[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"page-data--\u002Fculture\u002Flinstant-gourmand-1-{\"page\":14}":3,"episodes-by-show-2380-14":347},{"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":342},"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",[],[40,60,77,91,108,122,137,151,166,180,195,209,224,238,253,267,282,296,311,325],{"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","135697","Le litchi","\u002Fculture\u002Flinstant-gourmand-1?episode=135697","DJC-15752","26 avril 2021","2021-04-26T00:00:00+02:00","Voici un fruit d'hiver qui nous fait voyager, à condition de bien le choisir et de bien le cuisiner...heureusement, Marie-Hélène Baylac est là aujourd'hui...",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"GOURMAND","174816",[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\u002FDJC-15752.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},"15506","Le cabillaud","\u002Fculture\u002Flinstant-gourmand-1?episode=15506","DJ-209","23 avril 2021","2021-04-23T11:10:00+02:00","Voici un poisson que vous ne connaissez sans doute qu'en tronçon ! D'ailleurs, comment le cuisiner, ce cabillaud ? Voici une suggestion de préparation donnée par Marie-Hélène Baylac et par le grand Carême !",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"300000",[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\u002FRCF21_GOURMAND_20210423.mp3",{"podcast_not_roll":59},{"type":41,"id":78,"title":62,"alias":79,"digas":80,"published":65,"datetime":81,"description":67,"presenters":82,"visual":83,"show":84,"duration":85,"radios":86,"audio_file":89,"rolls":90},"135713","\u002Fculture\u002Flinstant-gourmand-1?episode=135713","DJC-15764","2021-04-23T00:00:00+02:00",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"176304",[87],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":88,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJC-15764.mp3",{"podcast_not_roll":59},{"type":41,"id":92,"title":93,"alias":94,"digas":95,"published":96,"datetime":97,"description":98,"presenters":99,"visual":100,"show":101,"duration":102,"radios":103,"audio_file":106,"rolls":107},"135717","Les olives","\u002Fculture\u002Flinstant-gourmand-1?episode=135717","DJ-134","22 avril 2021","2021-04-22T00:00:00+02:00","Voici un fruit divin dans tous les sens du terme ! Aujourd'hui, Marie-Hélène Baylac nous explique la différence entre olives vertes et noires. Et évidemment, direction le Sud pour de succulentes recettes.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"196200",[104],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":105,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJ-134.mp3",{"podcast_not_roll":59},{"type":41,"id":109,"title":110,"alias":111,"digas":112,"published":96,"datetime":97,"description":98,"presenters":113,"visual":114,"show":115,"duration":116,"radios":117,"audio_file":120,"rolls":121},"15863","Les olives (1)","\u002Fculture\u002Flinstant-gourmand-1?episode=15863","DJ-70",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"196296",[118],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":119,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJ-70.mp3",{"podcast_not_roll":59},{"type":41,"id":123,"title":124,"alias":125,"published":126,"datetime":127,"description":128,"presenters":129,"visual":130,"show":131,"duration":71,"radios":132,"audio_file":135,"rolls":136},"16243","Le maquereau","\u002Fculture\u002Flinstant-gourmand-1?episode=16243","21 avril 2021","2021-04-21T11:10:00+02:00","Des groseilles, voilà ce qui accompagne joliment le maquereau. Mais cela veut dire le cuisiner alors qu'aujourd'hui, on le consomme surtout en conserve. Heureusement, Marie-Hélène Baylac nous donne la VRAIE recette du maquereau au vin blanc !",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},[133],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":134,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Fd228a79088028a9ce1ef8080503f1499a784bb4ce61306560c66f42681fd98e4.mp3",{"podcast_not_roll":59},{"type":41,"id":138,"title":124,"alias":139,"digas":140,"published":126,"datetime":141,"description":128,"presenters":142,"visual":143,"show":144,"duration":145,"radios":146,"audio_file":149,"rolls":150},"135699","\u002Fculture\u002Flinstant-gourmand-1?episode=135699","DJC-15753","2021-04-21T00:00:00+02:00",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"188232",[147],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":148,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJC-15753.mp3",{"podcast_not_roll":59},{"type":41,"id":152,"title":153,"alias":154,"published":155,"datetime":156,"description":157,"presenters":158,"visual":159,"show":160,"duration":71,"radios":161,"audio_file":164,"rolls":165},"16623","La cuisine au beurre","\u002Fculture\u002Flinstant-gourmand-1?episode=16623","20 avril 2021","2021-04-20T11:10:00+02:00","Le beurre, voici l'un des fondements de la cuisine française. Aujourd'hui, Marie-Hélène Baylac nous parle de recettes faites au beuure mais aussi de beurre blanc, de beurre noir, de beurre rouge et même de crème au beurre.