[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"page-data--\u002Fculture\u002Fgrand-chef-{\"page\":4}":3,"episodes-by-show-4623-4":560},{"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":555},"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",[],[61,89,114,138,162,186,210,234,259,283,308,333,358,383,408,432,456,480,505,530],{"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","282335","La salade chaude \"La poularde\" Au Titi Parisien à Metz avec Jean-Paul Baldin","\u002Fculture\u002Fgrand-chef?episode=282335","MZ-33900","3 septembre 2022","2022-09-03T00:00:00+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 première recette, une salade chaude \"La poularde\". (https:\u002F\u002Fwww.facebook.com\u002Fautitiparisienmetz)\u003C\u002Fp>\r\n",[20],{"alt":72,"url":73,"url_carre":32,"copyright":11},"Au Titi Parisien","https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2022-12\u002F52566727606_0992e55453_o.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":75},"GRDCHEF","775248",[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\u002F14656d6df744322dd0c2c46fdf541ef959977411f683ddb892b0c925dfc75986.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},"275848","Le soufflé chaud aux mirabelles des 3 Capitaines avec Marcel Mourot","\u002Fculture\u002Fgrand-chef?episode=275848","MZ-32079","26 août 2022","2022-08-26T00:00:00+02:00","\u003Cp>Ce mois d'août nous sommes dans la cuisine de Marcel Mourot aux 3 Capitaines à Malroy près de Metz. Le mois d'août laisse la part belle à la mirabelle et au homard, après les recettes à base de homard, terminons avec le soufflé chaud aux mirabelles. (http:\u002F\u002Fwww.aux-trois-capitaines.com\u002F)\u003C\u002Fp>\r\n",[20],{"alt":99,"url":100,"url_carre":32,"copyright":11},"Aux 3 Capitaines","https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2022-12\u002F292247418_474343304691893_8291101837760152312_n.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":75},"523320",[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\u002Fbc1bbc4aaff243a220c09d246dc409700dc59883875dc13b9214d5dfe57919cd.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":125,"duration":126,"radios":127,"audio_file":136,"rolls":137},"275847","Le Tajine de homard des 3 Capitaines à Malroy avec Marcel Mourot","\u002Fculture\u002Fgrand-chef?episode=275847","MZ-32078","19 août 2022","2022-08-19T00:00:00+02:00","\u003Cp>Ce mois d'août nous sommes dans la cuisine de Marcel Mourot aux 3 Capitaines à Malroy près de Metz. Le mois d'août laisse la part belle à la mirabelle et au homard, après le risotto voici le tajine de homard. (http:\u002F\u002Fwww.aux-trois-capitaines.com\u002F)\u003C\u002Fp>\r\n",[20],{"alt":99,"url":124,"url_carre":32,"copyright":11},"https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2022-12\u002F292247418_474343304691893_8291101837760152312_n_0.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":75},"583920",[128,130,132,134],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":129,"channelId":32},{"id":30,"name":31},{"id":34,"name":35,"code":36,"shortname":35,"liveURL":37,"alias":32,"region":131,"channelId":32},{"id":30,"name":31},{"id":40,"name":41,"code":42,"shortname":43,"liveURL":44,"alias":45,"region":133,"channelId":32},{"id":30,"name":31},{"id":48,"name":49,"code":50,"shortname":51,"liveURL":44,"alias":52,"region":135,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF57\u002FMZ-32078.mp3",{"podcast_not_roll":88},{"type":62,"id":139,"title":140,"alias":141,"digas":142,"published":143,"datetime":144,"description":145,"presenters":146,"visual":147,"show":149,"duration":150,"radios":151,"audio_file":160,"rolls":161},"275846","Le dos de cabillaud roti des 3 Capitaines à Malroy avec Marcel Mourot","\u002Fculture\u002Fgrand-chef?episode=275846","MZ-32076","12 août 2022","2022-08-12T00:00:00+02:00","\u003Cp>Ce mois d'août nous sommes dans la cuisine de Marcel Mourot aux 3 Capitaines à Malroy près de Metz. Le mois d'août laissera la part belle à la mirabelle. Nous poursuivons la série avec un Dos de cabillaud roti sur une pomme de terre écrasée et une huile de basilic. (http:\u002F\u002Fwww.aux-trois-capitaines.com\u002F)\u003C\u002Fp>\r\n",[20],{"alt":99,"url":148,"url_carre":32,"copyright":11},"https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2022-12\u002F292247418_474343304691893_8291101837760152312_n_1.