[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"page-data--\u002Fculture\u002Flinstant-gourmand-1-{\"page\":20}":3,"episodes-by-show-2380-20":385},{"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":381},"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",[],[40,60,77,94,111,128,145,162,179,196,213,230,247,264,281,298,315,332,349,365],{"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","135632","Le Champagne","\u002Fculture\u002Flinstant-gourmand-1?episode=135632","DJC-14445","15 décembre 2020","2020-12-15T00:00:00+01:00","Attention, auditeurs, éloignez les âmes sensibles,  le risque d'un choc émotionnel est grand...car aujourd'hui, Marie-Hélène Baylac, dans cet Instant Gourmand, va nous faire une \"schoking\"  révélation : l'origine du champagne ne serait pas française mais... anglaise !",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"GOURMAND","168720",[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-14445.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},"135609","Les délices glacés","\u002Fculture\u002Flinstant-gourmand-1?episode=135609","DJC-13174","14 décembre 2020","2020-12-14T00:00:00+01:00","Aujourd'hui, notre expert en gastronomie s'intéresse aux délices glacés, car, qu'ils soient simples ou compliqués, ces mets raffinés sont un terrain de jeu rêvé pour les + grands patissiers.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"184776",[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-13174.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},"135633","La coquille St Jacques","\u002Fculture\u002Flinstant-gourmand-1?episode=135633","DJC-14446","11 décembre 2020","2020-12-11T00:00:00+01:00","Savez-vous ce qu'est une pélerine ? Et bien, c'est le petit nom de la coquille Saint-Jacques. Ce mets raffiné, et presque miraculeux, ne sera alors vraiment renommé qu'avec l'avènement de la nouvelle cuisine comme nous le démontre aujourd'hui Marie-Hélène Baylac.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"159624",[90],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":91,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Fef1b06f1e841e88d551a86bd551a1910655f4fde983fd610d99dec7b79eccb44.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},"135606","Les moules","\u002Fculture\u002Flinstant-gourmand-1?episode=135606","DJC-13228","10 décembre 2020","2020-12-10T00:00:00+01:00","C'est au Moyen-âge que la culture de la moule apparaît, et cela par le + grand des hasards. Conchyliculture ou plus précisément mytiliculure, ainsi se nomme cette culture indissociable du mont Saint-Michel. Marie-Hélène Baylac nous emmène aujourd'hui dans les embruns du grand Ouest.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"215952",[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-13228.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},"135607","La banane","\u002Fculture\u002Flinstant-gourmand-1?episode=135607","DJC-13229","9 décembre 2020","2020-12-09T00:00:00+01:00","Quelle femme mis + à l'honneur la banane que Josephine Baker ? Et pourtant, en 1925, la banane est connu depuis bien longtemps en France. Marie-Hélène Baylac nous parle de la banane, venue d'une herbe, le bananier !",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"200208",[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-13229.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},"135605","La baguette","\u002Fculture\u002Flinstant-gourmand-1?episode=135605","DJC-13220","8 décembre 2020","2020-12-08T00:00:00+01:00","Qui pene à la France pense souvent... à la baguette ! Mais d'où  vient-elle ? Tuot d'abord, elle fut ronde et... au lait ! Marie-Hélène Baylac nous conte l'histoire de la baguette, pain parisien par excellence...",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"171864",[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-13220.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},"135603","Le saumon","\u002Fculture\u002Flinstant-gourmand-1?episode=135603","DJC-13198","7 décembre 2020","2020-12-07T00:00:00+01:00","Voici une chronique royale ! Car le saumon, poisson migrateur par excellence, est adoré des + grands et des + retors. Marie-Hélène Baylac nous le démontre en compagnie du plus célèbre des évêques d'Autun, un certain Charles-Maurice de Talleyrand-Périgord.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"173952",[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-13198.