Ftag\u002Fsante-mentale",{"id":83,"label":84,"alias":85},"54439","Santé","\u002Fdossiers\u002Fla-guerison-physique-et-spirituelle",[87],{"id":58,"name":10,"code":88,"shortname":89,"liveURL":90,"alias":32,"region":91,"channelId":94},"RCFNational","National","\u002F\u002Frcf.streamakaci.com\u002Frcfdigital.mp3",{"id":92,"name":93},"33500","France","UCNce7rDfA-1fKpO-r1Rf-Dw",{"id":96,"title":97,"url":98,"logo":101},"1941","Les Facultés Loyola Paris",{"website":99,"alias":100},"http:\u002F\u002Fwww.loyolaparis.fr","\u002Fpartenaires\u002Fle-centre-sevres","https:\u002F\u002Fassets-prep.radiorcf.com\u002Fstyles\u002F{style_name}\u002Fassets\u002F2024-03\u002FWEB_Loyola_Horizontal_Couleur_FondTransparent_RVB.png.webp",{"id":103,"type":104,"title":105,"partners":106,"digas":109,"published":110,"datetime":111,"description":112,"url_linked_article":62,"presenters":113,"visual":115,"show":118,"duration":126,"radios":127,"audio_file":130,"rolls":131},"552122","episode","Peut-on soigner en mangeant mieux ? Quelle éthique de l'alimentation ? (1\u002F3)",[107],{"id":96,"title":97,"url":108,"logo":101},{"website":99,"alias":100},"UA-354736","29 janvier 2025","2025-01-29T00:00:00+01:00","\u003Cp>Contre la dépression, les troubles anxieux ou les troubles du sommeil, on vante souvent l'activité physique, la déconnexion numérique ou les interactions sociales. Les experts en psychonutrition ont établi un lien entre alimentation et santé mentale. Pour en parler, Sophie de Villeneuve reçoit : le Dr Guillaume Fond, psychiatre, chercheur en psychonutrition, enseignant-chercheur AP-HM Aix-Marseille, cofondateur d’Origine Care et auteur de \"Bien nourrir son cerveau - Contre le stress, l'anxiété, la dépression, le déclin cognitif\" (éd. Odile Jacob, 2025) ; Dimitri Tilloi-d’Ambrosi, historien, spécialiste de l’histoire de l’alimentation dans la Rome antique, auteur du livre \"Le Régime romain – Cuisine et santé dans la Rome antique\" (éd. PUF, 2024) ; Père Bruno Saintôt, jésuite, directeur du département d’Éthique biomédicale des Facultés Loyola Paris.\u003C\u002Fp>\r\n",[114],"Sophie de Villeneuve",{"alt":116,"url":117,"url_carre":32,"copyright":116},"©Freepik","https:\u002F\u002Fassets-prep.radiorcf.com\u002Fstyles\u002F{style_name}\u002Fassets\u002F2025-02\u002FPsychonutrition-et-sante-mentale-L-alimentation-c-est-la-base-de-tout-OU-VA-LA-VIE-RCF_0.jpg.webp",{"id":119,"title":120,"alias":121,"visual":122,"description":125},"32368","Où va la vie ? La bioéthique en podcast","\u002Feconomie-et-societe\u002Fou-va-la-vie-la-bioethique-en-podcast",{"url":123,"alt":124,"url_carre":11,"alt_carre":11},"https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2023-09\u002FO%C3%B9%20va%20la%20vie1.png.webp","©RCF","\u003Cp>La bioéthique en podcast. PMA, GPA, tri embryonnaire mais aussi euthanasie, soins palliatifs... de ses tous débuts à son extrême fin, la vie ne cesse d’être interrogée. Une émission qui décrypte toutes les questions éthiques que posent les avancées de la science et de la loi.\u003C\u002Fp>\r\n\r\n\u003Cp>Un podcast en partenariat avec les \u003Ca href=\"https:\u002F\u002Fwww.loyolaparis.fr\u002F\">Facultés Loyola Paris\u003C\u002Fa>.\u003C\u002Fp>\r\n","1705848",[128],{"id":58,"name":10,"code":88,"shortname":89,"liveURL":90,"alias":32,"region":129,"channelId":94},{"id":92,"name":93},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Fcb8efd42605c881d0dc7326626c480eccb241decc7b610a74f80384721017366.mp3",{"podcast_not_roll":132},false,"1738836724",[135,161,186,211,236,261,286,311,336,360,384,409,434,460,485,509,534,559,584,609],{"type":104,"id":136,"title":137,"alias":138,"digas":139,"published":140,"datetime":141,"description":142,"presenters":143,"visual":144,"show":147,"duration":149,"radios":150,"audio_file":159,"rolls":160},"567058","La Truite en croûte de pain, velours de panais et épinards du K à Montenach","\u002Fculture\u002Fgrand-chef?episode=567058","MZ-83749","14 mars 2025","2025-03-14T00:00:00+01:00","Le K, restaurant 1étoile au guide Michelin du Domaine 5 étoiles de la Klauss à Montenach, nous accueille dans sa belle et vaste cuisine pour les recettes de mars.\u003Cbr>Le chef Benoit Potdevin a choisi de préparer pour la deuxième des quatre recettes, un filet de truite en croûte de pain, velours de panais et épinards.",[20],{"alt":145,"url":146,"url_carre":32,"copyright":10},"Benoit Potdevin","https:\u002F\u002Fassets-prep.radiorcf.com\u002Fstyles\u002F{style_name}\u002Fassets\u002F2025-03\u002FIMG_1154.