[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"page-data--\u002Fculture\u002Flinstant-gourmand-1-{\"page\":7}":3,"episodes-by-show-2380-7":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","187147","Panaché de salade au boudin blanc","\u002Fculture\u002Flinstant-gourmand-1?episode=187147","DJ-10608","16 décembre 2021","2021-12-16T00:00:00+01:00","Seulement apparu au XVIIème siècle, le boudin blanc était déjà presque utilisé exclusivement pendant les fêtes. Mais aujourd'hui, Marie-Hélène Baylac accompagne ce boudin avec quelques brins de salade...",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"GOURMAND","191424",[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-10608.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},"186548","Noisette de chevreuil","\u002Fculture\u002Flinstant-gourmand-1?episode=186548","DJ-15737","15 décembre 2021","2021-12-15T00:00:00+01:00","Le gibier n'est + aussi en vogue que dans des temps anciens. Et pourtant, ortolans, gelinettes, canard sauvage ou mauviette, c'est un inventaire à la Prévert évoqué aujourd'hui par Marie-Hélène Baylac, en nous donnant notamment cette recette de noisette de chevreuil",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"221856",[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-15737.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},"185042","Blinis aux grains de maïs","\u002Fculture\u002Flinstant-gourmand-1?episode=185042","DJ-9360","10 décembre 2021","2021-12-10T00:00:00+01:00","D'origine russe, on consomme de + en + ces blinis, que l'on fait soi-même, souvent agrémenté de poissons. Mais aujourd'hui, Marie-Hélène Baylac nous propose cette recette originale, les blinis au grain de maïs.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"179424",[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-9360.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},"184200","Feuillantine de chocolat au pamplemousse","\u002Fculture\u002Flinstant-gourmand-1?episode=184200","DJ-9367","9 décembre 2021","2021-12-09T00:00:00+01:00","Chocolat noir, chocolat blanc, cognac, voici les ingrédients de ce dessert semblant peut-être compliqué mais finalement facile à réaliser, mais cela seulement grace à Marie-Hélène Baylac.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"212040",[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-9367.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},"183664","Magrets de canard à l'orange","\u002Fculture\u002Flinstant-gourmand-1?episode=183664","DJ-15736","8 décembre 2021","2021-12-08T00:00:00+01:00","Célèbre depuis un peu + d'un siècle, l'orange était un produit de luxe. Mais voici pourtant une recette simple, et ô combien savoureuse, donnée par notre cuisininière attitrée, Marie-Hélène Baylac.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"214008",[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-15736.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},"183089","Le cigare aux amandes et à la pistache","\u002Fculture\u002Flinstant-gourmand-1?episode=183089","DJ-15735","7 décembre 2021","2021-12-07T00:00:00+01:00","Aujourd'hui, Marie-Hélène Baylac vous propose de déguster un trésor que seule la reine de Saba pouvait savourer : le cigare aux amandes et à la pistache",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"209040",[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-15735.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},"182646","Moules et poireaux","\u002Fculture\u002Flinstant-gourmand-1?episode=182646","DJ-9369","6 décembre 2021","2021-12-06T00:00:00+01:00","Aujourd'hui, Marie-Hélène Baylac s'intéresse à 2 ingrédients plutôt venus de l'hiver, les moules et les poireaux mais cette fois-ci ensemble ! Alors, à votre papier et votre crayon !",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"203880",[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-9369.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},"182621","Sole à la normande","\u002Fculture\u002Flinstant-gourmand-1?episode=182621","DJ-15734","3 décembre 2021","2021-12-03T00:00:00+01:00","Voici là l'une des préparations les plus connues autour de la sole et peut-être la meilleure. Aujourd'hui, Marie-Thérèse Baylac nous donne cette recette ancienne mais simplfiée et actualisée.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"217728",[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-15734.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},"181258","Gratins au café","\u002Fculture\u002Flinstant-gourmand-1?episode=181258","DJ-15732","2 décembre 2021","2021-12-02T00:00:00+01:00","C'est au XVIIème siècle que l'on déguste les premiers gateaux réalisés avec du café. Aujourd'hui, Marie-Hélène Baylac nous propose un entremet original : le gratin au café.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"220296",[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-15732.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},"180756","Carré de porc aux pommes","\u002Fculture\u002Flinstant-gourmand-1?episode=180756","DJ-15731","1 décembre 2021","2021-12-01T00:00:00+01:00","Le grand Escoffier cuisinait lui-même le carré de porc, une recette simple mais qui doit être composée d'ingrédients de grande qualité, en 1er lieu, les pommes comme nous le rappelle ici Marie-Hélène Baylac.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"194472",[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-15731.