[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"page-data--\u002Fculture\u002Flinstant-gourmand-1-{\"page\":3}":3,"episodes-by-show-2380-3":387},{"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":382},"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",[],[40,60,77,94,111,127,144,161,178,195,212,229,246,263,280,297,314,331,348,365],{"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","231379","Monas de Pâques","\u002Fculture\u002Flinstant-gourmand-1?episode=231379","DJ-21870","12 avril 2022","2022-04-12T00:00:00+02:00","Nous partons aujourd'hui en Espagne.. mais aussi en Algérie pour cette gourmandise de Pâques chargée d’histoire et de soleil, telle que nous fait découvrir aujourd’hui Marie-Hélène Baylac…",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"GOURMAND","230904",[55],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":56,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002Fd0b7e7acbaf9fcca1aa82e6b7539b1ae05bcac2c04ea9205f0156e3f17b52e9a.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},"231368","Baron de chevreau laqué","\u002Fculture\u002Flinstant-gourmand-1?episode=231368","DJ-21085","11 avril 2022","2022-04-11T00:00:00+02:00","Le petit de la chèvre n’est plus consommé autant qu’il y a deux siècles, même en cette période pascale. Mais pourtant, cet aliment, bien assaisonné, notamment avec du miel, est des plus délicieux…",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"201888",[73],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":74,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Faudio.audiomeans.fr\u002Fguid\u002F{source_code}\u002F\u002F24886169d7ec5499cd82a6c118288417b906a19d2a7361e5e7b9c392018b1584.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},"228221","Merlan en lorgnettes","\u002Fculture\u002Flinstant-gourmand-1?episode=228221","DJ-21086","8 avril 2022","2022-04-08T00:00:00+02:00","En colère ou en lorgnettes, c’est bien d’un merlan, et de champignons de Paris, dont Marie-Hélène Baylac nous parle aujourd’hui, on pourrait même dire, un merlan à lunettes !",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"211248",[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\u002FDJ-21086.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},"228211","Feuilletés aux poires à la cannelle","\u002Fculture\u002Flinstant-gourmand-1?episode=228211","DJ-21087","7 avril 2022","2022-04-07T00:00:00+02:00","De cette cannelle, utilisée déjà dans l’Egypte antique, Marie-Hélène Baylac nous donne cette recette sucrée à bases de poires…",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"212232",[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\u002FDJ-21087.mp3",{"podcast_not_roll":59},{"type":41,"id":112,"title":113,"alias":114,"digas":115,"published":116,"datetime":117,"presenters":118,"visual":119,"show":120,"duration":121,"radios":122,"audio_file":125,"rolls":126},"228196","Laitues braisées à la crème","\u002Fculture\u002Flinstant-gourmand-1?episode=228196","DJ-21088","6 avril 2022","2022-04-06T00:00:00+02:00",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"207936",[123],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":124,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJ-21088.mp3",{"podcast_not_roll":59},{"type":41,"id":128,"title":129,"alias":130,"digas":131,"published":132,"datetime":133,"description":134,"presenters":135,"visual":136,"show":137,"duration":138,"radios":139,"audio_file":142,"rolls":143},"228175","Duo de sablés au beurre de cacahuètes","\u002Fculture\u002Flinstant-gourmand-1?episode=228175","DJ-21089","5 avril 2022","2022-04-05T00:00:00+02:00","En France, contrairement à nos amis américains, l’on en parle peu de ce beurre si calorique.. et pourtant, voici une recette gourmande qui vous mettra l’eau à la bouche…",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"225720",[140],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":141,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJ-21089.mp3",{"podcast_not_roll":59},{"type":41,"id":145,"title":146,"alias":147,"digas":148,"published":149,"datetime":150,"description":151,"presenters":152,"visual":153,"show":154,"duration":155,"radios":156,"audio_file":159,"rolls":160},"228154","Veau aux carottes","\u002Fculture\u002Flinstant-gourmand-1?episode=228154","DJ-20908","4 avril 2022","2022-04-04T00:00:00+02:00","Cette recette des plus simples est le prétexte rêvé pour Marie-Hélène Baylac pour une lecture forcément délicieuse…",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"212496",[157],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":158,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJ-20908.mp3",{"podcast_not_roll":59},{"type":41,"id":162,"title":163,"alias":164,"digas":165,"published":166,"datetime":167,"description":168,"presenters":169,"visual":170,"show":171,"duration":172,"radios":173,"audio_file":176,"rolls":177},"225041","Julienne