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":148},"GRDCHEF","807888",[151,153,155,157],{"id":34,"name":35,"code":36,"shortname":35,"liveURL":37,"alias":32,"region":152,"channelId":32},{"id":30,"name":31},{"id":40,"name":41,"code":42,"shortname":43,"liveURL":44,"alias":45,"region":154,"channelId":32},{"id":30,"name":31},{"id":48,"name":49,"code":50,"shortname":51,"liveURL":44,"alias":52,"region":156,"channelId":32},{"id":30,"name":31},{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":158,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F4c64264fcdf0219770c05cb75f4aad024f51ab29fbf68834a45f97afb3054e85.mp3",{"podcast_not_roll":132},{"type":104,"id":162,"title":163,"alias":164,"digas":165,"published":166,"datetime":167,"description":168,"presenters":169,"visual":170,"show":173,"duration":174,"radios":175,"audio_file":184,"rolls":185},"561645","Benoit Potdevin, La tartelette croustillante de radis d'hiver du K à Montenach","\u002Fculture\u002Fgrand-chef?episode=561645","MZ-82942","7 mars 2025","2025-03-07T00:00:00+01:00","Le K, restaurant 1étoile au guide Michelin du Domaine 5 étoiles de la Klauss à Montenach, nous accueille dans sa belle et vaste cuisine pour les recettes de mars.\u003Cbr>Le chef Benoit Potdevin a choisi de préparer pour la première des quatre recettes, une tartelette croustillante de radis d'hiver de la ferme de Domangeville.",[20],{"alt":171,"url":172,"url_carre":32,"copyright":10},"Le chef Benoit Potdevin et sa tartelette croustillante de radis d'hiver","https:\u002F\u002Fassets-prep.radiorcf.com\u002Fstyles\u002F{style_name}\u002Fassets\u002F2025-02\u002FDesign%20sans%20titre_2.png.webp",{"id":5,"title":7,"alias":6,"code_emission":148},"752808",[176,178,180,182],{"id":34,"name":35,"code":36,"shortname":35,"liveURL":37,"alias":32,"region":177,"channelId":32},{"id":30,"name":31},{"id":40,"name":41,"code":42,"shortname":43,"liveURL":44,"alias":45,"region":179,"channelId":32},{"id":30,"name":31},{"id":48,"name":49,"code":50,"shortname":51,"liveURL":44,"alias":52,"region":181,"channelId":32},{"id":30,"name":31},{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":183,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F1fc6a00f82bdb773f2364d20f71306153104bb78bc0ac355186937128eee6378.mp3",{"podcast_not_roll":132},{"type":104,"id":187,"title":188,"alias":189,"digas":190,"published":191,"datetime":192,"description":193,"presenters":194,"visual":195,"show":198,"duration":199,"radios":200,"audio_file":209,"rolls":210},"459202","La ganache chocolat d'Amandine Brénot, Au bec Fin à Thionville","\u002Fculture\u002Fgrand-chef?episode=459202","MZ-66692","28 février 2025","2025-02-28T00:00:00+01:00","Amandine Brénot et John Demanet ont ouvert leur restaurant de cuisine traditionnelle, Au bec Fin, 18 rue de Jemmapes à Thionville. Pour la quatrième et dernière recette de ce mois de février, Amandine nous propose un dessert gourmand : Ganache au chocolat, crumble au cacao, compotée de clémentines au sirop d'érable et tuile au chocolat. Retrouvez le restaurant Au bec Fin sur Facebook, Au bec Fin Thionville.",[20],{"alt":196,"url":197,"url_carre":32,"copyright":11},"Ganache au chocolat","https:\u002F\u002Fassets-prep.radiorcf.com\u002Fstyles\u002F{style_name}\u002Fassets\u002F2024-03\u002FBrown%20Minimalist%20New%20Product%20facebook%20Post%20%20%28Facebook%20Post%29%20%28Twitter%20Post%29%20%28Publication%20Facebook%29%20%281%29.png.webp",{"id":5,"title":7,"alias":6,"code_emission":148},"784608",[201,203,205,207],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":202,"channelId":32},{"id":30,"name":31},{"id":34,"name":35,"code":36,"shortname":35,"liveURL":37,"alias":32,"region":204,"channelId":32},{"id":30,"name":31},{"id":40,"name":41,"code":42,"shortname":43,"liveURL":44,"alias":45,"region":206,"channelId":32},{"id":30,"name":31},{"id":48,"name":49,"code":50,"shortname":51,"liveURL":44,"alias":52,"region":208,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002F2024-03\u002FMZ-66692.mp3",{"podcast_not_roll":132},{"type":104,"id":212,"title":213,"alias":214,"digas":215,"published":216,"datetime":217,"description":218,"presenters":219,"visual":220,"show":223,"duration":224,"radios":225,"audio_file":234,"rolls":235},"454220","Au bec Fin à Thionville, l'Embeurrée de chou