[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"page-data--\u002Fculture\u002Fles-chroniques-saveurs-{\"page\":1}":3,"episodes-by-show-46915-1":298},{"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":41,"episodes":47,"pager":293},"show","46915","\u002Fculture\u002Fles-chroniques-saveurs","Les chroniques Saveurs",{"url":9,"alt":10,"url_carre":11,"alt_carre":11},"https:\u002F\u002Fassets-prep.radiorcf.com\u002Fstyles\u002F{style_name}\u002Fassets\u002F2023-11\u002FChroniquessaveurs.png.webp","RCFPoitou-EG","","\u003Cp>Un mot d’ordre : la cuisine du bonheur ! Un magazine réalisé avec les Chroniques Saveurs de Jean-Michel Lamazerolles avec la participation de Laurent Van Den Bussche, professeur de cuisine au Lycée hôtelier St-Joseph l'Amandier de Saint-Yrieix (16)\u003C\u002Fp>\r\n",{"id":14,"type":15,"name":16,"alias":17,"description":18},"59393","category","Culture","\u002Fculture","\u003Cp>\r\n\u003Cstyle type=\"text\u002Fcss\">\u003C!--td {border: 1px solid #cccccc;}br {mso-data-placement:same-cell;}-->\r\n\u003C\u002Fstyle>\r\nMusique, cinéma, littérature, arts, histoire, : nos programmes consacrés à la culture répondent à un désir, celui de vous donner l'envie de comprendre et d'aimer le monde !\u003C\u002Fp>\r\n",[20],"Jean-Michel Lamazerolles",[22,33],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":29,"channelId":32},"57796","RCF Poitou Deux-Sèvres","RCF79","Poitou Deux-Sèvres","https:\u002F\u002Frcf.streamakaci.com\u002Frcf79.mp3","\u002Fpoitou-deuxsevres",{"id":30,"name":31},"34176","Nouvelle-Aquitaine",null,{"id":34,"name":35,"code":36,"shortname":37,"liveURL":38,"alias":39,"region":40,"channelId":32},"34365","RCF Poitou Vienne","RCF86","Poitou Vienne","\u002F\u002Frcf.streamakaci.com\u002Frcf86.mp3","\u002Fpoitou-vienne",{"id":30,"name":31},[42],{"type":43,"description":18,"layout":44,"show_more":17,"radio":45,"articles":46,"category":14},"thematic_horizontal_block","horizontal","9",[],[48,69,87,104,121,139,158,177,196,215,234,253,274],{"type":49,"id":50,"title":51,"alias":52,"digas":53,"published":54,"datetime":55,"presenters":56,"visual":57,"show":58,"duration":60,"radios":61,"audio_file":66,"rolls":67},"episode","518750","Cannelloni au quatre fromages","\u002Fculture\u002Fles-chroniques-saveurs?episode=518750","LR-48988","16 octobre 2024","2024-10-16T00:00:00+02:00",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":59},"SAVEURS","246624",[62,64],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":63,"channelId":32},{"id":30,"name":31},{"id":34,"name":35,"code":36,"shortname":37,"liveURL":38,"alias":39,"region":65,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Fd224acf81ceb8be0d1ed96c62887a73b4a8d39da60101721dbfce7ac296136c2.mp3",{"podcast_not_roll":68},false,{"type":49,"id":70,"title":71,"alias":72,"digas":73,"published":74,"datetime":75,"presenters":76,"visual":77,"show":78,"duration":79,"radios":80,"audio_file":85,"rolls":86},"511530","Gnocchis sauce chorizo","\u002Fculture\u002Fles-chroniques-saveurs?episode=511530","PO-75549","9 octobre 2024","2024-10-09T00:00:00+02:00",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":59},"300048",[81,83],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":82,"channelId":32},{"id":30,"name":31},{"id":34,"name":35,"code":36,"shortname":37,"liveURL":38,"alias":39,"region":84,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F33fa3c48a3ebce89319333858376fd84a6f3a76e221de6e89d064ae9447b8064.mp3",{"podcast_not_roll":68},{"type":49,"id":88,"title":89,"alias":90,"digas":91,"published":92,"datetime":93,"presenters":94,"visual":95,"show":96,"duration":79,"radios":97,"audio_file":102,"rolls":103},"511529","Vitello