[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"page-data--\u002Fculture\u002Fgrand-chef-{\"page\":5}":3,"episodes-by-show-4623-5":541},{"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":536},"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",[],[61,89,112,135,158,181,206,231,256,281,304,328,350,375,398,421,444,467,490,513],{"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","226036","Pastilla de poulet au restaurant Miel et Safran à Yutz avec Adil et Hayat","\u002Fculture\u002Fgrand-chef?episode=226036","MZ-24422","2 avril 2022","2022-04-02T00:00:00+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 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)\u003C\u002Fp>\r\n",[20],{"alt":72,"url":73,"url_carre":32,"copyright":11},"Hayat Takki et Adil Soudani","https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2022-04\u002F51975806984_bdb1c9b065_k.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":75},"GRDCHEF","758232",[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\u002Fpodcast-prep.rcf.fr\u002FRCF57\u002FMZ-24422.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":99,"duration":100,"radios":101,"audio_file":110,"rolls":111},"214265","Ceviche de cabillaud skrei  de Nicolas Mathiot. La Primatiale à Nancy","\u002Fculture\u002Fgrand-chef?episode=214265","MZC-10482","26 mars 2022","2022-03-26T00:00:00+01:00","Nicolas Mathiot patron et chef du restaurant La Primatiale, 14 rue de la Primatiale à Nancy, a choisi une thématique tout au long de ce mois de mars. Le cabillaud skrei qu'il sert pour la dernière recette en ceviche au lait de coco.  https:\u002F\u002Fwww.laprimatiale.fr",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":75},"770064",[102,104,106,108],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":103,"channelId":32},{"id":30,"name":31},{"id":34,"name":35,"code":36,"shortname":35,"liveURL":37,"alias":32,"region":105,"channelId":32},{"id":30,"name":31},{"id":40,"name":41,"code":42,"shortname":43,"liveURL":44,"alias":45,"region":107,"channelId":32},{"id":30,"name":31},{"id":48,"name":49,"code":50,"shortname":51,"liveURL":44,"alias":52,"region":109,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF57\u002FMZC-10482.mp3",{"podcast_not_roll":88},{"type":62,"id":113,"title":114,"alias":115,"digas":116,"published":117,"datetime":118,"description":119,"presenters":120,"visual":121,"show":122,"duration":123,"radios":124,"audio_file":133,"rolls":134},"214264","Filet de cabillaud skrei gremolata  de Nicolas Mathiot. La Primatiale à Nancy","\u002Fculture\u002Fgrand-chef?episode=214264","MZC-10397","19 mars 2022","2022-03-19T00:00:00+01:00","Nicolas Mathiot patron et chef du restaurant La Primatiale, 14 rue de la Primatiale à Nancy, a choisi une thématique tout au long de ce mois de mars. Le cabillaud skrei qu'il sert gremolata (une persillade italienne) pour la troisième recette avec une salade de pommes de terre au fenouil. https:\u002F\u002Fwww.laprimatiale.fr",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":75},"774432",[125,127,129,131],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":126,"channelId":32},{"id":30,"name":31},{"id":34,"name":35,"code":36,"shortname":35,"liveURL":37,"alias":32,"region":128,"channelId":32},{"id":30,"name":31},{"id":40,"name":41,"code":42,"shortname":43,"liveURL":44,"alias":45,"region":130,"channelId":32},{"id":30,"name":31},{"id":48,"name":49,"code":50,"shortname":51,"liveURL":44,"alias":52,"region":132,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF57\u002FMZC-10397.mp3",{"podcast_not_roll":88},{"type":62,"id":136,"title":137,"alias":138,"digas":139,"published":140,"datetime":141,"description":142,"presenters":143,"visual":144,"show":145,"duration":146,"radios":147,"audio_file":156,"rolls":157},"214266","Filet de cabillaud skrei et sa rouille de Nicolas Mathiot.La Primatiale à Nancy","\u002Fculture\u002Fgrand-chef?episode=214266","MZC-10310","12 mars 2022","2022-03-12T00:00:00+01:00","Nicolas Mathiot patron du restaurant La Primatiale, 14 rue de la Primatiale à Nancy, a choisi une thématique tout au long de ce mois de mars. Le cabillaud skrei qu'il sert pour la deuxième recette avec une salade de pommes de terre tiède et une rouille safranée.  