Libellé (lien "Articles récents")
Tous les articles récents
Lien (liste complète)
Pictogramme (lien)
Titre
Rhône & Fun
Titre second
Articles récents
Vue recent
Pagination
- Page 1
- Next page
Vues a la une
[{"nid":[{"value":471528}],"uuid":[{"value":"8ded9f0a-0094-4414-95bf-a7004c5502f1"}],"vid":[{"value":513156}],"langcode":[{"value":"fr"}],"type":[{"target_id":"article","target_type":"node_type","target_uuid":"29d7638b-022f-4526-8400-44a463b2dce8"}],"revision_timestamp":[{"value":"2023-10-13T07:56:07+00:00","format":"Y-m-d\\TH:i:sP"}],"revision_uid":[{"target_id":0,"target_type":"user","target_uuid":"63b625df-4c61-4af4-bf47-c3f43da7ce12","url":"\/user\/0"}],"revision_log":[],"status":[{"value":true}],"uid":[{"target_id":0,"target_type":"user","target_uuid":"63b625df-4c61-4af4-bf47-c3f43da7ce12","url":"\/user\/0"}],"title":[{"value":"C\u00f4te de boeuf et frites de l\u00e9gumes"}],"created":[{"value":"2023-10-13T07:53:21+00:00","format":"Y-m-d\\TH:i:sP"}],"changed":[{"value":"2024-09-13T06:49:16+00:00","format":"Y-m-d\\TH:i:sP"}],"promote":[{"value":false}],"sticky":[{"value":true}],"default_langcode":[{"value":true}],"revision_translation_affected":[{"value":true}],"ds_switch":[],"metatag":{"value":{"title":"C\u00f4te de boeuf et frites de l\u00e9gumes | Rh\u00f4ne FM","twitter_cards_type":"summary","canonical_url":"http:\/\/cms.rhonefm.ch\/live","content_language":"fr-CH","og_site_name":"Rh\u00f4ne FM","robots":"index, follow","news_keywords":"Les saveurs de Steph","twitter_cards_title":"C\u00f4te de boeuf et frites de l\u00e9gumes","twitter_cards_description":"Le lait de ribot utilis\u00e9 dans cette recette est un lait de vache ferment\u00e9, onctueux, doux et l\u00e9g\u00e8rement acidul\u00e9 \u00e0 la fois. Il ressemble \u00e0 un yaourt.","description":"Le lait de ribot utilis\u00e9 dans cette recette est un lait de vache ferment\u00e9, onctueux, doux et l\u00e9g\u00e8rement acidul\u00e9 \u00e0 la fois. Il ressemble \u00e0 un yaourt.","abstract":"Le lait de ribot utilis\u00e9 dans cette recette est un lait de vache ferment\u00e9, onctueux, doux et l\u00e9g\u00e8rement acidul\u00e9 \u00e0 la fois. Il ressemble \u00e0 un yaourt.","og_title":"C\u00f4te de boeuf et frites de l\u00e9gumes","keywords":"Les saveurs de Steph","image_src":"http:\/\/cms.rhonefm.ch\/sites\/default\/files\/styles\/small_16_9\/public\/2023-05\/SaveursDeSteph_Photo_-1-9.jpg?h=a5048442\u0026itok=7g1x1Wz7","og_description":"Le lait de ribot utilis\u00e9 dans cette recette est un lait de vache ferment\u00e9, onctueux, doux et l\u00e9g\u00e8rement acidul\u00e9 \u00e0 la fois. Il ressemble \u00e0 un yaourt.","twitter_cards_image":"http:\/\/cms.rhonefm.ch\/sites\/default\/files\/styles\/small_16_9\/public\/2023-05\/SaveursDeSteph_Photo_-1-9.jpg?h=a5048442\u0026itok=7g1x1Wz7","og_image_0":"http:\/\/cms.rhonefm.ch\/sites\/default\/files\/styles\/small_16_9\/public\/2023-05\/SaveursDeSteph_Photo_-1-9.jpg?h=a5048442\u0026itok=7g1x1Wz7","og_image_url_0":"http:\/\/cms.rhonefm.ch\/sites\/default\/files\/styles\/small_16_9\/public\/2023-05\/SaveursDeSteph_Photo_-1-9.jpg?h=a5048442\u0026itok=7g1x1Wz7","og_image_width":"960","og_image_height":"540","article_tag_0":"Les