[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"page-data--\u002Fculture\u002Flinstant-gourmand-1-{\"page\":10}":3,"episodes-by-show-2380-10":379},{"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":374},"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",[],[40,60,77,94,111,128,145,162,179,193,210,225,242,259,276,293,310,327,343,357],{"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","148751","Le gateau de semoule","\u002Fculture\u002Flinstant-gourmand-1?episode=148751","DJ-8883","15 septembre 2021","2021-09-15T00:00:00+02:00","Aujourd'hui, sur RCF, l'on vous parle d'un dessert délicieux, venu de notre enfance, le gateau de semoule ! Et bien c'est bien sur Marie-Hélène Baylac qui nous donne sa recette !",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"GOURMAND","202632",[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-8883.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},"148221","Poivrons","\u002Fculture\u002Flinstant-gourmand-1?episode=148221","DJ-9361","14 septembre 2021","2021-09-14T00:00:00+02:00","Aujourd'hui, on ne le dévore plus seulement dans le Sud mais partout en France. Mais comment les préparer et les accompagner, ces poivrons ? Réponse avec Marie-Hélène Baylac.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"186360",[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-9361.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},"146835","La salade au gruyère","\u002Fculture\u002Flinstant-gourmand-1?episode=146835","DJ-8865","13 septembre 2021","2021-09-13T00:00:00+02:00","Marie-Hélène Baylac nos parle aujour'hui de gruyère, d'emmental, d'appenzell... et de bien d'autres fromages à utiliser pour la recette du jour... avec ses variants !",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"209784",[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-8865.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},"145899","Les spaghettis à la carbonara","\u002Fculture\u002Flinstant-gourmand-1?episode=145899","DJ-8863","9 septembre 2021","2021-09-09T00:00:00+02:00","Voici un plat que l'on pourrait déguster chaque jour... mais comment les préparer ? Avec ou sans crème ? Avec ou sans lardons ? Marie-Hélène Baylac ne tranche pas mais nous livre SA recette de spaghetti à la carbonara.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"193152",[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-8863.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},"144343","Le soufflé au fromage","\u002Fculture\u002Flinstant-gourmand-1?episode=144343","DJ-8887","7 septembre 2021","2021-09-07T00:00:00+02:00","Non, le soufflé au fromage n'est pas qu'un procédé chimique, il est aussi l'un des plats les + délicieux de la cuisine française. Marie-Hélène Baylac nous rappelle le procédé et nous donne aussi sa meilleure recette.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"235728",[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-8887.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},"144112","Les betteraves dans tous leurs états","\u002Fculture\u002Flinstant-gourmand-1?episode=144112","DJ-8888","6 septembre 2021","2021-09-06T00:00:00+02:00","Marie-Hélène Baylac nous donne aujourd'hui sa meilleure recette de betterave crue, légume injustement boudé mais que notre cuisinière attitré nous fera aimer...",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"216576",[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-8888.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},"141441","Tarte soufflée aux champignons de Paris","\u002Fculture\u002Flinstant-gourmand-1?episode=141441","DJ-8892","30 août 2021","2021-08-30T00:00:00+02:00","L'on débute cette nouvelle saison en compagnie de Marie-Hélène Baylac et de ces délices gourmands que sont les champignons de Paris. Mais sont-il encore véritablment de Paris ? Marie-Hélène répondra à cette question en même temps qu'elle vous donnera sa recette de tarte aux champignons...",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"234336",[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-8892.