au beurre de ciboulette","\u002Fculture\u002Flinstant-gourmand-1?episode=225041","DJ-20906","1 avril 2022","2022-04-01T00:00:00+02:00","De ce poisson venu du fond des mers, Marie-Hélène Baylac en fait un plat sain et cuisiné avec un beurre bien particulier…",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"222792",[174],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":175,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJ-20906.mp3",{"podcast_not_roll":59},{"type":41,"id":179,"title":180,"alias":181,"digas":182,"published":183,"datetime":184,"description":185,"presenters":186,"visual":187,"show":188,"duration":189,"radios":190,"audio_file":193,"rolls":194},"225028","Grillades de porc aux aubergines","\u002Fculture\u002Flinstant-gourmand-1?episode=225028","DJ-20905","31 mars 2022","2022-03-31T00:00:00+02:00","“Dans le cochon, tout est bon !” En voici la preuve avec ces grillades qui fleurent bon le soleil, une recette signée évidemment Marie-Hélène Baylac...",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"218232",[191],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":192,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJ-20905.mp3",{"podcast_not_roll":59},{"type":41,"id":196,"title":197,"alias":198,"digas":199,"published":200,"datetime":201,"description":202,"presenters":203,"visual":204,"show":205,"duration":206,"radios":207,"audio_file":210,"rolls":211},"225021","Salade de mesclun","\u002Fculture\u002Flinstant-gourmand-1?episode=225021","DJ-20904","30 mars 2022","2022-03-30T00:00:00+02:00","Faisons confiance à Marie-Hélène Baylac pour nous surprendre, même avec une simple salade. Aujourd'hui, c’est du poulet fumé dont vient la surprise…",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"195624",[208],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":209,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJ-20904.mp3",{"podcast_not_roll":59},{"type":41,"id":213,"title":214,"alias":215,"digas":216,"published":217,"datetime":218,"description":219,"presenters":220,"visual":221,"show":222,"duration":223,"radios":224,"audio_file":227,"rolls":228},"225016","Entremets à la noix de coco","\u002Fculture\u002Flinstant-gourmand-1?episode=225016","DJ-20899","29 mars 2022","2022-03-29T00:00:00+02:00","Voici une recette qui permet à Marie-Hélène Baylac de nous parler des différentes sortes de lait, même si, ici, il nous faudra utiliser de la noix de coco…",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"215736",[225],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":226,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJ-20899.mp3",{"podcast_not_roll":59},{"type":41,"id":230,"title":231,"alias":232,"digas":233,"published":234,"datetime":235,"description":236,"presenters":237,"visual":238,"show":239,"duration":240,"radios":241,"audio_file":244,"rolls":245},"185052","Noix de Saint-Jacques en coquille","\u002Fculture\u002Flinstant-gourmand-1?episode=185052","DJ-10607","25 mars 2022","2022-03-25T00:00:00+01:00","Aujourd'hui, Marie-Hélène Baylac nous donne la meilleure façon d'ouvrir la noix de Saint-Jacques. Mais ensuite, qu'en faire ? Evidemment, notre cuisinière attitrée à sa petite idée...",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"196488",[242],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":243,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJ-10607.mp3",{"podcast_not_roll":59},{"type":41,"id":247,"title":248,"alias":249,"digas":250,"published":251,"datetime":252,"description":253,"presenters":254,"visual":255,"show":256,"duration":257,"radios":258,"audio_file":261,"rolls":262},"228552","Poires au vin rouge","\u002Fculture\u002Flinstant-gourmand-1?episode=228552","DJ-20897","24 mars 2022","2022-03-24T00:00:00+01:00","Aujourd’hui, Marie-Hélène Baylac nous parle de poire… et de curé ! Mais il y a bien différentes sortes de poires à la base de ce délicieux dessert...",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"216792",[259],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":260,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJ-20897.mp3",{"podcast_not_roll":59},{"type":41,"id":264,"title":265,"alias":266,"digas":267,"published":268,"datetime":269,"description":270,"presenters":271,"visual":272,"show":273,"duration":274,"radios":275,"audio_file":278,"rolls":279},"228546","Maquereau sur lit d'oignons","\u002Fculture\u002Flinstant-gourmand-1?episode=228546","DJ-20896","23 mars 2022","2022-03-23T00:00:00+01:00","Évidemment, le maquereau n’a pas la distinction de la sole par exemple. Mais de ce poisson, que l’on trouve tout l’année, il y a évidemment moyen de le cuisiner de la manière la plus délicieuse, comme nous l’indique Marie-Hélène