[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"page-data--\u002Fculture\u002Flinstant-gourmand-1-{\"page\":9}":3,"episodes-by-show-2380-9":388},{"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":383},"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",[],[40,60,77,94,111,128,145,162,179,196,213,230,247,264,281,298,315,332,349,366],{"type":41,"id":42,"title":43,"alias":44,"digas":45,"published":46,"datetime":47,"description":48,"presenters":49,"visual":50,"show":51,"duration":53,"radios":54,"audio_file":57,"rolls":58},"episode","161825","Le lieu jaune à la moutarde","\u002Fculture\u002Flinstant-gourmand-1?episode=161825","DJ-9217","15 octobre 2021","2021-10-15T00:00:00+02:00","Aujourd'hui, Marie-Hélène Baylac nous parle bien de lieu jaune et non pas de noir. Et nous redevenons bourguignon avec cette recette où la moutarde est bien présente.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"GOURMAND","213216",[55],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":56,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJ-9217.mp3",{"podcast_not_roll":59},false,{"type":41,"id":61,"title":62,"alias":63,"digas":64,"published":65,"datetime":66,"description":67,"presenters":68,"visual":69,"show":70,"duration":71,"radios":72,"audio_file":75,"rolls":76},"161815","Fruits chauds au beurre vanillé","\u002Fculture\u002Flinstant-gourmand-1?episode=161815","DJ-9218","14 octobre 2021","2021-10-14T00:00:00+02:00","Marie-Hélène Baylac nous entraine aujourd'hui  dans le monde de la pomme et de la poire. Mais notre cuisinière attitré agrémente sa recette de calvados et de beurre vanillé.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"210936",[73],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":74,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJ-9218.mp3",{"podcast_not_roll":59},{"type":41,"id":78,"title":79,"alias":80,"digas":81,"published":82,"datetime":83,"description":84,"presenters":85,"visual":86,"show":87,"duration":88,"radios":89,"audio_file":92,"rolls":93},"161804","Le gratin dauphinois","\u002Fculture\u002Flinstant-gourmand-1?episode=161804","DJ-9219","13 octobre 2021","2021-10-13T00:00:00+02:00","Voici un plat qui, même s'il fait l'unanimité par son bon goût, divise lorsque l'on évoque son contenu... fromage ou pas ? Oeuf ou pas ? Marie-Hélène Baylac ne tranche pas mais nous domme tout de même sa recette !",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"195240",[90],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":91,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJ-9219.mp3",{"podcast_not_roll":59},{"type":41,"id":95,"title":96,"alias":97,"digas":98,"published":99,"datetime":100,"description":101,"presenters":102,"visual":103,"show":104,"duration":105,"radios":106,"audio_file":109,"rolls":110},"160670","Le roti de boeuf aux pruneaux","\u002Fculture\u002Flinstant-gourmand-1?episode=160670","DJ-9220","12 octobre 2021","2021-10-12T00:00:00+02:00","Voici un plat historique mis à l'honneur par le duc de Richelieun. Marie-Hélène Baylac nous donne la recette de ce rôti accompagné de pruneaux ramenés en France quelques siècles auparavant...",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"199392",[107],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":108,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJ-9220.mp3",{"podcast_not_roll":59},{"type":41,"id":112,"title":113,"alias":114,"digas":115,"published":116,"datetime":117,"description":118,"presenters":119,"visual":120,"show":121,"duration":122,"radios":123,"audio_file":126,"rolls":127},"158752","Le potage Crécy","\u002Fculture\u002Flinstant-gourmand-1?episode=158752","DJ-9221","11 octobre 2021","2021-10-11T00:00:00+02:00","Nous sommes au XIVème siècle dans la Somme, avec la célèbre bataille de Crécy. Et notre chroniqueuse, Marie-Hélène Baylac évoque ainsi le potage Crécy, où la carotte est en majesté !",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"208320",[124],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":125,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJ-9221.mp3",{"podcast_not_roll":59},{"type":41,"id":129,"title":130,"alias":131,"digas":132,"published":133,"datetime":134,"description":135,"presenters":136,"visual":137,"show":138,"duration":139,"radios":140,"audio_file":143,"rolls":144},"158428","La charlotte aux pommes","\u002Fculture\u002Flinstant-gourmand-1?episode=158428","DJ-8866","8 octobre 2021","2021-10-08T00:00:00+02:00","Voici un dessert ô combien royal ! Mais attention, pour ce dessert, il nous faudra de bonnes pommes et bien sur un moule à charlotte ! Avec, comme maître-queue, Marie-Hélène Baylac !",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"205416",[141],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":142,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJ-8866.mp3",{"podcast_not_roll":59},{"type":41,"id":146,"title":147,"alias":148,"digas":149,"published":150,"datetime":151,"description":152,"presenters":153,"visual":154,"show":155,"duration":156,"radios":157,"audio_file":160,"rolls":161},"158367","Les avocats en salade","\u002Fculture\u002Flinstant-gourmand-1?episode=158367","DJ-8867","7 octobre 2021","2021-10-07T00:00:00+02:00","Voici un fruit délicieux mais qui ne réapparait qu'au début du XXème siècle. Les avocats sont consommables toute l'année, nature ou incorporé dans bien des recettes comme nous le précise là Marie-Hélène Baylac.