au lieu noir de John Demanet","\u002Fculture\u002Fgrand-chef?episode=454220","MZ-66346","21 février 2025","2025-02-21T00:00:00+01:00","Amandine Brénot et John Demanet ont ouvert leur restaurant de cuisine traditionnelle, Au bec Fin, 18 rue de Jemmapes à Thionville. Pour la troisième recette de ce mois de février, John a choisi de nous présenter une embeurrée de chou au lieu noir. Retrouvez le restaurant Au bec Fin sur Facebook, Au bec Fin Thionville.",[20],{"alt":221,"url":222,"url_carre":32,"copyright":11},"grand chef","https:\u002F\u002Fassets-prep.radiorcf.com\u002Fstyles\u002F{style_name}\u002Fassets\u002F2024-02\u002FCr%C3%A8me%20et%20Rouge%20No%C3%ABl%20personnel%20Publication%20Facebook-3.png.webp",{"id":5,"title":7,"alias":6,"code_emission":148},"786528",[226,228,230,232],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":227,"channelId":32},{"id":30,"name":31},{"id":34,"name":35,"code":36,"shortname":35,"liveURL":37,"alias":32,"region":229,"channelId":32},{"id":30,"name":31},{"id":40,"name":41,"code":42,"shortname":43,"liveURL":44,"alias":45,"region":231,"channelId":32},{"id":30,"name":31},{"id":48,"name":49,"code":50,"shortname":51,"liveURL":44,"alias":52,"region":233,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Ff70ec26f710c27a1fcda0ca14036d94783bbb29732f8ca471e176aa4210b2184.mp3",{"podcast_not_roll":132},{"type":104,"id":237,"title":238,"alias":239,"digas":240,"published":241,"datetime":242,"description":243,"presenters":244,"visual":245,"show":248,"duration":249,"radios":250,"audio_file":259,"rolls":260},"451429","A Thionville, John Demanet cuisine le cordon bleu gourmand Au bec Fin","\u002Fculture\u002Fgrand-chef?episode=451429","MZ-65936","14 février 2025","2025-02-14T00:00:00+01:00","Amandine Brénot et John Demanet ont ouvert leur restaurant de cuisine traditionnelle, Au bec Fin, 18 rue de Jemmapes à Thionville. Pour la deuxième recette de ce mois de février, John cuisine un cordon bleu avec une volaille, un jambon et un fromage de qualité. Retrouvez le restaurant Au bec Fin sur leur page Facebook, Au bec Fin Thionville.",[20],{"alt":246,"url":247,"url_carre":32,"copyright":11},"Le cordon bleu de John Demanet","https:\u002F\u002Fassets-prep.radiorcf.com\u002Fstyles\u002F{style_name}\u002Fassets\u002F2024-02\u002FBlank%202%20Grids%20Collage%20%2819%29_1.png.webp",{"id":5,"title":7,"alias":6,"code_emission":148},"802296",[251,253,255,257],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":252,"channelId":32},{"id":30,"name":31},{"id":34,"name":35,"code":36,"shortname":35,"liveURL":37,"alias":32,"region":254,"channelId":32},{"id":30,"name":31},{"id":40,"name":41,"code":42,"shortname":43,"liveURL":44,"alias":45,"region":256,"channelId":32},{"id":30,"name":31},{"id":48,"name":49,"code":50,"shortname":51,"liveURL":44,"alias":52,"region":258,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Fc2666196653261846d67645ff86df8cf82ca86664f9c5fa8825aef19face6b29.mp3",{"podcast_not_roll":132},{"type":104,"id":262,"title":263,"alias":264,"digas":265,"published":266,"datetime":267,"description":268,"presenters":269,"visual":270,"show":273,"duration":274,"radios":275,"audio_file":284,"rolls":285},"448376","Au bec Fin, à Thionville, le Samoussa purée thon et colombo de John Demanet","\u002Fculture\u002Fgrand-chef?episode=448376","MZ-65558","7 février 2025","2025-02-07T00:00:00+01:00","Amandine Brénot et John Demanet ont ouvert leur restaurant de cuisine traditionnelle, Au bec Fin, 18 rue de Jemmapes à Thionville. Pour la première recette de ce mois de février, John nous invite à préparer facilement et rapidement un samoussa purée, thon et colombo. Retrouvez le restaurant Au bec Fin sur leur page Facebook, Au bec Fin Thionville.",[20],{"alt":271,"url":272,"url_carre":32,"copyright":11},"chef John","https:\u002F\u002Fassets-prep.radiorcf.com\u002Fstyles\u002F{style_name}\u002Fassets\u002F2024-02\u002F7ac857b5-47e0-484f-8d4d-26a8594840ab.JPG.webp",{"id":5,"title":7,"alias":6,"code_emission":148},"768384",[276,278,280,282],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":277,"channelId":32},{"id":30,"name":31},{"id":34,"name":35,"code":36,"shortname":35,"liveURL":37,"alias":32,"region":279,"channelId":32},{"id":30,"name":31},{"id":40,"name":41,"code":42,"shortname":43,"liveURL":44,"alias":45,"region":281,"channelId":32},{"id":30,"name":31},{"id":48,"name":49,"code":50,"shortname":51,"liveURL":44,"alias":52,"region":283,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F258e8ffe369cf688f23d6ac548f7b485ce873552634cec906015df2966582e99.mp3",{"podcast_not_roll":132},{"type":104,"id":287,"title":288,"alias":289,"digas":290,"published":291,"datetime":292,"description":293,"presenters":294,"visual":295,"show":298,"duration":299,"radios":300,"audio_file":309,"rolls":310},"446554","Feuille