[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"page-data--\u002Fculture\u002Fgrand-chef-{\"page\":3}":3,"episodes-by-show-4623-3":566},{"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":60,"pager":561},"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",[],[61,89,114,139,164,189,214,239,264,289,314,339,364,389,414,438,462,486,511,536],{"type":62,"id":63,"title":64,"alias":65,"digas":66,"published":67,"datetime":68,"description":69,"presenters":70,"visual":71,"show":74,"duration":76,"radios":77,"audio_file":86,"rolls":87},"episode","357621","Tajine poulet citron au restaurant Miel et Safran à Yutz avec Adil et Hayat","\u002Fculture\u002Fgrand-chef?episode=357621","MZ-48913","22 avril 2023","2023-04-22T00:00:00+02:00","Le patron et chef Adil Soudani et la cheffe Hayat Takki nous accueillent en avril au restaurant Miel et Safran 102 Avenue des Nations à Yutz en Moselle. La deuxième recette nous invite à préparer le tajine vedette, poulet et citron. Facile, à condition d'avoir une belle collection d'épices à domicile. (http:\u002F\u002Frestomieletsafran.com\u002Faccueil.html)",[20],{"alt":72,"url":73,"url_carre":32,"copyright":11},"Hayat Takki et son tajine poulet citron","https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2023-03\u002FPoulet%20Citron.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":75},"GRDCHEF","798000",[78,80,82,84],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":79,"channelId":32},{"id":30,"name":31},{"id":34,"name":35,"code":36,"shortname":35,"liveURL":37,"alias":32,"region":81,"channelId":32},{"id":30,"name":31},{"id":40,"name":41,"code":42,"shortname":43,"liveURL":44,"alias":45,"region":83,"channelId":32},{"id":30,"name":31},{"id":48,"name":49,"code":50,"shortname":51,"liveURL":44,"alias":52,"region":85,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Fa17627cf242733f3538a596b60bd0694957fb1e9092f7ee9d8004aa15fd31cfa.mp3",{"podcast_not_roll":88},false,{"type":62,"id":90,"title":91,"alias":92,"digas":93,"published":94,"datetime":95,"description":96,"presenters":97,"visual":98,"show":101,"duration":102,"radios":103,"audio_file":112,"rolls":113},"357632","Les couscous du restaurant Miel et Safran avec Hayat Takki et Adil Soudaini","\u002Fculture\u002Fgrand-chef?episode=357632","MZ-48915","15 avril 2023","2023-04-15T00:00:00+02:00","Le patron et chef Adil Soudani et la cheffe Hayat Takki nous accueillent en avril au restaurant Miel et Safran, 102 Avenue des Nations à Yutz en Moselle. La troisième recette nous invite à préparer le plat préféré des français, le couscous. Facile pour les légumes, plus délicat pour la semoule. http:\u002F\u002Frestomieletsafran.com\u002Faccueil.html)",[20],{"alt":99,"url":100,"url_carre":32,"copyright":11},"Le couscous de la cheffe Hayat Takki","https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2023-03\u002F52012621556_0ed88b4e5c_k.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":75},"817800",[104,106,108,110],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":105,"channelId":32},{"id":30,"name":31},{"id":34,"name":35,"code":36,"shortname":35,"liveURL":37,"alias":32,"region":107,"channelId":32},{"id":30,"name":31},{"id":40,"name":41,"code":42,"shortname":43,"liveURL":44,"alias":45,"region":109,"channelId":32},{"id":30,"name":31},{"id":48,"name":49,"code":50,"shortname":51,"liveURL":44,"alias":52,"region":111,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F964a44fc60a32a337346df7658bfcdd07fe1f2672a999e1090d589bcd39f41b3.mp3",{"podcast_not_roll":88},{"type":62,"id":115,"title":116,"alias":117,"digas":118,"published":119,"datetime":120,"description":121,"presenters":122,"visual":123,"show":126,"duration":127,"radios":128,"audio_file":137,"rolls":138},"357615","Pastilla de poulet au restaurant Miel et Safran à Yutz avec Adil et Hayat","\u002Fculture\u002Fgrand-chef?episode=357615","MZ-48912","1 avril 2023","2023-04-01T00:00:00+02:00","Le patron et chef Adil Soudani et la cheffe Hayat Takki nous accueillent en avril au restaurant Miel et Safran 102 Avenue des Nations à Yutz en Moselle. La première recette nous invite à préparer un plat raffiné, prestigieux et facile, la pastilla de poulet. Facile oui, mais il faut avoir une belle collection d'épices à domicile. (http:\u002F\u002Frestomieletsafran.com\u002Faccueil.html)",[20],{"alt":124,"url":125,"url_carre":32,"copyright":11},"Hayat Takki et Adil Soudani","https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2023-03\u002F1_0.