https:\u002F\u002Fwww.laprimatiale.fr",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":75},"791472",[148,150,152,154],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":149,"channelId":32},{"id":30,"name":31},{"id":34,"name":35,"code":36,"shortname":35,"liveURL":37,"alias":32,"region":151,"channelId":32},{"id":30,"name":31},{"id":40,"name":41,"code":42,"shortname":43,"liveURL":44,"alias":45,"region":153,"channelId":32},{"id":30,"name":31},{"id":48,"name":49,"code":50,"shortname":51,"liveURL":44,"alias":52,"region":155,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF57\u002FMZC-10310.mp3",{"podcast_not_roll":88},{"type":62,"id":159,"title":160,"alias":161,"digas":162,"published":163,"datetime":164,"description":165,"presenters":166,"visual":167,"show":168,"duration":169,"radios":170,"audio_file":179,"rolls":180},"214267","Filet de cabillaud skrei huile vierge de Nicolas Mathiot. La Primatiale à Nancy","\u002Fculture\u002Fgrand-chef?episode=214267","MZC-10267","5 mars 2022","2022-03-05T00:00:00+01:00","Nicolas Mathiot patron du restaurant La Primatiale, 14 rue de la Primatiale à Nancy, a choisi une thématique tout au long de ce mois de mars. Le cabillaud skrei qu'il sert avec une salade de pommes de terre au fenouil et pour la première recette accompagné d'une huile vierge.  https:\u002F\u002Fwww.laprimatiale.fr",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":75},"810480",[171,173,175,177],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":172,"channelId":32},{"id":30,"name":31},{"id":34,"name":35,"code":36,"shortname":35,"liveURL":37,"alias":32,"region":174,"channelId":32},{"id":30,"name":31},{"id":40,"name":41,"code":42,"shortname":43,"liveURL":44,"alias":45,"region":176,"channelId":32},{"id":30,"name":31},{"id":48,"name":49,"code":50,"shortname":51,"liveURL":44,"alias":52,"region":178,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF57\u002FMZC-10267.mp3",{"podcast_not_roll":88},{"type":62,"id":182,"title":183,"alias":184,"digas":185,"published":186,"datetime":187,"description":188,"presenters":189,"visual":190,"show":193,"duration":194,"radios":195,"audio_file":204,"rolls":205},"212219","Le Mille-feuille caramel beurre salé à l'Académie des Chefs à Metz","\u002Fculture\u002Fgrand-chef?episode=212219","MZ-22012","26 février 2022","2022-02-26T00:00:00+01:00","\u003Cp>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 \u002F>\r\n\u003Cbr \u002F>\r\nPour 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 \u002F>\r\n\u003Cbr \u002F>\r\nINGRÉDIENTS pout une quinzaine de personnes\u003Cbr \u002F>\r\n\u003Cbr \u002F>\r\nPour la crème :\u003Cbr \u002F>\r\n840 gr lait entier\u003Cbr \u002F>\r\n360 gr Sucre en poudre 180 gr jaunes d'oeufs\u003Cbr \u002F>\r\n90 gr maïzena\u003Cbr \u002F>\r\n3 fèves de tonka\u003Cbr \u002F>\r\n1,11 kilogrammes crème liquide\u003Cbr \u002F>\r\n10 1\u002F2 feuilles gélatine\u003Cbr \u002F>\r\n\u003Cbr \u002F>\r\nPour la crème diplomate :\u003Cbr \u002F>\r\nFaire ramollir la gélatine dans I' eau très froide. Mettre le lait à bouillir.\u003Cbr \u002F>\r\nBlanchir les oeufs avec le sucre en fouettant énergiquement.\u003Cbr \u002F>\r\nAjouter 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 \u002F>\r\n\u003Cbr \u002F>\r\nRâper 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 \u002F>\r\n\u003Cbr \u002F>\r\nDans un bol, mettre la crème pâtissière froide, y incorporer 1\u002F3 de la crème énergiquement, puis ajouter le reste délicatement.\u003Cbr \u002F>\r\n\u003Cbr \u002F>\r\nPiquer le feuilletage à l'aide d'une fourchette. Préchauffer le four à 200°.