à feuille chocolat café de Célia Bertrand à La Lanterne à Metz","\u002Fculture\u002Fgrand-chef?episode=446554","MZ-65269","31 janvier 2025","2025-01-31T00:00:00+01:00","Célia Bertrand nous reçoit dans sa cuisine à La Lanterne, Place de Chambre, au pied de la cathédrale de Metz, pour terminer ce repas de janvier avec un Feuille à feuille chocolat café. Célia a ouvert, avec son conjoint Romain, La Lanterne en novembre 2020. La cuisine a toujours occupé une place importante dans sa vie. Elle s'est tout d'abord tournée pour ses études vers une école de commerce avec d'effectuer son apprentissage aux côtés d'une chef étoilé à La Chaumière à Dole.",[20],{"alt":296,"url":297,"url_carre":32,"copyright":11},"Célia Bertrand","https:\u002F\u002Fassets-prep.radiorcf.com\u002Fstyles\u002F{style_name}\u002Fassets\u002F2024-02\u002FCr%C3%A8me%20et%20Rouge%20No%C3%ABl%20personnel%20Publication%20Facebook%20%282%29.png.webp",{"id":5,"title":7,"alias":6,"code_emission":148},"767256",[301,303,305,307],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":302,"channelId":32},{"id":30,"name":31},{"id":34,"name":35,"code":36,"shortname":35,"liveURL":37,"alias":32,"region":304,"channelId":32},{"id":30,"name":31},{"id":40,"name":41,"code":42,"shortname":43,"liveURL":44,"alias":45,"region":306,"channelId":32},{"id":30,"name":31},{"id":48,"name":49,"code":50,"shortname":51,"liveURL":44,"alias":52,"region":308,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F97aa02711afefd93f387f632f71b0b5782d8d884e00013e38c08a2e83c4abc4a.mp3",{"podcast_not_roll":132},{"type":104,"id":312,"title":313,"alias":314,"digas":315,"published":316,"datetime":317,"description":318,"presenters":319,"visual":320,"show":323,"duration":324,"radios":325,"audio_file":334,"rolls":335},"444026","Le coeur de ris de veau de Célia Bertrand à La Lanterne à Metz","\u002Fculture\u002Fgrand-chef?episode=444026","MZ-64960","17 janvier 2025","2025-01-17T00:00:00+01:00","En janvier, Célia Bertrand nous reçoit dans sa cuisine à La Lanterne, Place de Chambre, au pied de la cathédrale de Metz, pour un coeur de ris de veau au sautoir, gnocchis au parmesan et caviar de butternut. Célia a ouvert, avec son conjoint Romain, La Lanterne en novembre 2020. La cuisine a toujours occupé une place importante dans la vie de Célia qui s'est tout d'abord tournée pour ses études vers une école de commerce avec d'effectuer son apprentissage aux côtés d'une chef étoilé à La Chaumière à Dole.",[20],{"alt":321,"url":322,"url_carre":32,"copyright":11},"Le cœur de ris de veau de Célia Bertrand","https:\u002F\u002Fassets-prep.radiorcf.com\u002Fstyles\u002F{style_name}\u002Fassets\u002F2024-01\u002FBlank%202%20Grids%20Collage%20%2818%29.png.webp",{"id":5,"title":7,"alias":6,"code_emission":148},"801264",[326,328,330,332],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":327,"channelId":32},{"id":30,"name":31},{"id":34,"name":35,"code":36,"shortname":35,"liveURL":37,"alias":32,"region":329,"channelId":32},{"id":30,"name":31},{"id":40,"name":41,"code":42,"shortname":43,"liveURL":44,"alias":45,"region":331,"channelId":32},{"id":30,"name":31},{"id":48,"name":49,"code":50,"shortname":51,"liveURL":44,"alias":52,"region":333,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F8fcc49e5d4718503ebdd748258cdeb598dca40271698b0eb1ce2442caf8a7b85.mp3",{"podcast_not_roll":132},{"type":104,"id":337,"title":338,"alias":339,"digas":340,"published":341,"datetime":342,"description":343,"presenters":344,"visual":345,"show":347,"duration":348,"radios":349,"audio_file":358,"rolls":359},"441240","La raviole de Célia Bertrand à La Lanterne, Place de Chambre à Metz","\u002Fculture\u002Fgrand-chef?episode=441240","MZ-64578","10 janvier 2025","2025-01-10T00:00:00+01:00","En janvier, Célia Bertrand nous reçoit dans sa cuisine à La Lanterne, Place de Chambre, au pied de la cathédrale de Metz, pour les ravioles courge spaghetti pleurotes et aïoli. Célia a ouvert avec son conjoint Romain La Lanterne en novembre 