tonnato","\u002Fculture\u002Fles-chroniques-saveurs?episode=511529","PO-75548","2 octobre 2024","2024-10-02T00:00:00+02:00",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":59},[98,100],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":99,"channelId":32},{"id":30,"name":31},{"id":34,"name":35,"code":36,"shortname":37,"liveURL":38,"alias":39,"region":101,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F1a3c6773c14594998f9c3fdd3166aa6d6a8dac84a7afe0528a815f16bb197ea7.mp3",{"podcast_not_roll":68},{"type":49,"id":105,"title":106,"alias":107,"digas":108,"published":109,"datetime":110,"presenters":111,"visual":112,"show":113,"duration":79,"radios":114,"audio_file":119,"rolls":120},"511232","Tatin d'aubergines à la fêta","\u002Fculture\u002Fles-chroniques-saveurs?episode=511232","PO-75517","25 septembre 2024","2024-09-25T00:00:00+02:00",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":59},[115,117],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":116,"channelId":32},{"id":30,"name":31},{"id":34,"name":35,"code":36,"shortname":37,"liveURL":38,"alias":39,"region":118,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F71064c16e664af01ac63bcf2dca5a92a7f7ea66bcb870d645605656cae4cb700.mp3",{"podcast_not_roll":68},{"type":49,"id":122,"title":123,"alias":124,"digas":125,"published":126,"datetime":127,"description":128,"presenters":129,"visual":130,"show":131,"duration":79,"radios":132,"audio_file":137,"rolls":138},"511229","Grattin de légumes farcis","\u002Fculture\u002Fles-chroniques-saveurs?episode=511229","PO-75516","18 septembre 2024","2024-09-18T00:00:00+02:00","Nous retrouvons Monsieur Laurent Van Den Bussche notre professeur de cuisine du lycée St Joseph l'Amandier à St Yriex en Charente autour d'un magnifique \"Grattin de légumes farcis\".\u003Cbr>\u003Cbr>Ingrédients pour 4 convives:\u003Cbr>\u003Cbr>3 oignons \u003Cbr>1 grosse aubergine\u003Cbr>1 poivron vert\u003Cbr>3 courgettes moyennes\u003Cbr>4 tomates\u003Cbr>4 pommes de terre\u003Cbr>500g de chair à saucisses \u003Cbr>200g de ricotta \u003Cbr>50g de chapelure \u003Cbr>Persil\u002Fail\u002Fbasilic\u003Cbr>Huile d'olive \u003Cbr>Parmesan râpé",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":59},[133,135],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":134,"channelId":32},{"id":30,"name":31},{"id":34,"name":35,"code":36,"shortname":37,"liveURL":38,"alias":39,"region":136,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F96e8cef21b740aa4f320d5699e6b89cea7477491d7da06ff2f63d9c0254eb31c.mp3",{"podcast_not_roll":68},{"type":49,"id":140,"title":141,"alias":142,"digas":143,"published":144,"datetime":145,"description":146,"presenters":147,"visual":148,"show":149,"duration":150,"radios":151,"audio_file":156,"rolls":157},"509909","Saumon en croute","\u002Fculture\u002Fles-chroniques-saveurs?episode=509909","PO-75386","11 septembre 2024","2024-09-11T00:00:00+02:00","Nous retrouvons Monsieur Laurent Van Den Bussche notre professeur de cuisine au Lycée hôtelier St Joseph l'Amandier à St Yriex en Charente. Il nous propose aujourd'hui un saumon en croûte. \u003Cbr>\u003Cbr>Ingrédients pour 4 convives:\u003Cbr>\u003Cbr>1 pâte feuilletée \u003Cbr>2 échalotes \u003Cbr>400g de