saveurs de Steph"}},"path":[{"alias":"\/actualites\/cote-de-boeuf-et-frites-de-legumes","pid":156525,"langcode":"fr"}],"rh_action":[],"rh_redirect":[],"rh_redirect_response":[],"publish_on":[],"unpublish_on":[],"content_translation_source":[{"value":"und"}],"content_translation_outdated":[{"value":false}],"body":[{"value":"\u003Ch2\u003EC\u00f4te de b\u0153uf et frites de l\u00e9gumes\u003C\/h2\u003E\r\n\r\n\u003Cp\u003E\u003Cbr \/\u003E\r\n\u0026nbsp;Pour 4 personnes\u003C\/p\u003E\r\n\r\n\u003Cp\u003E-\u0026nbsp;\u0026nbsp; \u0026nbsp;1 c\u00f4te de b\u0153uf d\u2019environ 1kg500\u003Cbr \/\u003E\r\n-\u0026nbsp;\u0026nbsp; \u0026nbsp;250 gr de haricots verts\u003Cbr \/\u003E\r\n-\u0026nbsp;\u0026nbsp; \u0026nbsp;3 carottes\u003Cbr \/\u003E\r\n-\u0026nbsp;\u0026nbsp; \u0026nbsp;2 courgettes\u003Cbr \/\u003E\r\n-\u0026nbsp;\u0026nbsp; \u0026nbsp;9 c\u00e0s de lait ribot\u003Cbr \/\u003E\r\n-\u0026nbsp;\u0026nbsp; \u0026nbsp;2 \u0153ufs\u003Cbr \/\u003E\r\n-\u0026nbsp;\u0026nbsp; \u0026nbsp;6 c\u00e0s de semoule de ma\u00efs\u003Cbr \/\u003E\r\n-\u0026nbsp;\u0026nbsp; \u0026nbsp;3 c\u00e0c de piment de Cayenne\u003Cbr \/\u003E\r\n-\u0026nbsp;\u0026nbsp; \u0026nbsp;Huile, gros sel et poivre du moulin\u003Cbr \/\u003E\r\n\u003Cbr \/\u003E\r\nLe lait de Ribot :\u0026nbsp;\u003Cem\u003E\u0026nbsp;Lait de vache ferment\u00e9, onctueux, doux et l\u00e9g\u00e8rement acidul\u00e9 \u00e0 la fois, ressemble \u00e0 un yaourt\u003C\/em\u003E\u003Cbr \/\u003E\r\n\u0026nbsp;\u003C\/p\u003E\r\n\r\n\u003Cp\u003EPr\u00e9paration des ingr\u00e9dients\u003Cbr \/\u003E\r\n\u003Cbr \/\u003E\r\n-\u0026nbsp;\u0026nbsp; \u0026nbsp;\u00c9queuter les haricots\u003Cbr \/\u003E\r\n-\u0026nbsp;\u0026nbsp; \u0026nbsp;Ebouillanter les haricots verts pendant 2 minutes\u003Cbr \/\u003E\r\n-\u0026nbsp;\u0026nbsp; \u0026nbsp;Bien les \u00e9goutter\u003Cbr \/\u003E\r\n-\u0026nbsp;\u0026nbsp; \u0026nbsp;Laver et tailler les carottes en b\u00e2tonnets\u003Cbr \/\u003E\r\n-\u0026nbsp;\u0026nbsp; \u0026nbsp;M\u00eame chose pour les courgettes\u003Cbr \/\u003E\r\n-\u0026nbsp;\u0026nbsp; \u0026nbsp;Ne pas les peler\u003Cbr \/\u003E\r\n-\u0026nbsp;\u0026nbsp; \u0026nbsp;Faire cuire les carottes 10 minutes \u00e0 la vapeur\u003C\/p\u003E\r\n\r\n\u003Cp\u003EPr\u00e9chauffer le four \u00e0 180\u00b0\u003Cbr \/\u003E\r\n\u003Cbr \/\u003E\r\nFinition de la pr\u00e9paration des ingr\u00e9dients\u003Cbr \/\u003E\r\n\u003Cbr \/\u003E\r\n-\u0026nbsp;\u0026nbsp; \u0026nbsp;Dans un saladier\u003Cbr \/\u003E\r\n-\u0026nbsp;\u0026nbsp; \u0026nbsp;M\u00e9langer le lait, la semoule de ma\u00efs et le piment\u003Cbr \/\u003E\r\n-\u0026nbsp;\u0026nbsp; \u0026nbsp;Laisser reposer 10 minutes\u003Cbr \/\u003E\r\n-\u0026nbsp;\u0026nbsp; \u0026nbsp;Ajouter les haricots