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},[162],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":163,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F2bd554f96757acdc71117d70ca9ede96c0d6c8cec7db7a47ffb8db3d7162f0bd.mp3",{"podcast_not_roll":59},{"type":41,"id":167,"title":153,"alias":168,"digas":169,"published":155,"datetime":170,"description":157,"presenters":171,"visual":172,"show":173,"duration":174,"radios":175,"audio_file":178,"rolls":179},"135712","\u002Fculture\u002Flinstant-gourmand-1?episode=135712","DJC-15767","2021-04-20T00:00:00+02:00",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"176448",[176],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":177,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJC-15767.mp3",{"podcast_not_roll":59},{"type":41,"id":181,"title":182,"alias":183,"published":184,"datetime":185,"description":186,"presenters":187,"visual":188,"show":189,"duration":71,"radios":190,"audio_file":193,"rolls":194},"16977","Le concombre","\u002Fculture\u002Flinstant-gourmand-1?episode=16977","19 avril 2021","2021-04-19T11:10:00+02:00","Fort apprécié par les Grecs et les Romains, ce trés vieux concombre, même évoqué dans la Bible, fut adoré par le roi des rois, au XVIIIème siècle. Marie-Hélène Baylac évoque aujourd'hui le concombre et les différents manières de le dévorer...",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},[191],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":192,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F2918e0aa1a91084ee33c925a60b6d9dba53f84a89047f185b721f64dda0b4f07.mp3",{"podcast_not_roll":59},{"type":41,"id":196,"title":182,"alias":197,"digas":198,"published":184,"datetime":199,"description":186,"presenters":200,"visual":201,"show":202,"duration":203,"radios":204,"audio_file":207,"rolls":208},"135707","\u002Fculture\u002Flinstant-gourmand-1?episode=135707","DJC-15761","2021-04-19T00:00:00+02:00",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"172776",[205],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":206,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJC-15761.mp3",{"podcast_not_roll":59},{"type":41,"id":210,"title":211,"alias":212,"published":213,"datetime":214,"description":215,"presenters":216,"visual":217,"show":218,"duration":71,"radios":219,"audio_file":222,"rolls":223},"17525","Le céleri","\u002Fculture\u002Flinstant-gourmand-1?episode=17525","16 avril 2021","2021-04-16T11:10:00+02:00","Dans le céleri, tout se mange ! Voici aujourd'hui le leitmotiv de Marie-Hélène Baylac. Dans du beurre, de la sauce tomate, de la béchamel, ou avec des moules... et bien sur, nous parlons du céleri remoulade... mais du vrai !",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},[220],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":221,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Fb0883691df746c60a1657319685cd066b25a597398008ce91b94e62d9625d2e9.mp3",{"podcast_not_roll":59},{"type":41,"id":225,"title":211,"alias":226,"digas":227,"published":213,"datetime":228,"description":215,"presenters":229,"visual":230,"show":231,"duration":232,"radios":233,"audio_file":236,"rolls":237},"135714","\u002Fculture\u002Flinstant-gourmand-1?episode=135714","DJC-15763","2021-04-16T00:00:00+02:00",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"179688",[234],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":235,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJC-15763.mp3",{"podcast_not_roll":59},{"type":41,"id":239,"title":240,"alias":241,"published":242,"datetime":243,"description":244,"presenters":245,"visual":246,"show":247,"duration":71,"radios":248,"audio_file":251,"rolls":252},"17843","Les boulettes","\u002Fculture\u002Flinstant-gourmand-1?episode=17843","15 avril 2021","2021-04-15T11:10:00+02:00","Il semble exister autant de boulettes que de recettes. Mais attention, la boulette doit être de qualité. Voici donc un tour