jeunes pousses d'épinards \u003Cbr>800g de filet de saumon \u003Cbr>200g de parmesan râpé \u003Cbr>250g de Filadelfia (fromage)\u003Cbr>1 œuf\u003Cbr>3 gousses d'ail",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":59},"308568",[152,154],{"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":37,"liveURL":38,"alias":39,"region":155,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Ffff399b0e9aa908829c0b40f8b0b4dfcbbc1fe7911d173047844b1d319495b57.mp3",{"podcast_not_roll":68},{"type":49,"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":175,"rolls":176},"491967","Chronique Saveurs | Juin 2024 avec Christophe Roumagne et Florian Laffaire","\u002Fculture\u002Fles-chroniques-saveurs?episode=491967","PO-70915","18 juin 2024","2024-06-18T00:00:00+02:00","Toutes les recettes sont pour 4 convives\u003Cbr>Fromage blanc à l'ail et aux herbes avec Christophe Roumagne\u003Cbr>\u003Cbr>1,5 l de lait entier cru, 250 ml de crème liquide, 2 cuillérées à soupe de jus de citron, 3 cuillérées à soupe de vinaigre blanc\u003Cbr>\u003Cbr>Fraises avec une ganache au chocolat blanc avec Florian Laffaire, chef du restaurant Saint André dans le vieil Angoulême\u003Cbr>\u003Cbr>250g de fraises\u003Cbr>Sablé breton : 1 jaune d'œuf, 50g de sucre, 50g de beurre, 75g de farine, 4g de levure, Fleur de sel\u003Cbr>Ganache au chocolat blanc : 34cl de crème, 250g de chocolat blanc \u003Cbr>Sirop de rhubarbe : 1\u002F2  botte de rhubarbe, 1\u002F2 litre d'eau, 50g de sucre, Sirop de sureau \u003Cbr>Coulis de fraises : 125g de fraises, 12g de sucre, 1\u002F2 jus de citron\u003Cbr>\u003Cbr>Févettes à la française avec Christophe Roumagne\u003Cbr>\u003Cbr>1kg de févettes, 3 petits oignons nouveaux, 300g de lard fumé, 1 cœur de laitue, 100g de beurre, 3 cuillères à soupe d'eau, Sel\u002F poivre\u003Cbr>\u003Cbr>Tournedeau de veau à la crème de girolle avec Christophe Roumagne",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":59},"1717824",[171,173],{"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":37,"liveURL":38,"alias":39,"region":174,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F9239c2a9c9957fee4e65df6e29f27372764699dfa1a236704afb55281a217b15.mp3",{"podcast_not_roll":68},{"type":49,"id":178,"title":179,"alias":180,"digas":181,"published":182,"datetime":183,"description":184,"presenters":185,"visual":186,"show":187,"duration":188,"radios":189,"audio_file":194,"rolls":195},"481795","Chroniques Saveurs | Mai 2024","\u002Fculture\u002Fles-chroniques-saveurs?episode=481795","PO-69588","14 mai 2024","2024-05-14T00:00:00+02:00","Au menu ce mois-ci :\u003Cbr>- Brochette de joue de lotte au curry\u003Cbr>- Chevreau rôti à l'ail et au pineau\u003Cbr>- Filet de julienne à l'oseille\u003Cbr>- Fromage frais à l'ail et au persil\u003Cbr>- Oeufs mollets à la florentine",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":59},"1719432",[190,192],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":191,"channelId":32},{"id":30,"name":31},{"id":34,"name":35,"code":36,"shortname":37,"liveURL":38,"alias":39,"region":193,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Feeef3e3506034eca52407164701446abeca49d71bbc64944208f1724f1fb173c.mp3",{"podcast_not_roll":68},{"type":49,"id":197,"title":198,"alias":199,"digas":200,"published":201,"datetime":202,"description":203,"presenters":204,"visual":205,"show":206,"duration":207,"radios":208,"audio_file":213,"rolls":214},"470543","Chroniques Saveurs | Avril 2024","\u002Fculture\u002Fles-chroniques-saveurs?episode=470543","PO-68230","9 avril 2024","2024-04-09T00:00:00+02:00","Laurent Van Den Bussche notre professeur de cuisine du lycée St Joseph l'Amandier à St Yriex en Charente, nous propose encore ce mois-ci 4 recettes. Les ingrédiens sont indiqués pour 4 convives\u003Cbr>\u003Cbr>Filet mignon de porc façon Wellington\u003Cbr>\u003Cbr>1 filet mignon de porc, 3 cuillères à soupe de moutarde, 150 g de bacon\u003Cbr>1 pâte feuilletée, 1 jaune d'œuf, 1 échalote, 20 cl de crème fraîche, 150 g de champignons de Paris, 5 cl de vin blanc\u003Cbr>\u003Cbr>Œufs à l'Ecossaise\u003Cbr>\u003Cbr>4 œufs, 1 cuillère à café de poivre en grain, 1 cuillère à café de fenouil en grain, 1 cuillère de piment d'Espelette,1 botte de persil, 400g  de viande hachée, 100g de farine, 2 œufs, 200g de chapelure Panko, Huile\u003Cbr>\u003Cbr>Roulade d'épinards au Saumon\u003Cbr>\u003Cbr>1 kg d'épinards, 20 g de beurre, 3 œufs, 250g de fromage frais, 250 g de Saumon fumé, 1\u002F2 botte d'aneth, 1 citron\u003Cbr>\u003Cbr>Foie gras mi cuit.\u003Cbr>\u003Cbr>5 à 600g de foie gras entier, 2 cuillères à soupe de Cognac ou Pineau des Charentes. Poivre du moulin \u002F sel fin",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":59},"1705944",[209,211],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":210,"channelId":32},{"id":30,"name":31},{"id":34,"name":35,"code":36,"shortname":37,"liveURL":38,"alias":39,"region":212,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Fb4560900a37a448bc3447763d97c5c45acb7d3d51e199ddb04dcb377156e7025.mp3",{"podcast_not_roll":68},{"type":49,"id":216,"title":217,"alias":218,"digas":219,"published":220,"datetime":221,"description":222,"presenters":223,"visual":224,"show":225,"duration":226,"radios":227,"audio_file":232,"rolls":233},"454143","Chroniques Saveurs - Février 2024","\u002Fculture\u002Fles-chroniques-saveurs?episode=454143","PO-66098","20 février 2024","2024-02-20T00:00:00+01:00","Jean-Michel Lamazerolles et le chef Laurent Van Den Bussche, professeur au  Lycée Saint-Joseph l'Amandier à St Yriex, nous proposent 4 recettes.\u003Cbr>Les quantités des ingrédiens sont indiquées pour 4 convives.\u003Cbr>\u003Cbr>Pancakes moelleux :\u003Cbr>2 oeufs, 30g de sucre, 60g de farine, 1\u002F4 de cuillère à café de bicarbonate, 1\u002F4 de cuillère à café de levure chimique, 40ml de lait, 2 blancs d'oeufs, 30g de sucre\u003Cbr>\u003Cbr>Choux surprise :\u003Cbr>1\u002F2 chou vert, 1 bouillon de légumes, 1 poivron rouge, 100g de tomates confites, 300g d'oignons, 10g de sucre, 350g d'orge perlé, huile d'olive, thym\u002Forigan\u002Fsel\u002Fpoivre\u003Cbr>\u003Cbr>Le croque gourmand :\u003Cbr>16 tranches de pain de mie, persil plat, 200g de beurre, 80g d'échalottes, 300g de champignons de Paris, 250g de jambon de pays, 200g de fromage Comté\u003Cbr>\u003Cbr>Champignons farcis :\u003Cbr>8 gros champignons, 100g d'émental, 200g de viande hachée, 100g de farine, 2 oeufs, 100g de chapelure, un trait d'huile d'olive",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":59},"1701888",[228,230],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":229,"channelId":32},{"id":30,"name":31},{"id":34,"name":35,"code":36,"shortname":37,"liveURL":38,"alias":39,"region":231,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F2c0736cf5a3d3f1524a8207b8e395f92e3ed39b664903f1cd8aac88527da5125.mp3",{"podcast_not_roll":68},{"type":49,"id":235,"title":236,"alias":237,"digas":238,"published":239,"datetime":240,"description":241,"presenters":242,"visual":243,"show":244,"duration":245,"radios":246,"audio_file":251,"rolls":252},"441576","Les Chroniques Saveurs - Janvier 2024","\u002Fculture\u002Fles-chroniques-saveurs?episode=441576","PO-64437","23 janvier 2024","2024-01-23T00:00:00+01:00","5 chroniques, 5 recettes avec Jean-Michel Lamazerolles et Laurent Van Den Bussche. Les recettes sont toujours pour 4 convives.