[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"page-data--\u002Fculture\u002Flinstant-gourmand-1-{\"page\":12}":3,"episodes-by-show-2380-12":361},{"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":356},"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",[],[40,60,77,94,109,125,139,156,172,186,203,220,236,250,266,280,296,310,326,340],{"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","5124","Le pain","\u002Fculture\u002Flinstant-gourmand-1?episode=5124","DJ-133","28 mai 2021","2021-05-28T00:00:00+02:00","De cet alimet, nous ne pourrions nous en asser et cela depuis la nuit des temps... ou presque ! Mais attention, il y a le pain des riches et le pain des pauvres. Marie-Hélène Baylac évoque ces différents pains et de quelle manière, sa consommation à évolué à travers les siècles.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"GOURMAND","203232",[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-133.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},"5502","La mangue","\u002Fculture\u002Flinstant-gourmand-1?episode=5502","DJ-145","27 mai 2021","2021-05-27T00:00:00+02:00","Pomme, banane, pore.. mais surtout mangue ! Marie-Hélène Baylac revient sur ce fruit, le plus consommé au monde en nous partageant quelques recettes sucré salés venu des Tropiques...",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"178320",[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-145.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},"5903","L'instant gourmand - Le couscous","\u002Fculture\u002Flinstant-gourmand-1?episode=5903","DJ-4910","26 mai 2021","2021-05-26T11:10:00+02:00","Voici le plat le plus aimé des Français et pourtant qui ne fut connu en France qu'au XIXème siècle. Aujourd'hui, Marie-Hélène Baylac évoque ce plat venu du grand Sud, le couscous.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"300000",[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\u002FRCF21_GOURMAND_20210526.mp3",{"podcast_not_roll":59},{"type":41,"id":95,"title":96,"alias":97,"digas":98,"published":82,"datetime":99,"description":84,"presenters":100,"visual":101,"show":102,"duration":103,"radios":104,"audio_file":107,"rolls":108},"135708","Le couscous","\u002Fculture\u002Flinstant-gourmand-1?episode=135708","DJC-15758","2021-05-26T00:00:00+02:00",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"172968",[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-15758.mp3",{"podcast_not_roll":59},{"type":41,"id":110,"title":111,"alias":112,"digas":113,"published":114,"datetime":115,"description":116,"presenters":117,"visual":118,"show":119,"duration":88,"radios":120,"audio_file":123,"rolls":124},"6285","La cerise","\u002Fculture\u002Flinstant-gourmand-1?episode=6285","DJ-4908","25 mai 2021","2021-05-25T11:10:00+02:00","Voici un fruit vieux de + de 2000 ans. Et en France, nous connaissons plusieurs centaines d'espèces de cerises, ainsi, Marie-Hélène Baylac nous donne la recette du célèbrissime clafoutis.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},[121],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":122,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FRCF21_GOURMAND_20210525.mp3",{"podcast_not_roll":59},{"type":41,"id":126,"title":111,"alias":127,"digas":128,"published":114,"datetime":129,"description":116,"presenters":130,"visual":131,"show":132,"duration":133,"radios":134,"audio_file":137,"rolls":138},"135703","\u002Fculture\u002Flinstant-gourmand-1?episode=135703","DJC-15762","2021-05-25T00:00:00+02:00",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"170856",[135],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":136,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJC-15762.mp3",{"podcast_not_roll":59},{"type":41,"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":154,"rolls":155},"7071","Les fraises","\u002Fculture\u002Flinstant-gourmand-1?episode=7071","DJ-152","21 mai 2021","2021-05-21T00:00:00+02:00","Aujourd'hui, on ne parle plus de fraises des bois mais de fraises tout simplement... enfin tout simplement pour un fruit qui peut donner là plusieurs centaines d'arômes. Venus du Chili ou de Plougastel, Marie-Hélène Baylac reveint sur l'histoire de la fraise, de la meilleue façon de la déguster et évidemment, l'on évoquera aussi la gariguette...",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"188352",[152],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":153,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJ-152.mp3",{"podcast_not_roll":59},{"type":41,"id":157,"title":158,"alias":159,"digas":160,"published":161,"datetime":162,"description":163,"presenters":164,"visual":165,"show":166,"duration":88,"radios":167,"audio_file":170,"rolls":171},"7469","Les cornichons","\u002Fculture\u002Flinstant-gourmand-1?episode=7469","DJ-4897","20 mai 2021","2021-05-20T11:10:00+02:00","Non, rassurez-vous, Marie-Hélène Baylac ne nous insulte pas, elle évoque simplement aujourd'hui l'histoire du petit concombre, bourguignon depuis le XIXème siècle, même si aujourd'hui, l'on achète plutôt des cornichons venus d'Asie, de Madagscar ou d'Inde.