[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"page-data--\u002Fculture\u002Flinstant-gourmand-1-{\"page\":17}":3,"episodes-by-show-2380-17":349},{"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":344},"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",[],[40,60,76,90,105,119,136,151,165,180,194,209,223,238,252,267,281,298,313,327],{"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","135670","La bière","\u002Fculture\u002Flinstant-gourmand-1?episode=135670","DJC-15161","5 mars 2021","2021-03-05T00:00:00+01:00","Aujourd'hui, Marie-Hélène Baylac va nous parler de l'un des + anciens breuvages au monde. Et vous saurez enfin pourquoi Saint-Arnould est devenu le patron des brasseurs...",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"GOURMAND","167784",[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-15161.mp3",{"podcast_not_roll":59},false,{"type":41,"id":61,"title":62,"alias":63,"published":64,"datetime":65,"description":66,"presenters":67,"visual":68,"show":69,"duration":70,"radios":71,"audio_file":74,"rolls":75},"28418","La cuisine savoyarde","\u002Fculture\u002Flinstant-gourmand-1?episode=28418","4 mars 2021","2021-03-04T11:10:00+01:00","Au milieu du XIXème siècle, la savoie devient française. Et c'est ainsi que nous arrive cette cuisine roborative mais délicieuse, composée de tartiflette, raclette, pormoniers, diots, farcement, et évidemment biscuit de Savoie dont Marie-Hélène Baylac va nous donner la recette...",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"300000",[72],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":73,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Fd1078475e23d2540618b01220a99d3b02963ab582a3bc2fb7ce045f2f6535c48.mp3",{"podcast_not_roll":59},{"type":41,"id":77,"title":62,"alias":78,"digas":79,"published":64,"datetime":80,"description":66,"presenters":81,"visual":82,"show":83,"duration":84,"radios":85,"audio_file":88,"rolls":89},"135655","\u002Fculture\u002Flinstant-gourmand-1?episode=135655","DJC-15106","2021-03-04T00:00:00+01:00",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"195144",[86],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":87,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJC-15106.mp3",{"podcast_not_roll":59},{"type":41,"id":91,"title":92,"alias":93,"published":94,"datetime":95,"description":96,"presenters":97,"visual":98,"show":99,"duration":70,"radios":100,"audio_file":103,"rolls":104},"28742","Le coing","\u002Fculture\u002Flinstant-gourmand-1?episode=28742","3 mars 2021","2021-03-03T11:10:00+01:00","Voici un fruit idéal pour des tartes, des pâtes ou des gelées. Venu de Crête, le coing a pourtant fait la fortune de la bonne ville d'Orléans avec ce Cotignac dont François 1er raffolait. Aujourd'hui, Marie-Hélène Baylac nous parle de coing et de son histoire autour d'une succulente recette.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},[101],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":102,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F24813b8d14cc7ea494c6d521ed9fb41d1490b33e58ac966eefcdf56705346c99.mp3",{"podcast_not_roll":59},{"type":41,"id":106,"title":92,"alias":107,"digas":108,"published":94,"datetime":109,"description":96,"presenters":110,"visual":111,"show":112,"duration":113,"radios":114,"audio_file":117,"rolls":118},"135657","\u002Fculture\u002Flinstant-gourmand-1?episode=135657","DJC-15107","2021-03-03T00:00:00+01:00",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"177504",[115],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":116,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJC-15107.mp3",{"podcast_not_roll":59},{"type":41,"id":120,"title":121,"alias":122,"digas":123,"published":124,"datetime":125,"description":126,"presenters":127,"visual":128,"show":129,"duration":130,"radios":131,"audio_file":134,"rolls":135},"135659","Le camembert","\u002Fculture\u002Flinstant-gourmand-1?episode=135659","DJC-15108","2 mars 2021","2021-03-02T00:00:00+01:00","Attention, le camembert est un mets rare... en tous les cas, le vrai, celui de Normandie ! Aujourd'hui, Marie-Hélène Baylac nous parle de l'histoire de ce camembert vieux de + de 300 ans mais qui a acquis sa renommée grâce aux Poilus de 1917.