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},"84207","L'aperitif","\u002Fculture\u002Flinstant-gourmand-1?episode=84207","DJ-7462","2 juillet 2021","2021-07-02T11:10:00+02:00","Ouvrir l'appétit, voici le but de l'apéritif... mais depuis quand emploie-t-on ce terme et que boit-on dans ces moments là, avant le repas ? Coca-cola, Schweppes ou absinthe, mais pa seulement, Marie-Hélène Baylac nous dit tout sur ces délicieux instants...",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"300000",[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\u002FRCF21_GOURMAND_20210702.mp3",{"podcast_not_roll":59},{"type":41,"id":180,"title":164,"alias":181,"digas":182,"published":167,"datetime":183,"description":169,"presenters":184,"visual":185,"show":186,"duration":187,"radios":188,"audio_file":191,"rolls":192},"135715","\u002Fculture\u002Flinstant-gourmand-1?episode=135715","DJC-15769","2021-07-02T00:00:00+02:00",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"188544",[189],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":190,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJC-15769.mp3",{"podcast_not_roll":59},{"type":41,"id":194,"title":195,"alias":196,"digas":197,"published":198,"datetime":199,"description":200,"presenters":201,"visual":202,"show":203,"duration":204,"radios":205,"audio_file":208,"rolls":209},"72947","La noisette","\u002Fculture\u002Flinstant-gourmand-1?episode=72947","DJ-143","1 juillet 2021","2021-07-01T00:00:00+02:00","Si aujourd'hui, Marie-Hélène Baylac évoque la noisette, ce n'est pas que pour nous parler de l'olégineux mais aussi de viande... c'est pourtant la plus succulente des recettes de gateaux que nous partage notre cuisinière favorite.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"192624",[206],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":207,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJ-143.mp3",{"podcast_not_roll":59},{"type":41,"id":211,"title":212,"alias":213,"digas":214,"published":198,"datetime":199,"description":215,"presenters":216,"visual":217,"show":218,"duration":219,"radios":220,"audio_file":223,"rolls":224},"135716","Les moules","\u002Fculture\u002Flinstant-gourmand-1?episode=135716","DJ-144","Venus d'Irlande, de Hollande, d'Espagne... ou évidemment de Bretagne, ces moules nous parviennent toute l'année, en plusieurs vagues. Aujourd'hui, marie-Hélène Baylac nous donne la plus délicieuse des recettes de moules !",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"179616",[221],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":222,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJ-144.mp3",{"podcast_not_roll":59},{"type":41,"id":226,"title":227,"alias":228,"digas":229,"published":230,"datetime":231,"description":232,"presenters":233,"visual":234,"show":235,"duration":236,"radios":237,"audio_file":240,"rolls":241},"73272","Les épices","\u002Fculture\u002Flinstant-gourmand-1?episode=73272","DJ-153","30 juin 2021","2021-06-30T00:00:00+02:00","Girofles, feuilles de laurier, oignon, cannelle, safran... si nous revenons sur la trace de ces épices, Marie-Hélène Baylac démentira cette fausse vérité : non, au Moyen-Âge, on n'utilisait pas ces épices pour masquer les viandes avariés !",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"172128",[238],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":239,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJ-153.mp3",{"podcast_not_roll":59},{"type":41,"id":243,"title":244,"alias":245,"digas":246,"published":247,"datetime":248,"description":249,"presenters":250,"visual":251,"show":252,"duration":253,"radios":254,"audio_file":257,"rolls":258},"73619","La vanille","\u002Fculture\u002Flinstant-gourmand-1?episode=73619","DJ-131","29 juin 2021","2021-06-29T00:00:00+02:00","Que ferait-on sans la vanille ? Mexique, Tahiti, Madagascar et bien d'autres contrées sont les terres où est cultivé la vanille. Avec Marie-Hélène Baylac, nous allons savoir comment la choisir mais aussi comment la cuisiner, et pas seulement en dessert...",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"172872",[255],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":256,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJ-131.mp3",{"podcast_not_roll":59},{"type":41,"id":260,"title":261,"alias":262,"digas":263,"published":264,"datetime":265,"description":266,"presenters":267,"visual":268,"show":269,"duration":270,"radios":271,"audio_file":274,"rolls":275},"74020","Homards, langoustes et écrevisses","\u002Fculture\u002Flinstant-gourmand-1?episode=74020","DJ-147","28 juin 2021","2021-06-28T00:00:00+02:00","Aujourd'hui, Marie-Hélène Baylac évoque ces fruits de mer considérés comme des mets d'exception, ce qui n'était pourtant pas le cas, il y a 2 siècles...",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"175056",[272],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":273,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJ-147.mp3",{"podcast_not_roll":59},{"type":41,"id":277,"title":278,"alias":279,"digas":280,"published":281,"datetime":282,"description":283,"presenters":284,"visual":285,"show":286,"duration":287,"radios":288,"audio_file":291,"rolls":292},"74642","Les prunes","\u002Fculture\u002Flinstant-gourmand-1?episode=74642","DJ-128","25 juin 2021","2021-06-25T00:00:00+02:00","Ce sont aujourd'hui + de 400 variétés de prunes qui encombrent nos tables. Marie-Hélène Baylac nous conte l'histoire de ces prunes en nous mettant évidemment l'eau à la bouche en évoquant aussi les mirabelles ou les quetsches.