[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"page-data--\u002Fculture\u002Flinstant-gourmand-1-{\"page\":5}":3,"episodes-by-show-2380-5":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","207854","Flamiche picarde","\u002Fculture\u002Flinstant-gourmand-1?episode=207854","DJ-17749","11 février 2022","2022-02-11T00:00:00+01:00","Voici un tarte aux poireaux à la mode du nord, une tarte qui nous viendrait de maloicieux moines. Et dans cette recette, Marie-Hélène Baylac nous rappelle l'importance du maroille.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"GOURMAND","197064",[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\u002FDJ-17749.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},"207848","Boeuf à la ficelle","\u002Fculture\u002Flinstant-gourmand-1?episode=207848","DJ-17730","10 février 2022","2022-02-10T00:00:00+01:00","Nous remontons au Moyen-Âge grâce à cette recette liée au Mardi-gras. Marie-Hélène Baylac vous conseille ici de vous procurer la viande la plus tendre possible...",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"183120",[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\u002FDJ-17730.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},"206067","Le baba au rhum","\u002Fculture\u002Flinstant-gourmand-1?episode=206067","DJ-17731","9 février 2022","2022-02-09T00:00:00+01:00","Voici là un dessert de roi mais qui peut-être fait maison, par exemple en suivant la recette donnée là par Marie-Hélène Baylac...",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"211344",[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-17731.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},"206063","Le citron farci","\u002Fculture\u002Flinstant-gourmand-1?episode=206063","DJ-8884","8 février 2022","2022-02-08T00:00:00+01:00","Voici l'agrume, avec l'orange, le plus utilisé. Aujourd'hui, Marie-Hélène Baylac nous offre une recette à base de citrons mais agrémenté de thon et de cornichons !",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"210360",[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-8884.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},"206051","Haricots de mouton","\u002Fculture\u002Flinstant-gourmand-1?episode=206051","DJ-17750","7 février 2022","2022-02-07T00:00:00+01:00","Mais pourquoi parle-t-on de haricot de mouton ? Il nous faut remonter à plusieurs siècles pour trouver l'origine de cette recette. Aujourd'hui, Marie-Hélène Baylac nous instruit en nous partageant sa recette.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"228264",[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\u002FDJ-17750.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},"203496","Poisson à la parisienne","\u002Fculture\u002Flinstant-gourmand-1?episode=203496","DJ-9366","4 février 2022","2022-02-04T00:00:00+01:00","Pour certains, le terme \"parisienne\" signifie \"élégance\". Mais est-ce encore vrai aujourd'hui ? En tous les cas, voici une recette, donnée par Marie-Hélène Baylac, et mettant  l'honneur le poisson, et peu importe lequel !",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"218040",[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\u002FDJ-9366.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},"203497","Riz à l'impératrice","\u002Fculture\u002Flinstant-gourmand-1?episode=203497","DJ-17732","3 février 2022","2022-02-03T00:00:00+01:00","Un simple riz au lait devient bientôt \"à l'impératrice\", en en faisant ainsi un dessert prestigieux comme nous le rappelle aujourd'hui Marie-Hélène Baylac.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"192984",[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\u002FDJ-17732.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},"203498","Baeckoefe","\u002Fculture\u002Flinstant-gourmand-1?episode=203498","DJ-17733","2 février 2022","2022-02-02T00:00:00+01:00","Voici un ragoût auparavant cuisiné chez votre boulanger. Mais aujourd'hui, rstons chez nous et dégustons ce plat qui doit être mariné toute une nuit comme nous le rappelle là Marie-Hélène Baylac.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"172104",[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\u002FDJ-17733.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},"202434","Creme d'ananas caramelisé","\u002Fculture\u002Flinstant-gourmand-1?episode=202434","DJ-17734","1 février 2022","2022-02-01T00:00:00+01:00","Voici le fruit qu'un célèbre dominicain nommait \"le roi des fruits\". Mais il existe bien des sortes d'ananas comme nous le précise aujourd'hui Marie-Hélène Baylac.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"212184",[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\u002FDJ-17734.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},"201308","Endives au jambon","\u002Fculture\u002Flinstant-gourmand-1?episode=201308","DJ-17735","31 janvier 2022","2022-01-31T00:00:00+01:00","Alors bien sur, nous ne sommes pas là dans la gastronomie... Mais pourtant, voilà un plat d'hiver délicieux 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},"199752",[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\u002FDJ-17735.