[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"page-data--\u002Fculture\u002Flinstant-gourmand-1-{\"page\":19}":3,"episodes-by-show-2380-19":389},{"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":384},"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",[],[40,60,77,94,111,128,145,162,179,196,214,231,248,265,282,299,316,333,350,367],{"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","135649","La clémentine","\u002Fculture\u002Flinstant-gourmand-1?episode=135649","DJC-14608","20 janvier 2021","2021-01-20T00:00:00+01:00","Voici un fruit délicieux, venu du Maghreb mais comment distinguer la clémentine de la mandarine ? Tout en évoquant son histoire, Marie-Hélène Baylac va résoudre cette épineuse et hivernale question !",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"GOURMAND","193128",[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-14608.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},"135652","Le thé en cuisine","\u002Fculture\u002Flinstant-gourmand-1?episode=135652","DJC-14829","19 janvier 2021","2021-01-19T00:00:00+01:00","Et si vous dégustiez vos Fines de Claires accompagnés de thé fumés ? Aujourd'hui, Marie-Hélène Baylac nous parle de ce breuvage qui mérite bien plus qu'un five o'clock en accompagnant harmonieusement nombre de plats.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"175200",[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\u002FDJC-14829.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},"135646","Le beurre 1","\u002Fculture\u002Flinstant-gourmand-1?episode=135646","DJC-14604","18 janvier 2021","2021-01-18T00:00:00+01:00","Mais où et quand est né le beurrre ? Et comment l'utilise-t-on ? Pour cette première chronique consacrée au beurrre, Marie-Hélène Baylac nous rappelle qu'il n'ya pas qu'en Normandie qu'on aime la cuisine au beurre !",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"175632",[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\u002FDJC-14604.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},"135647","Les salades vertes","\u002Fculture\u002Flinstant-gourmand-1?episode=135647","DJC-14606","15 janvier 2021","2021-01-15T00:00:00+01:00","Mais pourquoi employons-nous en terme péjoratif, le nom de ce délicieux légume ? Scarole, frisée, pourpier, roquette ou romaine, Marie-Hélène Baylace essaye de ne point nous raconter de salades en évoquant ce salades...",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"185280",[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\u002FDJC-14606.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},"135648","Le thé : le choisir","\u002Fculture\u002Flinstant-gourmand-1?episode=135648","DJC-14607","14 janvier 2021","2021-01-14T00:00:00+01:00","Si nos avons évoqué précédemment l'histoire du thé, aujourd'hui l'on parle des différentes sortes de thé. Thé vert, noirs, fumés, blanc ou matcha, Marie-Hélène Baylac nous donne quelques clés pour bien le choisir.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"170328",[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\u002FDJC-14607.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},"135625","Le thé et son histoire","\u002Fculture\u002Flinstant-gourmand-1?episode=135625","DJC-14438","13 janvier 2021","2021-01-13T00:00:00+01:00","Ce n'est qu'au milieu du XVIème siècle que l'on connu le thé, en Occident. Les Anglais adorèrent bien vite cette boisson revigorante et vont bientôt faire en sorte d'en être le 1er producteur mondial grâce à leurs colonies. Marie-Hélène Baylac, nous offre, dés ce midi, une tasse de thé. So british !",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"147480",[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\u002FDJC-14438.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},"135653","Le chou 2","\u002Fculture\u002Flinstant-gourmand-1?episode=135653","DJC-14605","12 janvier 2021","2021-01-12T00:00:00+01:00","Chou-fleur, de Bruxelles, brocolis ou asiatique, ils sont + de 400 variétés à peupler nos marchés, été comme hiver. Voici l'histoire de l'aliment préféré de la gourmande comtesse du Barry, par Marie-Hélène Baylac.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"171360",[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\u002FDJC-14605.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},"135627","Le topinambour","\u002Fculture\u002Flinstant-gourmand-1?episode=135627","DJC-14439","11 janvier 2021","2021-01-11T00:00:00+01:00","Ne sont-ils pas magnifiques, ces légumes anciens, sur l'étal des maraîchers, en plein hiver ? Rutabaga, tubéreux, crosne ou panais, même leur noms sont emprunts de poésie. Voici leur histoire conté par Marie-Hélène Baylac.