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"189480",[289],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":290,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJ-128.mp3",{"podcast_not_roll":59},{"type":41,"id":294,"title":295,"alias":296,"digas":297,"published":298,"datetime":299,"description":300,"presenters":301,"visual":302,"show":303,"duration":304,"radios":305,"audio_file":308,"rolls":309},"75057","Pêches, brugnons et nectarines","\u002Fculture\u002Flinstant-gourmand-1?episode=75057","DJ-130","24 juin 2021","2021-06-24T00:00:00+02:00","Des pêches, brugnons et nectarines, comment choisir entre les 3 et quelles sont leurs différences ? Marie-Hélène Baylac va aujourd'hui nous y aider mais aussi nous confier la recette d'un trés chic cocktail venu tout droit du célèbre \"Harry's Bar\", cher à Ernest Hemingway...",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"188064",[306],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":307,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJ-130.mp3",{"podcast_not_roll":59},{"type":41,"id":311,"title":312,"alias":313,"digas":314,"published":315,"datetime":316,"description":317,"presenters":318,"visual":319,"show":320,"duration":321,"radios":322,"audio_file":325,"rolls":326},"75457","Le cassoulet","\u002Fculture\u002Flinstant-gourmand-1?episode=75457","DJ-155","23 juin 2021","2021-06-23T00:00:00+02:00","Voici un plat typiquement français mais surtout typiquement régional. Mais ce cassoulet, d'où vient-il ? Castelnaudary en réclame la paternité mais rien n'est jamais simple en Occitanie face à des voisins comme Carcassone et Toulouse. Revue des forces en présence en compagnie de Marie-Hélène Baylac.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"183216",[323],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":324,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJ-155.mp3",{"podcast_not_roll":59},{"type":41,"id":328,"title":329,"alias":330,"digas":331,"published":332,"datetime":333,"description":334,"presenters":335,"visual":336,"show":337,"duration":173,"radios":338,"audio_file":341,"rolls":342},"75845","Aubergine et huile","\u002Fculture\u002Flinstant-gourmand-1?episode=75845","DJ-6881","22 juin 2021","2021-06-22T11:10:00+02:00","Voici un couple indissociable l'un de l'autre, l'huile et l'aubergine. Mais comment éviter un désastre, autant pour vos hanches que pour votre choléstérole ? Heureusement, Marie-Hélène Baylac a la solution !",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},[339],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":340,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FRCF21_GOURMAND_20210622.mp3",{"podcast_not_roll":59},{"type":41,"id":344,"title":329,"alias":345,"digas":346,"published":332,"datetime":347,"description":334,"presenters":348,"visual":349,"show":350,"duration":351,"radios":352,"audio_file":355,"rolls":356},"135622","\u002Fculture\u002Flinstant-gourmand-1?episode=135622","DJC-13248","2021-06-22T00:00:00+02:00",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"169584",[353],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":354,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJC-13248.mp3",{"podcast_not_roll":59},{"type":41,"id":358,"title":359,"alias":360,"digas":361,"published":362,"datetime":363,"description":364,"presenters":365,"visual":366,"show":367,"duration":368,"radios":369,"audio_file":372,"rolls":373},"76296","Les germes de soja","\u002Fculture\u002Flinstant-gourmand-1?episode=76296","DJ-148","21 juin 2021","2021-06-21T00:00:00+02:00","Thaïlandais, vietnamiens ou chinois, les germes de soja font partie de notre quotidien, même s'ils ne proviennent pas du soja... mais du haricot !!! Ce qui n'empêche pas Marie-Hélène Baylac de nous partager de délicieuses recettes.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"149016",[370],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":371,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJ-148.mp3",{"podcast_not_roll":59},{"current_page":375,"total_items":376,"total_pages":377,"item_per_page":378},10,469,24,20,{"rows":39,"pager":374}]