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":75},"766008",[129,131,133,135],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":130,"channelId":32},{"id":30,"name":31},{"id":34,"name":35,"code":36,"shortname":35,"liveURL":37,"alias":32,"region":132,"channelId":32},{"id":30,"name":31},{"id":40,"name":41,"code":42,"shortname":43,"liveURL":44,"alias":45,"region":134,"channelId":32},{"id":30,"name":31},{"id":48,"name":49,"code":50,"shortname":51,"liveURL":44,"alias":52,"region":136,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F2e224d1993c965167087462396e14b3cd5e6721b68be34c87ccf8b1be4205594.mp3",{"podcast_not_roll":88},{"type":62,"id":140,"title":141,"alias":142,"digas":143,"published":144,"datetime":145,"description":146,"presenters":147,"visual":148,"show":151,"duration":152,"radios":153,"audio_file":162,"rolls":163},"344922","Le Mille-feuille caramel beurre salé à l'Académie des Chefs à Metz","\u002Fculture\u002Fgrand-chef?episode=344922","MZ-46612","25 février 2023","2023-02-25T00:00:00+01:00","Pour la quatrième et dernière recette de ce mois de février à L'Académie des Chefs, 30 rue des Jardins à Metz, le chef Yohan Roy prépare avec les apprentis académiciens le dessert, un Mille-feuille caramel beurre salé.\u003Cbr>\u003Cbr>Pour la quatrième et dernière recette de ce mois de février à L'Académie des chefs, 30 rue des Jardins à Metz, le chef Yohan Roy prépare avec les apprentis académiciens le dessert, un Mille-feuille caramel beurre salé. \u003Cbr>\u003Cbr>INGRÉDIENTS pout une quinzaine de personnes\u003Cbr>\u003Cbr>Pour la crème :\u003Cbr>840 gr lait entier\u003Cbr>360 gr Sucre en poudre 180 gr jaunes d'oeufs\u003Cbr>90 gr maïzena\u003Cbr>3 fèves de tonka\u003Cbr>1,11 kilogrammes crème liquide\u003Cbr>10 1\u002F2 feuilles gélatine\u003Cbr>\u003Cbr>Pour la crème diplomate :\u003Cbr>Faire ramollir la gélatine dans I' eau très froide. Mettre le lait à bouillir.\u003Cbr>Blanchir les oeufs avec le sucre en fouettant énergiquement.\u003Cbr>Ajouter la maïzena, puis verser le lait bouillant dessus et bien mélanger. Remettre le tout à cuire dans la casserole pendant 2 min, dès reprise de l'ébullition. Egoutter et ajouter la gélatine.\u003Cbr>\u003Cbr>Râper la fève de Tonka. Une fois la crème cuite et épaissie, la verser sur une plaque, la recouvrir d'un film alimentaire (pour conserver l'humidité) et la refroidir rapidement. Faire monter la crème entière minimum 30% matière grasse.\u003Cbr>\u003Cbr>Dans un bol, mettre la crème pâtissière froide, y incorporer 1\u002F3 de la crème énergiquement, puis ajouter le reste délicatement.\u003Cbr>\u003Cbr>Piquer le feuilletage à l'aide d'une fourchette. Préchauffer le four à 200°.\u003Cbr>\u003Cbr>Badigeonner au jaune d'oeuf. Cuire le feuilletage 15 minutes. Sortir le feuilletage et l'écraser pour enlever l'air. Cuire à nouveau 10 minutes à 200°.\u003Cbr>\u003Cbr>Parer les bords du feuilletage Faire refroidir le feuilletage avant de coucher la crème diplomate\u003Cbr>\u003Cbr>Dressage :  Mettre la crème en poche et dresser des boules de crème sur les trois parties. Assembler le feuilletage. Mettre au frais avant de déguster.\u003Cbr>\u003Cbr>Caramel au beurre salé :\u003Cbr>Cuire le sucre avec de l'eau.\u003Cbr>Faire bouillir jusqu'à coloration sans toucher.\u003Cbr>Ajouter le beurre en dehors du feu. Puis ajouter la crème. Remettre à chauffer une ébullition.\u003Cbr>Faire refroidir et mettre en pipette une fois refroidi.",[20],{"alt":149,"url":150,"url_carre":32,"copyright":11},"Le Mille-feuille caramel beurre salé","https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2023-02\u002FP1170466%20%281%29.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":75},"750936",[154,156,158,160],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":155,"channelId":32},{"id":30,"name":31},{"id":34,"name":35,"code":36,"shortname":35,"liveURL":37,"alias":32,"region":157,"channelId":32},{"id":30,"name":31},{"id":40,"name":41,"code":42,"shortname":43,"liveURL":44,"alias":45,"region":159,"channelId":32},{"id":30,"name":31},{"id":48,"name":49,"code":50,"shortname":51,"liveURL":44,"alias":52,"region":161,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Fa3550124624216155bbca1a3d7ac08b5272d55d580a2bfe4187b40a6a20021be.mp3",{"podcast_not_roll":88},{"type":62,"id":165,"title":166,"alias":167,"digas":168,"published":169,"datetime":170,"description":171,"presenters":172,"visual":173,"show":176,"duration":177,"radios":178,"audio_file":187,"rolls":188},"344928","Roulé de sole limande et saint jacques poélées à l'Académie des Chefs à Metz","\u002Fculture\u002Fgrand-chef?episode=344928","MZ-46614","18 février 2023","2023-02-18T00:00:00+01:00","\u003Cp>Pour la troisième recette de ce mois de février à L'Académie des chefs, 30 rue des Jardins à Metz, le chef Yohan Roy prépare avec les apprentis académiciens un Roulé de sole limande et saint jacques poêlées, mousseline de carottes à l'orange.