verts, les carottes et les courgettes\u003Cbr \/\u003E\r\n-\u0026nbsp;\u0026nbsp; \u0026nbsp;Etaler le tout sur une plaque avec un papier sulfuris\u00e9\u003Cbr \/\u003E\r\n-\u0026nbsp;\u0026nbsp; \u0026nbsp;Enfourner 10 minutes \u00e0 180\u00b0\u003Cbr \/\u003E\r\n-\u0026nbsp;\u0026nbsp; \u0026nbsp;R\u00e9server au chaud\u003C\/p\u003E\r\n\r\n\u003Cp\u003ECuisson de la viande\u0026nbsp;\u003Cbr \/\u003E\r\n\u003Cbr \/\u003E\r\n-\u0026nbsp;\u0026nbsp; \u0026nbsp;Faire saisir la c\u00f4te de b\u0153uf \u00e0 la po\u00eale des 2 c\u00f4t\u00e9s pour bien la marquer\u003Cbr \/\u003E\r\n-\u0026nbsp;\u0026nbsp; \u0026nbsp;Terminer la cuisson au four \u00e0 240\u00b0 pendant 15 minutes\u003Cbr \/\u003E\r\n-\u0026nbsp;\u0026nbsp; \u0026nbsp;La viande sera saignante \u00e0 c\u0153ur\u003Cbr \/\u003E\r\n-\u0026nbsp;\u0026nbsp; \u0026nbsp;Ajouter du poivre du moulin et du gros sel\u003Cbr \/\u003E\r\n-\u0026nbsp;\u0026nbsp; \u0026nbsp;Laisser reposer 10 minutes\u003Cbr \/\u003E\r\n\u003Cbr \/\u003E\r\nService\u003Cbr \/\u003E\r\n\u003Cbr \/\u003E\r\n-\u0026nbsp;\u0026nbsp; \u0026nbsp;Apr\u00e8s avoir pr\u00e9sent\u00e9 la c\u00f4te de b\u0153uf\u0026nbsp;\u003Cbr \/\u003E\r\n-\u0026nbsp;\u0026nbsp; \u0026nbsp;Couper des tranches \u0026nbsp;d\u2019environ 2 cm d\u2019\u00e9paisseur\u003Cbr \/\u003E\r\n-\u0026nbsp;\u0026nbsp; \u0026nbsp;Disposer les tranches sur le devant de l\u2019assiette\u003Cbr \/\u003E\r\n-\u0026nbsp;\u0026nbsp; \u0026nbsp;Puis pr\u00e9senter les frites de l\u00e9gumes dans un verre pos\u00e9 sur l\u2019assiette par exemple\u003Cbr \/\u003E\r\n-\u0026nbsp;\u0026nbsp; \u0026nbsp;On peut servir ce plat avec des pommes de terre saut\u00e9es \u0026nbsp;ou une baguette de pain de votre artisan boulanger\u003Cbr \/\u003E\r\n\u003Cbr \/\u003E\r\nVin\u003Cbr \/\u003E\r\n\u003Cbr \/\u003E\r\n-\u0026nbsp;\u0026nbsp; \u0026nbsp;Un assemblage rouge pass\u00e9 en f\u00fbt de ch\u00eane comme on sait les faire en Valais\u003Cbr \/\u003E\r\n\u0026nbsp;\u003C\/p\u003E\r\n","format":"full_html","processed":"\u003Ch2\u003EC\u00f4te de b\u0153uf et frites de l\u00e9gumes\u003C\/h2\u003E\n\n\u003Cp\u003E\u003Cbr \/\u003E\n\u00a0Pour 4 personnes\u003C\/p\u003E\n\n\u003Cp\u003E-\u00a0\u00a0 \u00a01 c\u00f4te de b\u0153uf d\u2019environ 1kg500\u003Cbr \/\u003E\n-\u00a0\u00a0 \u00a0250 gr de haricots verts\u003Cbr \/\u003E\n-\u00a0\u00a0 \u00a03 carottes\u003Cbr \/\u003E\n-\u00a0\u00a0 \u00a02 courgettes\u003Cbr \/\u003E\n-\u00a0\u00a0 \u00a09 c\u00e0s de lait ribot\u003Cbr \/\u003E\n-\u00a0\u00a0 \u00a02 \u0153ufs\u003Cbr \/\u003E\n-\u00a0\u00a0 \u00a06 c\u00e0s de semoule de ma\u00efs\u003Cbr \/\u003E\n-\u00a0\u00a0 \u00a03 c\u00e0c de piment de Cayenne\u003Cbr \/\u003E\n-\u00a0\u00a0 \u00a0Huile, gros sel et poivre du moulin\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nLe lait de Ribot :\u00a0\u003Cem\u003E\u00a0Lait de vache ferment\u00e9, onctueux, doux et l\u00e9g\u00e8rement acidul\u00e9 \u00e0 la fois, ressemble \u00e0 un yaourt\u003C\/em\u003E\u003Cbr \/\u003E\n\u00a0\u003C\/p\u003E\n\n\u003Cp\u003EPr\u00e9paration des ingr\u00e9dients\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n-\u00a0\u00a0 \u00a0\u00c9queuter les haricots\u003Cbr \/\u003E\n-\u00a0\u00a0 \u00a0Ebouillanter les haricots verts pendant 2 minutes\u003Cbr \/\u003E\n-\u00a0\u00a0 \u00a0Bien les \u00e9goutter\u003Cbr \/\u003E\n-\u00a0\u00a0 \u00a0Laver et tailler les carottes en b\u00e2tonnets\u003Cbr \/\u003E\n-\u00a0\u00a0 \u00a0M\u00eame chose pour les courgettes\u003Cbr \/\u003E\n-\u00a0\u00a0 \u00a0Ne pas les peler\u003Cbr \/\u003E\n-\u00a0\u00a0 \u00a0Faire cuire les carottes 10 minutes \u00e0 la vapeur\u003C\/p\u003E\n\n\u003Cp\u003EPr\u00e9chauffer le four \u00e0 180\u00b0\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFinition de la pr\u00e9paration des ingr\u00e9dients\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n-\u00a0\u00a0 \u00a0Dans un saladier\u003Cbr \/\u003E\n-\u00a0\u00a0 \u00a0M\u00e9langer le lait, la semoule de ma\u00efs et le piment\u003Cbr \/\u003E\n-\u00a0\u00a0 \u00a0Laisser reposer 10 minutes\u003Cbr \/\u003E\n-\u00a0\u00a0 \u00a0Ajouter les haricots verts, les carottes et les courgettes\u003Cbr \/\u003E\n-\u00a0\u00a0 \u00a0Etaler le tout sur une plaque avec un papier sulfuris\u00e9\u003Cbr \/\u003E\n-\u00a0\u00a0 \u00a0Enfourner 10 minutes \u00e0 180\u00b0\u003Cbr \/\u003E\n-\u00a0\u00a0 \u00a0R\u00e9server au chaud\u003C\/p\u003E\n\n\u003Cp\u003ECuisson de la viande\u00a0\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n-\u00a0\u00a0 \u00a0Faire saisir la c\u00f4te de b\u0153uf \u00e0 la po\u00eale des 2 c\u00f4t\u00e9s pour bien la marquer\u003Cbr \/\u003E\n-\u00a0\u00a0 \u00a0Terminer la cuisson au four \u00e0 240\u00b0 pendant 15 minutes\u003Cbr \/\u003E\n-\u00a0\u00a0 \u00a0La viande sera saignante \u00e0 c\u0153ur\u003Cbr \/\u003E\n-\u00a0\u00a0 \u00a0Ajouter du poivre du moulin et du gros sel\u003Cbr \/\u003E\n-\u00a0\u00a0 \u00a0Laisser reposer 10 minutes\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nService\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n-\u00a0\u00a0 \u00a0Apr\u00e8s avoir pr\u00e9sent\u00e9 la c\u00f4te de b\u0153uf\u00a0\u003Cbr \/\u003E\n-\u00a0\u00a0 \u00a0Couper des tranches \u00a0d\u2019environ 2 cm d\u2019\u00e9paisseur\u003Cbr \/\u003E\n-\u00a0\u00a0 \u00a0Disposer les tranches sur le devant de l\u2019assiette\u003Cbr \/\u003E\n-\u00a0\u00a0 \u00a0Puis pr\u00e9senter les frites de l\u00e9gumes dans un verre pos\u00e9 sur l\u2019assiette par exemple\u003Cbr \/\u003E\n-\u00a0\u00a0 \u00a0On peut servir ce plat avec des pommes de terre saut\u00e9es \u00a0ou une baguette de pain de votre artisan boulanger\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nVin\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n-\u00a0\u00a0 \u00a0Un assemblage rouge pass\u00e9 en f\u00fbt de ch\u00eane comme on sait les faire en Valais\u003Cbr \/\u003E\n\u00a0\u003C\/p\u003E\n","summary":""}],"feeds_item":[],"field_ancien_id":[],"field_audio":[{"target_id":98311,"target_type":"media","target_uuid":"17840651-5965-44ad-9e92-de4fcdd87c26","url":"\/medias\/20231014-cote-de-boeuf-et-frites-de-legumes-part-1-mp3"},{"target_id":98312,"target_type":"media","target_uuid":"ad060da6-d401-4e7a-ae73-bd0833b6be24","url":"\/medias\/20231014-cote-de-boeuf-et-frites-de-legumes-part-2-mp3"}],"field_categories_":[{"target_id":109,"target_type":"node","target_uuid":"ec832b6e-7cf2-4f12-afa4-b3770c3dabd7","url":"\/actualites\/categories\/valais"},{"target_id":233362,"target_type":"node","target_uuid":"3bf84f42-a681-4394-9489-d8411f2c2580","url":"\/live\/toutes-actualites"}],"field_chapeau":[{"value":"Le lait de ribot utilis\u00e9 dans cette recette est un lait de vache ferment\u00e9, onctueux, doux et l\u00e9g\u00e8rement acidul\u00e9 \u00e0 la fois. Il ressemble \u00e0 un yaourt."}],"field_date_de_publication":[{"value":"2023-10-14T10:00:00+02:00"}],"field_documents":[],"field_dossier":[],"field_enlever_d_articles_recents":[{"value":false}],"field_image":[],"field_image_mise_en_avant_croped":[{"target_id":88186,"target_type":"media","target_uuid":"a6f35bd6-da33-4c48-a4ba-bc0d2a048899","url":"\/media\/88186\/edit"}],"field_legende_d_image_de_mise_en":[{"value":"Les saveurs de St\u00e9ph, St\u00e9phane et Eric sur Rh\u00f4ne FM"}],"field_lien_externe":[],"field_mot":[{"value":"Les saveurs de Steph"}],"field_notifications":[],"field_podcasts":[],"field_prefixe_de_titre":[{"value":"Cuisine samedi"}],"field_rubriques":[{"target_id":7656,"target_type":"taxonomy_term","target_uuid":"d9ec31a1-e78c-4d6d-a076-81ebd10eedf6","url":"\/taxonomy\/term\/7656"}],"field_section_additionnelles_int":[],"field_sections_additionnelles":[],"field_source":[{"value":"RFMBONoNews"}],"field_taxonomie":[{"target_id":1190,"target_type":"taxonomy_term","target_uuid":"4a559602-17f0-496e-8d17-5e72761090da","url":"\/taxonomy\/term\/1190"},{"target_id":5938,"target_type":"taxonomy_term","target_uuid":"6a5e24d4-4cca-4972-acfd-495b622e2dcf","url":"\/taxonomy\/term\/5938"}],"field_titre_medium_":[],"field_titre_short_":[{"value":"C\u00f4te de boeuf et frites de l\u00e9gumes"}],"field_videos":[],"field_visa_signature":[]},{"nid":[{"value":471522}],"uuid":[{"value":"3d948198-e965-4e09-882c-73626dcee7e6"}],"vid":[{"value":513150}],"langcode":[{"value":"fr"}],"type":[{"target_id":"article","target_type":"node_type","target_uuid":"29d7638b-022f-4526-8400-44a463b2dce8"}],"revision_timestamp":[{"value":"2023-10-13T07:34:30+00:00","format":"Y-m-d\\TH:i:sP"}],"revision_uid":[{"target_id":0,"target_type":"user","target_uuid":"63b625df-4c61-4af4-bf47-c3f43da7ce12","url":"\/user\/0"}],"revision_log":[],"status":[{"value":true}],"uid":[{"target_id":0,"target_type":"user","target_uuid":"63b625df-4c61-4af4-bf47-c3f43da7ce12","url":"\/user\/0"}],"title":[{"value":"Supions farcis \u00e0 la brandade et jambon