\u003Cbr>Pour la tarte Tatin : 1 pate feuilletée ou brisée - 4 belles pommes - 125g de sucre semoule - 1 jus de citron - 40g de beurre\u003Cbr>\u003Cbr>Pour le tartare de canard : 1 petit magret de canard ou 250g d'aiguillettes - 50g de câpres - 50g de cornichons - 50g d'échalottes - 50g de tomates séchées - 2cl de vinaigre de Xérès - 10cl d'huile de noisettes - 1 cuillère à soupe de moutarde à l'ancienne - estragon\u002F cerfeuil\u002F persil\u002Fsel\u002Fpoivre - 30g de pistaches\u003Cbr>\u003Cbr> Pour le veau Marengo : 1kg d'épaule ou collier de veau huile d'arachide - 100g d'oignons - 10cl de vin blanc - 30g de farine - 40g de concentré de tomate - 1 bouquet garni - 3 gousses d'ail - 1 litre de fond brun de veau clair - 100g de champignons de Paris - persil frisé\u003Cbr>\u003Cbr>Pour les huîtres chaudes au Pineau des Charentes : 16 huitres - 800g de poireau - 30g de beurre - 2 jaunes d'œuf - 125g de beurre - 10cl de pineau des Charentes - gros sel ou algues pour caler les huitres - éventuellement safran de Brie\u003Cbr>\u003Cbr>Pour la poularde pochée sauce suprême : 1 poularde - 1 citron - 2 litres de fond blanc de volaille - 150g de carottes - 150g d'oignons - 100g de blanc de poireau - clous de girofle - 50g de céleri branche - 1 bouquet garni. Pour la sauce : 40g de beurre - 40g de farine - 75cl de fond blanc de poisson - 20cl de crème épaisse",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":59},"1716120",[247,249],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":248,"channelId":32},{"id":30,"name":31},{"id":34,"name":35,"code":36,"shortname":37,"liveURL":38,"alias":39,"region":250,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F00a2708961e303aaf75a36571740d8ca57f5fc17ae633c7d528cdcd11ae1ca6a.mp3",{"podcast_not_roll":68},{"type":49,"id":254,"title":255,"alias":256,"digas":257,"published":258,"datetime":259,"description":260,"presenters":261,"visual":262,"show":265,"duration":266,"radios":267,"audio_file":272,"rolls":273},"430713","Les Chroniques Saveurs - Jean-Michel Lamazerolles et Laurent Van Den Bussche","\u002Fculture\u002Fles-chroniques-saveurs?episode=430713","PO-63001","12 décembre 2023","2023-12-12T00:00:00+01:00","Filets de pintade farcis aux boudins noirs :\u003Cbr>Ingrédients pour 4 convives : 4 filets de pintade - 2 boudins noirs - Sel \u002F poivre - Paprika. Pour la mousseline de céleri rave : 1 boule de céleri - 20cl de crème liquide - Sel \u002F poivre\u003Cbr>\u003Cbr>La tarte à l'oignon\u003Cbr>\u003Cbr>Filet de limande bonne femme :\u003Cbr>Recette pour 4 convives : Pour la base : 1,2 kg soit deux pièces de limande - 20 g de beurre - 1 échalotte - 100g de champignons de Paris -\u003Cbr>10 cl de vin blanc.  Pour le fumé : 20 g de beurre - 1 échalotte - 1 oignons - 1 carotte - les arrêtes des 2 limandes.  Pour la crème : 20 cl de crème liquide - 80g de beurre.