[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"page-data--\u002Fculture\u002Flinstant-gourmand-1-{}":3,"episodes-by-show-2380-0":386},{"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":33,"episodes":39,"pager":381},"show","2380","\u002Fculture\u002Flinstant-gourmand-1","L'instant gourmand",{"url":9,"alt":10,"url_carre":11,"alt_carre":11},"https:\u002F\u002Fassets-prep.radiorcf.com\u002Fstyles\u002F{style_name}\u002Fassets\u002F2021-07\u002FVignette-thematique_CULTURE-ET-SOCIETE_179.png.webp","© RCF","","\u003Cp>Marie-Hélène Baylac nous révèle ses plats préférés. Puisant dans sa pratique, son \u003Ci>Dictionnaire gourmand\u003C\u002Fi> et les encyclopédies qu’elle a dirigées (notamment \u003Ci>Recettes pratiques du marché\u003C\u002Fi> aux éditions Atlas), elle nous livre ses recettes, leur histoire, les astuces, les bons produits et les tours de main pour les réussir. \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],"Marie-Hélène Baylac",[22],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":29,"channelId":32},"34317","RCF en Bourgogne","RCF21","en Bourgogne","\u002F\u002Frcf.streamakaci.com\u002Frcf21.mp3","\u002Fbourgogne",{"id":30,"name":31},"34170","Bourgogne-Franche-Comté",null,[34],{"type":35,"description":18,"layout":36,"show_more":17,"radio":37,"articles":38,"category":14},"thematic_horizontal_block","horizontal","9",[],[40,59,76,92,109,126,143,160,177,194,211,228,245,262,279,296,313,330,347,364],{"type":41,"id":42,"title":43,"alias":44,"digas":45,"published":46,"datetime":47,"presenters":48,"visual":49,"show":50,"duration":52,"radios":53,"audio_file":56,"rolls":57},"episode","135565","Le raisin","\u002Fculture\u002Flinstant-gourmand-1?episode=135565","DJC-13197","12 septembre 2024","2024-09-12T00:00:00+02:00",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":51},"GOURMAND","181248",[54],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":55,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJC-13197.mp3",{"podcast_not_roll":58},false,{"type":41,"id":60,"title":61,"alias":62,"digas":63,"published":64,"datetime":65,"description":66,"presenters":67,"visual":68,"show":69,"duration":70,"radios":71,"audio_file":74,"rolls":75},"135538","L'artichaut 01","\u002Fculture\u002Flinstant-gourmand-1?episode=135538","DJC-13182","11 septembre 2024","2024-09-11T00:00:00+02:00","Voici enc ore un légume venu d'Italie. Devenu aristocrate, malgré sa petite réputation, il fit, dit-on, presque mourir une reine qui l'aimait trop alors que le roi des roi, au XVIIIème siècle, en fit cultiver dans son potager.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":51},"169632",[72],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":73,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJC-13182.mp3",{"podcast_not_roll":58},{"type":41,"id":77,"title":78,"alias":79,"digas":80,"published":81,"datetime":82,"presenters":83,"visual":84,"show":85,"duration":86,"radios":87,"audio_file":90,"rolls":91},"135539","La tomate","\u002Fculture\u002Flinstant-gourmand-1?episode=135539","DJC-13195","10 septembre 2024","2024-09-10T00:00:00+02:00",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":51},"172632",[88],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":89,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJC-13195.mp3",{"podcast_not_roll":58},{"type":41,"id":93,"title":94,"alias":95,"digas":96,"published":97,"datetime":98,"description":99,"presenters":100,"visual":101,"show":102,"duration":103,"radios":104,"audio_file":107,"rolls":108},"135537","Le melon","\u002Fculture\u002Flinstant-gourmand-1?episode=135537","DJC-13065","5 septembre 2024","2024-09-05T00:00:00+02:00","Le melon, un fruit difficile... selon les contemporains de François 1er ! Et pourtant, ce cucurbitacée eut un destin prestigieux, depuis le continent africain jusu'au caves du Vatican. Un destin tout bonnement royal puisque le roi des rois, lui-même, en raffolait !",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":51},"206448",[105],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":106,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJC-13065.mp3",{"podcast_not_roll":58},{"type":41,"id":110,"title":111,"alias":112,"digas":113,"published":114,"datetime":115,"description":116,"presenters":117,"visual":118,"show":119,"duration":120,"radios":121,"audio_file":124,"rolls":125},"135536","La glace","\u002Fculture\u002Flinstant-gourmand-1?episode=135536","DJC-13173","4 septembre 2024","2024-09-04T00:00:00+02:00","Voici un mot aux multiples acceptions. Mais pourtant, sous le soleil, lorsqu'on parle de glace, l'on ne pense qu'à ces délices glacés, souvent italiens comme nous le confie Marie-Hélène Baylac.