\u003Cbr \u002F>\r\n\u003Cbr \u002F>\r\nIngrédients pour deux personnes :\u003Cbr \u002F>\r\n4 saint jacques, 1 sole limande, 3 carottes, 1 oignon, fond blanc ,1 orange, beurre.\u003Cbr \u002F>\r\net salade d'herbettes.\u003Cbr \u002F>\r\nFaire revenir les oignons, Mettre ensuite les carottes découpées en tronçons à cuire 10\u002F12min en couvrant avec un bouillon de volaille. Dans un mixeur mettre le tout et mixer jusqu'à avoir une purée bien lisse, ajouter généreusement le beurre et zestes d'orange. Lever les filets de poisson, les rouler en torsade et les colorer 4 minutes de chaque coté à feu vif avec un filet d'huile d'olive. Colorer également les Saint-Jacques de chaque côté 2 minutes.\u003C\u002Fp>\r\n",[20],{"alt":174,"url":175,"url_carre":32,"copyright":11},"Roulé de sole limande et saint jacques poélées","https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2023-02\u002FP1170408%20%281%29.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":75},"802536",[179,181,183,185],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":180,"channelId":32},{"id":30,"name":31},{"id":34,"name":35,"code":36,"shortname":35,"liveURL":37,"alias":32,"region":182,"channelId":32},{"id":30,"name":31},{"id":40,"name":41,"code":42,"shortname":43,"liveURL":44,"alias":45,"region":184,"channelId":32},{"id":30,"name":31},{"id":48,"name":49,"code":50,"shortname":51,"liveURL":44,"alias":52,"region":186,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Fbac601b711fb9eb9d7d0d6f84ed5b2db7c511b67607d6f5289b466b51fe194bf.mp3",{"podcast_not_roll":88},{"type":62,"id":190,"title":191,"alias":192,"digas":193,"published":194,"datetime":195,"description":196,"presenters":197,"visual":198,"show":201,"duration":202,"radios":203,"audio_file":212,"rolls":213},"340098","Tempura de gambas de Johan Roy à l'Académie des Chefs de Metz","\u002Fculture\u002Fgrand-chef?episode=340098","MZ-45835","11 février 2023","2023-02-11T00:00:00+01:00","\u003Cp>Pour notre deuxième recette à l'Académie des Chefs, 30 rue des Jardins à Metz, Yohan Roy, le chef second, nous propose une \"Tempura de gambas crémeux à la citronelle \". Particularité, ce sont les clients qui cuisinent. Les apprentis académiciens nous ont rejoints pour les 3 dernières recettes. Le site internet https:\u002F\u002Fwww.academie-des-chefs.fr\u003Cbr \u002F>\r\n\u003Cbr \u002F>\r\nVoici les ingrédients pour une Tempura de crevettes\u003Cbr \u002F>\r\n\u003Cbr \u002F>\r\n3 grosses gambas par personne\u003Cbr \u002F>\r\nPâte à tempura\u003Cbr \u002F>\r\npour la sauce:\u003Cbr \u002F>\r\nbâtons de citronnelle, ciboulette ciselée\u003Cbr \u002F>\r\nmascarpone\u003Cbr \u002F>\r\ncrème liquide, petites gousses d' ail ciselé\u003Cbr \u002F>\r\ngingembre râpé\u003Cbr \u002F>\r\nzestes de citron vert\u003Cbr \u002F>\r\nquelques feuilles de menthe ciselées\u003Cbr \u002F>\r\nsel\u002Fpoivre\u003Cbr \u002F>\r\n\u003Cbr \u002F>\r\nEplucher et châtrer les gambas.\u003Cbr \u002F>\r\nTrempez les dans la pâte et faites les frire dans une huile d'arachide quelques minutes jusqu'à belle coloration. Les déposer sur un papier absorbant et saler si nécessaire.\u003Cbr \u002F>\r\n\u003Cbr \u002F>\r\nPour la sauce :\u003Cbr \u002F>\r\nMélanger la mascarpone avec la crème refroidie.\u003Cbr \u002F>\r\nAjouter la citronelle, ciboulette, la menthe, l'ail finement ciselés.\u003Cbr \u002F>\r\nFinir avec le sel, les zestes, le poivre et le gingembre râpé.\u003Cbr \u002F>\r\nDétendre avec le jus de citron si nécessaire.\u003Cbr \u002F>\r\nDressez et dégustez en accompagnant de salade.\u003C\u002Fp>\r\n",[20],{"alt":199,"url":200,"url_carre":32,"copyright":11},"Le Tempura de gambas de Johan Roy","https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2023-02\u002FP1170365.