2020. La cuisine a toujours occupé une place importante dans la vie de Célia qui s'est tout d'abord tournée pour ses études vers une école de commerce.",[20],{"alt":338,"url":346,"url_carre":32,"copyright":11},"https:\u002F\u002Fassets-prep.radiorcf.com\u002Fstyles\u002F{style_name}\u002Fassets\u002F2024-01\u002FRaviole.png.webp",{"id":5,"title":7,"alias":6,"code_emission":148},"768624",[350,352,354,356],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":351,"channelId":32},{"id":30,"name":31},{"id":34,"name":35,"code":36,"shortname":35,"liveURL":37,"alias":32,"region":353,"channelId":32},{"id":30,"name":31},{"id":40,"name":41,"code":42,"shortname":43,"liveURL":44,"alias":45,"region":355,"channelId":32},{"id":30,"name":31},{"id":48,"name":49,"code":50,"shortname":51,"liveURL":44,"alias":52,"region":357,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Fdde2c9dff2d3ba80f959db5a9d1f5efd6d914228cbd24220ee6f10572d63289a.mp3",{"podcast_not_roll":132},{"type":104,"id":361,"title":362,"alias":363,"digas":364,"published":365,"datetime":366,"description":367,"presenters":368,"visual":369,"show":371,"duration":372,"radios":373,"audio_file":382,"rolls":383},"438206","La quiche lorraine de Célia Bertrand à La Lanterne, Place de Chambre à Metz","\u002Fculture\u002Fgrand-chef?episode=438206","MZ-64064","3 janvier 2025","2025-01-03T00:00:00+01:00","En janvier, Célia Bertrand nous reçoit dans sa cuisine à La Lanterne, Place de Chambre, au pied de la cathédrale de Metz, pour une quiche lorraine lanternée. Célia a ouvert avec son conjoint Romain La Lanterne en novembre 2020. La cuisine a toujours occupé une place importante dans la vie de Célia qui s'est tout d'abord tournée pour ses études vers une école de commerce.",[20],{"alt":296,"url":370,"url_carre":32,"copyright":11},"https:\u002F\u002Fassets-prep.radiorcf.com\u002Fstyles\u002F{style_name}\u002Fassets\u002F2024-01\u002F53437964553_213c6c5a11_o.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":148},"742104",[374,376,378,380],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":375,"channelId":32},{"id":30,"name":31},{"id":34,"name":35,"code":36,"shortname":35,"liveURL":37,"alias":32,"region":377,"channelId":32},{"id":30,"name":31},{"id":40,"name":41,"code":42,"shortname":43,"liveURL":44,"alias":45,"region":379,"channelId":32},{"id":30,"name":31},{"id":48,"name":49,"code":50,"shortname":51,"liveURL":44,"alias":52,"region":381,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F500ec0848a50d8db9a91ade98bed87df29507a296fd6cd7d63058254d6ca6fde.mp3",{"podcast_not_roll":132},{"type":104,"id":385,"title":386,"alias":387,"digas":388,"published":389,"datetime":390,"description":391,"presenters":392,"visual":393,"show":396,"duration":397,"radios":398,"audio_file":407,"rolls":408},"543747","La verrine de fraises, dents de loup de soeur Odile à Saint-Jean-de-Bassel","\u002Fculture\u002Fgrand-chef?episode=543747","MZ-80210","27 décembre 2024","2024-12-27T00:00:00+01:00","En décembre, Soeur Odile, des soeurs de la Divine Providence, ouvre la porte de sa cuisine au couvent de Saint-Jean-de-Bassel au Pays de Sarrebourg et nous propose de terminer le repas avec une verrine de fraises, dents de loup.",[20],{"alt":394,"url":395,"url_carre":32,"copyright":10},"verrine de fraises","https:\u002F\u002Fassets-prep.radiorcf.com\u002Fstyles\u002F{style_name}\u002Fassets\u002F2025-02\u002FIMG_9817.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":148},"759864",[399,401,403,405],{"id":34,"name":35,"code":36,"shortname":35,"liveURL":37,"alias":32,"region":400,"channelId":32},{"id":30,"name":31},{"id":40,"name":41,"code":42,"shortname":43,"liveURL":44,"alias":45,"region":402,"channelId":32},{"id":30,"name":31},{"id":48,"name":49,"code":50,"shortname":51,"liveURL":44,"alias":52,"region":404,"channelId":32},{"id":30,"name":31},{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":406,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Fc6fb2a8426c0ec9601366695ee39996991e95af867d2b0f222d221789678e81c.mp3",{"podcast_not_roll":132},{"type":104,"id":410,"title":411,"alias":412,"digas":413,"published":414,"datetime":415,"description":416,"presenters":417,"visual":418,"show":421,"duration":422,"radios":423,"audio_file":432,"rolls":433},"540584","Les schneeballe chez soeur Odile à Saint-Jean-de-Bassel","\u002Fculture\u002Fgrand-chef?episode=540584","MZ-79712","13 décembre 2024","2024-12-13T00:00:00+01:00","En décembre, Soeur Odile, des soeurs de la Divine Providence, ouvre la porte de sa cuisine au couvent de Saint-Jean-de-Bassel au Pays de Sarrebourg et cuisine un plat d'hiver, les schneeballe ou boules de neige.",[20],{"alt":419,"url":420,"url_carre":32,"copyright":20},"Les schneeballe chez soeur Odile","https:\u002F\u002Fassets-prep.radiorcf.com\u002Fstyles\u002F{style_name}\u002Fassets\u002F2024-12\u002FIMG_9816.