européen des boulettes avec Marie-Hélène Baylac !",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},[249],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":250,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F1844ea3ba7b0dd36ff4a75f8db2f847123397689aef40de7bf9edc8f4c5b3c35.mp3",{"podcast_not_roll":59},{"type":41,"id":254,"title":240,"alias":255,"digas":256,"published":242,"datetime":257,"description":244,"presenters":258,"visual":259,"show":260,"duration":261,"radios":262,"audio_file":265,"rolls":266},"135695","\u002Fculture\u002Flinstant-gourmand-1?episode=135695","DJC-15740","2021-04-15T00:00:00+02:00",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"171456",[263],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":264,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJC-15740.mp3",{"podcast_not_roll":59},{"type":41,"id":268,"title":269,"alias":270,"published":271,"datetime":272,"description":273,"presenters":274,"visual":275,"show":276,"duration":71,"radios":277,"audio_file":280,"rolls":281},"18161","L'asperge","\u002Fculture\u002Flinstant-gourmand-1?episode=18161","14 avril 2021","2021-04-14T11:10:00+02:00","Qui voit l'asperge voit le printemps...voici un légume qui peut-être blanc, violet ou vert. Si l'asperge fut aussi une offrande divine, elle n'en a pas moins une histoire riche et délicate, tout comme Marie-Hélèn Baylac d'ailleurs.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},[278],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":279,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Fa68bf283f95bcc2a76d1c88ab17a847098efa6b9cbb8a567fd566bc18fd62017.mp3",{"podcast_not_roll":59},{"type":41,"id":283,"title":269,"alias":284,"digas":285,"published":271,"datetime":286,"description":273,"presenters":287,"visual":288,"show":289,"duration":290,"radios":291,"audio_file":294,"rolls":295},"135690","\u002Fculture\u002Flinstant-gourmand-1?episode=135690","DJC-15523","2021-04-14T00:00:00+02:00",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"191640",[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\u002FDJC-15523.mp3",{"podcast_not_roll":59},{"type":41,"id":297,"title":298,"alias":299,"published":300,"datetime":301,"description":302,"presenters":303,"visual":304,"show":305,"duration":71,"radios":306,"audio_file":309,"rolls":310},"18490","Les pâtes a tartes","\u002Fculture\u002Flinstant-gourmand-1?episode=18490","13 avril 2021","2021-04-13T11:10:00+02:00","Voici les délicates pâtes à tarte, demandant un impeccable tour de main...mais une fois réalisée, ces pâtes permettent de réalisé le plus délicieux des desserts... ou des entrées... Voici la folie des pâtes, décrite par Marie-Hélène Baylac dans cet Instant Gourmand.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},[307],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":308,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Ff9b365033e7dc252b43cf0272ca41f22cc4568e4ccfb30b207ae6f1260d4cec4.mp3",{"podcast_not_roll":59},{"type":41,"id":312,"title":298,"alias":313,"digas":314,"published":300,"datetime":315,"description":302,"presenters":316,"visual":317,"show":318,"duration":319,"radios":320,"audio_file":323,"rolls":324},"135694","\u002Fculture\u002Flinstant-gourmand-1?episode=135694","DJC-15526","2021-04-13T00:00:00+02:00",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"194328",[321],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":322,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJC-15526.mp3",{"podcast_not_roll":59},{"type":41,"id":326,"title":327,"alias":328,"digas":329,"published":330,"datetime":331,"description":332,"presenters":333,"visual":334,"show":335,"duration":336,"radios":337,"audio_file":340,"rolls":341},"135691","Les oeufs de poisson","\u002Fculture\u002Flinstant-gourmand-1?episode=135691","DJC-15524","12 avril 2021","2021-04-12T00:00:00+02:00","L'oeuf de posison peut être de mulet, de cabillaud, de saumon ou même... de posson volant.. Il nous vient du Sud de la France, de Grèce ou du Japon... car l'oeuf de poisson ne se résume pas au cavair, heureusement pour notre compte en banque... Marie-Hélène Baylac nous dresse l'inventaire de ces oeufs...",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"184848",[338],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":339,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJC-15524.mp3",{"podcast_not_roll":59},{"current_page":343,"total_items":344,"total_pages":345,"item_per_page":346},14,469,24,20,{"rows":39,"pager":342}]