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":51},"171648",[122],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":123,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJC-13173.mp3",{"podcast_not_roll":58},{"type":41,"id":127,"title":128,"alias":129,"digas":130,"published":131,"datetime":132,"description":133,"presenters":134,"visual":135,"show":136,"duration":137,"radios":138,"audio_file":141,"rolls":142},"135535","La confiture","\u002Fculture\u002Flinstant-gourmand-1?episode=135535","DJC-13151","3 septembre 2024","2024-09-03T00:00:00+02:00","La confiture, tout un art qui ne se réduit pas à rajouter du sucre à une purée de fruits ! Aujourd'hui, sous la surveillance des Frères Jacques, marie-Hélène Baylac évoque l'histoire de cette confiture qui, il y a quelques siècles, n'en était pas une...",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":51},"160080",[139],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":140,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJC-13151.mp3",{"podcast_not_roll":58},{"type":41,"id":144,"title":145,"alias":146,"digas":147,"published":148,"datetime":149,"description":150,"presenters":151,"visual":152,"show":153,"duration":154,"radios":155,"audio_file":158,"rolls":159},"270659","Filets de daurade aux pêches","\u002Fculture\u002Flinstant-gourmand-1?episode=270659","DJ-26463","1 juillet 2022","2022-07-01T00:00:00+02:00","Et pourquoi ne pas marier la daurade à la pêche ? Pour conclure cette saison de recettes gourmandes, Marie-Hélène Baylac nous recette de poisson marié à la pêche et au lard…",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":51},"215256",[156],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":157,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJ-26463.mp3",{"podcast_not_roll":58},{"type":41,"id":161,"title":162,"alias":163,"digas":164,"published":165,"datetime":166,"description":167,"presenters":168,"visual":169,"show":170,"duration":171,"radios":172,"audio_file":175,"rolls":176},"270654","Canard Apicius","\u002Fculture\u002Flinstant-gourmand-1?episode=270654","DJ-26464","30 juin 2022","2022-06-30T00:00:00+02:00","Voici une recette basée sur un ingrédient, nommé ainsi il y a presque 2000 ans. Mais c'est avec l’aide de grands cuisiniers français contemporain que Marie-Hélène Baylac nous confie cette recette…",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":51},"206304",[173],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":174,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJ-26464.mp3",{"podcast_not_roll":58},{"type":41,"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":192,"rolls":193},"270652","Diplomate aux madeleines et aux framboises","\u002Fculture\u002Flinstant-gourmand-1?episode=270652","DJ-26465","29 juin 2022","2022-06-29T00:00:00+02:00","Chateaubriand parlait d’un pudding, aujourd’hui nous parlons d’un diplomate ! Mais avec cette recette signée Marie-Hélène Baylac, vous pourrez le confectionner vous -même tel le grand Montmirail...",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":51},"199848",[190],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":191,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJ-26465.mp3",{"podcast_not_roll":58},{"type":41,"id":195,"title":196,"alias":197,"digas":198,"published":199,"datetime":200,"description":201,"presenters":202,"visual":203,"show":204,"duration":205,"radios":206,"audio_file":209,"rolls":210},"270632","Salade d'épinards aux escargots","\u002Fculture\u002Flinstant-gourmand-1?episode=270632","DJ-26466","28 