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},"180235","La charlotte à l'orange et au chocolat","\u002Fculture\u002Flinstant-gourmand-1?episode=180235","DJ-14728","30 novembre 2021","2021-11-30T00:00:00+01:00","A vos crayons et à vos stylos car on ne doit jamais passer à côté d'un des plus délicieux qui soit, j'ai nommé la charlotte à base de crème patissière.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"194280",[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-14728.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},"179026","Les oeufs mayonnaise","\u002Fculture\u002Flinstant-gourmand-1?episode=179026","DJ-14729","29 novembre 2021","2021-11-29T00:00:00+01:00","Grâce à Marie-Hélène Baylac, l'oeuf mayonnaise devient distingué, même si l'on ne sait pas encore précisément doù vient le nom de mayonnaise. N'empêche que réussir l'oeuf mayonnaise, c'est tout un art comme nous le rappelle Marie-Hélène notre chroniqueuse gourmande...",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"200688",[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-14729.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},"179016","Truite aux lards et d'autres façons","\u002Fculture\u002Flinstant-gourmand-1?episode=179016","DJ-14110","26 novembre 2021","2021-11-26T00:00:00+01:00","Voici un poisson relativement facile à trouver et à cuisiner puisqu'il y a plethore de recettes. ET aujourd'hui, Marie-Hélène Baylac décide de marier sa truite... aux lards !",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"183408",[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-14110.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},"178336","Cake aux noix","\u002Fculture\u002Flinstant-gourmand-1?episode=178336","DJ-14107","25 novembre 2021","2021-11-25T00:00:00+01:00","Savez-vous que, entre autre chose, nous avons le gout des noix en commun avec nos ancêtres préhistoriques ? Pourtant, pendant longtemps, on la cuisinait peu... Mais aujourd'hui, Marie-Hélène Baylac nous donne sa recette du célèbre cake aux noix.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"217560",[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-14107.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},"177762","Boeuf en gelée de Cassis","\u002Fculture\u002Flinstant-gourmand-1?episode=177762","DJ-14106","24 novembre 2021","2021-11-24T00:00:00+01:00","Nous sommes en Bourgogne, parlons donc de cassis avec ce plat mettant à l'honneur la joue ou la macreuse de boeuf, un recette succulente donnée par Marie-Hélène Baylac.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"196416",[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-14106.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},"177757","Les crèmes","\u002Fculture\u002Flinstant-gourmand-1?episode=177757","DJ-14105","23 novembre 2021","2021-11-23T00:00:00+01:00","Renversée, glacée ou chibouste, la crème est l'un de nos desserts favoris ! Marie-Hélène Baylac nous donne aujourd'hui 2 recettes qui feront frémir les papilles des gourmands...",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"220560",[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-14105.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},"177747","Soupe de courges de Paul Bocuse","\u002Fculture\u002Flinstant-gourmand-1?episode=177747","DJ-14104","22 novembre 2021","2021-11-22T00:00:00+01:00","Qu'est-ce qu'une courge ? Un potiron, un potiron-turban ou encore le célèbre potimarron, de tous cela, Marie-Hélène Baylac va nous parler aujourd'hui, nous donnant ainsi la recette de soupe de courge venu d'un illustre cuisinier.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"212784",[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-14104.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},"175489","Médaillon de lotte au haddock","\u002Fculture\u002Flinstant-gourmand-1?episode=175489","DJ-10613","19 novembre 2021","2021-11-19T00:00:00+01:00","Ce n'est qu'au XXème siècle que la lote commence seulement à être connue, peut-être aussi grâce à l'absence d'arrêtes. Aujourd'hui, Marie-Hélène Baylac nous donne cette recette où l'on évoque aussi le haddock...",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"201240",[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-10613.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},"175485","Le jambon au Chablis","\u002Fculture\u002Flinstant-gourmand-1?episode=175485","DJ-10614","18 novembre 2021","2021-11-18T00:00:00+01:00","Venue de ce vignoble rare, Marie-Hélène Baylac nous donne cette recette mettant autant en valeur la viande que ce vin délicat.",[20],{"alt":10,"url":9,"url_carre":11,"copyright":11},{"id":5,"title":7,"alias":6,"code_emission":52},"180960",[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-10614.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},"174982","Tourte bourbonnaise aux poires","\u002Fculture\u002Flinstant-gourmand-1?episode=174982","DJ-9363","17 novembre 2021","2021-11-17T00:00:00+01:00","Au milieu du XVIème siècle, la cuisine bourbonnaise se découvre aux français puisque désormais faisant partie du royaume de France. Mais cette recette de tourte était déjà connue et nous est donnée 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},"228000",[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-9363.mp3",{"podcast_not_roll":59},{"current_page":384,"total_items":385,"total_pages":386,"item_per_page":387},7,469,24,20,{"rows":39,"pager":383}]