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},"201293","Aspic de crevettes","\u002Fculture\u002Flinstant-gourmand-1?episode=201293","DJ-17736","28 janvier 2022","2022-01-28T00:00:00+01:00","Même si l'on ne sait exactemnt d'où vient le terme d'aspic, c'est là une préparation délicieuse dont Marie-Hélène Baylac nous donne la recette, d'une grande simplicité.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"197712",[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\u002FDJ-17736.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},"201285","Le blanc-manger","\u002Fculture\u002Flinstant-gourmand-1?episode=201285","DJ-17737","27 janvier 2022","2022-01-27T00:00:00+01:00","Si aujourd'hui, le blanc-manger est un dessert, il n'en a pas été toujours le cas... Marie-Christine Baylac nous donne sa recette du blanc-manger concocté avec un délicieux lait d'amande...",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"235056",[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\u002FDJ-17737.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},"200224","Terrine de foie de volaille","\u002Fculture\u002Flinstant-gourmand-1?episode=200224","DJ-17233","26 janvier 2022","2022-01-26T00:00:00+01:00","Source de protéine, ces foies de volaille sont facile à cuisiner, comme nous le prouve Marie-Hélène Baylac.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"207648",[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\u002FDJ-17233.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},"199936","Flan de céleri-rave","\u002Fculture\u002Flinstant-gourmand-1?episode=199936","DJ-17230","25 janvier 2022","2022-01-25T00:00:00+01:00","Peu calorique et au gout raffiné, le célerie rave a toute les qualités. Alors pourquoi ne pas le déguster en flan comme nous le propose Marie-Hélène Baylac ?",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"213072",[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\u002FDJ-17230.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},"198538","Gateau au yaourt","\u002Fculture\u002Flinstant-gourmand-1?episode=198538","DJ-17231","24 janvier 2022","2022-01-24T00:00:00+01:00","Si le yaourt est déjà vieux de 5 siècles, il disparait pourtant avant de réapparaître au XXème... mais quoi de meilleur qu'un gateau au yaourt ? la preuve avec cette recette signée Marie-Hélène Baylac.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"218904",[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\u002FDJ-17231.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},"198528","Waterzoï de coquillagee","\u002Fculture\u002Flinstant-gourmand-1?episode=198528","DJ-17232","21 janvier 2022","2022-01-21T00:00:00+01:00","Noix de pétoncle, coques ou palourdes, voici les coquillages utilisés pour cette recette toujours savoureuse, donnée par Marie-Hélène Baylac.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"217992",[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\u002FDJ-17232.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},"198521","Carré de porc au miel","\u002Fculture\u002Flinstant-gourmand-1?episode=198521","DJ-17234","20 janvier 2022","2022-01-20T00:00:00+01:00","Le porc ets aujourd'hui revenu en vogue. Et la saveur sucrée se marie parfaitement à cette viande, la preuve avec cette recette signée Marie-Hélène Baylac.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"186888",[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\u002FDJ-17234.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},"197418","La beuchelle","\u002Fculture\u002Flinstant-gourmand-1?episode=197418","DJ-17235","19 janvier 2022","2022-01-19T00:00:00+01:00","Nous sommes en Touraine pour cette recette mettant à l'honneur les abats. C'est ainsi que Marie-Hélène Baylac évoque une recette à base de ris de veau et d'un peu d'alcool...",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"198816",[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\u002FDJ-17235.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},"196833","Le banana split","\u002Fculture\u002Flinstant-gourmand-1?episode=196833","DJ-17236","18 janvier 2022","2022-01-18T00:00:00+01:00","Le Banana Split est un dessert bien connu qui ne se consomme pas qu'en terrasse, au soleil mais que l'on peut aussi cuisiner chez soi... en voici la recette tout simple par Marie-Hélène Baylac.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"186216",[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\u002FDJ-17236.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},"196739","L'entrecôte à la bordelaise","\u002Fculture\u002Flinstant-gourmand-1?episode=196739","DJ-17237","17 janvier 2022","2022-01-17T00:00:00+01:00","Si aujourd'hui, l'on prépare ce plat au vin rouge ça n'a pas toujours été le cas. Mais rassurez-vous, il y a toujours le boeuf 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},"216384",[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\u002FDJ-17237.mp3",{"podcast_not_roll":59},{"current_page":384,"total_items":385,"total_pages":386,"item_per_page":387},5,469,24,20,{"rows":39,"pager":383}]