[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"page-data--\u002Fculture\u002Flinstant-gourmand-1-{\"page\":15}":3,"episodes-by-show-2380-15":339},{"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":334},"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",[],[40,59,73,88,102,117,131,146,160,175,189,204,218,233,247,262,276,291,305,320],{"type":41,"id":42,"title":43,"alias":44,"published":45,"datetime":46,"description":47,"presenters":48,"visual":49,"show":50,"duration":52,"radios":53,"audio_file":56,"rolls":57},"episode","19403","Le canard","\u002Fculture\u002Flinstant-gourmand-1?episode=19403","9 avril 2021","2021-04-09T11:10:00+02:00","Qu'il soit au sang, au navet, à l'orange ou à la cerise, le canard est un mets français incontournable. Venu de Chine, il devient, à Versailles, l'un des plats les plus royals qui soit. C'est Marie-Hélène Baylac qui nous entraîne aujourd'hui dans le monde fascinant du canard...",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":51},"GOURMAND","300000",[54],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":55,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F514e3c6490640f27df71a2833e50b372fc7dba4414e5097cd7fd57dbc551a154.mp3",{"podcast_not_roll":58},false,{"type":41,"id":60,"title":43,"alias":61,"digas":62,"published":45,"datetime":63,"description":47,"presenters":64,"visual":65,"show":66,"duration":67,"radios":68,"audio_file":71,"rolls":72},"135692","\u002Fculture\u002Flinstant-gourmand-1?episode=135692","DJC-15525","2021-04-09T00:00:00+02:00",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":51},"175632",[69],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":70,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJC-15525.mp3",{"podcast_not_roll":58},{"type":41,"id":74,"title":75,"alias":76,"published":77,"datetime":78,"description":79,"presenters":80,"visual":81,"show":82,"duration":52,"radios":83,"audio_file":86,"rolls":87},"19716","Le citron","\u002Fculture\u002Flinstant-gourmand-1?episode=19716","8 avril 2021","2021-04-08T11:10:00+02:00","Citron ou cédrat ? L'un est le descendant de l'autre et se consomme presque à toutes les sauces et avec le poisson ou la viande. Aujourd'hui, Marie-Hélène Baylac nous emmène a la rencontre de ce petit fruit jaune.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":51},[84],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":85,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Fdd38f447a21cd7ea9d03427f94a4a104e7f0da910752bd1ddf5017a9a0f40df4.mp3",{"podcast_not_roll":58},{"type":41,"id":89,"title":75,"alias":90,"digas":91,"published":77,"datetime":92,"description":79,"presenters":93,"visual":94,"show":95,"duration":96,"radios":97,"audio_file":100,"rolls":101},"135693","\u002Fculture\u002Flinstant-gourmand-1?episode=135693","DJC-13207","2021-04-08T00:00:00+02:00",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":51},"171144",[98],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":99,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJC-13207.mp3",{"podcast_not_roll":58},{"type":41,"id":103,"title":104,"alias":105,"published":106,"datetime":107,"description":108,"presenters":109,"visual":110,"show":111,"duration":52,"radios":112,"audio_file":115,"rolls":116},"20039","Les restes","\u002Fculture\u002Flinstant-gourmand-1?episode=20039","7 avril 2021","2021-04-07T11:10:00+02:00","Les restes ne sont surtout pas que des aliments à jeter, ils sont aussi là pour démontrer le rang social et la richesse de la maison. Voici la fabuleuse histoire des restes en compagnie de Marie-Hélène Baylac.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":51},[113],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":114,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Feca2adc771a3e1f8292cd3a80caf15ee44cc9160ec76beeede309aec620eb1c6.mp3",{"podcast_not_roll":58},{"type":41,"id":118,"title":104,"alias":119,"digas":120,"published":106,"datetime":121,"description":108,"presenters":122,"visual":123,"show":124,"duration":125,"radios":126,"audio_file":129,"rolls":130},"135686","\u002Fculture\u002Flinstant-gourmand-1?episode=135686","DJC-15521","2021-04-07T00:00:00+02:00",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":51},"172344",[127],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":128,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJC-15521.mp3",{"podcast_not_roll":58},{"type":41,"id":132,"title":133,"alias":134,"published":135,"datetime":136,"description":137,"presenters":138,"visual":139,"show":140,"duration":52,"radios":141,"audio_file":144,"rolls":145},"20370","Les banquets","\u002Fculture\u002Flinstant-gourmand-1?episode=20370","6 avril 2021","2021-04-06T11:10:00+02:00","Aujourd'hui, le banquet est devenu rare.. Et pourtant quelle magnificence représentée par ces tables de plusieurs dizaine de mètres, couvertes de victuailles et rendant hommage à un roi, un empereur... ou quelques dizaine de milliers d'élus comme aux Tuileries en 1900 ! Voici la grande histoire des banquets par Marie-Hélène Baylac.