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"177384",[132],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":133,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJC-15108.mp3",{"podcast_not_roll":59},{"type":41,"id":137,"title":138,"alias":139,"published":140,"datetime":141,"description":142,"presenters":143,"visual":144,"show":145,"duration":70,"radios":146,"audio_file":149,"rolls":150},"29416","La tête de veau","\u002Fculture\u002Flinstant-gourmand-1?episode=29416","1 mars 2021","2021-03-01T11:10:00+01:00","Il n'a heureusement pas fallu attendre l'élection du 5ème président de la 5ème République pour gouter à ce mets si aimé des Français qu'est la tête de veau. Mais d'où nous vient cette tête de veau et comment la préparer ? Réponse avec 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},[147],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":148,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Fd1b4830804505021933a2e2cb6a802265fd8e32285fe0954ec1492e57073f3ef.mp3",{"podcast_not_roll":59},{"type":41,"id":152,"title":138,"alias":153,"digas":154,"published":140,"datetime":155,"description":142,"presenters":156,"visual":157,"show":158,"duration":159,"radios":160,"audio_file":163,"rolls":164},"135658","\u002Fculture\u002Flinstant-gourmand-1?episode=135658","DJC-15109","2021-03-01T00:00:00+01:00",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"176160",[161],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":162,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJC-15109.mp3",{"podcast_not_roll":59},{"type":41,"id":166,"title":167,"alias":168,"published":169,"datetime":170,"description":171,"presenters":172,"visual":173,"show":174,"duration":70,"radios":175,"audio_file":178,"rolls":179},"72054","Les grenouilles","\u002Fculture\u002Flinstant-gourmand-1?episode=72054","26 février 2021","2021-02-26T11:10:00+01:00","La grenouille a bien mauvaise réputation avant de devenir un mets prisé de la bourgeoisie. Mais aujourd'hui, en France, lorsque vous dégustez des cuisses de grenouilles, il y a peu de chance qu'elles proviennent de l'hexagone... Marie-Hèlene Baylac nous en dit + sur ces grenouilles, particulièrement appréciées lors du carême.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},[176],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":177,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F8bb3f324312f2c966caee9c7fcb3feba3402334d61c734708d7e938cad40922e.mp3",{"podcast_not_roll":59},{"type":41,"id":181,"title":167,"alias":182,"digas":183,"published":169,"datetime":184,"description":171,"presenters":185,"visual":186,"show":187,"duration":188,"radios":189,"audio_file":192,"rolls":193},"135617","\u002Fculture\u002Flinstant-gourmand-1?episode=135617","DJC-13242","2021-02-26T00:00:00+01:00",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"167040",[190],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":191,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJC-13242.mp3",{"podcast_not_roll":59},{"type":41,"id":195,"title":196,"alias":197,"published":198,"datetime":199,"description":200,"presenters":201,"visual":202,"show":203,"duration":70,"radios":204,"audio_file":207,"rolls":208},"72414","Les doughnuts","\u002Fculture\u002Flinstant-gourmand-1?episode=72414","25 février 2021","2021-02-25T11:10:00+01:00","Voici une spécialité américaine par excellence... américaine ou hollandaise ? Mais ce n'est qu'au début du XIXème siècle que ce beignet eut tant de succés... et contribua même à quelques victoires militaires !",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},[205],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":206,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F7ebef3c4ae1b2813cd9fd03a09101c5fb5f55a8e1bd442c18abed2afa0142eb7.mp3",{"podcast_not_roll":59},{"type":41,"id":210,"title":196,"alias":211,"digas":212,"published":198,"datetime":213,"description":200,"presenters":214,"visual":215,"show":216,"duration":217,"radios":218,"audio_file":221,"rolls":222},"135666","\u002Fculture\u002Flinstant-gourmand-1?episode=135666","DJC-13178","2021-02-25T00:00:00+01:00",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"173160",[219],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":220,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJC-13178.mp3",{"podcast_not_roll":59},{"type":41,"id":224,"title":225,"alias":226,"published":227,"datetime":228,"description":229,"presenters":230,"visual":231,"show":232,"duration":70,"radios":233,"audio_file":236,"rolls":237},"29842","Les restes du pot-au-feu","\u002Fculture\u002Flinstant-gourmand-1?episode=29842","24 février 2021","2021-02-24T11:10:00+01:00","Lorsqu'elle apprit qu'un grand esprit du XVIIIème siècle failli perdre la vie à cause d'un bête os à moelle, le sang de Marie-Hélène Baylac ne fit qu'un tour. Car de cette os à moëlle bien mal elevée, elle en tira une chronique et une envie, celle de la meilleure façon de cuisiner les restes d'un