\u003Cbr \u002F>\r\n\u003Cbr \u002F>\r\nBadigeonner 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 \u002F>\r\n\u003Cbr \u002F>\r\nParer les bords du feuilletage Faire refroidir le feuilletage avant de coucher la crème diplomate\u003Cbr \u002F>\r\n\u003Cbr \u002F>\r\nDressage : 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 \u002F>\r\n\u003Cbr \u002F>\r\nCaramel au beurre salé :\u003Cbr \u002F>\r\nCuire le sucre avec de l'eau.\u003Cbr \u002F>\r\nFaire bouillir jusqu'à coloration sans toucher.\u003Cbr \u002F>\r\nAjouter le beurre en dehors du feu. Puis ajouter la crème. Remettre à chauffer une ébullition.\u003Cbr \u002F>\r\nFaire refroidir et mettre en pipette une fois refroidi.\u003C\u002Fp>\r\n",[20],{"alt":191,"url":192,"url_carre":32,"copyright":11},"Le Mille-feuille caramel beurre salé","https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2022-03\u002FP1170466%20%281%29.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":75},"743568",[196,198,200,202],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":197,"channelId":32},{"id":30,"name":31},{"id":34,"name":35,"code":36,"shortname":35,"liveURL":37,"alias":32,"region":199,"channelId":32},{"id":30,"name":31},{"id":40,"name":41,"code":42,"shortname":43,"liveURL":44,"alias":45,"region":201,"channelId":32},{"id":30,"name":31},{"id":48,"name":49,"code":50,"shortname":51,"liveURL":44,"alias":52,"region":203,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F253221d0673e1f773b8a9d2bbec4cc1e7cb57a85df657434d153a4f66618cd0a.mp3",{"podcast_not_roll":88},{"type":62,"id":207,"title":208,"alias":209,"digas":210,"published":211,"datetime":212,"description":213,"presenters":214,"visual":215,"show":218,"duration":219,"radios":220,"audio_file":229,"rolls":230},"207131","Tempura de gambas  de Johan Roy à l'Académie des Chefs de Metz","\u002Fculture\u002Fgrand-chef?episode=207131","MZ-21269","12 février 2022","2022-02-12T00:00:00+01:00","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>\u003Cbr>Voici les ingrédients pour une Tempura de crevettes\u003Cbr>\u003Cbr>3  grosses gambas par personne\u003Cbr>Pâte à tempura\u003Cbr>pour la sauce:\u003Cbr>bâtons de citronnelle,  ciboulette ciselée\u003Cbr>mascarpone\u003Cbr>crème liquide,  petites gousses d' ail ciselé\u003Cbr>gingembre râpé\u003Cbr>zestes de citron vert\u003Cbr>quelques feuilles de menthe ciselées\u003Cbr>sel\u002Fpoivre\u003Cbr>\u003Cbr>Eplucher et châtrer les gambas.\u003Cbr>Trempez 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>\u003Cbr>Pour la sauce :\u003Cbr>Mélanger la mascarpone avec la crème refroidie.\u003Cbr>Ajouter la citronelle, ciboulette, la menthe, l'ail finement ciselés.\u003Cbr>Finir avec le sel, les zestes, le poivre et le gingembre râpé.\u003Cbr>Détendre avec le jus de citron si nécessaire.\u003Cbr>Dressez et dégustez en accompagnant de salade.",[20],{"alt":216,"url":217,"url_carre":32,"copyright":11},"Tempura de gambas","https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2022-02\u002FP1170365.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":75},"688008",[221,223,225,227],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":222,"channelId":32},{"id":30,"name":31},{"id":34,"name":35,"code":36,"shortname":35,"liveURL":37,"alias":32,"region":224,"channelId":32},{"id":30,"name":31},{"id":40,"name":41,"code":42,"shortname":43,"liveURL":44,"alias":45,"region":226,"channelId":32},{"id":30,"name":31},{"id":48,"name":49,"code":50,"shortname":51,"liveURL":44,"alias":52,"region":228,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002F2023-03\u002FMZ-21269.mp3",{"podcast_not_roll":88},{"type":62,"id":232,"title":233,"alias":234,"digas":235,"published":236,"datetime":237,"description":238,"presenters":239,"visual":240,"show":243,"duration":244,"radios":245,"audio_file":254,"rolls":255},"207102","Le Tataki de thon de Johan Roy à l'Académie des Chefs à Metz","\u002Fculture\u002Fgrand-chef?episode=207102","MZ-20740","5 février 