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"200640",[158],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":159,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJ-8867.mp3",{"podcast_not_roll":59},{"type":41,"id":163,"title":164,"alias":165,"digas":166,"published":167,"datetime":168,"description":169,"presenters":170,"visual":171,"show":172,"duration":173,"radios":174,"audio_file":177,"rolls":178},"157628","La tourte aux épinards","\u002Fculture\u002Flinstant-gourmand-1?episode=157628","DJ-8868","6 octobre 2021","2021-10-06T00:00:00+02:00","Voici un plat succulent qui se prête bien à touts les ingrédients; Car des tourtes, on en trouve de toutes les sortes telle celle dont Marie-Hélène Baylac nous donne aujourd'hui la recette.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"183240",[175],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":176,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJ-8868.mp3",{"podcast_not_roll":59},{"type":41,"id":180,"title":181,"alias":182,"digas":183,"published":184,"datetime":185,"description":186,"presenters":187,"visual":188,"show":189,"duration":190,"radios":191,"audio_file":194,"rolls":195},"157602","La pintade aux herbes","\u002Fculture\u002Flinstant-gourmand-1?episode=157602","DJ-8869","5 octobre 2021","2021-10-05T00:00:00+02:00","Venu de Grèce, la pintade n'arrive en France qu'au XVème siècle. Aujourd'hui, Marie-Hélène Baylac vous explique comment délicatement cuisiner cette oiseau des plus délicats !",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"184248",[192],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":193,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJ-8869.mp3",{"podcast_not_roll":59},{"type":41,"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":211,"rolls":212},"157596","Le potage aux oeufs filés","\u002Fculture\u002Flinstant-gourmand-1?episode=157596","DJ-8870","4 octobre 2021","2021-10-04T00:00:00+02:00","Un potage aux oeufs, voici une recette originale mélangeant des ingrédients qu'on imganie pas toujours ensemble ! Heureusement Marie-Hélène Baylac nous prouve le contraire !",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"232344",[209],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":210,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJ-8870.mp3",{"podcast_not_roll":59},{"type":41,"id":214,"title":215,"alias":216,"digas":217,"published":218,"datetime":219,"description":220,"presenters":221,"visual":222,"show":223,"duration":224,"radios":225,"audio_file":228,"rolls":229},"155276","Les filets de limande marinés","\u002Fculture\u002Flinstant-gourmand-1?episode=155276","DJ-8871","1 octobre 2021","2021-10-01T00:00:00+02:00","Voici une recette qui va redonner du goût à ce poisson relativement facile à trouver. Voici ainsi une limande marinée à la perfection par Marie-Hélène Baylac.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"207168",[226],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":227,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJ-8871.mp3",{"podcast_not_roll":59},{"type":41,"id":231,"title":232,"alias":233,"digas":234,"published":235,"datetime":236,"description":237,"presenters":238,"visual":239,"show":240,"duration":241,"radios":242,"audio_file":245,"rolls":246},"155270","Le moelleux au chocolat","\u002Fculture\u002Flinstant-gourmand-1?episode=155270","DJ-8872","30 septembre 2021","2021-09-30T00:00:00+02:00","Voici un ingrédient universel pur un essert qui ne l'est pas moins : le chocolat et le moelleux au chocolat ! Mais encore faut il choisir le bon chocolat et l'utliser correctement. Heureusement, Marei-Hélène Baylac est bien là aujourd'hui !",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"199224",[243],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":244,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJ-8872.mp3",{"podcast_not_roll":59},{"type":41,"id":248,"title":249,"alias":250,"digas":251,"published":252,"datetime":253,"description":254,"presenters":255,"visual":256,"show":257,"duration":258,"radios":259,"audio_file":262,"rolls":263},"154467","Les navets à la coque","\u002Fculture\u002Flinstant-gourmand-1?episode=154467","DJ-8873","29 septembre 2021","2021-09-29T00:00:00+02:00","Qu'il soit de Nancy ou d'ailleurs, le navet, qui a pourtant mauvaise réputation, s'avère succulent bien cuisiné, notamment avec cette recette proposée par Marie-Hélène Baylac.