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":51},[142],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":143,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F0176e07c56c9d3182f5ba069c4c62b482fdc11a5a5188aa968dfce9fb4128898.mp3",{"podcast_not_roll":58},{"type":41,"id":147,"title":133,"alias":148,"digas":149,"published":135,"datetime":150,"description":137,"presenters":151,"visual":152,"show":153,"duration":154,"radios":155,"audio_file":158,"rolls":159},"135687","\u002Fculture\u002Flinstant-gourmand-1?episode=135687","DJC-15522","2021-04-06T00:00:00+02:00",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":51},"192624",[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\u002FDJC-15522.mp3",{"podcast_not_roll":58},{"type":41,"id":161,"title":162,"alias":163,"published":164,"datetime":165,"description":166,"presenters":167,"visual":168,"show":169,"duration":52,"radios":170,"audio_file":173,"rolls":174},"21918","L'agneau de paques","\u002Fculture\u002Flinstant-gourmand-1?episode=21918","29 mars 2021","2021-03-29T11:10:00+02:00","Alexandre Dumas s'y est interessé de fort prés, peutêtre à cause des vertus d'innocence et de pureté prêtées à l'agneau. En ces périodes de fête religieuse, Marie-Hélène Baylac revient sur cette viande si délicate.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":51},[171],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":172,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F1deb15b7882a09c90e17e0308b5861f7c5856f462ac32e512ba1cc677fe5572e.mp3",{"podcast_not_roll":58},{"type":41,"id":176,"title":162,"alias":177,"digas":178,"published":164,"datetime":179,"description":166,"presenters":180,"visual":181,"show":182,"duration":183,"radios":184,"audio_file":187,"rolls":188},"135683","\u002Fculture\u002Flinstant-gourmand-1?episode=135683","DJC-15527","2021-03-29T00:00:00+02:00",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":51},"182544",[185],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":186,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJC-15527.mp3",{"podcast_not_roll":58},{"type":41,"id":190,"title":191,"alias":192,"published":193,"datetime":194,"description":195,"presenters":196,"visual":197,"show":198,"duration":52,"radios":199,"audio_file":202,"rolls":203},"22460","La rhubarbe","\u002Fculture\u002Flinstant-gourmand-1?episode=22460","26 mars 2021","2021-03-26T11:10:00+01:00","Dès le XIIIème siècle, l'on parle de la rhubarbe, peut-être venue toute droite de Chine. Mais c'est pourtant bien + tard que l'on évoque ce fruit mis à toutes les sauces, sucrées ou salées...",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":51},[200],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":201,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F78ed3fde92afc8943eaf6a9a3d1546e8c752ef9616ace35a25c89e6ccc220b2e.mp3",{"podcast_not_roll":58},{"type":41,"id":205,"title":191,"alias":206,"digas":207,"published":193,"datetime":208,"description":195,"presenters":209,"visual":210,"show":211,"duration":212,"radios":213,"audio_file":216,"rolls":217},"135682","\u002Fculture\u002Flinstant-gourmand-1?episode=135682","DJC-13171","2021-03-26T00:00:00+01:00",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":51},"169944",[214],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":215,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJC-13171.mp3",{"podcast_not_roll":58},{"type":41,"id":219,"title":220,"alias":221,"published":222,"datetime":223,"description":224,"presenters":225,"visual":226,"show":227,"duration":52,"radios":228,"audio_file":231,"rolls":232},"22765","Les pâtés","\u002Fculture\u002Flinstant-gourmand-1?episode=22765","25 mars 2021","2021-03-25T11:10:00+01:00","La perdrix rouge, la mauviette ou le canard, de tous ces volatiles, l'on pouvait faire de délicieux pâtés, bien + ragoutant qu'au Moyen-âge où l'on pouvait craindre qu'en mangeant ces morceaux de pâte fourrées, l'on dévorait le + adorable des félins. Voici l'histoire du pâté par Marie-Hélène Baylac.