2022","2022-02-05T00:00:00+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":241,"url":242,"url_carre":32,"copyright":11},"Yohan Roy","https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2022-02\u002FIMG_20220203_182116-01_1.jpeg.webp",{"id":5,"title":7,"alias":6,"code_emission":75},"785928",[246,248,250,252],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":247,"channelId":32},{"id":30,"name":31},{"id":34,"name":35,"code":36,"shortname":35,"liveURL":37,"alias":32,"region":249,"channelId":32},{"id":30,"name":31},{"id":40,"name":41,"code":42,"shortname":43,"liveURL":44,"alias":45,"region":251,"channelId":32},{"id":30,"name":31},{"id":48,"name":49,"code":50,"shortname":51,"liveURL":44,"alias":52,"region":253,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF57\u002FMZ-20740.mp3",{"podcast_not_roll":88},{"type":62,"id":257,"title":258,"alias":259,"digas":260,"published":261,"datetime":262,"description":263,"presenters":264,"visual":265,"show":268,"duration":269,"radios":270,"audio_file":279,"rolls":280},"182246","La charlotte au chocolat de Delphine Picard, Le Baron Rouge à Creutzwald.","\u002Fculture\u002Fgrand-chef?episode=182246","MZC-9482","25 décembre 2021","2021-12-25T00:00:00+01:00","En décembre, nous découvrons la cuisine de Delphine Picard, cheffe du Baron Rouge rue de la Gare à Creutzwald. \u003Cbr>Pour la quatrième et dernière recette, Delphine nous invite à réaliser un dessert simple et bon, une charlotte au chocolat, noisettes concassées, sirop aux épices de Noël. https:\u002F\u002Fwww.facebook.com\u002Flebaronrouge57)",[20],{"alt":266,"url":267,"url_carre":32,"copyright":11},"Delphine Picard","https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2021-12\u002F51760184492_c75b65445f_k.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":75},"535632",[271,273,275,277],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":272,"channelId":32},{"id":30,"name":31},{"id":34,"name":35,"code":36,"shortname":35,"liveURL":37,"alias":32,"region":274,"channelId":32},{"id":30,"name":31},{"id":40,"name":41,"code":42,"shortname":43,"liveURL":44,"alias":45,"region":276,"channelId":32},{"id":30,"name":31},{"id":48,"name":49,"code":50,"shortname":51,"liveURL":44,"alias":52,"region":278,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F09f97f603ef29686627c3ac1eb306076662710cfcd95fe37a59deefec5efdddf.mp3",{"podcast_not_roll":88},{"type":62,"id":282,"title":283,"alias":284,"digas":285,"published":286,"datetime":287,"description":288,"presenters":289,"visual":290,"show":291,"duration":292,"radios":293,"audio_file":302,"rolls":303},"182247","La cuisse de canette façon pot-au-feu, D. Picard, Le Baron Rouge à Creutzwald.","\u002Fculture\u002Fgrand-chef?episode=182247","MZC-9432","18 décembre 2021","2021-12-18T00:00:00+01:00","En décembre, nous découvrons la cuisine de Delphine Picard, cheffe du Baron Rouge rue de la Gare à Creutzwald. \u003Cbr>Pour la troisième recette, Delphine nous invite à nous régaler avec une cuisse de canette façon pot-au-feu avec son escalope de foie gras poêlé. (https:\u002F\u002Fwww.facebook.com\u002Flebaronrouge57)",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":75},"541320",[294,296,298,300],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":295,"channelId":32},{"id":30,"name":31},{"id":34,"name":35,"code":36,"shortname":35,"liveURL":37,"alias":32,"region":297,"channelId":32},{"id":30,"name":31},{"id":40,"name":41,"code":42,"shortname":43,"liveURL":44,"alias":45,"region":299,"channelId":32},{"id":30,"name":31},{"id":48,"name":49,"code":50,"shortname":51,"liveURL":44,"alias":52,"region":301,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF57\u002FMZC-9432.mp3",{"podcast_not_roll":88},{"type":62,"id":305,"title":306,"alias":307,"digas":308,"published":309,"datetime":310,"description":311,"presenters":312,"visual":313,"show":315,"duration":316,"radios":317,"audio_file":326,"rolls":327},"182248","Galettes de pdt, filets de rouget. Delphine Picard, Le Baron Rouge à Creutzwald","\u002Fculture\u002Fgrand-chef?episode=182248","MZC-9290","11 décembre 2021","2021-12-11T00:00:00+01:00","En décembre, nous découvrons la cuisine de Delphine Picard, cheffe du Baron Rouge rue de la Gare à Creutzwald. \u003Cbr>Pour la première recette, Delphine nous propose d'associer le jambon des Aldudes de Pierre Oteiza à des escargots. Un plat facile et original. (https:\u002F\u002Fwww.facebook.com\u002Flebaronrouge57)",[20],{"alt":266,"url":314,"url_carre":32,"copyright":11},"https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2021-12\u002F50701344903_7d2f338597_c.