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":75},"695760",[204,206,208,210],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":205,"channelId":32},{"id":30,"name":31},{"id":34,"name":35,"code":36,"shortname":35,"liveURL":37,"alias":32,"region":207,"channelId":32},{"id":30,"name":31},{"id":40,"name":41,"code":42,"shortname":43,"liveURL":44,"alias":45,"region":209,"channelId":32},{"id":30,"name":31},{"id":48,"name":49,"code":50,"shortname":51,"liveURL":44,"alias":52,"region":211,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F22101f40d6144a46606c8ee9ae76a5169b8162d416da7130f4b024f9dcce9f4b.mp3",{"podcast_not_roll":88},{"type":62,"id":215,"title":216,"alias":217,"digas":218,"published":219,"datetime":220,"description":221,"presenters":222,"visual":223,"show":226,"duration":227,"radios":228,"audio_file":237,"rolls":238},"337329","Le Tataki de thon de Johan Roy à l'Académie des Chefs à Metz","\u002Fculture\u002Fgrand-chef?episode=337329","MZ-45381","4 février 2023","2023-02-04T00:00:00+01:00","\u003Cp>Pour notre première recette à l'Académie des Chefs 30 rue des Jardins à Metz, Yohan Roy, le chef second, nous propose un \"Tataki de thon sur ses tagliatelles de légumes aux épices fumés\". Particularité, ce sont les clients qui cuisinent. Les apprentis académiciens nous rejoindront dès la deuxième recette. Le site internet https:\u002F\u002Fwww.academie-des-chefs.fr\u003Cbr \u002F>\r\n\u003Cbr \u002F>\r\nVoici les ingrédients pour un Tataki de thon pour deux personnes :\u003Cbr \u002F>\r\n1 courgette, 1 carotte, 2 brins de cives, 1 oignon, les zestes de 2 citrons verts, une brunoise de gingembre, un bouquet de coriandre et de menthe ciselées, 10cl de soja sucré, 5 cl de soja salé, 3cl de vinaigre de riz, des tomates confites et papika fumé. Sel, poivre et huile d'olive.\u003Cbr \u002F>\r\n\u003Cbr \u002F>\r\nBon appétit !\u003C\u002Fp>\r\n",[20],{"alt":224,"url":225,"url_carre":32,"copyright":11},"Yohan Roy et son Tataki","https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2023-02\u002FIMG_20220203_182116-01_1.jpeg.webp",{"id":5,"title":7,"alias":6,"code_emission":75},"827064",[229,231,233,235],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":230,"channelId":32},{"id":30,"name":31},{"id":34,"name":35,"code":36,"shortname":35,"liveURL":37,"alias":32,"region":232,"channelId":32},{"id":30,"name":31},{"id":40,"name":41,"code":42,"shortname":43,"liveURL":44,"alias":45,"region":234,"channelId":32},{"id":30,"name":31},{"id":48,"name":49,"code":50,"shortname":51,"liveURL":44,"alias":52,"region":236,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Fa7d371ffab33e5b2822a1415179e748e96ef4bf5f429dec6f7fdc34359bf0b4c.mp3",{"podcast_not_roll":88},{"type":62,"id":240,"title":241,"alias":242,"digas":243,"published":244,"datetime":245,"description":246,"presenters":247,"visual":248,"show":251,"duration":252,"radios":253,"audio_file":262,"rolls":263},"201429","Le cannelloni de sésame au Rest'Authentik à Pagny-sur-Moselle","\u002Fculture\u002Fgrand-chef?episode=201429","MZ-20287","28 janvier 2023","2023-01-28T00:00:00+01:00","Dernière recette au Rest' Authentik, à Pagny-sur-Moselle en Meurthe-et-Moselle, chez Elise et Yanick Lenoir. Le chef, pour le dessert, cède son piano à son second Alexis qui réalise le cannelloni de sésame à la crème vanille de Madagascar. Le dessert \"vedette\" du restaurant depuis son ouverture. Retrouvez le Rest' Authentik sur les réseaux sociaux.",[20],{"alt":249,"url":250,"url_carre":32,"copyright":11},"Grand Chef Rest‘Authentik le cannelloni","https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2022-01\u002F51840937692_67d8113e4a_k.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":75},"759168",[254,256,258,260],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":255,"channelId":32},{"id":30,"name":31},{"id":34,"name":35,"code":36,"shortname":35,"liveURL":37,"alias":32,"region":257,"channelId":32},{"id":30,"name":31},{"id":40,"name":41,"code":42,"shortname":43,"liveURL":44,"alias":45,"region":259,"channelId":32},{"id":30,"name":31},{"id":48,"name":49,"code":50,"shortname":51,"liveURL":44,"alias":52,"region":261,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F1d52a1f83f667dceb12358d2822564c2281a194bd2b6a7133250cc3aac3869a5.mp3",{"podcast_not_roll":88},{"type":62,"id":265,"title":266,"alias":267,"digas":268,"published":269,"datetime":270,"description":271,"presenters":272,"visual":273,"show":276,"duration":277,"radios":278,"audio_file":287,"rolls":288},"198767","Le filet de bar risotto croustillant au Rest'Authentik à Pagny-sur-Moselle","\u002Fculture\u002Fgrand-chef?episode=198767","MZ-19922","21 janvier 2023","2023-01-21T00:00:00+01:00","En janvier, nous sommes dans la cuisine de Yanick Lenoir à Pagny-sur-Moselle au Rest'Authentik, 2 rue de Serre, dans le centre ville. Pour la troisième recette de l'année, Yanick Lenoir nous propose un filet de Bar risotto croustillant au jus corsé facile à préparer. Retrouvez le Rest'Authentik sur sa page Facebook.",[20],{"alt":274,"url":275,"url_carre":32,"copyright":11},"Le filet de bar risotto croustillant","https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2022-01\u002F51841990393_362488d120_k.