[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"page-data--\u002Fculture\u002Flinstant-gourmand-1-{\"page\":22}":3,"episodes-by-show-2380-22":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","135556","Le colin","\u002Fculture\u002Flinstant-gourmand-1?episode=135556","DJC-13163","16 octobre 2020","2020-10-16T00:00:00+02:00","Voici un poisson aux multiples identités. Mais peu importe le nom, Marie-Hélène Baylac évoque aujourd'hui un poisson maigre, fort bon pour la santé.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"GOURMAND","185568",[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-13163.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},"135560","Les lentilles","\u002Fculture\u002Flinstant-gourmand-1?episode=135560","DJC-13162","15 octobre 2020","2020-10-15T00:00:00+02:00","Voici un légume bien connu, aliment de réconciliation entre les afficionados de la nouvele cuisine comme les tenants de la tradition. Et puisque Marie-Hèléne Baylac est une femme de consensus, voici son Instant Gourmand consacré aux lentilles...",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"170712",[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-13162.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},"135611","Les légumes-feuilles","\u002Fculture\u002Flinstant-gourmand-1?episode=135611","DJC-13158","14 octobre 2020","2020-10-14T00:00:00+02:00","Radis, navets, betteraves, carottes...voici des légumes à \"double-entrée\", car dans ces légumes-là, l'on peut tout cuisiner, tout dévorer. Et c'est Marie-Hélène Baylac qui nous le prouve.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"158976",[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-13158.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},"135552","Le brie de Meaux","\u002Fculture\u002Flinstant-gourmand-1?episode=135552","DJC-13156","13 octobre 2020","2020-10-13T00:00:00+02:00","Voici un fromage royal par excellence ! Blanche de Navarre, Condé, peut-être même Louis XVI. Ainsi, en matière de diplomatie, le Brie représente la France de  manière éclatante!",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"157200",[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-13156.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},"135555","La madeleine","\u002Fculture\u002Flinstant-gourmand-1?episode=135555","DJC-13184","12 octobre 2020","2020-10-12T00:00:00+02:00","Voici un délicieux dessert, simple mais tellement émouvant. Mais d'où vient donc cette célèbrissime madeleine ? Tout cela semble bien compliqué même si Marie-Hélène Baylac va tenter une explication...",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"186720",[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-13184.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},"135561","Les dattes","\u002Fculture\u002Flinstant-gourmand-1?episode=135561","DJC-13181","9 octobre 2020","2020-10-09T00:00:00+02:00","Marie-Hélène Baylac nous entraîne dans les Milles et une Nuits car nous parlons de dattes... ou de doigt de lumière puisque c'est ainsi que l'on nomme les dattes en Grèce.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"172992",[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-13181.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},"135553","La biscotte","\u002Fculture\u002Flinstant-gourmand-1?episode=135553","DJC-13177","8 octobre 2020","2020-10-08T00:00:00+02:00","Ne jamais dénigrer la biscotte ! Même si vous avez déjà séjourner en hôpital ! Car la biscotte n'est qu'un morceau de pain à la cuisson prononcée mais avec lequel l'on peut faire bien des choses...",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"177840",[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-13177.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},"135554","Le bar","\u002Fculture\u002Flinstant-gourmand-1?episode=135554","DJC-13176","7 octobre 2020","2020-10-07T00:00:00+02:00","Le bar, ou loup, ou lupus ? Ce poisson, d'élévage ou sauvage, porte une chair bien délicate à préparer mais délicieuse comme la croûte de sel par exemple.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"183720",[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-13176.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},"135563","L'endive","\u002Fculture\u002Flinstant-gourmand-1?episode=135563","DJC-13160","6 octobre 2020","2020-10-06T00:00:00+02:00","L'endive... pourquoi ce légume est-il si mal-aimé ? Aors oui, on y trouve de l'amertume mais aussi un bon goût de noisette. Et c'est pourtant depuis la fin des années 40 que l'endine est revenu en force en Europe comme nous le confirme Marie-Hélène Baylac.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"190176",[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-13160.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},"135570","La noix","\u002Fculture\u002Flinstant-gourmand-1?episode=135570","DJC-13231","5 octobre 2020","2020-10-05T00:00:00+02:00","Un fruit \"en bois\", c'est ainsi que l'on parle de la noix, dont l'on fait de l'huile ou encore de la liqueur. Et c'est Marie-Hélène Baylac qui nous en parle...",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"173016",[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-13231.