pot-au-feu...",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},[234],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":235,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Fd0486bc9af578421e9765f8450a90ab91d83996b97f2d8550e83f1d86db523dd.mp3",{"podcast_not_roll":59},{"type":41,"id":239,"title":225,"alias":240,"digas":241,"published":227,"datetime":242,"description":229,"presenters":243,"visual":244,"show":245,"duration":246,"radios":247,"audio_file":250,"rolls":251},"135663","\u002Fculture\u002Flinstant-gourmand-1?episode=135663","DJC-15110","2021-02-24T00:00:00+01:00",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"190608",[248],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":249,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJC-15110.mp3",{"podcast_not_roll":59},{"type":41,"id":253,"title":254,"alias":255,"published":256,"datetime":257,"description":258,"presenters":259,"visual":260,"show":261,"duration":70,"radios":262,"audio_file":265,"rolls":266},"30153","Le café","\u002Fculture\u002Flinstant-gourmand-1?episode=30153","23 février 2021","2021-02-23T11:10:00+01:00","Saviez-vous que sans les chèvres éthiopiennes, vous n'auriez peut-être pas les idées si claires le matin ou après votre déjeuner ? Voici la belle histoire, méconnue, du café par Marie-Hélène Baylac... et Franck Sinatra !",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},[263],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":264,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F0db95dc7435031ce2a3dbff43ed5a07236c1d0cf803d940838449940765d63d1.mp3",{"podcast_not_roll":59},{"type":41,"id":268,"title":254,"alias":269,"digas":270,"published":256,"datetime":271,"description":258,"presenters":272,"visual":273,"show":274,"duration":275,"radios":276,"audio_file":279,"rolls":280},"135660","\u002Fculture\u002Flinstant-gourmand-1?episode=135660","DJC-15111","2021-02-23T00:00:00+01:00",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"169776",[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\u002FDJC-15111.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},"135669","La viande de cheval","\u002Fculture\u002Flinstant-gourmand-1?episode=135669","DJC-15112","22 février 2021","2021-02-22T00:00:00+01:00","Personne n'a envie de dévorer Jolly Jumper ou Crin-Blanc. Et les récents scandales liés à l'utilisation masquée de la viande de cheval en industrie n'ont fait que renforcer notre peu de goût à manger un morceau de cet ami de l'homme. Et pourtant cette viande garde ses vertus. Marie-Hélène Baylac nous trace un portrait de cette viande de cheval.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"166464",[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\u002FDJC-15112.mp3",{"podcast_not_roll":59},{"type":41,"id":299,"title":300,"alias":301,"published":302,"datetime":303,"description":304,"presenters":305,"visual":306,"show":307,"duration":70,"radios":308,"audio_file":311,"rolls":312},"31010","Les blettes","\u002Fculture\u002Flinstant-gourmand-1?episode=31010","19 février 2021","2021-02-19T11:10:00+01:00","Soyons réaliste... les blettes ne sont jamais rentrées au panthéon des gastronomes. Et pourtant, aujourd'hui, Marie-Hélène Baylac va essayer de les réhabiliter grâce notamment à une recette venue du Sud.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},[309],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":310,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Fbe76d6c67070e0505be8922a81acebcc8296ddf6942f81d98d53a4398836676f.mp3",{"podcast_not_roll":59},{"type":41,"id":314,"title":300,"alias":315,"digas":316,"published":302,"datetime":317,"description":304,"presenters":318,"visual":319,"show":320,"duration":321,"radios":322,"audio_file":325,"rolls":326},"135661","\u002Fculture\u002Flinstant-gourmand-1?episode=135661","DJC-15113","2021-02-19T00:00:00+01:00",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"177792",[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\u002FDJC-15113.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":338,"radios":339,"audio_file":342,"rolls":343},"135668","Le veau","\u002Fculture\u002Flinstant-gourmand-1?episode=135668","DJC-15114","18 février 2021","2021-02-18T00:00:00+01:00","Luxe et distnction... voici 2 mots que l'on pourrait accoler au petit de la vache. Car, depuis quelques siècles, le veau est une viande recherchée que l'on ne déguste que dans de grands occasions et sous toute les formes. Et c'est Marie-Hélène Baylac qui nous le dit aujourd'hui.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"183456",[340],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":341,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJC-15114.mp3",{"podcast_not_roll":59},{"current_page":345,"total_items":346,"total_pages":347,"item_per_page":348},17,469,24,20,{"rows":39,"pager":344}]