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":75},"687840",[279,281,283,285],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":280,"channelId":32},{"id":30,"name":31},{"id":34,"name":35,"code":36,"shortname":35,"liveURL":37,"alias":32,"region":282,"channelId":32},{"id":30,"name":31},{"id":40,"name":41,"code":42,"shortname":43,"liveURL":44,"alias":45,"region":284,"channelId":32},{"id":30,"name":31},{"id":48,"name":49,"code":50,"shortname":51,"liveURL":44,"alias":52,"region":286,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F7a7f5732d871ab60cd390d49c67d652316fe95a8c882bc67d419432719296733.mp3",{"podcast_not_roll":88},{"type":62,"id":290,"title":291,"alias":292,"digas":293,"published":294,"datetime":295,"description":296,"presenters":297,"visual":298,"show":301,"duration":302,"radios":303,"audio_file":312,"rolls":313},"195262","Le magret de canard au Rest'Authentik à Pagny-sur-Moselle avec Yanick Lenoir","\u002Fculture\u002Fgrand-chef?episode=195262","MZ-19381","14 janvier 2023","2023-01-14T00:00:00+01:00","En janvier, nous sommes dans la cuisine de Yanick Lenoir à Pagny-sur-Moselle au Rest'Authentik, 2 rue de Serre, dans le centre ville. Pour la deuxième recette de l'année, Yanick Lenoir nous propose un magret de canard sauce au miel, comme la semaine dernière facile à préparer. Retrouvez le Rest'Authentik sur sa page Facebook.",[20],{"alt":299,"url":300,"url_carre":32,"copyright":11},"le magret de Yanick Lenoir ","https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2022-01\u002F51815572632_2cf1f211b8_k.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":75},"778224",[304,306,308,310],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":305,"channelId":32},{"id":30,"name":31},{"id":34,"name":35,"code":36,"shortname":35,"liveURL":37,"alias":32,"region":307,"channelId":32},{"id":30,"name":31},{"id":40,"name":41,"code":42,"shortname":43,"liveURL":44,"alias":45,"region":309,"channelId":32},{"id":30,"name":31},{"id":48,"name":49,"code":50,"shortname":51,"liveURL":44,"alias":52,"region":311,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Fc1c211f497b3a668ad5340fcde67c76f0d2f7675a4137145f9dde071c955d8da.mp3",{"podcast_not_roll":88},{"type":62,"id":315,"title":316,"alias":317,"digas":318,"published":319,"datetime":320,"description":321,"presenters":322,"visual":323,"show":326,"duration":327,"radios":328,"audio_file":337,"rolls":338},"189118","Le pot-au-feu de foie gras au Rest'Authentik à Pagny-sur-Moselle, Yanick Lenoir","\u002Fculture\u002Fgrand-chef?episode=189118","MZ-18192","7 janvier 2023","2023-01-07T00:00:00+01:00","En janvier, nous sommes dans la cuisine de Yanick Lenoir à Pagny-sur-Moselle au Rest'Authentik, 2 rue de Serre, dans le centre ville. Pour la première recette de l'année, Yanick Lenoir nous propose le pot-au-feu de foie gras, facile à préparer et prêt en 10 minutes. Retrouvez le Rest'Authentik sur sa page Facebook.",[20],{"alt":324,"url":325,"url_carre":32,"copyright":11},"Le pot-au-feu de foie gras de Yanick Lenoir","https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2022-01\u002F51760957541_c916c0abe9_o.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":75},"677088",[329,331,333,335],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":330,"channelId":32},{"id":30,"name":31},{"id":34,"name":35,"code":36,"shortname":35,"liveURL":37,"alias":32,"region":332,"channelId":32},{"id":30,"name":31},{"id":40,"name":41,"code":42,"shortname":43,"liveURL":44,"alias":45,"region":334,"channelId":32},{"id":30,"name":31},{"id":48,"name":49,"code":50,"shortname":51,"liveURL":44,"alias":52,"region":336,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002F2023-01\u002FMZ-18192.mp3",{"podcast_not_roll":88},{"type":62,"id":340,"title":341,"alias":342,"digas":343,"published":344,"datetime":345,"description":346,"presenters":347,"visual":348,"show":351,"duration":352,"radios":353,"audio_file":362,"rolls":363},"304845","Les rapés de Soeur Hélène à Nancy avec Pierre-Emmanuel Mertz","\u002Fculture\u002Fgrand-chef?episode=304845","MZ-38628","12 novembre 2022","2022-11-12T00:00:00+01:00","\u003Cp>Ce sont des femmes et des hommes d'église qui cuisinent traditionnellement en novembre. Nous sommes à Nancy avec Soeur Hélène et Pierre-Emmanuel Mertz. Dans la cuisine des soeurs de Saint-Charles Borromée à la Basilique Notre-Dame-de-Lourdes pour préparer des rapés de pomme de terre. Pierre-Emmanuel est séminariste et Soeur Hélène sa prof de cuisine.