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":75},"627000",[318,320,322,324],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":319,"channelId":32},{"id":30,"name":31},{"id":34,"name":35,"code":36,"shortname":35,"liveURL":37,"alias":32,"region":321,"channelId":32},{"id":30,"name":31},{"id":40,"name":41,"code":42,"shortname":43,"liveURL":44,"alias":45,"region":323,"channelId":32},{"id":30,"name":31},{"id":48,"name":49,"code":50,"shortname":51,"liveURL":44,"alias":52,"region":325,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF57\u002FMZC-9290.mp3",{"podcast_not_roll":88},{"type":62,"id":329,"title":330,"alias":331,"digas":332,"published":333,"datetime":334,"description":311,"presenters":335,"visual":336,"show":337,"duration":338,"radios":339,"audio_file":348,"rolls":349},"182249","Le jambon des Aldudes aux escargots, Delphine Picard, Baron Rouge, Creutzwald","\u002Fculture\u002Fgrand-chef?episode=182249","MZC-9240","4 décembre 2021","2021-12-04T00:00:00+01:00",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":75},"565056",[340,342,344,346],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":341,"channelId":32},{"id":30,"name":31},{"id":34,"name":35,"code":36,"shortname":35,"liveURL":37,"alias":32,"region":343,"channelId":32},{"id":30,"name":31},{"id":40,"name":41,"code":42,"shortname":43,"liveURL":44,"alias":45,"region":345,"channelId":32},{"id":30,"name":31},{"id":48,"name":49,"code":50,"shortname":51,"liveURL":44,"alias":52,"region":347,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF57\u002FMZC-9240.mp3",{"podcast_not_roll":88},{"type":62,"id":351,"title":352,"alias":353,"digas":354,"published":355,"datetime":356,"description":357,"presenters":358,"visual":359,"show":362,"duration":363,"radios":364,"audio_file":373,"rolls":374},"178521","Les rapés de Soeur Hélène à Nancy avec Pierre-Emmanuel Mertz","\u002Fculture\u002Fgrand-chef?episode=178521","MZ-16272","27 novembre 2021","2021-11-27T00:00:00+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":360,"url":361,"url_carre":32,"copyright":11},"Soeur Hélène avec Pierre-Emmanuel Mertz","https:\u002F\u002Fmedia.rcf.fr\u002Fsites\u002Fdefault\u002Ffiles\u002Fstyles\u002F{style_name}\u002Fpublic\u002F2021-12\u002F51702665758_24838fcff8_o.jpg.webp",{"id":5,"title":7,"alias":6,"code_emission":75},"612264",[365,367,369,371],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":366,"channelId":32},{"id":30,"name":31},{"id":34,"name":35,"code":36,"shortname":35,"liveURL":37,"alias":32,"region":368,"channelId":32},{"id":30,"name":31},{"id":40,"name":41,"code":42,"shortname":43,"liveURL":44,"alias":45,"region":370,"channelId":32},{"id":30,"name":31},{"id":48,"name":49,"code":50,"shortname":51,"liveURL":44,"alias":52,"region":372,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F90fc204b2da6dd358db138f853d6550af191c58d9524f641f4bb1d78755aea6d.mp3",{"podcast_not_roll":88},{"type":62,"id":376,"title":377,"alias":378,"digas":379,"published":380,"datetime":381,"description":382,"presenters":383,"visual":384,"show":385,"duration":386,"radios":387,"audio_file":396,"rolls":397},"175272","Les oeufs mimosa de Soeur Hélène","\u002Fculture\u002Fgrand-chef?episode=175272","MZ-15692","20 novembre 2021","2021-11-20T00:00:00+01:00","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.