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},"135601","Le vinaigre","\u002Fculture\u002Flinstant-gourmand-1?episode=135601","DJC-13194","4 décembre 2020","2020-12-04T00:00:00+01:00","Aujourd'hui, Marie-Hélène Baylac nous parle de vin... puisqu'elle évoque le vinaigre ! Mais l'on dissertera aussi de ce verjus, bien connu en Bourgogne, avant de partir pour Orléans, terre des 1ers vinaigriers-moutardiers...",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"166872",[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-13194.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},"135602","Le radis","\u002Fculture\u002Flinstant-gourmand-1?episode=135602","DJC-13218","3 décembre 2020","2020-12-03T00:00:00+01:00","Rose ou noir, gros ou petit, doux ou piquant, le radis se consomme depuis le temps des pyramides. Mais c'est au XVIIIème siècle que La Qintinie, jardinier de Louis XIV, lui rend enfin justice. Alors, aujourd'hui, parlons radis avec Marie-Hélène Baylac !",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"176832",[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-13218.mp3",{"podcast_not_roll":59},{"type":41,"id":197,"title":198,"alias":199,"digas":200,"published":201,"datetime":202,"description":203,"presenters":204,"visual":205,"show":206,"duration":207,"radios":208,"audio_file":211,"rolls":212},"135598","La pomme de terre","\u002Fculture\u002Flinstant-gourmand-1?episode=135598","DJC-13230","2 décembre 2020","2020-12-02T00:00:00+01:00","Riche ou misérable, nous sommes tous égaux devant la pomme de terre... on l'aime tout simplement ! Cette tubercule internationale, adoré des + grands, mis pourtant plusieurs siècles à convaincre comme nous le rappelle Marie-Hélène Baylac.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"163560",[209],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":210,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJC-13230.mp3",{"podcast_not_roll":59},{"type":41,"id":214,"title":215,"alias":216,"digas":217,"published":218,"datetime":219,"description":220,"presenters":221,"visual":222,"show":223,"duration":224,"radios":225,"audio_file":228,"rolls":229},"135600","Le rouget","\u002Fculture\u002Flinstant-gourmand-1?episode=135600","DJC-13202","1 décembre 2020","2020-12-01T00:00:00+01:00","A la table de Jules César, le rouget avait une place de choix. Rouget, aussi nommé grondin, est un poisson apprécie des connaisseurs. Et aujourd'hui, Marie-Hélène Baylac nous donne la meilleure façon de le préparer.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"178896",[226],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":227,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJC-13202.mp3",{"podcast_not_roll":59},{"type":41,"id":231,"title":232,"alias":233,"digas":234,"published":235,"datetime":236,"description":237,"presenters":238,"visual":239,"show":240,"duration":241,"radios":242,"audio_file":245,"rolls":246},"135599","Le soufflé au fromage","\u002Fculture\u002Flinstant-gourmand-1?episode=135599","DJC-13196","30 novembre 2020","2020-11-30T00:00:00+01:00","Vioci bien une tragédie pour le cuisinier, la retombée du soufflé ! Un drame qui n'est pourtant \"que\" affaire de chimie moléculaire. Et c'est Marie-Hélène Baylac qui va essayer de nous simplifier cet étonnant processus !",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"175944",[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-13196.mp3",{"podcast_not_roll":59},{"type":41,"id":248,"title":249,"alias":250,"digas":251,"published":252,"datetime":253,"description":254,"presenters":255,"visual":256,"show":257,"duration":258,"radios":259,"audio_file":262,"rolls":263},"135596","L'oignon","\u002Fculture\u002Flinstant-gourmand-1?episode=135596","DJC-13217","27 novembre 2020","2020-11-27T00:00:00+01:00","Que de vertu pour ce condiment ! Si même les troupes napoléoniennes le reconnaisse, Marie-Hélène Baylac remonte bien loin à travers les siècles afin d'évoquer l'histoire de l'oignon.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"169296",[260],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":261,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJC-13217.mp3",{"podcast_not_roll":59},{"type":41,"id":265,"title":266,"alias":267,"digas":268,"published":269,"datetime":270,"description":271,"presenters":272,"visual":273,"show":274,"duration":275,"radios":276,"audio_file":279,"rolls":280},"135597","La truite","\u002Fculture\u002Flinstant-gourmand-1?episode=135597","DJC-13232","25 novembre 2020","2020-11-25T00:00:00+01:00","Ce quintet avec piano signé Schubert évoque là un poisson agile et fort, admiré par l'un des + grands gastronomes du XIXème siècle. Sauvage ou d'élevage, ce poisson reste ce mets délicat évoqué là par Marie-Hélène Baylac.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"181416",[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-13232.