\u003C\u002Fp>\r\n",[20],{"alt":349,"url":350,"url_carre":32,"copyright":11},"Les rapés de Soeur Hélène","https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2022-12\u002F52567014419_4ff9bb9697_o.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":75},"620352",[354,356,358,360],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":355,"channelId":32},{"id":30,"name":31},{"id":34,"name":35,"code":36,"shortname":35,"liveURL":37,"alias":32,"region":357,"channelId":32},{"id":30,"name":31},{"id":40,"name":41,"code":42,"shortname":43,"liveURL":44,"alias":45,"region":359,"channelId":32},{"id":30,"name":31},{"id":48,"name":49,"code":50,"shortname":51,"liveURL":44,"alias":52,"region":361,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Fb1756f11410bef5966585214c9c74cb0f39a70ea22d1b75e88d44c1fda5545b8.mp3",{"podcast_not_roll":88},{"type":62,"id":365,"title":366,"alias":367,"digas":368,"published":369,"datetime":370,"description":371,"presenters":372,"visual":373,"show":376,"duration":377,"radios":378,"audio_file":387,"rolls":388},"304843","Les oeufs mimosa de Soeur Hélène à Nancy","\u002Fculture\u002Fgrand-chef?episode=304843","MZ-38627","5 novembre 2022","2022-11-05T00:00:00+01:00","\u003Cp>Ce sont des femmes et des hommes d'église qui cuisinent traditionnellement en novembre. Nous sommes à Nancy avec Soeur Hélène et Pierre-Emmanuel Mertz. Dans la cuisine des soeurs de Saint-Charles Borromée à la Basilique Notre-Dame-de-Lourdes pour préparer des oeufs mimosa. Pierre-Emmanuel est séminariste et Soeur Hélène sa prof de cuisine.\u003C\u002Fp>\r\n",[20],{"alt":374,"url":375,"url_carre":32,"copyright":11},"Les oeufs mimosa de Soeur Hélène","https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2022-12\u002F52567262258_9b874cca2a_o.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":75},"661200",[379,381,383,385],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":380,"channelId":32},{"id":30,"name":31},{"id":34,"name":35,"code":36,"shortname":35,"liveURL":37,"alias":32,"region":382,"channelId":32},{"id":30,"name":31},{"id":40,"name":41,"code":42,"shortname":43,"liveURL":44,"alias":45,"region":384,"channelId":32},{"id":30,"name":31},{"id":48,"name":49,"code":50,"shortname":51,"liveURL":44,"alias":52,"region":386,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Fe3a75e0e0642d5ebae088d4bd148905905b7cd2c495e369a94344ece73da3667.mp3",{"podcast_not_roll":88},{"type":62,"id":390,"title":391,"alias":392,"digas":393,"published":394,"datetime":395,"description":396,"presenters":397,"visual":398,"show":401,"duration":402,"radios":403,"audio_file":412,"rolls":413},"302288","Le risotto de Saint-Jacques de Christophe Jonquart à La Goulue à Metz","\u002Fculture\u002Fgrand-chef?episode=302288","MZ-38071","29 octobre 2022","2022-10-29T00:00:00+02:00","\u003Cp>Au sein d'un décor Art nouveau, le chef Christophe Jonquart propose une carte restreinte autour d'une cuisine du marché avec des produits de qualité. Nous sommes à La Goulue, 24 Place Saint-Simplice à Metz. Pour sa nouvelle recette, le chef nous propose un risotto de Saint-Jacques au parmesan et à la roquette.\u003C\u002Fp>\r\n",[20],{"alt":399,"url":400,"url_carre":32,"copyright":11},"La Goulue","https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2022-12\u002Fphoto467266.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":75},"718920",[404,406,408,410],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":405,"channelId":32},{"id":30,"name":31},{"id":34,"name":35,"code":36,"shortname":35,"liveURL":37,"alias":32,"region":407,"channelId":32},{"id":30,"name":31},{"id":40,"name":41,"code":42,"shortname":43,"liveURL":44,"alias":45,"region":409,"channelId":32},{"id":30,"name":31},{"id":48,"name":49,"code":50,"shortname":51,"liveURL":44,"alias":52,"region":411,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F7c23e65de0499488de793774679ad1331d45688bb1f9d73fe85a87882a52061c.mp3",{"podcast_not_roll":88},{"type":62,"id":415,"title":416,"alias":417,"digas":418,"published":419,"datetime":420,"description":421,"presenters":422,"visual":423,"show":425,"duration":426,"radios":427,"audio_file":436,"rolls":437},"300944","La