[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"page-data--\u002Fculture\u002Flinstant-gourmand-1-{\"page\":21}":3,"episodes-by-show-2380-21":388},{"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":383},"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",[],[40,60,77,94,111,128,145,162,179,196,213,230,247,264,281,298,315,332,349,366],{"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","135589","Les jambons cuits","\u002Fculture\u002Flinstant-gourmand-1?episode=135589","DJC-13244","16 novembre 2020","2020-11-16T00:00:00+01:00","Le jambon blanc ne s'accompagne pas forcément de coquillette ou de purée. Et il n'existe pas qu'à Paris ! En compagnie de Marie-Hélène Baylac, retour sur ce jambon cuit au goût et à la qualité si diverse.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"GOURMAND","172536",[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-13244.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},"135586","La fève","\u002Fculture\u002Flinstant-gourmand-1?episode=135586","DJC-13243","13 novembre 2020","2020-11-13T00:00:00+01:00","Consommer la fève n'est pas forcément monnaie courante en France. Et pourtant, une fois enlevé la cosse, cette légumineuse s'avère délicieuse avec du beurre, des lardons et surtout de la sariette ! Mode d'emploi de la fève avec Marie-Hélène Baylac.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"179400",[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-13243.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},"135587","Les frites","\u002Fculture\u002Flinstant-gourmand-1?episode=135587","DJC-13216","12 novembre 2020","2020-11-12T00:00:00+01:00","Ah, les frites ! Si l'enfant l'adore, les amoureux aussi... en tous les cas selon Yves Montand. Marie-Hélène Baylac nous parle aujourd'hui de ce morceau de patate et nous lance une bombe de frites dans l'huile bouillante en nous révélant que la frite ne serait même pas belge !",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"186624",[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-13216.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},"135557","L'ail dans la cuisine provençale","\u002Fculture\u002Flinstant-gourmand-1?episode=135557","DJC-13180","10 novembre 2020","2020-11-10T00:00:00+01:00","La Provence ne serait pas la Provence sans l'ail...aujourd'hui, Marie-Hélène Baylac évoque ces mets célèbres du sud à base d'ail, des recettes qui réveilleraient un mort !",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"166032",[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-13180.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},"135588","Les sandwiches","\u002Fculture\u002Flinstant-gourmand-1?episode=135588","DJC-13211","9 novembre 2020","2020-11-09T00:00:00+01:00","Le nombre consommé chaque jour est gargantuesque. On le consomme sur le pouce ou attablé et il doit son nom à un lord anglais. Depuis, l'on parle de panini, de kebab ou de hamburger, entre autre... Marie-Hélène Baylac revient sur le destin du sandwich...",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"187728",[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-13211.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},"135584","La sole","\u002Fculture\u002Flinstant-gourmand-1?episode=135584","DJC-13219","6 novembre 2020","2020-11-06T00:00:00+01:00","Une centaine de façon de cuisiner ce poisson, c'est un record pour cette sole à la chair si goûtue. Pourtant, selon marie-Hélène Baylac, la meilleure préparation est la + simple.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"154992",[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-13219.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},"135585","Le Bifteck","\u002Fculture\u002Flinstant-gourmand-1?episode=135585","DJC-13226","5 novembre 2020","2020-11-05T00:00:00+01:00","Rumsteak, bavette, merlan, araignée, en un mot, le steak. Et voilà un plat adoré des Français dont Marie-Hélène Baylac nous conte l'histoire, pas toujours si simple.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"183168",[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-13226.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},"135583","Le croissant","\u002Fculture\u002Flinstant-gourmand-1?episode=135583","DJC-13221","4 novembre 2020","2020-11-04T00:00:00+01:00","Quoi de + français que le croissant ? Et pourtant, point de France à l'origine de ce morceau de pâte. Et ce fut même la + célèbre des reines de France qui l'amena avec elle, dans l'hexagone.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"176544",[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-13221.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},"135580","Les abats","\u002Fculture\u002Flinstant-gourmand-1?episode=135580","DJC-13236","3 novembre 2020","2020-11-03T00:00:00+01:00","Pour certains, les abats sont des mets peu raffinés, voir peu ragoutants. Marie-Hélène Baylac évoque aujourd'hui l'histoire de ces morceaux nommés aussi abats nobles et abats roturiers.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"173040",[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-13236.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},"135582","Le jambon de Bayonne","\u002Fculture\u002Flinstant-gourmand-1?episode=135582","DJC-13222","2 novembre 2020","2020-11-02T00:00:00+01:00","Et si l'existence de cet exquis jambon n'était dû qu'à un accident ? Mais cela n'enlève rien à ce mets délicat, affiné si longtemps, dont Marie-Hélène Baylac évoque l'histoire...",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"198144",[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-13222.