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"195504",[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\u002FDJC-14439.mp3",{"podcast_not_roll":59},{"type":41,"id":180,"title":181,"alias":182,"digas":183,"published":184,"datetime":185,"description":186,"presenters":187,"visual":188,"show":189,"duration":190,"radios":191,"audio_file":194,"rolls":195},"135626","Le bouillon","\u002Fculture\u002Flinstant-gourmand-1?episode=135626","DJC-14440","8 janvier 2021","2021-01-08T00:00:00+01:00","Le bouillon est gras... c'est un fait ! Mais le bon cuisinier et la bonne cuisinière parviendront aisément à le dégraisser et à le rendre délicieux...et les plus délicats utiliseront même du papier de soie afin d'y retirer ses yeux. Allez, prenons le bouillon avec Marie-Hélène Baylac !",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"175416",[192],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":193,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJC-14440.mp3",{"podcast_not_roll":59},{"type":41,"id":197,"title":198,"alias":199,"digas":200,"published":201,"datetime":202,"description":203,"presenters":204,"visual":206,"show":207,"duration":208,"radios":209,"audio_file":212,"rolls":213},"135628","Le civet","\u002Fculture\u002Flinstant-gourmand-1?episode=135628","DJC-14441","7 janvier 2021","2021-01-07T00:00:00+01:00","Le civet ne serait-il pas une sorte de parabole ? Marie-Hélène Baylac va pourtant bien nous ramener sur terre afin de nous conter l'histoire du civet et de sa préparation.",[205],"Stéphane Guyot",{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"186096",[210],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":211,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJC-14441.mp3",{"podcast_not_roll":59},{"type":41,"id":215,"title":216,"alias":217,"digas":218,"published":219,"datetime":220,"description":221,"presenters":222,"visual":223,"show":224,"duration":225,"radios":226,"audio_file":229,"rolls":230},"135629","Le chou 1","\u002Fculture\u002Flinstant-gourmand-1?episode=135629","DJC-14442","6 janvier 2021","2021-01-06T00:00:00+01:00","Voilà un légume du peuple par exccellence, de celui qui sent bon le bon sens populaire, la simplicité et la campagne. Le chou, c'est un bon et beau légumes qui, au fil des années, semble s'être démultiplier... ainsi Marie-Hélène Baylac nous parle, non pas du chou mais DES choux !",[205],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"131328",[227],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":228,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJC-14442.mp3",{"podcast_not_roll":59},{"type":41,"id":232,"title":233,"alias":234,"digas":235,"published":236,"datetime":237,"description":238,"presenters":239,"visual":240,"show":241,"duration":242,"radios":243,"audio_file":246,"rolls":247},"135634","Les boissons a base d'orange","\u002Fculture\u002Flinstant-gourmand-1?episode=135634","DJC-13225","5 janvier 2021","2021-01-05T00:00:00+01:00","Il faut la secouer cette orange là ! La + célèbre des boissons à base d'orange est le fruit d'une rencontre entre l'Espagne et l'Algérie. Marie-Hélène Baylac nous ramène en 1936 avant de revenir en Bourgogne juste apres-guerre !",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"172152",[244],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":245,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJC-13225.mp3",{"podcast_not_roll":59},{"type":41,"id":249,"title":250,"alias":251,"digas":252,"published":253,"datetime":254,"description":255,"presenters":256,"visual":257,"show":258,"duration":259,"radios":260,"audio_file":263,"rolls":264},"135631","La galette des rois","\u002Fculture\u002Flinstant-gourmand-1?episode=135631","DJC-14444","4 janvier 2021","2021-01-04T00:00:00+01:00","Mais pourquoi dévore-t-on, chaque début d'année, une galette des rois ? Marie-Hélène Baylac nous fait remonter au IV siècle, et même bien avant, à l'origine de cette galette qui a failli disparaître à la Révolution !",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"181080",[261],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":262,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJC-14444.mp3",{"podcast_not_roll":59},{"type":41,"id":266,"title":267,"alias":268,"digas":269,"published":270,"datetime":271,"description":272,"presenters":273,"visual":274,"show":275,"duration":276,"radios":277,"audio_file":280,"rolls":281},"135613","Le saumon fumé","\u002Fculture\u002Flinstant-gourmand-1?episode=135613","DJC-13212","24 décembre 2020","2020-12-24T00:00:00+01:00","Savez-vous que le saumon fumé était déjà apprécié par nos très trés lointains ancêtres ? Mais pour revenir à notre époque profance, Marie-Hélène Baylac nous explique, en ce 24 décembre, comment choisir son saumon...",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"202728",[278],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":279,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJC-13212.mp3",{"podcast_not_roll":59},{"type":41,"id":283,"title":284,"alias":285,"digas":286,"published":287,"datetime":288,"description":289,"presenters":290,"visual":291,"show":292,"duration":293,"radios":294,"audio_file":297,"rolls":298},"135559","Les marrons glacés","\u002Fculture\u002Flinstant-gourmand-1?episode=135559","DJC-13166","23 décembre 2020","2020-12-23T00:00:00+01:00","Marrons ou chataîgnes ? Voici de délicates friandises, porteuses de l'esprit de Noel, les marrons glacés. De ces douces sucreries, Marie-Hélène Baylac va nous décrire l'histoire.