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},[168],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":169,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FRCF21_GOURMAND_20210520.mp3",{"podcast_not_roll":59},{"type":41,"id":173,"title":158,"alias":174,"digas":175,"published":161,"datetime":176,"description":163,"presenters":177,"visual":178,"show":179,"duration":180,"radios":181,"audio_file":184,"rolls":185},"135706","\u002Fculture\u002Flinstant-gourmand-1?episode=135706","DJC-15760","2021-05-20T00:00:00+02:00",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"175512",[182],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":183,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJC-15760.mp3",{"podcast_not_roll":59},{"type":41,"id":187,"title":188,"alias":189,"digas":190,"published":191,"datetime":192,"description":193,"presenters":194,"visual":195,"show":196,"duration":197,"radios":198,"audio_file":201,"rolls":202},"7899","Le lapin","\u002Fculture\u002Flinstant-gourmand-1?episode=7899","DJ-146","19 mai 2021","2021-05-19T00:00:00+02:00","Attention, amis des animaux qui nous écoutez. Aujourd'hui, Marie-Hélène Baylac évoque le lapin, remplacé dans des temps pas si ancien par... du chat ! Mais si aujourd'hui, l'on ne consomme + que du lapin d'élevage, il nous reste la succulente recette du râble de lapin à la moutarde...",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"224112",[199],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":200,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJ-146.mp3",{"podcast_not_roll":59},{"type":41,"id":204,"title":205,"alias":206,"digas":207,"published":208,"datetime":209,"description":210,"presenters":211,"visual":212,"show":213,"duration":214,"radios":215,"audio_file":218,"rolls":219},"8297","Le cantal","\u002Fculture\u002Flinstant-gourmand-1?episode=8297","DJ-156","18 mai 2021","2021-05-18T00:00:00+02:00","Si le cantal existe, c'est bien par necessité. Mais si nous connaissons ce nom de cantal depuis presque 800 ans, il n'en faut pas pour autant oublier les fromages de Salers ou de Laguiole. Marie-Hélène Baylac nous conte l'histoire de ce cantal ainsi que les recettes succulentes, mais roboratives, qui le mette si bien en valeur.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"176592",[216],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":217,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJ-156.mp3",{"podcast_not_roll":59},{"type":41,"id":221,"title":222,"alias":223,"digas":224,"published":225,"datetime":226,"description":227,"presenters":228,"visual":229,"show":230,"duration":88,"radios":231,"audio_file":234,"rolls":235},"8722","L'anchois","\u002Fculture\u002Flinstant-gourmand-1?episode=8722","DJ-1306","17 mai 2021","2021-05-17T11:10:00+02:00","Aujourd'hui, Marie-Hélène Baylac nous entraîne en Provence puisque notre spécialiste culinaire nous parle d'anchois, un délice que nous devons, encore une fois, aux Romains.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},[232],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":233,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FRCF21_GOURMAND_20210517.mp3",{"podcast_not_roll":59},{"type":41,"id":237,"title":222,"alias":238,"digas":239,"published":225,"datetime":240,"description":227,"presenters":241,"visual":242,"show":243,"duration":244,"radios":245,"audio_file":248,"rolls":249},"135688","\u002Fculture\u002Flinstant-gourmand-1?episode=135688","DJC-15518","2021-05-17T00:00:00+02:00",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"180768",[246],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":247,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJC-15518.mp3",{"podcast_not_roll":59},{"type":41,"id":251,"title":252,"alias":253,"digas":254,"published":255,"datetime":256,"description":257,"presenters":258,"visual":259,"show":260,"duration":88,"radios":261,"audio_file":264,"rolls":265},"9288","L'abricot","\u002Fculture\u002Flinstant-gourmand-1?episode=9288","DJ-1303","14 mai 2021","2021-05-14T11:10:00+02:00","Voici un fruit des plus anciens, mais pourtant apparu en France bien tard. On en cultive alors en Rouissillon mais aussi en Auvergne, de ces abricots aussi succulent à déguster seul qu'en compote ou en confiture.