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":75},"488688",[152,154,156,158],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":153,"channelId":32},{"id":30,"name":31},{"id":34,"name":35,"code":36,"shortname":35,"liveURL":37,"alias":32,"region":155,"channelId":32},{"id":30,"name":31},{"id":40,"name":41,"code":42,"shortname":43,"liveURL":44,"alias":45,"region":157,"channelId":32},{"id":30,"name":31},{"id":48,"name":49,"code":50,"shortname":51,"liveURL":44,"alias":52,"region":159,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF57\u002FMZ-32076.mp3",{"podcast_not_roll":88},{"type":62,"id":163,"title":164,"alias":165,"digas":166,"published":167,"datetime":168,"description":169,"presenters":170,"visual":171,"show":173,"duration":174,"radios":175,"audio_file":184,"rolls":185},"275843","Le risotto au homard des 3 Capitaines à Malroy avec Marcel Mourot","\u002Fculture\u002Fgrand-chef?episode=275843","MZ-32075","5 août 2022","2022-08-05T00:00:00+02:00","\u003Cp>Ce mois d'août nous sommes dans la cuisine de Marcel Mourot aux 3 Capitaines à Malroy près de Metz. Le mois d'août laissera la part belle à la mirabelle et au homard, nous débutons la série avec un risotto de homard. (http:\u002F\u002Fwww.aux-trois-capitaines.com\u002F)\u003C\u002Fp>\r\n",[20],{"alt":99,"url":172,"url_carre":32,"copyright":11},"https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2022-12\u002F292247418_474343304691893_8291101837760152312_n_2.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":75},"585600",[176,178,180,182],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":177,"channelId":32},{"id":30,"name":31},{"id":34,"name":35,"code":36,"shortname":35,"liveURL":37,"alias":32,"region":179,"channelId":32},{"id":30,"name":31},{"id":40,"name":41,"code":42,"shortname":43,"liveURL":44,"alias":45,"region":181,"channelId":32},{"id":30,"name":31},{"id":48,"name":49,"code":50,"shortname":51,"liveURL":44,"alias":52,"region":183,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F4807718ebdc3bf7957288ed51374761b9b46edbdd7bb017fa3780814e7261d1c.mp3",{"podcast_not_roll":88},{"type":62,"id":187,"title":188,"alias":189,"digas":190,"published":191,"datetime":192,"description":193,"presenters":194,"visual":195,"show":197,"duration":198,"radios":199,"audio_file":208,"rolls":209},"273940","Thé infusé fraises enrobées au Bistrot des Ecoles Nancy avec Florane Degremont","\u002Fculture\u002Fgrand-chef?episode=273940","MZ-31472","29 juillet 2022","2022-07-29T00:00:00+02:00","\u003Cp>Florane Degremont, la cheffe, nous accueille au Bistrot des Ecoles, 49 rue du Sergent Blandan à Nancy. Jules Deiber, en salle, nous conseille le vin pour accompagner notre second dessert de juillet : Thé infusé à la marjolaine & romarin, crumble, fraises enrobées au sirop. http:\u002F\u002Fwww.lebistrotdesecoles.fr\u002F\u003Cbr \u002F>\r\n\u003Cbr \u002F>\r\nDéroulement de la recette :\u003Cbr \u002F>\r\nFaire du thé, n’importe lequel conviendra, laisser infuser, lorsque le thé est prêt, ajouter de la marjolaine et du romarin jusqu’à ce que le goût convienne, ne pas laisser trop longtemps sinon cela deviendrait amer.\u003Cbr \u002F>\r\nRéaliser un crumble, ( farine, sucre, poudre d’amande et beurre en petit dés )\u003Cbr \u002F>\r\nDiviser le thé en deux, puis garder une partie pour mettre au fond de l’assiette plus tard, et lautre partie sera collée à l’agar agar, 1g pour 100g de liquide. Faire chauffer le thé, quand il a bouilli ajouter l’agar agar, puis laisser prendre au frais, une fois pris mixer et enrober les fraises dans ce gel.\u003C\u002Fp>\r\n",[20],{"alt":188,"url":196,"url_carre":32,"copyright":11},"https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2022-07\u002F52213089208_a103c0f39e_k.