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"173256",[295],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":296,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJC-13166.mp3",{"podcast_not_roll":59},{"type":41,"id":300,"title":301,"alias":302,"digas":303,"published":304,"datetime":305,"description":306,"presenters":307,"visual":308,"show":309,"duration":310,"radios":311,"audio_file":314,"rolls":315},"135614","Le foie gras","\u002Fculture\u002Flinstant-gourmand-1?episode=135614","DJC-13234","22 décembre 2020","2020-12-22T00:00:00+01:00","Le foie gras a ses partisans et ses détracteurs, en cause le gavage.. mais savez-vous que ce sont les oies qui ont été les 1eres à se gaver elle-même ? Et c'est Marie-Hélène Baylac qui revient sur l'histoire de ce mets si apprécié des fêtes de fin d'année.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"176064",[312],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":313,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJC-13234.mp3",{"podcast_not_roll":59},{"type":41,"id":317,"title":318,"alias":319,"digas":320,"published":321,"datetime":322,"description":323,"presenters":324,"visual":325,"show":326,"duration":327,"radios":328,"audio_file":331,"rolls":332},"135612","La dinde","\u002Fculture\u002Flinstant-gourmand-1?episode=135612","DJC-13206","21 décembre 2020","2020-12-21T00:00:00+01:00","Qui se souvient que la dinde est pour toujours associé à l'oeuvre-phare d'Alphonse Daudet ? Car cette volaille, si délicieuse, est depuis quelques siècles, l'un des mets les plus désirés des fêtes de Nôel, que l'on pratiquant ou simple profane.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"170928",[329],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":330,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJC-13206.mp3",{"podcast_not_roll":59},{"type":41,"id":334,"title":335,"alias":336,"digas":337,"published":338,"datetime":339,"description":340,"presenters":341,"visual":342,"show":343,"duration":344,"radios":345,"audio_file":348,"rolls":349},"135624","Les huitres","\u002Fculture\u002Flinstant-gourmand-1?episode=135624","DJC-13235","18 décembre 2020","2020-12-18T00:00:00+01:00","Savez-vous que les huitres, que l'on dégustent aujourd'hui avec gourmandise, étaient aussi un instrument électoral redouté ? Toujours est-il que ce produit de la mer a toujours été si couru qu'il faillit disparaître au XIXème siècle. Récit d'une passion avec Marie-Hélène Baylac.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"185568",[346],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":347,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJC-13235.mp3",{"podcast_not_roll":59},{"type":41,"id":351,"title":352,"alias":353,"digas":354,"published":355,"datetime":356,"description":357,"presenters":358,"visual":359,"show":360,"duration":361,"radios":362,"audio_file":365,"rolls":366},"135630","Le gibier","\u002Fculture\u002Flinstant-gourmand-1?episode=135630","DJC-14443","17 décembre 2020","2020-12-17T00:00:00+01:00","Cette sorte de viande, mets aristocratique par excellence, est de consommation moins courante aujourd'hui qu'il y a quelques sècles. C'est pourtant habituellement lors de ces périodes de fête que la consommation rebondit, comme nous le dit Marie-Hélène Baylac.",[205],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"164472",[363],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":364,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJC-14443.mp3",{"podcast_not_roll":59},{"type":41,"id":368,"title":369,"alias":370,"digas":371,"published":372,"datetime":373,"description":374,"presenters":375,"visual":376,"show":377,"duration":378,"radios":379,"audio_file":382,"rolls":383},"135610","Le poireau","\u002Fculture\u002Flinstant-gourmand-1?episode=135610","DJC-13209","16 décembre 2020","2020-12-16T00:00:00+01:00","Il existe + de 200 variétés de poireaux ! Et ce légume était même apprécié par les Egyptiens ou par le redoutable Néron. Mais c'est seulement depuis quelques années que les + grands chefs le redécouvre. Marie-Hélène Baylac nous donne quelques exemples de recettes.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"179592",[380],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":381,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJC-13209.mp3",{"podcast_not_roll":59},{"current_page":385,"total_items":386,"total_pages":387,"item_per_page":388},19,469,24,20,{"rows":39,"pager":384}]