cru"}],"created":[{"value":"2023-10-07T08:00:00+00:00","format":"Y-m-d\\TH:i:sP"}],"changed":[{"value":"2024-09-13T06:49:16+00:00","format":"Y-m-d\\TH:i:sP"}],"promote":[{"value":false}],"sticky":[{"value":true}],"default_langcode":[{"value":true}],"revision_translation_affected":[{"value":true}],"ds_switch":[],"metatag":{"value":{"title":"Supions farcis \u00e0 la brandade et jambon cru | Rh\u00f4ne FM","twitter_cards_type":"summary","canonical_url":"http:\/\/cms.rhonefm.ch\/live","content_language":"fr-CH","og_site_name":"Rh\u00f4ne FM","robots":"index, follow","news_keywords":"Les saveurs de Steph","twitter_cards_title":"Supions farcis \u00e0 la brandade et jambon cru","twitter_cards_description":"Appel\u00e9s supions dans le Midi, chipirons sur la c\u00f4te basque, ce sont en fait des jeunes calmars (ou calamars) en espagnol, ou encornets en fran\u00e7ais. Ils mesurent 3 cm environ et ne sont disponibles qu\u2019en \u00e9t\u00e9 et au d\u00e9but de l\u2019automne.","description":"Appel\u00e9s supions dans le Midi, chipirons sur la c\u00f4te basque, ce sont en fait des jeunes calmars (ou calamars) en espagnol, ou encornets en fran\u00e7ais. Ils mesurent 3 cm environ et ne sont disponibles qu\u2019en \u00e9t\u00e9 et au d\u00e9but de l\u2019automne.","abstract":"Appel\u00e9s supions dans le Midi, chipirons sur la c\u00f4te basque, ce sont en fait des jeunes calmars (ou calamars) en espagnol, ou encornets en fran\u00e7ais. Ils mesurent 3 cm environ et ne sont disponibles qu\u2019en \u00e9t\u00e9 et au d\u00e9but de l\u2019automne.","og_title":"Supions farcis \u00e0 la brandade et jambon cru","keywords":"Les saveurs de Steph","image_src":"http:\/\/cms.rhonefm.ch\/sites\/default\/files\/styles\/small_16_9\/public\/2022-04\/SaveursDeSteph_Photo_-1-10_0.jpg?h=5fa84402\u0026itok=kRO6Gi_Y","og_description":"Appel\u00e9s supions dans le Midi, chipirons sur la c\u00f4te basque, ce sont en fait des jeunes calmars (ou calamars) en espagnol, ou encornets en fran\u00e7ais. Ils mesurent 3 cm environ et ne sont disponibles qu\u2019en \u00e9t\u00e9 et au d\u00e9but de l\u2019automne.","twitter_cards_image":"http:\/\/cms.rhonefm.ch\/sites\/default\/files\/styles\/small_16_9\/public\/2022-04\/SaveursDeSteph_Photo_-1-10_0.jpg?h=5fa84402\u0026itok=kRO6Gi_Y","og_image_0":"http:\/\/cms.rhonefm.ch\/sites\/default\/files\/styles\/small_16_9\/public\/2022-04\/SaveursDeSteph_Photo_-1-10_0.jpg?h=5fa84402\u0026itok=kRO6Gi_Y","og_image_url_0":"http:\/\/cms.rhonefm.ch\/sites\/default\/files\/styles\/small_16_9\/public\/2022-04\/SaveursDeSteph_Photo_-1-10_0.jpg?h=5fa84402\u0026itok=kRO6Gi_Y","og_image_width":"960","og_image_height":"540","article_tag_0":"Les saveurs de Steph"}},"path":[{"alias":"\/actualites\/supions-farcis-la-brandade-et-jambon-cru","pid":156520,"langcode":"fr"}],"rh_action":[],"rh_redirect":[],"rh_redirect_response":[],"publish_on":[],"unpublish_on":[],"content_translation_source":[{"value":"und"}],"content_translation_outdated":[{"value":false}],"body":[{"value":"\u003Ch2\u003ESupions