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},"135579","Les huiles de friture","\u002Fculture\u002Flinstant-gourmand-1?episode=135579","DJC-13249","30 octobre 2020","2020-10-30T00:00:00+01:00","Qu'est-ce qu'une bonne huile de friture ? Arachide, saindoux, graisse de rognon de boeuf ou... pépins de raisin ? Marie-Hélène Baylac répond à vos interrogations et donne même le moyen déviter cette odeur de friture, souvent présente longtemps !",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"177120",[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-13249.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},"135578","L'avocat","\u002Fculture\u002Flinstant-gourmand-1?episode=135578","DJC-13224","29 octobre 2020","2020-10-29T00:00:00+01:00","Ce fruit, si bon, conquis la France dans les années 30 et fait aujourd'hui le délice des gourmets. Et pourtant, l'avocat a déjà quelques millénaires d'existence comme nous le confie Marie-Hélène Baylac.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"166248",[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-13224.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},"135576","La blanquette de veau","\u002Fculture\u002Flinstant-gourmand-1?episode=135576","DJC-13237","28 octobre 2020","2020-10-28T00:00:00+01:00","Voici un plat si français qui daterait déjà du Moyen-Âge. Marie-Hélène Baylac évoque cette blanquette de veau devenue, siècle après siècle, un plat si distingué et presque... diététique !",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"164208",[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-13237.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},"135574","Les crevettes","\u002Fculture\u002Flinstant-gourmand-1?episode=135574","DJC-13246","27 octobre 2020","2020-10-27T00:00:00+01:00","Ah, ces buissons de crevettes qui font le délice de tant de banquets ! Marie-Hélène Baylac nous explique la différence entre les différents types de crevettes, sauvages, grises ou justement, en bouquet !",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"182664",[277],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":278,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F8a44165176fd39a22f39b100624a2214460648328292fbdf23f7bcb1d3496086.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},"135575","Le kiwi","\u002Fculture\u002Flinstant-gourmand-1?episode=135575","DJC-13238","26 octobre 2020","2020-10-26T00:00:00+01:00","C'est la France qui, par la grâce d'un moine du XVIIIème siècle, donna sa chance à ce fruit si délicat. Mais ce fut la Nouvelle-Zélande qui le remit à l'honneur avant son retour dans l'hexagone. Marie-Hélène Baylac nous conte l'histoire du kiwi...",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"181992",[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-13238.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},"135562","La lotte","\u002Fculture\u002Flinstant-gourmand-1?episode=135562","DJC-13183","23 octobre 2020","2020-10-23T00:00:00+02:00","Que voici un affreux poisson, même comparé à un crapaud ! C'est pourtant une source de protéine connue, de surcrôit sans arêtes donc tout à fait mangeable pour les + jeunes.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"158016",[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-13183.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},"135573","La brioche","\u002Fculture\u002Flinstant-gourmand-1?episode=135573","DJC-13239","22 octobre 2020","2020-10-22T00:00:00+02:00","En voici une préparation qui a causé bien du tort à la dernière des reines de France. Et pourtant, tout cela ne fut que calomnie venu d'un mets pourtant délicieux, 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},"179112",[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-13239.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},"135572","Les fromages persillés - Origine","\u002Fculture\u002Flinstant-gourmand-1?episode=135572","DJC-13241","21 octobre 2020","2020-10-21T00:00:00+02:00","Marie-Hélène Baylac évoque aujourd'hui ces fromages dits \"bleus\", aussi délicieux, par exemple, que le roquefort !",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"166632",[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-13241.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":360,"radios":361,"audio_file":364,"rolls":365},"135569","L'échalote","\u002Fculture\u002Flinstant-gourmand-1?episode=135569","DJC-13247","20 octobre 2020","2020-10-20T00:00:00+02:00","L'échalotte fit la réputation d'une certaine Félicie. Mais voici, aussi, l'ingrédient bien connu des sauces les + fines. Place à notre experte, Marie-Hélène Baylac.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"170808",[362],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":363,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJC-13247.mp3",{"podcast_not_roll":59},{"type":41,"id":367,"title":368,"alias":369,"digas":370,"published":371,"datetime":372,"description":373,"presenters":374,"visual":375,"show":376,"duration":377,"radios":378,"audio_file":381,"rolls":382},"135558","La béchamel","\u002Fculture\u002Flinstant-gourmand-1?episode=135558","DJC-13172","19 octobre 2020","2020-10-19T00:00:00+02:00","Cette sauce au nom si connu, nous vient-elle du maître d'hotel de Louis XIV ? Le mystère est aussi épais que cette préparation puisqu'ils sont plusieurs à se disputer sa paternité, qu'ils soient italiens ou français. Marie-Hélène Baylac évoque cette sauce qui peut aussi se transformer en sauce nantua, cardinale, écossaises, etc.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"174072",[379],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":380,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJC-13172.mp3",{"podcast_not_roll":59},{"current_page":384,"total_items":385,"total_pages":386,"item_per_page":387},21,469,24,20,{"rows":39,"pager":383}]