juin 2022","2022-06-28T00:00:00+02:00","Ce n’est qu'après avoir rampé sur les herbes les + aromatiques, que doivent être déguster les escargots ! Mais pourquoi ne pas les déguster avec des escargots comme nous le propose aujourd’hui Marie-Hélène Baylac…",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":51},"196128",[207],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":208,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJ-26466.mp3",{"podcast_not_roll":58},{"type":41,"id":212,"title":213,"alias":214,"digas":215,"published":216,"datetime":217,"description":218,"presenters":219,"visual":220,"show":221,"duration":222,"radios":223,"audio_file":226,"rolls":227},"270633","Velouté glacé de tomates","\u002Fculture\u002Flinstant-gourmand-1?episode=270633","DJ-26467","27 juin 2022","2022-06-27T00:00:00+02:00","Après avoir évoqué le grand Jean Giono, Marie-Hélène Baylac nous donne une recette de velouté à la tomate qui n’est pas un gaspacho !...",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":51},"199224",[224],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":225,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJ-26467.mp3",{"podcast_not_roll":58},{"type":41,"id":229,"title":230,"alias":231,"digas":232,"published":233,"datetime":234,"description":235,"presenters":236,"visual":237,"show":238,"duration":239,"radios":240,"audio_file":243,"rolls":244},"267749","Tarte liégeoise aux reines claudes","\u002Fculture\u002Flinstant-gourmand-1?episode=267749","DJ-26468","24 juin 2022","2022-06-24T00:00:00+02:00","Si le nom de ces fruits nous vient du grand roi François 1er, voici une recette qui nous est donnée par Marie-Hélène Baylac avec cette tarte liégeoise gourmande, à servir tiède…",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":51},"209712",[241],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":242,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJ-26468.mp3",{"podcast_not_roll":58},{"type":41,"id":246,"title":247,"alias":248,"digas":249,"published":250,"datetime":251,"description":252,"presenters":253,"visual":254,"show":255,"duration":256,"radios":257,"audio_file":260,"rolls":261},"267731","Travers de porc au barbecue","\u002Fculture\u002Flinstant-gourmand-1?episode=267731","DJ-26469","23 juin 2022","2022-06-23T00:00:00+02:00","Voici un ingrédient indispensable des barbecues traditionnels de nos amis d’outre-Atlantique. Mais au Texas ou en Côte-d’Or, cela reste succulent comme nous le démontre là Marie-Hélène Baylac...",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":51},"184680",[258],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":259,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJ-26469.mp3",{"podcast_not_roll":58},{"type":41,"id":263,"title":264,"alias":265,"digas":266,"published":267,"datetime":268,"description":269,"presenters":270,"visual":271,"show":272,"duration":273,"radios":274,"audio_file":277,"rolls":278},"267307","Coupes de crème glacée aux fruits rouges","\u002Fculture\u002Flinstant-gourmand-1?episode=267307","DJ-26471","22 juin 2022","2022-06-22T00:00:00+02:00","Pour les banquets et soirée d'été se profilant, pourquoi ne pas proposer aux convives une merveille de coupes glacées ? En voici une recette parfaite avec Marie-Hélène Baylac...",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":51},"190728",[275],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":276,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJ-26471.mp3",{"podcast_not_roll":58},{"type":41,"id":280,"title":281,"alias":282,"digas":283,"published":284,"datetime":285,"description":286,"presenters":287,"visual":288,"show":289,"duration":290,"radios":291,"audio_file":294,"rolls":295},"267313","Poulet aux pêches","\u002Fculture\u002Flinstant-gourmand-1?episode=267313","DJ-26472","21 juin 2022","2022-06-21T00:00:00+02:00","Voici une volaille à la recette d’été ! Car pourquoi ne pas marier ces fruits d’été que sont des pêches avec un bon poulet ? En voici la recette donnée aujourd'hui par Marie-Hélène