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":75},"738672",[200,202,204,206],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":201,"channelId":32},{"id":30,"name":31},{"id":34,"name":35,"code":36,"shortname":35,"liveURL":37,"alias":32,"region":203,"channelId":32},{"id":30,"name":31},{"id":40,"name":41,"code":42,"shortname":43,"liveURL":44,"alias":45,"region":205,"channelId":32},{"id":30,"name":31},{"id":48,"name":49,"code":50,"shortname":51,"liveURL":44,"alias":52,"region":207,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF57\u002FMZ-31472.mp3",{"podcast_not_roll":88},{"type":62,"id":211,"title":212,"alias":213,"digas":214,"published":215,"datetime":216,"description":217,"presenters":218,"visual":219,"show":221,"duration":222,"radios":223,"audio_file":232,"rolls":233},"273941","Demi-dôme chocolat caramel au Bistrot des Ecoles à Nancy avec Florane Degremont","\u002Fculture\u002Fgrand-chef?episode=273941","MZ-31473","15 juillet 2022","2022-07-15T00:00:00+02:00","\u003Cp>Florane Degremont, la cheffe, nous accueille au Bistrot des Ecoles, 49 rue du Sergent Blandan à Nancy. Jules Deiber, en salle, nous conseille le vin pour accompagner notre premier dessert de juillet : le demi-dôme chocolat & caramel. http:\u002F\u002Fwww.lebistrotdesecoles.fr\u002F\u003Cbr \u002F>\r\n\u003Cbr \u002F>\r\nLe déroulement de la recette :\u003Cbr \u002F>\r\nRéaliser une fine couche de chocolat fondu dans des demi- phères en silicone. Laisser prendre au frais. Réaliser une ganache caramel ainsi qu’une ganache chocolat, laisser les refroidir légèrement. Lorsqu’elles sont tiédies, mettre la ganache chocolat au fond des demi-sphères, puis ajouter une noisette de ganache caramel, enfin pour finir recouvrir de ganache au chocolat pour “fermer” les sphères.\u003Cbr \u002F>\r\n\u003Cbr \u002F>\r\nGanache au caramel :\u003Cbr \u002F>\r\n200g de sucre, 160g de crème liquide 30%, 10g de miel, 60g de beurre. Faire un caramel à sec avec le sucre en poudre. A part, faire chauffer la crème et le miel ensemble, puis verser sur le caramel fondu, en faisant attention à la vapeur. Une fois légèrement refroidie, ajouter le beurre fondu a la ganache en mélangeant avec une maryse.\u003Cbr \u002F>\r\n\u003Cbr \u002F>\r\nGanache au chocolat :\u003Cbr \u002F>\r\n300g de chocolat noir, 60g de beurre, 300g de crème liquide 30%, faire chauffer la crème et la verser sur le chocolat en morceaux préalablement coupés pour qu’ils ne soient pas trop gros. Quand le chocolat est bien fondu ajouter le beurre fondu, remuer jusqu’à ce que vous obteniez une texture bien brillante.\u003Cbr \u002F>\r\n\u003Cbr \u002F>\r\nDémouler deux à 3 heures plus tard quand elles sont bien prises.\u003Cbr \u002F>\r\nSiphon romarin:\u003Cbr \u002F>\r\nFaire chauffer la crème avec du romarin, filtrer puis mettre en siphon, ou alors faire une chantilly mascarpone, ( prendre 50g de crème a part dans laquelle vous ferez chauffer du romarin puis l'ajouter refroidie au reste de la crème, 200g de crème et 150g de mascarpone, monter le tout ensemble comme une chantilly classique).\u003C\u002Fp>\r\n",[20],{"alt":212,"url":220,"url_carre":32,"copyright":11},"https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2022-07\u002FIMG_7372.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":75},"771384",[224,226,228,230],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":225,"channelId":32},{"id":30,"name":31},{"id":34,"name":35,"code":36,"shortname":35,"liveURL":37,"alias":32,"region":227,"channelId":32},{"id":30,"name":31},{"id":40,"name":41,"code":42,"shortname":43,"liveURL":44,"alias":45,"region":229,"channelId":32},{"id":30,"name":31},{"id":48,"name":49,"code":50,"shortname":51,"liveURL":44,"alias":52,"region":231,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Fbf9d9bc0f0114eba2a70dc9a32e4bd0a2279b329095d1773c46ef917e76f25d4.mp3",{"podcast_not_roll":88},{"type":62,"id":235,"title":236,"alias":237,"digas":238,"published":239,"datetime":240,"description":241,"presenters":242,"visual":243,"show":246,"duration":247,"radios":248,"audio_file":257,"rolls":258},"273285","Saumon