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":148},"791880",[424,426,428,430],{"id":40,"name":41,"code":42,"shortname":43,"liveURL":44,"alias":45,"region":425,"channelId":32},{"id":30,"name":31},{"id":48,"name":49,"code":50,"shortname":51,"liveURL":44,"alias":52,"region":427,"channelId":32},{"id":30,"name":31},{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":429,"channelId":32},{"id":30,"name":31},{"id":34,"name":35,"code":36,"shortname":35,"liveURL":37,"alias":32,"region":431,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F71aaa122ab2fb5384884c4278d8d1a41d48f1bef570bb76cccf24183a1dbec74.mp3",{"podcast_not_roll":132},{"type":104,"id":435,"title":436,"alias":437,"digas":438,"published":439,"datetime":440,"description":441,"presenters":442,"visual":443,"show":447,"duration":448,"radios":449,"audio_file":458,"rolls":459},"538581","Le pâté paysan crudités chez soeur Odile à Saint-Jean-de-Bassel","\u002Fculture\u002Fgrand-chef?episode=538581","MZ-79370","6 décembre 2024","2024-12-06T00:00:00+01:00","En décembre, Soeur Odile, des soeurs de la Divine Providence, ouvre la porte de sa cuisine au couvent de Saint-Jean-de-Bassel au Pays de Sarrebourg et propose de débuter le repas avec un pâté paysan et des crudités.",[20],{"alt":444,"url":445,"url_carre":32,"copyright":446},"Soeur Odile","https:\u002F\u002Fassets-prep.radiorcf.com\u002Fstyles\u002F{style_name}\u002Fassets\u002F2024-12\u002FIMG_9820.jpg.webp","rcf",{"id":5,"title":7,"alias":6,"code_emission":148},"604680",[450,452,454,456],{"id":34,"name":35,"code":36,"shortname":35,"liveURL":37,"alias":32,"region":451,"channelId":32},{"id":30,"name":31},{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":453,"channelId":32},{"id":30,"name":31},{"id":40,"name":41,"code":42,"shortname":43,"liveURL":44,"alias":45,"region":455,"channelId":32},{"id":30,"name":31},{"id":48,"name":49,"code":50,"shortname":51,"liveURL":44,"alias":52,"region":457,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Fcc1023a6b6f05dab3d7a71dde02add3409a28fd097776c7a65ff7c725eeca48d.mp3",{"podcast_not_roll":132},{"type":104,"id":461,"title":462,"alias":463,"digas":464,"published":465,"datetime":466,"description":467,"presenters":468,"visual":469,"show":472,"duration":473,"radios":474,"audio_file":483,"rolls":484},"535767","La tarte aux pommes de soeur Viviane Wagner","\u002Fculture\u002Fgrand-chef?episode=535767","MZ-78920","29 novembre 2024","2024-11-29T00:00:00+01:00","En novembre des femmes et des hommes d'église sont aux fourneaux.\u003Cbr>Viviane Wagner, sœur de la Providence de Peltre, nous accueille dans sa cuisine rue Maurice Barrès à Metz et nous invite à déguster sa tarte aux pommes.",[20],{"alt":470,"url":471,"url_carre":32,"copyright":20},"Soeur Viviane Wagner","https:\u002F\u002Fassets-prep.radiorcf.com\u002Fstyles\u002F{style_name}\u002Fassets\u002F2024-12\u002FIMG_9287%20%281%29.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":148},"741624",[475,477,479,481],{"id":40,"name":41,"code":42,"shortname":43,"liveURL":44,"alias":45,"region":476,"channelId":32},{"id":30,"name":31},{"id":48,"name":49,"code":50,"shortname":51,"liveURL":44,"alias":52,"region":478,"channelId":32},{"id":30,"name":31},{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":480,"channelId":32},{"id":30,"name":31},{"id":34,"name":35,"code":36,"shortname":35,"liveURL":37,"alias":32,"region":482,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F398af4acee6cdbd1ed538343181331c1cd82e359a839c1b4e3f726070ca64053.mp3",{"podcast_not_roll":132},{"type":104,"id":486,"title":487,"alias":488,"digas":489,"published":490,"datetime":491,"description":492,"presenters":493,"visual":494,"show":496,"duration":497,"radios":498,"audio_file":507,"rolls":508},"533497","Le soufflé au fromage de Soeur Viviane Wagner","\u002Fculture\u002Fgrand-chef?episode=533497","MZ-78591","22 novembre 2024","2024-11-22T00:00:00+01:00","En novembre des femmes et des hommes d'église sont aux fourneaux. \u003Cbr>Viviane Wagner, sœur de la Providence de Peltre, nous accueille dans sa cuisine rue Maurice Barrès à Metz et nous invite à déguster son soufflé au fromage.",[20],{"alt":470,"url":495,"url_carre":32,"copyright":20},"https:\u002F\u002Fassets-prep.radiorcf.com\u002Fstyles\u002F{style_name}\u002Fassets\u002F2024-11\u002FIMG_9286.