Baylac…",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"199776",[276],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":277,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJ-20896.mp3",{"podcast_not_roll":59},{"type":41,"id":281,"title":282,"alias":283,"digas":284,"published":285,"datetime":286,"description":287,"presenters":288,"visual":289,"show":290,"duration":291,"radios":292,"audio_file":295,"rolls":296},"228544","Escalopes de dindes Bonne femme","\u002Fculture\u002Flinstant-gourmand-1?episode=228544","DJ-20895","22 mars 2022","2022-03-22T00:00:00+01:00","L’on ne déguste pas la dinde qu’à Noel évidemment… et l’escalope de dinde est un ingrédient de repas des plus familial, d’où son nom de “bonnes femmes”. Mais c’est Marie-Hélène Baylac qui nous en dit +...",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"241776",[293],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":294,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJ-20895.mp3",{"podcast_not_roll":59},{"type":41,"id":298,"title":299,"alias":300,"digas":301,"published":302,"datetime":303,"description":304,"presenters":305,"visual":306,"show":307,"duration":308,"radios":309,"audio_file":312,"rolls":313},"220062","Cornet de jambon cru aux radis roses","\u002Fculture\u002Flinstant-gourmand-1?episode=220062","DJ-20894","21 mars 2022","2022-03-21T00:00:00+01:00","Mais non, il n’y a pas que le jambon beurre à manger sur le pouce et au bureau ! Telle la distinguée Marie-Hélène Baylac, il vous suffit de trouver du jambon cru, des radis et de la crème épaisse… et vous donnerez l’eau à la bouche à vos collègues !",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"201384",[310],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":311,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJ-20894.mp3",{"podcast_not_roll":59},{"type":41,"id":315,"title":316,"alias":317,"digas":318,"published":319,"datetime":320,"description":321,"presenters":322,"visual":323,"show":324,"duration":325,"radios":326,"audio_file":329,"rolls":330},"220047","Limandes sauce au raifort","\u002Fculture\u002Flinstant-gourmand-1?episode=220047","DJ-20893","18 mars 2022","2022-03-18T00:00:00+01:00","Mais non, ce poisson n’est pas que fade… il suffit seulement de l'accommoder de la bonne manière et de l’accompagner convenablement. Heureusement, Marie-Hélène Baylac nous donne sa recette…",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"217392",[327],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":328,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJ-20893.mp3",{"podcast_not_roll":59},{"type":41,"id":332,"title":333,"alias":334,"digas":335,"published":336,"datetime":337,"description":338,"presenters":339,"visual":340,"show":341,"duration":342,"radios":343,"audio_file":346,"rolls":347},"220041","Des madeleines pour tous les goûts","\u002Fculture\u002Flinstant-gourmand-1?episode=220041","DJ-20892","17 mars 2022","2022-03-17T00:00:00+01:00","Voici un dessert émouvant qui fut autant apprécié par un grand écrivain, que par un souverain. Et comme souvent, c’est Marie-Hélène Baylac qui nous mets l’eau à la bouche à travers ces recettes de madeleines puisqu’on y parle fleur d’oranger, pistaches ou chocolat…",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"206088",[344],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":345,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJ-20892.mp3",{"podcast_not_roll":59},{"type":41,"id":349,"title":350,"alias":351,"digas":352,"published":353,"datetime":354,"description":355,"presenters":356,"visual":357,"show":358,"duration":359,"radios":360,"audio_file":363,"rolls":364},"220031","Fondue de chou nouveau au poivron rouge","\u002Fculture\u002Flinstant-gourmand-1?episode=220031","DJ-20891","16 mars 2022","2022-03-16T00:00:00+01:00","Le chou est bien connu mais le chou nouveau peut-être moins.. Si le grand Escoffier s’y est intéressé, c’est aujourd’hui Marie-Hélène Baylac qui nous donne cette recette à base de poivron et de bacon...",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"199296",[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\u002FDJ-20891.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":376,"radios":377,"audio_file":380,"rolls":381},"220014","Le pâté lorrain","\u002Fculture\u002Flinstant-gourmand-1?episode=220014","DJ-20890","15 mars 2022","2022-03-15T00:00:00+01:00","En compagnie de Marie-Hélène Baylac, nous partons à l’Est. Mais l’on ne va parler de quiche lorraine, de tartes aux mirabelles ou de madeleine de Commercy, mais plutôt d’un plat nourrissant, le pâté lorrain…",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"233064",[378],{"id":23,"name":24,"code":25,"shortname":26,"liveURL":27,"alias":28,"region":379,"channelId":32},{"id":30,"name":31},"https:\u002F\u002Fpodcast-prep.rcf.fr\u002FRCF21\u002FDJ-20890.mp3",{"podcast_not_roll":59},{"current_page":383,"total_items":384,"total_pages":385,"item_per_page":386},3,469,24,20,{"rows":39,"pager":382}]