mariné tartare de légumes et pamplemousse, Bistrot des Ecoles à Nancy","\u002Fculture\u002Fgrand-chef?episode=273285","MZ-31306","8 juillet 2022","2022-07-08T00:00:00+02:00","Florane Degremont, la cheffe, nous accueille au Bistrot des Ecoles, 49 rue du Sergent Blandan à Nancy. Jules Deiber, en salle, nous conseille le vin pour accompagner notre ptat de juillet, le saumon mariné froid, tartare de légumes et pamplemousse. http:\u002F\u002Fwww.lebistrotdesecoles.fr\u002F\u003Cbr>\u003Cbr>Le déroulement de la recette : \u003Cbr>Tailler les courgettes, fenouil et pamplemousse en dés, assaisonner avec un peu d’huile d’olive, des câpres hachées et du jus de pamplemousse.\u003Cbr>Faire mariner le saumon dans de la sauce soja sucrée et un peu de jus de citron jaune, ensuite le passer au four vapeur environ 10minutes à 60 degrés.",[20],{"alt":244,"url":245,"url_carre":32,"copyright":11},"Florane Degremont","https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2022-07\u002F52200289289_5614b94b12_o.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":75},"771912",[249,251,253,255],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":250,"channelId":32},{"id":30,"name":31},{"id":34,"name":35,"code":36,"shortname":35,"liveURL":37,"alias":32,"region":252,"channelId":32},{"id":30,"name":31},{"id":40,"name":41,"code":42,"shortname":43,"liveURL":44,"alias":45,"region":254,"channelId":32},{"id":30,"name":31},{"id":48,"name":49,"code":50,"shortname":51,"liveURL":44,"alias":52,"region":256,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF57\u002FMZ-31306.mp3",{"podcast_not_roll":88},{"type":62,"id":260,"title":261,"alias":262,"digas":263,"published":264,"datetime":265,"description":266,"presenters":267,"visual":268,"show":270,"duration":271,"radios":272,"audio_file":281,"rolls":282},"271174","Carottes mayonnaise au curry, jus d'orange réduit au Bistrot des Ecoles à Nancy","\u002Fculture\u002Fgrand-chef?episode=271174","MZ-30875","1 juillet 2022","2022-07-01T00:00:00+02:00","Florane Degremont, la cheffe, nous accueille au Bistrot des Ecoles, 49 rue du Sergent Blandan à Nancy. Jules Deiber, en salle, nous conseille le vin pour accompagner notre entrée de juillet, carottes, mayonnaise au curry, jus d'orange réduit. http:\u002F\u002Fwww.lebistrotdesecoles.fr\u002F\u003Cbr>\u003Cbr>Le déroulement de la recette : \u003Cbr>\u003Cbr>Cuire les carottes dans une eau bouillante salée jusqu’à ce qu’elles soient fondantes. Les plonger dans une eau glacée pour stopper la cuisson.\u003Cbr>Presser des oranges, faire réduire le jus de moitié dans une casserolle.\u003Cbr>Pour la mayonnaise au curry, faire une mayonnaise classique et y ajouter du curry en poudre a la fin.",[20],{"alt":244,"url":269,"url_carre":32,"copyright":11},"https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2022-07\u002F52181708509_59ec668358_o.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":75},"757320",[273,275,277,279],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":274,"channelId":32},{"id":30,"name":31},{"id":34,"name":35,"code":36,"shortname":35,"liveURL":37,"alias":32,"region":276,"channelId":32},{"id":30,"name":31},{"id":40,"name":41,"code":42,"shortname":43,"liveURL":44,"alias":45,"region":278,"channelId":32},{"id":30,"name":31},{"id":48,"name":49,"code":50,"shortname":51,"liveURL":44,"alias":52,"region":280,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F0d8a2fe82f6816044b7d7b7d5b7c98bc36cee80a0af17b72aa325aa7c825daba.mp3",{"podcast_not_roll":88},{"type":62,"id":284,"title":285,"alias":286,"digas":287,"published":288,"datetime":289,"description":290,"presenters":291,"visual":292,"show":295,"duration":296,"radios":297,"audio_file":306,"rolls":307},"74307","La soupe de fruits rouges  d'Alexandre Monce au Clos des Chefs à Marly","\u002Fculture\u002Fgrand-chef?episode=74307","MZ-7311","25 juin 2022","2022-06-25T00:00:00+02:00","\u003Cp>En juin nous sommes dans la cuisine d'Alexandre Monce au Clos des Chefs à Marly, un restaurant à deux toques ou quatre mains car Alexandre est en cuisine avec son beau-père et associé Pol Nivoix. Pour là dernière recette Alexandre nous présente un dessert d'été, la soupe de fruits rouges.