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":148},"769824",[499,501,503,505],{"id":40,"name":41,"code":42,"shortname":43,"liveURL":44,"alias":45,"region":500,"channelId":32},{"id":30,"name":31},{"id":48,"name":49,"code":50,"shortname":51,"liveURL":44,"alias":52,"region":502,"channelId":32},{"id":30,"name":31},{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":504,"channelId":32},{"id":30,"name":31},{"id":34,"name":35,"code":36,"shortname":35,"liveURL":37,"alias":32,"region":506,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F10fcda64ff1a878ac852293ce9849edfab60b279b2e86bd6a0fd9791ad34bd1a.mp3",{"podcast_not_roll":132},{"type":104,"id":510,"title":511,"alias":512,"digas":513,"published":514,"datetime":515,"description":516,"presenters":517,"visual":518,"show":521,"duration":522,"radios":523,"audio_file":532,"rolls":533},"427292","Le pot-au-feu de poissons de Sébastien Klam, vicaire général du diocèse de Metz","\u002Fculture\u002Fgrand-chef?episode=427292","MZ-62648","9 novembre 2024","2024-11-09T00:00:00+01:00","En novembre les femmes et hommes du diocèse de Metz cuisinent. Sébastien Klam est l'un des deux vicaires généraux. Il nous accueille dans sa cuisine à l'évêché pour 3 recettes, l'entrée et le dessert au même programme, tartare de saumon et yaourt citronné aux myrtilles, dans la première émission et le plat principal dans ce second rendez-vous, un pot-au-feu de poissons.",[20],{"alt":519,"url":520,"url_carre":32,"copyright":11},"Sebastien","https:\u002F\u002Fassets-prep.radiorcf.com\u002Fstyles\u002F{style_name}\u002Fassets\u002F2023-11\u002F53335786976_ebace155fd_c.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":148},"736464",[524,526,528,530],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":525,"channelId":32},{"id":30,"name":31},{"id":34,"name":35,"code":36,"shortname":35,"liveURL":37,"alias":32,"region":527,"channelId":32},{"id":30,"name":31},{"id":40,"name":41,"code":42,"shortname":43,"liveURL":44,"alias":45,"region":529,"channelId":32},{"id":30,"name":31},{"id":48,"name":49,"code":50,"shortname":51,"liveURL":44,"alias":52,"region":531,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002F2023-11\u002FMZ-62648.mp3",{"podcast_not_roll":132},{"type":104,"id":535,"title":536,"alias":537,"digas":538,"published":539,"datetime":540,"description":541,"presenters":542,"visual":543,"show":546,"duration":547,"radios":548,"audio_file":557,"rolls":558},"424446","Le tartare de saumon et yaourt aux myrtilles du Vicaire général Sébastien Klam","\u002Fculture\u002Fgrand-chef?episode=424446","MZ-62296","2 novembre 2024","2024-11-02T00:00:00+01:00","En novembre les femmes et hommes du diocèse de Metz cuisinent. Sébastien Klam est l'un des deux vicaires généraux. Il nous accueille dans sa cuisine à l' évêché pour 3 recettes, l'entrée et le dessert au même programme, tartare de saumon et yaourt citronné aux myrtilles.",[20],{"alt":544,"url":545,"url_carre":32,"copyright":11},"le yaourt aux myrtilles du Vicaire général Sébastien Klam","https:\u002F\u002Fassets-prep.radiorcf.com\u002Fstyles\u002F{style_name}\u002Fassets\u002F2023-11\u002F53335784806_ac0ffef8bd_k.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":148},"780408",[549,551,553,555],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":550,"channelId":32},{"id":30,"name":31},{"id":34,"name":35,"code":36,"shortname":35,"liveURL":37,"alias":32,"region":552,"channelId":32},{"id":30,"name":31},{"id":40,"name":41,"code":42,"shortname":43,"liveURL":44,"alias":45,"region":554,"channelId":32},{"id":30,"name":31},{"id":48,"name":49,"code":50,"shortname":51,"liveURL":44,"alias":52,"region":556,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002F2024-01\u002FMZ-62296.mp3",{"podcast_not_roll":132},{"type":104,"id":560,"title":561,"alias":562,"digas":563,"published":564,"datetime":565,"description":566,"presenters":567,"visual":568,"show":571,"duration":572,"radios":573,"audio_file":582,"rolls":583},"416244","La tarte Tatin déstructurée d'Alexandre