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},"135594","Le roquefort","\u002Fculture\u002Flinstant-gourmand-1?episode=135594","DJC-13200","24 novembre 2020","2020-11-24T00:00:00+01:00","Casanova parlait d'amour... et de roquefort ! Comparaison hardie car si ce fromage est délicieux, il peut aussi devenir une barrière au moindre baiser ! C'est pourtant ce fromage fin et délicat nous venant du Moyen-Age, qui est évoqué aujourd'hui par Marie-Hélène Baylac.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"182880",[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-13200.mp3",{"podcast_not_roll":59},{"type":41,"id":299,"title":300,"alias":301,"digas":302,"published":303,"datetime":304,"description":305,"presenters":306,"visual":307,"show":308,"duration":309,"radios":310,"audio_file":313,"rolls":314},"135595","La mayonnaise - histoire","\u002Fculture\u002Flinstant-gourmand-1?episode=135595","DJC-13240","23 novembre 2020","2020-11-23T00:00:00+01:00","Doit-on cette sauce au cuisinier de Richelieu ? Ou au duc de Mayenne ? En tous les cas, l'histoire, visiblement mouvementée, de cette combinaison d'oeuf et d'huile n'en altère pas la saveur. Et c'est Marie-Hélène Baylac qui nous le rappelle !",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"174144",[311],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":312,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJC-13240.mp3",{"podcast_not_roll":59},{"type":41,"id":316,"title":317,"alias":318,"digas":319,"published":320,"datetime":321,"description":322,"presenters":323,"visual":324,"show":325,"duration":326,"radios":327,"audio_file":330,"rolls":331},"135592","L'orange","\u002Fculture\u002Flinstant-gourmand-1?episode=135592","DJC-13214","20 novembre 2020","2020-11-20T00:00:00+01:00","L'orange, fruit de prestige, nous vient d'Asie. Mais c'est le + célèbre des rois de France qui lui donne définitivement ses lettres de noblesse. Marie-Hélène Baylac nous conte le périple de l'orange à travers les siècles.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"165576",[328],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":329,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJC-13214.mp3",{"podcast_not_roll":59},{"type":41,"id":333,"title":334,"alias":335,"digas":336,"published":337,"datetime":338,"description":339,"presenters":340,"visual":341,"show":342,"duration":343,"radios":344,"audio_file":347,"rolls":348},"135593","Le navet","\u002Fculture\u002Flinstant-gourmand-1?episode=135593","DJC-13201","19 novembre 2020","2020-11-19T00:00:00+01:00","Oh, quel navet ! Mais quelle injustice de comparer ce légume à un mauvais film ... car le navet est léger, pourvoyeur de vitamine C et, vertu principal, à du goût ! Voici la défense du navet par Marie-Hélène Baylac !",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"177696",[345],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":346,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJC-13201.mp3",{"podcast_not_roll":59},{"type":41,"id":350,"title":351,"alias":352,"digas":353,"published":354,"datetime":355,"description":356,"presenters":357,"visual":358,"show":359,"duration":343,"radios":360,"audio_file":363,"rolls":364},"135590","La choucroute","\u002Fculture\u002Flinstant-gourmand-1?episode=135590","DJC-13233","18 novembre 2020","2020-11-18T00:00:00+01:00","Du chou fermenté dans de la saumure... dis comme ça, ce plat indissociable de  l'Est de la France attire peu... et pourtant cette choucroute alsacienne est aujourd'hui considérée presque comme une divinité, mise notamment à l'honneur à la Cour du Roi-soleil comme nous le rappelle Marie-Hélène Baylac.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},[361],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":362,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJC-13233.mp3",{"podcast_not_roll":59},{"type":41,"id":366,"title":367,"alias":368,"digas":369,"published":370,"datetime":371,"description":372,"presenters":373,"visual":374,"show":375,"duration":309,"radios":376,"audio_file":379,"rolls":380},"135591","Le Merlan","\u002Fculture\u002Flinstant-gourmand-1?episode=135591","DJC-13203","17 novembre 2020","2020-11-17T00:00:00+01:00","Voici un poisson populaire et digeste. Et de ce merlan, tant aimé des enfants, l'on tire bien des expressions, et même des noms. Sans parler de ce merlan frit dont Marie-Hélène Baylac va nous donner la recette sans + attendre.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},[377],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":378,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJC-13203.mp3",{"podcast_not_roll":59},{"current_page":382,"total_items":383,"total_pages":384,"item_per_page":382},20,469,24,{"rows":39,"pager":381}]