\u003Cbr \u002F>\r\n(https:\u002F\u002Fwww.leclosdeschefs.com)\u003C\u002Fp>\r\n",[20],{"alt":293,"url":294,"url_carre":32,"copyright":11},"La soupe de fruits rouges","https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2022-06\u002F52149477357_bba5e6f3aa_k.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":75},"787992",[298,300,302,304],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":299,"channelId":32},{"id":30,"name":31},{"id":34,"name":35,"code":36,"shortname":35,"liveURL":37,"alias":32,"region":301,"channelId":32},{"id":30,"name":31},{"id":40,"name":41,"code":42,"shortname":43,"liveURL":44,"alias":45,"region":303,"channelId":32},{"id":30,"name":31},{"id":48,"name":49,"code":50,"shortname":51,"liveURL":44,"alias":52,"region":305,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF57\u002FMZ-7311.mp3",{"podcast_not_roll":88},{"type":62,"id":309,"title":310,"alias":311,"digas":312,"published":313,"datetime":314,"description":315,"presenters":316,"visual":317,"show":320,"duration":321,"radios":322,"audio_file":331,"rolls":332},"82617","Le magret purée de patate douce d'Alexandre Monce au Clos des Chefs à Marly","\u002Fculture\u002Fgrand-chef?episode=82617","MZ-6842","18 juin 2022","2022-06-18T00:00:00+02:00","\u003Cp>En juin nous sommes dans la cuisine d'Alexandre Monce au Clos des Chefs à Marly, un restaurant à deux toques ou quatre mains car Alexandre est en cuisine avec son beau-père et associé Pol Nivoix. Pour la troisième recette Alexandre nous présente le \"Magret de canard, purée de patate douce et petits légumes de saison\".\u003Cbr \u002F>\r\n(https:\u002F\u002Fwww.leclosdeschefs.com)\u003C\u002Fp>\r\n",[20],{"alt":318,"url":319,"url_carre":32,"copyright":11},"Alexandre Monce nous présente le \"Magret de canard, purée de patate douce et petits légumes de saison\"","https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2022-06\u002F52150981540_3b88b0d0e1_k.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":75},"824952",[323,325,327,329],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":324,"channelId":32},{"id":30,"name":31},{"id":34,"name":35,"code":36,"shortname":35,"liveURL":37,"alias":32,"region":326,"channelId":32},{"id":30,"name":31},{"id":40,"name":41,"code":42,"shortname":43,"liveURL":44,"alias":45,"region":328,"channelId":32},{"id":30,"name":31},{"id":48,"name":49,"code":50,"shortname":51,"liveURL":44,"alias":52,"region":330,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F2f006541dd501fd5932944949134d2585b0c89772288a773c53c8843e2521207.mp3",{"podcast_not_roll":88},{"type":62,"id":334,"title":335,"alias":336,"digas":337,"published":338,"datetime":339,"description":340,"presenters":341,"visual":342,"show":345,"duration":346,"radios":347,"audio_file":356,"rolls":357},"78906","L'oeuf pané, lard et morilles d'Alexandre Monce au Clos des Chefs à Marly","\u002Fculture\u002Fgrand-chef?episode=78906","MZ-6222","11 juin 2022","2022-06-11T00:00:00+02:00","\u003Cp>En juin nous sommes dans la cuisine d'Alexandre Monce au Clos des Chefs à Marly, un restaurant à deux toques car Alexandre est en cuisine avec son beau-père Pol Nivoix. Pour la deuxième recette Alexandre nous présente son \"Oeuf pané au panko, lard et morilles, émulsion au lard fumé\".\u003Cbr \u002F>\r\n(https:\u002F\u002Fwww.leclosdeschefs.com)\u003C\u002Fp>\r\n",[20],{"alt":343,"url":344,"url_carre":32,"copyright":11},"Alexandre Monce nous présente son \"Oeuf pané au panko, lard et morilles, émulsion au lard fumé\"","https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2022-06\u002F52150983665_5b8aa0a55f_k.