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":75},"652896",[388,390,392,394],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":389,"channelId":32},{"id":30,"name":31},{"id":34,"name":35,"code":36,"shortname":35,"liveURL":37,"alias":32,"region":391,"channelId":32},{"id":30,"name":31},{"id":40,"name":41,"code":42,"shortname":43,"liveURL":44,"alias":45,"region":393,"channelId":32},{"id":30,"name":31},{"id":48,"name":49,"code":50,"shortname":51,"liveURL":44,"alias":52,"region":395,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF57\u002FMZ-15692.mp3",{"podcast_not_roll":88},{"type":62,"id":399,"title":400,"alias":401,"digas":402,"published":403,"datetime":404,"description":405,"presenters":406,"visual":407,"show":408,"duration":409,"radios":410,"audio_file":419,"rolls":420},"171129","La tartelette poire betterave rouge de Jean Corso, prêtre du diocèse de Metz.","\u002Fculture\u002Fgrand-chef?episode=171129","MZB-4056","13 novembre 2021","2021-11-13T00:00:00+01:00","Jean Corso est prêtre du diocèse de Metz à Hauconcourt. Il est investi de nombreuses missions mais avant de devenir prêtre, Jean connut une première vie professionnelle comme pâtissier. De l'art sacré à l'art sucré, il nous propose une recette de tartelette poire betterave rouge.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":75},"782304",[411,413,415,417],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":412,"channelId":32},{"id":30,"name":31},{"id":34,"name":35,"code":36,"shortname":35,"liveURL":37,"alias":32,"region":414,"channelId":32},{"id":30,"name":31},{"id":40,"name":41,"code":42,"shortname":43,"liveURL":44,"alias":45,"region":416,"channelId":32},{"id":30,"name":31},{"id":48,"name":49,"code":50,"shortname":51,"liveURL":44,"alias":52,"region":418,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F73ced059df861653e6f36e6347260c6bf81722a0ccb0136eed408bf65e74a994.mp3",{"podcast_not_roll":88},{"type":62,"id":422,"title":423,"alias":424,"digas":425,"published":426,"datetime":427,"description":428,"presenters":429,"visual":430,"show":431,"duration":432,"radios":433,"audio_file":442,"rolls":443},"171130","Le soufflé au chocolat de Jean Corso, prêtre du diocèse de Metz.","\u002Fculture\u002Fgrand-chef?episode=171130","MZB-4048","6 novembre 2021","2021-11-06T00:00:00+01:00","Jean Corso est prêtre du diocèse de Metz à Hauconcourt. Il est investi de nombreuses missions mais avant de devenir prêtre, Jean connut une première vie professionnelle comme pâtissier et nous propose une recette de soufflé au chocolat et de bons conseils qui vous seront très utile pour le réussir.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":75},"804312",[434,436,438,440],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":435,"channelId":32},{"id":30,"name":31},{"id":34,"name":35,"code":36,"shortname":35,"liveURL":37,"alias":32,"region":437,"channelId":32},{"id":30,"name":31},{"id":40,"name":41,"code":42,"shortname":43,"liveURL":44,"alias":45,"region":439,"channelId":32},{"id":30,"name":31},{"id":48,"name":49,"code":50,"shortname":51,"liveURL":44,"alias":52,"region":441,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Ff26d457190706c5bcd6b42800218e5b8c76f6ff4a7a1b84de412374e4e74328f.mp3",{"podcast_not_roll":88},{"type":62,"id":445,"title":446,"alias":447,"digas":448,"published":449,"datetime":450,"description":451,"presenters":452,"visual":453,"show":454,"duration":455,"radios":456,"audio_file":465,"rolls":466},"155202","Les dernières fraises de la saison au \"Derrière, salle à manger\" à Metz.","\u002Fculture\u002Fgrand-chef?episode=155202","MZC-8021","30 octobre 2021","2021-10-30T00:00:00+02:00","Nous passons le mois de septembre dans la cuisine du \"Derrière, salle à manger\"  chez  Johan Capodiferro et Marine Monchal, rue de la Chèvre à Metz. Pour la quatrième et dernière recette,  Johan nous propose un délicieux  dessert avec les dernières fraises de l'année.  Les \"Fraises fraîches, namelaka chocolat blanc, biscuit madeleine.