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},"135551","L'Ail","\u002Fculture\u002Flinstant-gourmand-1?episode=135551","DJC-13170","2 octobre 2020","2020-10-02T00:00:00+02:00","Voici un aliment avec quelques qualités... sans même parler du goût ! Vieux comme le monde, cet épide du pauvre présente bien des vertus, et pas seulement celle de contrer Dracula !",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"169512",[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-13170.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},"135550","La poire","\u002Fculture\u002Flinstant-gourmand-1?episode=135550","DJC-13168","1 octobre 2020","2020-10-01T00:00:00+02:00","Voici un fruit succulent dont l'on tire autant de plaisir que d'éternels dictons. Depuis les Romains, la ppire a bien changé, passé de fruit peu couru à véritable base de la gastronomie.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"170568",[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-13168.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},"135548","La betterave","\u002Fculture\u002Flinstant-gourmand-1?episode=135548","DJC-13167","30 septembre 2020","2020-09-30T00:00:00+02:00","La betterave dont l'on se nourrit, quelquefois avec délice, nest ni la betterave donnée au bétail ni celle dont l'on extirpe le sucre. Mais voici un aliment dont Alexande Dumas en est presque fait son mets préféré.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"168936",[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-13167.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},"135571","Le pamplemousse","\u002Fculture\u002Flinstant-gourmand-1?episode=135571","DJC-13205","29 septembre 2020","2020-09-29T00:00:00+02:00","Venu des îles lointaines, c'est en Floride que ce fruit si juteux obtient ses lettres de noblesse. Mais il faudra attendre la 2ème moitié du XXè siècle pour que l'Europe connaisse enfin le pamplemousse 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},"178512",[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-13205.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},"135549","Le poivron","\u002Fculture\u002Flinstant-gourmand-1?episode=135549","DJC-13161","28 septembre 2020","2020-09-28T00:00:00+02:00","Voici un légume américain aussi appelé \"corail des jardins\". Marie-Hélène Baylac nous fait ainsi partir dans le sud de la France, une région à la cuisine si colorée...",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"184320",[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-13161.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},"135545","Le baba","\u002Fculture\u002Flinstant-gourmand-1?episode=135545","DJC-13159","25 septembre 2020","2020-09-25T00:00:00+02:00","Voici un dessert succulent mais peut-être un peu oublié aujourd'hui. Ce baba là a pourtant été l'un des 1ers rôles d'un grand film. Rentrons dans l'univers de la cuisine et du cinéma avec Marie-Hélène Baylac.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"188592",[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-13159.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},"135547","La farce","\u002Fculture\u002Flinstant-gourmand-1?episode=135547","DJC-13157","24 septembre 2020","2020-09-24T00:00:00+02:00","Qui ne se délecte pas de la farce ? Mais qu'est-ce qu'une bonne farce et d'où vient-elle ? Au travers des époques, le goût de la farce a bien changé et c'est heureux comme nous le décrit Marie-Hélène Baylac.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"178776",[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-13157.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},"135544","Gruyère et emmental","\u002Fculture\u002Flinstant-gourmand-1?episode=135544","DJC-13155","23 septembre 2020","2020-09-23T00:00:00+02:00","Parlons aujourd'hui des trous dans le gruyère... ou dans l'emmental. Car l'on peut dire que les trous sont aussi importants que les fromages eux-mêmes... et peu importe qu'ils soient suisses ou français !",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"169152",[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-13155.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},"135546","La pizza","\u002Fculture\u002Flinstant-gourmand-1?episode=135546","DJC-13154","22 septembre 2020","2020-09-22T00:00:00+02:00","Voici l'un des plats préférés des Français : la pizza. Ce plat du pauvre, boudé dans certaines parties de la péninsule italienne, a aujourd'hui une renommée mondiale. Et tout est parti d'un délice royal...",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"186288",[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-13154.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},"135566","La soupe poireaux pomme de terre","\u002Fculture\u002Flinstant-gourmand-1?episode=135566","DJC-13179","21 septembre 2020","2020-09-21T00:00:00+02:00","Savez-vous que Marguerite Duras adorait ce légume souvent dédaigné et succombait à l'incontournable soupe poireaux\u002Fpommes de terres ? Et l'on peut même y rajouter de la truffe pour les plus distingués telle Marie-Hélène Baylac qui nous conte aujourd'hui l'histoire du poireau !",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"162672",[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-13179.mp3",{"podcast_not_roll":59},{"current_page":384,"total_items":385,"total_pages":386,"item_per_page":387},22,469,24,20,{"rows":39,"pager":383}]