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":51},[229],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":230,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Fdff688f93ea1121ff2a1211c8ba2964ba86210fe2c53e2350019202fe553a50e.mp3",{"podcast_not_roll":58},{"type":41,"id":234,"title":220,"alias":235,"digas":236,"published":222,"datetime":237,"description":224,"presenters":238,"visual":239,"show":240,"duration":241,"radios":242,"audio_file":245,"rolls":246},"135680","\u002Fculture\u002Flinstant-gourmand-1?episode=135680","DJC-15528","2021-03-25T00:00:00+01:00",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":51},"192840",[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\u002FDJC-15528.mp3",{"podcast_not_roll":58},{"type":41,"id":248,"title":249,"alias":250,"published":251,"datetime":252,"description":253,"presenters":254,"visual":255,"show":256,"duration":52,"radios":257,"audio_file":260,"rolls":261},"23091","Les oeufs de Pâques","\u002Fculture\u002Flinstant-gourmand-1?episode=23091","24 mars 2021","2021-03-24T11:10:00+01:00","Pourquoi offre-t-on des oeufs en chocolat à Pâques ? Et quel sorte de chocolat offrir ? Réponse à ces délicates questions en compagnie de Marie-Hélène Baylac et son Instant gourmand...",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":51},[258],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":259,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F89d15d71714c33f3d07a4cd2991f901a9cd07f0b69e44e74dfab96ecb8c15634.mp3",{"podcast_not_roll":58},{"type":41,"id":263,"title":249,"alias":264,"digas":265,"published":251,"datetime":266,"description":253,"presenters":267,"visual":268,"show":269,"duration":270,"radios":271,"audio_file":274,"rolls":275},"135679","\u002Fculture\u002Flinstant-gourmand-1?episode=135679","DJC-15529","2021-03-24T00:00:00+01:00",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":51},"188568",[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\u002FDJC-15529.mp3",{"podcast_not_roll":58},{"type":41,"id":277,"title":278,"alias":279,"published":280,"datetime":281,"description":282,"presenters":283,"visual":284,"show":285,"duration":52,"radios":286,"audio_file":289,"rolls":290},"23441","Les petits pois","\u002Fculture\u002Flinstant-gourmand-1?episode=23441","23 mars 2021","2021-03-23T11:10:00+01:00","On ne se lasse jamais de petits pois\u002Flardons. Mais le petit pois ne se limite pas à cette délicieuse préparation puisqu'il est aussi l'élément principal d'une délicate poésie. Voici l'histoire du petit pois à travers les âges par Marie-Hélène Baylac...",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":51},[287],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":288,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Fb7c557289ce08ff01f4dc7a4b39125ab5ed1e427fae6eb23e3356519cd611210.mp3",{"podcast_not_roll":58},{"type":41,"id":292,"title":278,"alias":293,"digas":294,"published":280,"datetime":295,"description":282,"presenters":296,"visual":297,"show":298,"duration":299,"radios":300,"audio_file":303,"rolls":304},"135621","\u002Fculture\u002Flinstant-gourmand-1?episode=135621","DJC-13213","2021-03-23T00:00:00+01:00",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":51},"176208",[301],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":302,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJC-13213.mp3",{"podcast_not_roll":58},{"type":41,"id":306,"title":307,"alias":308,"published":309,"datetime":310,"description":311,"presenters":312,"visual":313,"show":314,"duration":52,"radios":315,"audio_file":318,"rolls":319},"23811","L'aubergine","\u002Fculture\u002Flinstant-gourmand-1?episode=23811","22 mars 2021","2021-03-22T11:10:00+01:00","Au XVIIème siècle, l'aubergine avait fort mauvaise réputation. Mais quelques siècles + tard, elle se venge, se faisant le délice de nos apéritifs. Aujourd'hui, Marie-Hélène Baylac nous donne se recette du caviar d'aubergine. A vos crayons !",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":51},[316],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":317,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F735e6d944785ee79b7b434be7af3dcd690d13607ec604c049182b50263d46249.mp3",{"podcast_not_roll":58},{"type":41,"id":321,"title":307,"alias":322,"digas":323,"published":309,"datetime":324,"description":311,"presenters":325,"visual":326,"show":327,"duration":328,"radios":329,"audio_file":332,"rolls":333},"135618","\u002Fculture\u002Flinstant-gourmand-1?episode=135618","DJC-13245","2021-03-22T00:00:00+01:00",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":51},"169632",[330],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":331,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJC-13245.mp3",{"podcast_not_roll":58},{"current_page":335,"total_items":336,"total_pages":337,"item_per_page":338},15,469,24,20,{"rows":39,"pager":334}]