\"",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":75},"769608",[457,459,461,463],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":458,"channelId":32},{"id":30,"name":31},{"id":34,"name":35,"code":36,"shortname":35,"liveURL":37,"alias":32,"region":460,"channelId":32},{"id":30,"name":31},{"id":40,"name":41,"code":42,"shortname":43,"liveURL":44,"alias":45,"region":462,"channelId":32},{"id":30,"name":31},{"id":48,"name":49,"code":50,"shortname":51,"liveURL":44,"alias":52,"region":464,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF57\u002FMZC-8021.mp3",{"podcast_not_roll":88},{"type":62,"id":468,"title":469,"alias":470,"digas":471,"published":472,"datetime":473,"description":474,"presenters":475,"visual":476,"show":477,"duration":478,"radios":479,"audio_file":488,"rolls":489},"155204","Tartare de thon rouge et d'avocat à la crème d'avocat au Derrière à Metz.","\u002Fculture\u002Fgrand-chef?episode=155204","MZC-8023","23 octobre 2021","2021-10-23T00:00:00+02:00","Nous passons le mois de septembre dans la cuisine du \"Derrière, salle à manger\"  chez  Johan Capodiferro et Marine Monchal, rue de la Chèvre à Metz. Pour la deuxième recette,  Johan a choisi de mettre à l'honneur deux produits : l'avocat et le thon rouge.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":75},"771240",[480,482,484,486],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":481,"channelId":32},{"id":30,"name":31},{"id":34,"name":35,"code":36,"shortname":35,"liveURL":37,"alias":32,"region":483,"channelId":32},{"id":30,"name":31},{"id":40,"name":41,"code":42,"shortname":43,"liveURL":44,"alias":45,"region":485,"channelId":32},{"id":30,"name":31},{"id":48,"name":49,"code":50,"shortname":51,"liveURL":44,"alias":52,"region":487,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF57\u002FMZC-8023.mp3",{"podcast_not_roll":88},{"type":62,"id":491,"title":492,"alias":493,"digas":494,"published":495,"datetime":496,"description":497,"presenters":498,"visual":499,"show":500,"duration":501,"radios":502,"audio_file":511,"rolls":512},"155203","Suprême de poulet roti au vin jaune au Derrière, salle à manger, à Metz.","\u002Fculture\u002Fgrand-chef?episode=155203","MZC-8022","16 octobre 2021","2021-10-16T00:00:00+02:00","Nous passons le mois de septembre dans la cuisine du \"Derrière, salle à manger\"  chez  Johan Capodiferro et Marine Monchal, rue de la Chèvre à Metz. Pour la troisième  recette,  Johan a décidé de nous apprendre à cuisiner un suprême de poulet jaune au vin jaune, céleri confit en croûte de sel, caviar d'aubergine, aubergine rotie.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":75},"760704",[503,505,507,509],{"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},{"id":40,"name":41,"code":42,"shortname":43,"liveURL":44,"alias":45,"region":508,"channelId":32},{"id":30,"name":31},{"id":48,"name":49,"code":50,"shortname":51,"liveURL":44,"alias":52,"region":510,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF57\u002FMZC-8022.mp3",{"podcast_not_roll":88},{"type":62,"id":514,"title":515,"alias":516,"digas":517,"published":518,"datetime":519,"description":520,"presenters":521,"visual":522,"show":523,"duration":524,"radios":525,"audio_file":534,"rolls":535},"155206","La tomate burrrata  pesto de roquette du Derrière à Metz","\u002Fculture\u002Fgrand-chef?episode=155206","MZC-8024","2 octobre 2021","2021-10-02T00:00:00+02:00","Nous passons le mois de septembre dans la cuisine du \"Derrière, salle à manger\"  chez  Johan Capodiferro et Marine Monchal, rue de la Chèvre à Metz. Pour la première recette,  Johan a choisi de mettre à l'honneur deux produits : la tomate et la burrata.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":75},"749184",[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\u002Fpodcast-prep.rcf.fr\u002FRCF57\u002FMZC-8024.mp3",{"podcast_not_roll":88},{"current_page":537,"total_items":538,"total_pages":539,"item_per_page":540},5,147,8,20,{"rows":60,"pager":536}]