tarte chocolat-poire de Clément Bousquet à La Goulue à Metz","\u002Fculture\u002Fgrand-chef?episode=300944","MZ-37426","22 octobre 2022","2022-10-22T00:00:00+02:00","Au sein d'un décor Art nouveau, le chef Christophe Jonquart propose une carte restreinte autour d'une cuisine du marché avec des produits de qualité. Nous sommes à La Goulue, 24 Place Saint-Simplice à Metz. Pour cette nouvelle recette, Clément Bousquet, en charge des desserts, nous propose une tarte crumble chocolat-poire mascarpone",[20],{"alt":399,"url":424,"url_carre":32,"copyright":11},"https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2022-12\u002Fphoto467266_0.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":75},"730368",[428,430,432,434],{"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},{"id":40,"name":41,"code":42,"shortname":43,"liveURL":44,"alias":45,"region":433,"channelId":32},{"id":30,"name":31},{"id":48,"name":49,"code":50,"shortname":51,"liveURL":44,"alias":52,"region":435,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Fe4f6dcea9b07eebed551510b4487a4c510c1326e1afc7efaccf31d53175dea4a.mp3",{"podcast_not_roll":88},{"type":62,"id":439,"title":440,"alias":441,"digas":442,"published":443,"datetime":444,"description":445,"presenters":446,"visual":447,"show":449,"duration":450,"radios":451,"audio_file":460,"rolls":461},"298318","Le carpaccio de betterave de Christophe Jonquart à La Goulue à Metz","\u002Fculture\u002Fgrand-chef?episode=298318","MZ-37262","15 octobre 2022","2022-10-15T00:00:00+02:00","\u003Cp>Au sein d'un décor Art nouveau, le chef Christophe Jonquart propose une carte restreinte autour d'une cuisine du marché avec des produits de qualité. Nous sommes à La Goulue, 24 Place Saint-Simplice à Metz. Pour sa première recette, le chef nous propose un carpaccio betterave au vieux comté et vinaigre de tomate.\u003C\u002Fp>\r\n",[20],{"alt":399,"url":448,"url_carre":32,"copyright":11},"https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2022-12\u002Fphoto467266_1.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":75},"691680",[452,454,456,458],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":453,"channelId":32},{"id":30,"name":31},{"id":34,"name":35,"code":36,"shortname":35,"liveURL":37,"alias":32,"region":455,"channelId":32},{"id":30,"name":31},{"id":40,"name":41,"code":42,"shortname":43,"liveURL":44,"alias":45,"region":457,"channelId":32},{"id":30,"name":31},{"id":48,"name":49,"code":50,"shortname":51,"liveURL":44,"alias":52,"region":459,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF57\u002FMZ-37262.mp3",{"podcast_not_roll":88},{"type":62,"id":463,"title":464,"alias":465,"digas":466,"published":467,"datetime":468,"description":469,"presenters":470,"visual":471,"show":473,"duration":474,"radios":475,"audio_file":484,"rolls":485},"295740","Le homard de Christophe Jonquart à La Goulue à Metz","\u002Fculture\u002Fgrand-chef?episode=295740","MZ-36694","8 octobre 2022","2022-10-08T00:00:00+02:00","\u003Cp>Au sein d'un décor Art nouveau, le chef Christophe Jonquart propose une carte restreinte autour d'une cuisine du marché avec des produits de qualité. Nous sommes à La Goulue, 24 Place Saint-Simplice à Metz. Pour sa deuxième recette , le chef nous propose un homard du Canada aux petits légumes huile de roquette au citron vert.\u003C\u002Fp>\r\n",[20],{"alt":399,"url":472,"url_carre":32,"copyright":11},"https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2022-12\u002Fphoto467266_2.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":75},"700488",[476,478,480,482],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":477,"channelId":32},{"id":30,"name":31},{"id":34,"name":35,"code":36,"shortname":35,"liveURL":37,"alias":32,"region":479,"channelId":32},{"id":30,"name":31},{"id":40,"name":41,"code":42,"shortname":43,"liveURL":44,"alias":45,"region":481,"channelId":32},{"id":30,"name":31},{"id":48,"name":49,"code":50,"shortname":51,"liveURL":44,"alias":52,"region":483,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF57\u002FMZ-36694.mp3",{"podcast_not_roll":88},{"type":62,"id":487,"title":488,"alias":489,"digas":490,"published":491,"datetime":492,"description":493,"presenters":494,"visual":495,"show":498,"duration":499,"radios":500,"audio_file":509,"rolls":510},"152539","La mousse au chocolat  Au Titi Parisien à Metz avec Jessica","\u002Fculture\u002Fgrand-chef?episode=152539","MZ-12410","24 septembre 2022","2022-09-24T00:00:00+02:00","Ce mois de septembre nous sommes \"Au Titi Parisien\" 56 rue de la Chapelle à Metz.  