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":75},"823920",[348,350,352,354],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":349,"channelId":32},{"id":30,"name":31},{"id":34,"name":35,"code":36,"shortname":35,"liveURL":37,"alias":32,"region":351,"channelId":32},{"id":30,"name":31},{"id":40,"name":41,"code":42,"shortname":43,"liveURL":44,"alias":45,"region":353,"channelId":32},{"id":30,"name":31},{"id":48,"name":49,"code":50,"shortname":51,"liveURL":44,"alias":52,"region":355,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F2896e5a505fbe99fef2da5eb77d1f31435b6fa58d837da12844bf1c792999048.mp3",{"podcast_not_roll":88},{"type":62,"id":359,"title":360,"alias":361,"digas":362,"published":363,"datetime":364,"description":365,"presenters":366,"visual":367,"show":370,"duration":371,"radios":372,"audio_file":381,"rolls":382},"2552","Le saumon gravlax d'Alexandre Monce au Clos des Chefs à Marly","\u002Fculture\u002Fgrand-chef?episode=2552","MZ-5791","4 juin 2022","2022-06-04T00:00:00+02:00","\u003Cp>En juin nous sommes dans la cuisine d'Alexandre Monce au Clos des Chefs à Marly, un restaurant à deux toques car Alexandre est en cuisine avec son beau-père Pol Nivoix. Pour la première recette Alexandre nous présente son \"Crumble de saumon gravlax aux agrumes.\"\u003Cbr \u002F>\r\n(https:\u002F\u002Fwww.leclosdeschefs.com)\u003C\u002Fp>\r\n",[20],{"alt":368,"url":369,"url_carre":32,"copyright":11},"Alexandre Monce","https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2022-06\u002F52150731944_1c3aec170d_k.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":75},"728568",[373,375,377,379],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":374,"channelId":32},{"id":30,"name":31},{"id":34,"name":35,"code":36,"shortname":35,"liveURL":37,"alias":32,"region":376,"channelId":32},{"id":30,"name":31},{"id":40,"name":41,"code":42,"shortname":43,"liveURL":44,"alias":45,"region":378,"channelId":32},{"id":30,"name":31},{"id":48,"name":49,"code":50,"shortname":51,"liveURL":44,"alias":52,"region":380,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Fe47013a944a3e78184db22548d540c472987be9e41750ac1577e75f5311ae8f9.mp3",{"podcast_not_roll":88},{"type":62,"id":384,"title":385,"alias":386,"digas":387,"published":388,"datetime":389,"description":390,"presenters":391,"visual":392,"show":395,"duration":396,"radios":397,"audio_file":406,"rolls":407},"257270","Les pickles de Pierre Négrevergne, chef parisien originaire de Bar-le-Duc","\u002Fculture\u002Fgrand-chef?episode=257270","MZ-28074","28 mai 2022","2022-05-28T00:00:00+02:00","\u003Cp>Natif de Bar-le-Duc, Pierre Négrevergne est le chef de l'Auberge Pyrénées Cévennes, 106 Rue de la Folie Méricourt, 75011 Paris à 20 minutes à pied de la Gare de l'Est. Pour la seconde recette, il nous conseille d'accompagne son fameux oeuf mayo, présenté la semaine dernière, de pickles fait maison. (la recette est disponible par mail sur demande)\u003C\u002Fp>\r\n",[20],{"alt":393,"url":394,"url_carre":32,"copyright":11},"Pierre Négrevergne (Photo : Cédric Daya)","https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2022-06\u002FPierre-N%C3%A9grevergne-Photo-C%C3%A9dric-Daya.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":75},"743928",[398,400,402,404],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":399,"channelId":32},{"id":30,"name":31},{"id":34,"name":35,"code":36,"shortname":35,"liveURL":37,"alias":32,"region":401,"channelId":32},{"id":30,"name":31},{"id":40,"name":41,"code":42,"shortname":43,"liveURL":44,"alias":45,"region":403,"channelId":32},{"id":30,"name":31},{"id":48,"name":49,"code":50,"shortname":51,"liveURL":44,"alias":52,"region":405,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF57\u002FMZ-28074.mp3",{"podcast_not_roll":88},{"type":62,"id":409,"title":410,"alias":411,"digas":412,"published":413,"datetime":414,"description":415,"presenters":416,"visual":417,"show":419,"duration":420,"radios":421,"audio_file":430,"rolls":431},"256024","L'oeuf mayonnaise de Pierre Négrevergne, chef parisien originaire de Bar-le-Duc","\u002Fculture\u002Fgrand-chef?episode=256024","MZ-27864","21 mai 2022","2022-05-21T00:00:00+02:00","\u003Cp>Natif de Bar-le-Duc, Pierre Négrevergne est le chef de l'Auberge Pyrénées Cévennes, 106 Rue de la Folie Méricourt, 75011 Paris à 20 minutes à pied de la Gare de l'Est. Pour la première recette, il nous livre les secrets de l'un de ses plats signature, le fameux oeuf mayo qui mérite bien mieux que des oeufs trop durs et de la mayonnaise en tube. (la recette est disponible par mail sur demande)\u003C\u002Fp>\r\n",[20],{"alt":393,"url":418,"url_carre":32,"copyright":11},"https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2022-06\u002FPierre-N%C3%A9grevergne-Photo-C%C3%A9dric-Daya_0.