\u003Cbr>\u003Cbr>Oeufs farcis Chimay : ingrédients pour 4 convives : 6 œufs. Farce duxelles : 30g d'échalottes - 20g de beurre - 200g de champignons de Paris - 1 bouquet de persil frisé. Sauce Mornay : 60g de beurre - 60g de farine - 1\u002F2 litre de lait - 1 jaune d'œuf - 60g de gruyère râpé - piment de Cayenne \u002F sel fin \u002F muscade.\u003Cbr>\u003Cbr>Blanquette de veau à l'ancienne : ingrédients pour 4 convives : 1 kg d' épaule et collier de veau - 1 carotte - 1 oignon - 4 cloux de girofle - 1 poireau - 1 petite branche de poireau - 1 bouquet garni Ail (facultatif).\u003Cbr>Pour la sauce : 30g de beurre\u002F farine - 1\u002F2 litre de fond de cuisson - 20 cl de crème épaisse - 1 jaune d'œuf - 40 g de beurre - 15 g de sucre semoule - 150 g de champignons de Paris - 150 g d'oignons grelot - Gros sel \u002F sel fin \u002F poivre blanc.",[20],{"alt":263,"url":264,"url_carre":32,"copyright":11},"EG","https:\u002F\u002Fassets-prep.radiorcf.com\u002Fstyles\u002F{style_name}\u002Fassets\u002F2023-12\u002FSAVEURS%20DECEMBRE.png.webp",{"id":5,"title":7,"alias":6,"code_emission":59},"1718160",[268,270],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":269,"channelId":32},{"id":30,"name":31},{"id":34,"name":35,"code":36,"shortname":37,"liveURL":38,"alias":39,"region":271,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Fafffa1d00df3dfeeabfd7680f1a4ae7e0e40898c4ea9b8a055f4fa4b5cd20214.mp3",{"podcast_not_roll":68},{"type":49,"id":275,"title":276,"alias":277,"digas":278,"published":279,"datetime":280,"description":281,"presenters":282,"visual":283,"show":284,"duration":285,"radios":286,"audio_file":291,"rolls":292},"420109","Le magazine des Chroniques Saveurs","\u002Fculture\u002Fles-chroniques-saveurs?episode=420109","PO-61764","7 novembre 2023","2023-11-07T00:00:00+01:00","Laurent Van Den Bussche, notre chef, professeur de cuisine au Lycée hôtelier St Joseph l'Amandier, nous propose 4 recettes :\u003Cbr>\u003Cbr>- Filet mignon de porc sauce charcutière (pour 4 personnes) :\u003Cbr>800g de mignon de porc - 1 oignon - 50g de cornichons - 20g de moutarde - 20 cl de fond de veau brun lié - 5cl de vin blanc\u003Cbr>\u003Cbr>- Fricassée de volaille à l'ancienne (pour 4 personnes) :\u003Cbr>1 poulet d'environ 1,3 kg - 40 g de beurre - 40 g de farine - 1 oignon\u003Cbr>20 cl de crème épaisse. Pour le fond blanc de volaille : 1 carcasse de poulet - 1 carotte - 1 oignon - 1 branche de céleri - 1 bouquet garni\u003Cbr>4 choux de girofle - Blanc de poireau\u003Cbr>\u003Cbr>- Velouté de céleri au fromage bleu (pour 6 personnes) :\u003Cbr>1,2 kg de céleri - 2 échalotes - 1 noix de beurre - 2 pommes de terre vitelotte - 150g de fromage bleu - 20cl de crème liquide - 2 cuillères à soupe de vinaigre - Sel\u003Cbr>\u003Cbr>- Céviché de dorade à la mangue (pour 4 personnes) :\u003Cbr>400g de filets de dorade - 1 mangue - 1 jus de pamplemousse jaune - 1 jus de citron vert - 1\u002F2 bouquet d'aneth - 1 cuillère de café de baies roses\u003Cbr>10 cl d'huile d'olive - 1\u002F2 gousse de vanille",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":59},"1678776",[287,289],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":288,"channelId":32},{"id":30,"name":31},{"id":34,"name":35,"code":36,"shortname":37,"liveURL":38,"alias":39,"region":290,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Fd62e67550d662df64328c98169fe63ab0d45aa94d5ffa79024bdd6688d6d3ccb.mp3",{"podcast_not_roll":68},{"current_page":294,"total_items":295,"total_pages":296,"item_per_page":297},1,33,2,20,{"rows":47,"pager":293}]