farcis \u00e0 la brandade et jambon cru\u003C\/h2\u003E\r\n\r\n\u003Cp\u003ESupions : \u0026nbsp;petite seiche naine\u003Cbr \/\u003E\r\n\u003Cbr \/\u003E\r\nPour 4 personnes\u003Cbr \/\u003E\r\n\u003Cbr \/\u003E\r\n-\u0026nbsp;\u0026nbsp; \u0026nbsp;12 supions\u003Cbr \/\u003E\r\n-\u0026nbsp;\u0026nbsp; \u0026nbsp;4 tranches de jambon cru\u003Cbr \/\u003E\r\n-\u0026nbsp;\u0026nbsp; \u0026nbsp;200 gr de cabillaud\u003Cbr \/\u003E\r\n-\u0026nbsp;\u0026nbsp; \u0026nbsp;6 pommes de terre\u003Cbr \/\u003E\r\n-\u0026nbsp;\u0026nbsp; \u0026nbsp;\u00bd bouquet de persil\u003Cbr \/\u003E\r\n-\u0026nbsp;\u0026nbsp; \u0026nbsp;\u00bd bouquet de ciboulette\u003Cbr \/\u003E\r\n-\u0026nbsp;\u0026nbsp; \u0026nbsp;1 dl de cr\u00e8me\u003Cbr \/\u003E\r\n-\u0026nbsp;\u0026nbsp; \u0026nbsp;1 dl de vin blanc\u003Cbr \/\u003E\r\n-\u0026nbsp;\u0026nbsp; \u0026nbsp;100 gr de chapelure\u003Cbr \/\u003E\r\n-\u0026nbsp;\u0026nbsp; \u0026nbsp;2 c\u00e0s de pesto\u003Cbr \/\u003E\r\n-\u0026nbsp;\u0026nbsp; \u0026nbsp;2 c\u00e0s d\u2019huile d\u2019olive\u003Cbr \/\u003E\r\n-\u0026nbsp;\u0026nbsp; \u0026nbsp;1 c\u00e0c de concentr\u00e9 de tomate\u003Cbr \/\u003E\r\n-\u0026nbsp;\u0026nbsp; \u0026nbsp;Sel et poivre\u003Cbr \/\u003E\r\n\u003Cbr \/\u003E\r\n\u003Cbr \/\u003E\r\nPr\u00e9paration des ingr\u00e9dients \u0026nbsp;- de la brandade\u003Cbr \/\u003E\r\n\u003Cbr \/\u003E\r\n-\u0026nbsp;\u0026nbsp; \u0026nbsp;Laver et \u00e9plucher les pommes de terre\u003Cbr \/\u003E\r\n-\u0026nbsp;\u0026nbsp; \u0026nbsp;Les couper en morceaux\u003Cbr \/\u003E\r\n-\u0026nbsp;\u0026nbsp; \u0026nbsp;Cuire dans une casserole d\u2019eau sal\u00e9e pendant 15 minutes\u003Cbr \/\u003E\r\n-\u0026nbsp;\u0026nbsp; \u0026nbsp;Ajouter le cabillaud en morceaux\u003Cbr \/\u003E\r\n-\u0026nbsp;\u0026nbsp; \u0026nbsp;Pour suivre la cuisson durant 5 minutes\u003Cbr \/\u003E\r\n-\u0026nbsp;\u0026nbsp; \u0026nbsp;\u00c9goutter le poisson et les pommes de terre avec un \u00e9cumoire\u003Cbr \/\u003E\r\n-\u0026nbsp;\u0026nbsp; \u0026nbsp;\u00c9craser le tout \u00e0 l\u2019aide d\u2019une fourchette\u003Cbr \/\u003E\r\n-\u0026nbsp;\u0026nbsp; \u0026nbsp;Couper les tranches de jambon en en brunoise\u003Cbr \/\u003E\r\n-\u0026nbsp;\u0026nbsp; \u0026nbsp;Laver et ciseler la ciboulette\u0026nbsp;\u003Cbr \/\u003E\r\n-\u0026nbsp;\u0026nbsp; \u0026nbsp;Incorporer le jambon et la ciboulette \u00e0 la brandade\u003Cbr \/\u003E\r\n-\u0026nbsp;\u0026nbsp; \u0026nbsp;Ajouter le pesto\u003Cbr \/\u003E\r\n-\u0026nbsp;\u0026nbsp; \u0026nbsp;Saler et poivrer selon votre go\u00fbt\u003Cbr \/\u003E\r\n-\u0026nbsp;\u0026nbsp; \u0026nbsp;Transvaser le tout dans une poche \u00e0 dresser\u0026nbsp;\u003Cbr \/\u003E\r\n-\u0026nbsp;\u0026nbsp; \u0026nbsp;R\u00e9server\u003C\/p\u003E\r\n\r\n\u003Cp\u003EPr\u00e9paration des supions\u003Cbr \/\u003E\r\n\u003Cbr \/\u003E\r\n-\u0026nbsp;\u0026nbsp; \u0026nbsp;Laver et vider les supions\u003Cbr \/\u003E\r\n-\u0026nbsp;\u0026nbsp; \u0026nbsp;Farcir