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},[262],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":263,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FRCF21_GOURMAND_20210514.mp3",{"podcast_not_roll":59},{"type":41,"id":267,"title":252,"alias":268,"digas":269,"published":255,"datetime":270,"description":257,"presenters":271,"visual":272,"show":273,"duration":274,"radios":275,"audio_file":278,"rolls":279},"135685","\u002Fculture\u002Flinstant-gourmand-1?episode=135685","DJC-15519","2021-05-14T00:00:00+02:00",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"189864",[276],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":277,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJC-15519.mp3",{"podcast_not_roll":59},{"type":41,"id":281,"title":282,"alias":283,"digas":284,"published":285,"datetime":286,"description":287,"presenters":288,"visual":289,"show":290,"duration":88,"radios":291,"audio_file":294,"rolls":295},"9788","Les pois en tous genres","\u002Fculture\u002Flinstant-gourmand-1?episode=9788","DJ-1229","12 mai 2021","2021-05-12T11:10:00+02:00","Revoici nos petits pois ! En France, c'est encore une fois Louis XIV qui lit ce mets à l'honneur. Mais aujourd'hui, Marie-Hélène Baylac ne va pas s'attarder qu'au seul petit pois, on y parle aussi de pois cassée ou de pois chiche entre autres.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},[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\u002FRCF21_GOURMAND_20210512.mp3",{"podcast_not_roll":59},{"type":41,"id":297,"title":282,"alias":298,"digas":299,"published":285,"datetime":300,"description":287,"presenters":301,"visual":302,"show":303,"duration":304,"radios":305,"audio_file":308,"rolls":309},"135620","\u002Fculture\u002Flinstant-gourmand-1?episode=135620","DJC-13204","2021-05-12T00:00:00+02:00",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"181176",[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\u002FDJC-13204.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":88,"radios":321,"audio_file":324,"rolls":325},"10188","La cuisine du Jura","\u002Fculture\u002Flinstant-gourmand-1?episode=10188","DJ-1147","11 mai 2021","2021-05-11T11:10:00+02:00","Aujourd'hui, nous restons dans notre région afin d'évoquer sa riche cuisine, faite de patés, fromage et même douceurs telle le massepain. Mais bien sur, Marie-Hélène Baylac débute sa chronique en évoquant les célèbres vin jaune et de paille.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},[322],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":323,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FRCF21_GOURMAND_20210511.mp3",{"podcast_not_roll":59},{"type":41,"id":327,"title":312,"alias":328,"digas":329,"published":315,"datetime":330,"description":317,"presenters":331,"visual":332,"show":333,"duration":334,"radios":335,"audio_file":338,"rolls":339},"135709","\u002Fculture\u002Flinstant-gourmand-1?episode=135709","DJC-15757","2021-05-11T00:00:00+02:00",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"176568",[336],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":337,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJC-15757.mp3",{"podcast_not_roll":59},{"type":41,"id":341,"title":342,"alias":343,"digas":344,"published":345,"datetime":346,"description":347,"presenters":348,"visual":349,"show":350,"duration":88,"radios":351,"audio_file":354,"rolls":355},"10608","Le miel, son élaboration","\u002Fculture\u002Flinstant-gourmand-1?episode=10608","DJ-993","10 mai 2021","2021-05-10T11:10:00+02:00","D'où vient le miel que nous consommons aujourd'hui ? Et d'ailleurs, quelle sorte de miel consommons nous ? Marie-Hélène Baylac évoque les différents miels, notamment ceux venus d'Alsace ou de Provence.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},[352],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":353,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FRCF21_GOURMAND_20210510.mp3",{"podcast_not_roll":59},{"current_page":357,"total_items":358,"total_pages":359,"item_per_page":360},12,469,24,20,{"rows":39,"pager":356}]