Avec le chef et patron Jean-Paul Baldin et Jessica, second de cuisine, nous découvrons la quatrième recette dans cette brasserie conviviale, la mousse au chocolat. https:\u002F\u002Fwww.facebook.com\u002Fautitiparisienmetz)",[20],{"alt":496,"url":497,"url_carre":32,"copyright":11},"Jessica, second de cuisine","https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2021-09\u002F51505550222_810f4a5fcc_o.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":75},"795720",[501,503,505,507],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":502,"channelId":32},{"id":30,"name":31},{"id":34,"name":35,"code":36,"shortname":35,"liveURL":37,"alias":32,"region":504,"channelId":32},{"id":30,"name":31},{"id":40,"name":41,"code":42,"shortname":43,"liveURL":44,"alias":45,"region":506,"channelId":32},{"id":30,"name":31},{"id":48,"name":49,"code":50,"shortname":51,"liveURL":44,"alias":52,"region":508,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF57\u002FMZ-12410.mp3",{"podcast_not_roll":88},{"type":62,"id":512,"title":513,"alias":514,"digas":515,"published":516,"datetime":517,"description":518,"presenters":519,"visual":520,"show":523,"duration":524,"radios":525,"audio_file":534,"rolls":535},"150084","L'andouillette provençale Au Titi Parisien à Metz avec Jean-Paul Baldin","\u002Fculture\u002Fgrand-chef?episode=150084","MZ-11995","17 septembre 2022","2022-09-17T00:00:00+02:00","Ce mois de septembre nous sommes \"Au Titi Parisien\" 56 rue de la Chapelle à Metz.  Avec le chef et patron Jean-Paul Baldin et Jessica, second de cuisine, nous découvrons la troisième recette dans cette brasserie conviviale, l'andouillette provençale. https:\u002F\u002Fwww.facebook.com\u002Fautitiparisienmetz)",[20],{"alt":521,"url":522,"url_carre":32,"copyright":11}," Jean-Paul Baldin","https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2021-09\u002F51484807337_d70df419d4_o%20%281%29.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":75},"686712",[526,528,530,532],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":527,"channelId":32},{"id":30,"name":31},{"id":34,"name":35,"code":36,"shortname":35,"liveURL":37,"alias":32,"region":529,"channelId":32},{"id":30,"name":31},{"id":40,"name":41,"code":42,"shortname":43,"liveURL":44,"alias":45,"region":531,"channelId":32},{"id":30,"name":31},{"id":48,"name":49,"code":50,"shortname":51,"liveURL":44,"alias":52,"region":533,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F28da8b9217e4bedb768a18d848639a33652450bbec4c1593bc9e5784614f6cfe.mp3",{"podcast_not_roll":88},{"type":62,"id":537,"title":538,"alias":539,"digas":540,"published":541,"datetime":542,"description":543,"presenters":544,"visual":545,"show":548,"duration":549,"radios":550,"audio_file":559,"rolls":560},"162509","Le dos de lieu sauce au vin rouge Au Titi Parisien à Metz avec Jean-Paul Baldin","\u002Fculture\u002Fgrand-chef?episode=162509","MZ-11559","10 septembre 2022","2022-09-10T00:00:00+02:00","\u003Cp>Ce mois de septembre nous sommes \"Au Titi Parisien\" 56 rue de la Chapelle à Metz. Avec le chef et patron Jean-Paul Baldin et Jessica, second de cuisine, nous découvrons la deuxième recette, un dos de lieu, petits lardons, sauce au vin rouge.(https:\u002F\u002Fwww.facebook.com\u002Fautitiparisienmetz)\u003C\u002Fp>\r\n",[20],{"alt":546,"url":547,"url_carre":32,"copyright":11},"Au Titi Parisien","https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2022-12\u002F52567169730_a27f31b614_o.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":75},"629616",[551,553,555,557],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":552,"channelId":32},{"id":30,"name":31},{"id":34,"name":35,"code":36,"shortname":35,"liveURL":37,"alias":32,"region":554,"channelId":32},{"id":30,"name":31},{"id":40,"name":41,"code":42,"shortname":43,"liveURL":44,"alias":45,"region":556,"channelId":32},{"id":30,"name":31},{"id":48,"name":49,"code":50,"shortname":51,"liveURL":44,"alias":52,"region":558,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F51602e0b2b57c20ffe33ac16666b966d360a12bcf2d1a8f9bfd4d59bf8653b28.mp3",{"podcast_not_roll":88},{"current_page":562,"total_items":563,"total_pages":564,"item_per_page":565},3,147,8,20,{"rows":60,"pager":561}]