Bauer, Mets Envies à Saint-Avold","\u002Fculture\u002Fgrand-chef?episode=416244","MZ-61143","26 octobre 2024","2024-10-26T00:00:00+02:00","En octobre, Alexandre Bauer nous accueille dans la cuisine du restaurant Mets Envies, 7 rue du Général Mangin à Saint-Avold. Ce jeune chef de 27 ans nous propose comme dernière recette, un second dessert, une tarte Tatin déstructurée . Retrouvez la carte sur https:\u002F\u002Fmets-envies.yes-in.fr",[20],{"alt":569,"url":570,"url_carre":32,"copyright":11},"La tarte Tatin déstructurée","https:\u002F\u002Fassets-prep.radiorcf.com\u002Fstyles\u002F{style_name}\u002Fassets\u002F2023-10\u002FBlank%202%20Grids%20Collage%20%2811%29.png.webp",{"id":5,"title":7,"alias":6,"code_emission":148},"796536",[574,576,578,580],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":575,"channelId":32},{"id":30,"name":31},{"id":34,"name":35,"code":36,"shortname":35,"liveURL":37,"alias":32,"region":577,"channelId":32},{"id":30,"name":31},{"id":40,"name":41,"code":42,"shortname":43,"liveURL":44,"alias":45,"region":579,"channelId":32},{"id":30,"name":31},{"id":48,"name":49,"code":50,"shortname":51,"liveURL":44,"alias":52,"region":581,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002F2023-10\u002FMZ-61143.mp3",{"podcast_not_roll":132},{"type":104,"id":585,"title":586,"alias":587,"digas":588,"published":589,"datetime":590,"description":591,"presenters":592,"visual":593,"show":596,"duration":597,"radios":598,"audio_file":607,"rolls":608},"415454","Le financier aux framboises d'Alexandre Bauer, Metz Envies à Saint-Avold","\u002Fculture\u002Fgrand-chef?episode=415454","MZ-61016","19 octobre 2024","2024-10-19T00:00:00+02:00","En octobre, Alexandre Bauer nous accueille dans la cuisine du restaurant Mets Envies, 7 rue du Général Mangin à Saint-Avold. Ce jeune chef de 27 ans, tout d'abord attiré par la pâtisserie,  nous propose comme troisième recette, un premier dessert, le financier framboise, mousse basilic et fromage blanc, sorbet aux petits pois.",[20],{"alt":594,"url":595,"url_carre":32,"copyright":11},"Le financier aux framboises","https:\u002F\u002Fassets-prep.radiorcf.com\u002Fstyles\u002F{style_name}\u002Fassets\u002F2023-10\u002F53270983137_94dde81725_o.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":148},"686184",[599,601,603,605],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":600,"channelId":32},{"id":30,"name":31},{"id":34,"name":35,"code":36,"shortname":35,"liveURL":37,"alias":32,"region":602,"channelId":32},{"id":30,"name":31},{"id":40,"name":41,"code":42,"shortname":43,"liveURL":44,"alias":45,"region":604,"channelId":32},{"id":30,"name":31},{"id":48,"name":49,"code":50,"shortname":51,"liveURL":44,"alias":52,"region":606,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002F2023-10\u002FMZ-61016.mp3",{"podcast_not_roll":132},{"type":104,"id":610,"title":611,"alias":612,"digas":613,"published":614,"datetime":615,"description":616,"presenters":617,"visual":618,"show":621,"duration":622,"radios":623,"audio_file":632,"rolls":633},"412863","La gambas black tiger d'Alexandre Bauer, Mets Envies à Saint-Avold","\u002Fculture\u002Fgrand-chef?episode=412863","MZ-60638","12 octobre 2024","2024-10-12T00:00:00+02:00","En octobre, Alexandre Bauer nous accueille dans la cuisine du restaurant Mets Envies, 7 rue du Général Mangin à Saint-Avold. Ce jeune chef de 27 ans nous propose comme deuxième recette une gambas black tiger, tartare de girolles et crémeux de carottes au curry.",[20],{"alt":619,"url":620,"url_carre":32,"copyright":11},"La gambas black tiger d'Alexandre Bauer","https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2023-10\u002F53262299068_abe0e405e6_o.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":148},"669312",[624,626,628,630],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":625,"channelId":32},{"id":30,"name":31},{"id":34,"name":35,"code":36,"shortname":35,"liveURL":37,"alias":32,"region":627,"channelId":32},{"id":30,"name":31},{"id":40,"name":41,"code":42,"shortname":43,"liveURL":44,"alias":45,"region":629,"channelId":32},{"id":30,"name":31},{"id":48,"name":49,"code":50,"shortname":51,"liveURL":44,"alias":52,"region":631,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002F2023-10\u002FMZ-60638.mp3",{"podcast_not_roll":132},{"current_page":635,"total_items":636,"total_pages":637,"item_per_page":638},0,147,8,20,{"rows":134,"pager":634}]