Baylac…",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":51},"223272",[292],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":293,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJ-26472.mp3",{"podcast_not_roll":58},{"type":41,"id":297,"title":298,"alias":299,"digas":300,"published":301,"datetime":302,"description":303,"presenters":304,"visual":305,"show":306,"duration":307,"radios":308,"audio_file":311,"rolls":312},"267303","Flan d'asperges","\u002Fculture\u002Flinstant-gourmand-1?episode=267303","DJ-26473","20 juin 2022","2022-06-20T00:00:00+02:00","En botte et à la vapeur, voici comment cuire les asperges. Mais aujourd’hui, Marie-Hélène Baylac nous propose une recette plus originale que des asperges vinaigrette...",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":51},"206400",[309],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":310,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJ-26473.mp3",{"podcast_not_roll":58},{"type":41,"id":314,"title":315,"alias":316,"digas":317,"published":318,"datetime":319,"description":320,"presenters":321,"visual":322,"show":323,"duration":324,"radios":325,"audio_file":328,"rolls":329},"266198","Thon blanc grillé sauce aux noix","\u002Fculture\u002Flinstant-gourmand-1?episode=266198","DJ-26474","17 juin 2022","2022-06-17T00:00:00+02:00","Rouge ou blanc ? Aujourd’hui, Marie-Hélène Baylac évoque uen recette à base de thon blan avec une originale sauce aux noix. Mais ce seront là même 2 recettes que nous propose notre cuisinière attitrée…",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":51},"220992",[326],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":327,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJ-26474.mp3",{"podcast_not_roll":58},{"type":41,"id":331,"title":332,"alias":333,"digas":334,"published":335,"datetime":336,"description":337,"presenters":338,"visual":339,"show":340,"duration":341,"radios":342,"audio_file":345,"rolls":346},"265717","Tajine d'agneau au miel","\u002Fculture\u002Flinstant-gourmand-1?episode=265717","DJ-26475","16 juin 2022","2022-06-16T00:00:00+02:00","L’on part aujourd’hui en Afrique avec Marie-Hélène Baylac. Poulet, agneau ou même poisson constituent ce plat délicieux et typique de la Méditerranée…",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":51},"225816",[343],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":344,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJ-26475.mp3",{"podcast_not_roll":58},{"type":41,"id":348,"title":349,"alias":350,"digas":351,"published":352,"datetime":353,"description":354,"presenters":355,"visual":356,"show":357,"duration":358,"radios":359,"audio_file":362,"rolls":363},"265710","Forêt noire","\u002Fculture\u002Flinstant-gourmand-1?episode=265710","DJ-26476","15 juin 2022","2022-06-15T00:00:00+02:00","Même si l’on n’en connaît pas précisément ses origines, la Fôret Noire a une telle popularité qu’un festival lui est même dédié. Mais comment cuisiner ce gâteau sans qu’il soit trop consistant ? réponse avec Marie-Hélène Baylac...",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":51},"234288",[360],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":361,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJ-26476.mp3",{"podcast_not_roll":58},{"type":41,"id":365,"title":366,"alias":367,"digas":368,"published":369,"datetime":370,"description":371,"presenters":372,"visual":373,"show":374,"duration":375,"radios":376,"audio_file":379,"rolls":380},"265276","Brochettes aux foies de volaille","\u002Fculture\u002Flinstant-gourmand-1?episode=265276","DJ-26477","14 juin 2022","2022-06-14T00:00:00+02:00","Voici un abats dont l’on parle moins que les rognons. Et pourtant, prenez-ceux venue d’une poularde de Bresse, c’est un délice à la condition de le déguster en les préparant avec cette recette signée Marie-Hélène Baylac.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":51},"204768",[377],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":378,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJ-26477.mp3",{"podcast_not_roll":58},{"current_page":382,"total_items":383,"total_pages":384,"item_per_page":385},0,469,24,20,{"rows":39,"pager":381}]