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"226608",[260],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":261,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJ-8873.mp3",{"podcast_not_roll":59},{"type":41,"id":265,"title":266,"alias":267,"digas":268,"published":269,"datetime":270,"description":271,"presenters":272,"visual":273,"show":274,"duration":275,"radios":276,"audio_file":279,"rolls":280},"154160","La potée","\u002Fculture\u002Flinstant-gourmand-1?episode=154160","DJ-8874","28 septembre 2021","2021-09-28T00:00:00+02:00","Et pourquoi ne pas parler de la potée comme plat de fête ? A travers cette recette, Marie-Hélène Baylac nous parle d'une potée qui n'est évidemment pas qu'auvergnate !",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"188448",[277],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":278,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJ-8874.mp3",{"podcast_not_roll":59},{"type":41,"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":296,"rolls":297},"151594","Beignet au fromage","\u002Fculture\u002Flinstant-gourmand-1?episode=151594","DJ-8876","24 septembre 2021","2021-09-24T00:00:00+02:00","A travers cette recette, Marie-Hélène Baylac nous prouve que la recette du beignet est une affaire sérieuse, pour laquelle on ne se doit d'employer que la meilleure sorte de mozzarella...",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"219000",[294],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":295,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJ-8876.mp3",{"podcast_not_roll":59},{"type":41,"id":299,"title":300,"alias":301,"digas":302,"published":303,"datetime":304,"description":305,"presenters":306,"visual":307,"show":308,"duration":309,"radios":310,"audio_file":313,"rolls":314},"151588","Roti de boeuf aux échalotes confites","\u002Fculture\u002Flinstant-gourmand-1?episode=151588","DJ-8877","23 septembre 2021","2021-09-23T00:00:00+02:00","Rosbeef ou rôti de boeuf ? Marie-Hélène Baylac nous donne aujourd'hui la recette imparable afin d'agrémenter un plat à la dénomination venu de la perfide Albion.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"202776",[311],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":312,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJ-8877.mp3",{"podcast_not_roll":59},{"type":41,"id":316,"title":317,"alias":318,"digas":319,"published":320,"datetime":321,"description":322,"presenters":323,"visual":324,"show":325,"duration":326,"radios":327,"audio_file":330,"rolls":331},"151034","Le poulet marengo","\u002Fculture\u002Flinstant-gourmand-1?episode=151034","DJ-8879","21 septembre 2021","2021-09-21T00:00:00+02:00","L'empereur nous sert de fil conducteur aujourd'hui avec cette recette que l'on dit inventé sur le champs de bataille napoleonien. Sur cette marche du couronnement par Jean-François Lesueur composée en 1804, nous retrouvons notre imperatrice de la grande cuisine, Marie-Hélène Baylac.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"198456",[328],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":329,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJ-8879.mp3",{"podcast_not_roll":59},{"type":41,"id":333,"title":334,"alias":335,"digas":336,"published":337,"datetime":338,"description":339,"presenters":340,"visual":341,"show":342,"duration":343,"radios":344,"audio_file":347,"rolls":348},"148767","Le maïs à la bayonnaise","\u002Fculture\u002Flinstant-gourmand-1?episode=148767","DJ-8880","20 septembre 2021","2021-09-20T00:00:00+02:00","Nous partons aujourd'hui du côté du Sud-ouest avec cette recette donnée aujourd'hui par Marie-Hélène Baylac et son ingrédient principal venu d'Amérique du sud : le maïs",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"202680",[345],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":346,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJ-8880.mp3",{"podcast_not_roll":59},{"type":41,"id":350,"title":351,"alias":352,"digas":353,"published":354,"datetime":355,"description":356,"presenters":357,"visual":358,"show":359,"duration":360,"radios":361,"audio_file":364,"rolls":365},"148757","Le cabillaud aux petits legumes","\u002Fculture\u002Flinstant-gourmand-1?episode=148757","DJ-8881","17 septembre 2021","2021-09-17T00:00:00+02:00","Voici un poisson apprécié par le grand Carême. Avant de nous donner sa propre recette, Marie-Hélène Baylac évoque les recettes du plus grand des cuisiniers de l'Empire.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"200976",[362],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":363,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJ-8881.mp3",{"podcast_not_roll":59},{"type":41,"id":367,"title":368,"alias":369,"digas":370,"published":371,"datetime":372,"description":373,"presenters":374,"visual":375,"show":376,"duration":377,"radios":378,"audio_file":381,"rolls":382},"149286","Les escalopes de veau chasseur","\u002Fculture\u002Flinstant-gourmand-1?episode=149286","DJ-8882","16 septembre 2021","2021-09-16T00:00:00+02:00","Qu'est-ce que l'escalope de veau chasseur ? Marie-Hélène Baylac nous en dit + sr cette dénoimination qui semble bien surannée mais qui ne doit pas cacher une délicieuse recette.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"204936",[379],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":380,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJ-8882.mp3",{"podcast_not_roll":59},{"current_page":384,"total_items":385,"total_pages":386,"item_per_page":387},9,469,24,20,{"rows":39,"pager":383}]