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":75},"772776",[422,424,426,428],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":423,"channelId":32},{"id":30,"name":31},{"id":34,"name":35,"code":36,"shortname":35,"liveURL":37,"alias":32,"region":425,"channelId":32},{"id":30,"name":31},{"id":40,"name":41,"code":42,"shortname":43,"liveURL":44,"alias":45,"region":427,"channelId":32},{"id":30,"name":31},{"id":48,"name":49,"code":50,"shortname":51,"liveURL":44,"alias":52,"region":429,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Fabffeb6f7aed95507880893c6abe079b5b7acd0de1c5b700ac7334ca545c3ad5.mp3",{"podcast_not_roll":88},{"type":62,"id":433,"title":434,"alias":435,"digas":436,"published":437,"datetime":438,"description":439,"presenters":440,"visual":441,"show":443,"duration":444,"radios":445,"audio_file":454,"rolls":455},"6756","La Brochette de gambas, riviera de légumes et caramel de tomate de Michel Roth","\u002Fculture\u002Fgrand-chef?episode=6756","MZ-5006","14 mai 2022","2022-05-14T00:00:00+02:00","En mai, les chefs sont parfois au téléphone. Le second chef du mois c'est Michel Roth, originaire de Hambach, meilleur ouvrier de France, Bocuse d'or, ancien chef du Ritz et qui signe la carte du restaurant Terroirs de Lorraine en gare de Metz. Michel Roth nous propose comme seconde recette une brochette de gambas au romarin, riviera de légumes et caramel de tomate.",[20],{"alt":11,"url":442,"url_carre":32,"copyright":11},"https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2021-06\u002Fterroirs-de-chefs-michel-roth_chief_1.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":75},"775464",[446,448,450,452],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":447,"channelId":32},{"id":30,"name":31},{"id":34,"name":35,"code":36,"shortname":35,"liveURL":37,"alias":32,"region":449,"channelId":32},{"id":30,"name":31},{"id":40,"name":41,"code":42,"shortname":43,"liveURL":44,"alias":45,"region":451,"channelId":32},{"id":30,"name":31},{"id":48,"name":49,"code":50,"shortname":51,"liveURL":44,"alias":52,"region":453,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Ffcaa65e8b15bce7cce5bb235a2530a31d56ba98594dd8587f396876f891b6d61.mp3",{"podcast_not_roll":88},{"type":62,"id":457,"title":458,"alias":459,"digas":460,"published":461,"datetime":462,"description":463,"presenters":464,"visual":465,"show":467,"duration":468,"radios":469,"audio_file":478,"rolls":479},"9018","Michel Roth, les fleurs de courgettes farcies.","\u002Fculture\u002Fgrand-chef?episode=9018","MZ-1547","7 mai 2022","2022-05-07T00:00:00+02:00","En mai, les chefs sont parfois au téléphone. Le second chef du mois c'est Michel Roth, originaire de Hambach, meilleur ouvrier de France, Bocuse d'or, ancien chef du Ritz et qui signe la carte du restaurant Terroirs de Lorraine en gare de Metz. Michel Roth nous propose comme première recette des fleurs de  courgette farcies d'une ratatouille  et  même d'une \"potéetouille\".",[20],{"alt":11,"url":466,"url_carre":32,"copyright":11},"https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2021-06\u002Ffile72i8lhqmjfc8mq634z1.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":75},"689208",[470,472,474,476],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":471,"channelId":32},{"id":30,"name":31},{"id":34,"name":35,"code":36,"shortname":35,"liveURL":37,"alias":32,"region":473,"channelId":32},{"id":30,"name":31},{"id":40,"name":41,"code":42,"shortname":43,"liveURL":44,"alias":45,"region":475,"channelId":32},{"id":30,"name":31},{"id":48,"name":49,"code":50,"shortname":51,"liveURL":44,"alias":52,"region":477,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF57\u002FMZ-1547.mp3",{"podcast_not_roll":88},{"type":62,"id":481,"title":482,"alias":483,"digas":484,"published":485,"datetime":486,"description":487,"presenters":488,"visual":489,"show":492,"duration":493,"radios":494,"audio_file":503,"rolls":504},"234730","Les desserts du restaurant Miel et Safran avec Hayat Takki et Adil Soudaini","\u002Fculture\u002Fgrand-chef?episode=234730","MZ-26172","30 avril 2022","2022-04-30T00:00:00+02:00","\u003Cp>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 quatrième et dernière recette nous invite à préparer un célèbre dessert marocain, l'orange à la cannelle, et à découvrir les patisseries orientales. (http:\u002F\u002Frestomieletsafran.com\u002Faccueil.html)\u003C\u002Fp>\r\n",[20],{"alt":490,"url":491,"url_carre":32,"copyright":11},"Hayat Takki et Adil Soudaini","https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2022-04\u002F52031697640_7419e8a1f4_o.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":75},"779928",[495,497,499,501],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":496,"channelId":32},{"id":30,"name":31},{"id":34,"name":35,"code":36,"shortname":35,"liveURL":37,"alias":32,"region":498,"channelId":32},{"id":30,"name":31},{"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},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F430074b732a4889eddb6930b8ca90694fff2ffd08842bbfa760966140825d99b.mp3",{"podcast_not_roll":88},{"type":62,"id":506,"title":507,"alias":508,"digas":509,"published":510,"datetime":511,"description":512,"presenters":513,"visual":514,"show":517,"duration":518,"radios":519,"audio_file":528,"rolls":529},"231928","Les couscous du restaurant Miel et Safran avec Hayat Takki et Adil Soudaini","\u002Fculture\u002Fgrand-chef?episode=231928","MZ-25459","16 avril 2022","2022-04-16T00:00:00+02:00","\u003Cp>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)\u003C\u002Fp>\r\n",[20],{"alt":515,"url":516,"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\u002F2022-04\u002F52012621556_0ed88b4e5c_k.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":75},"809592",[520,522,524,526],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":521,"channelId":32},{"id":30,"name":31},{"id":34,"name":35,"code":36,"shortname":35,"liveURL":37,"alias":32,"region":523,"channelId":32},{"id":30,"name":31},{"id":40,"name":41,"code":42,"shortname":43,"liveURL":44,"alias":45,"region":525,"channelId":32},{"id":30,"name":31},{"id":48,"name":49,"code":50,"shortname":51,"liveURL":44,"alias":52,"region":527,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Ffc3a194de318d40543688596566700e919ecb6b9b260a68cc1672e7379a9ae93.mp3",{"podcast_not_roll":88},{"type":62,"id":531,"title":532,"alias":533,"digas":534,"published":535,"datetime":536,"description":537,"presenters":538,"visual":539,"show":542,"duration":543,"radios":544,"audio_file":553,"rolls":554},"227371","Tajine poulet citron au restaurant Miel et Safran à Yutz avec Adil et Hayat","\u002Fculture\u002Fgrand-chef?episode=227371","MZ-24733","9 avril 2022","2022-04-09T00:00:00+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":540,"url":541,"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\u002F2022-04\u002F51987403627_b0c5630397_k.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":75},"789576",[545,547,549,551],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":546,"channelId":32},{"id":30,"name":31},{"id":34,"name":35,"code":36,"shortname":35,"liveURL":37,"alias":32,"region":548,"channelId":32},{"id":30,"name":31},{"id":40,"name":41,"code":42,"shortname":43,"liveURL":44,"alias":45,"region":550,"channelId":32},{"id":30,"name":31},{"id":48,"name":49,"code":50,"shortname":51,"liveURL":44,"alias":52,"region":552,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Fc1feb602bb2e2c8a25800578b6fbafdec08b5ed1495eaf7308825070664e0dd3.mp3",{"podcast_not_roll":88},{"current_page":556,"total_items":557,"total_pages":558,"item_per_page":559},4,147,8,20,{"rows":60,"pager":555}]