les supions avec la pocher \u00e0 dresser\u003Cbr \/\u003E\r\n-\u0026nbsp;\u0026nbsp; \u0026nbsp;Refermer les supions avec un cure dents\u003Cbr \/\u003E\r\n\u003Cbr \/\u003E\r\nCuisson des supions\u003Cbr \/\u003E\r\n\u003Cbr \/\u003E\r\n-\u0026nbsp;\u0026nbsp; \u0026nbsp;Faire chauffer l\u2019huile d\u2019olive dans une po\u00eale\u003Cbr \/\u003E\r\n-\u0026nbsp;\u0026nbsp; \u0026nbsp;Faire colorer les supions\u003Cbr \/\u003E\r\n-\u0026nbsp;\u0026nbsp; \u0026nbsp;Incorporer le concentr\u00e9 de tomate\u0026nbsp;\u003Cbr \/\u003E\r\n-\u0026nbsp;\u0026nbsp; \u0026nbsp;D\u00e9glacer avec le vin blanc\u003Cbr \/\u003E\r\n-\u0026nbsp;\u0026nbsp; \u0026nbsp;Laisser \u00e9vaporer\u0026nbsp;\u003Cbr \/\u003E\r\n-\u0026nbsp;\u0026nbsp; \u0026nbsp;Verser la cr\u00e8me\u0026nbsp;\u003Cbr \/\u003E\r\n-\u0026nbsp;\u0026nbsp; \u0026nbsp;Parsemer de chapelure\u003Cbr \/\u003E\r\n\u003Cbr \/\u003E\r\nFinition\u003Cbr \/\u003E\r\n\u003Cbr \/\u003E\r\n-\u0026nbsp;\u0026nbsp; \u0026nbsp;Pr\u00e9chauffer le four \u00e0 200\u00b0\u003Cbr \/\u003E\r\n-\u0026nbsp;\u0026nbsp; \u0026nbsp;Enfourner 10 minutes\u003Cbr \/\u003E\r\n-\u0026nbsp;\u0026nbsp; \u0026nbsp;Hacher le persil\u003Cbr \/\u003E\r\n-\u0026nbsp;\u0026nbsp; \u0026nbsp;Sortir les supions du four\u0026nbsp;\u003Cbr \/\u003E\r\n-\u0026nbsp;\u0026nbsp; \u0026nbsp;Parsemer de persil\u0026nbsp;\u003Cbr \/\u003E\r\n\u003Cbr \/\u003E\r\nService\u003Cbr \/\u003E\r\n\u003Cbr \/\u003E\r\n-\u0026nbsp;\u0026nbsp; \u0026nbsp;D\u00e9guster avec un peu de riz cr\u00e9ole et une salade du jardin\u003C\/p\u003E\r\n\r\n\u003Cp\u003EVin\u0026nbsp;\u003Cbr \/\u003E\r\n-\u0026nbsp;\u0026nbsp; \u0026nbsp;Une Petite Arvine\u0026nbsp;\u003Cbr \/\u003E\r\n\u0026nbsp;\u003C\/p\u003E\r\n","format":"full_html","processed":"\u003Ch2\u003ESupions farcis \u00e0 la brandade et jambon cru\u003C\/h2\u003E\n\n\u003Cp\u003ESupions : \u00a0petite seiche naine\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPour 4 personnes\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n-\u00a0\u00a0 \u00a012 supions\u003Cbr \/\u003E\n-\u00a0\u00a0 \u00a04 tranches de jambon cru\u003Cbr \/\u003E\n-\u00a0\u00a0 \u00a0200 gr de cabillaud\u003Cbr \/\u003E\n-\u00a0\u00a0 \u00a06 pommes de terre\u003Cbr \/\u003E\n-\u00a0\u00a0 \u00a0\u00bd bouquet de persil\u003Cbr \/\u003E\n-\u00a0\u00a0 \u00a0\u00bd bouquet de ciboulette\u003Cbr \/\u003E\n-\u00a0\u00a0 \u00a01 dl de cr\u00e8me\u003Cbr \/\u003E\n-\u00a0\u00a0 \u00a01 dl de vin blanc\u003Cbr \/\u003E\n-\u00a0\u00a0 \u00a0100 gr de chapelure\u003Cbr \/\u003E\n-\u00a0\u00a0 \u00a02 c\u00e0s de pesto\u003Cbr \/\u003E\n-\u00a0\u00a0 \u00a02 c\u00e0s d\u2019huile d\u2019olive\u003Cbr \/\u003E\n-\u00a0\u00a0 \u00a01 c\u00e0c de concentr\u00e9 de tomate\u003Cbr \/\u003E\n-\u00a0\u00a0 \u00a0Sel et poivre\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPr\u00e9paration des ingr\u00e9dients \u00a0- de la brandade\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n-\u00a0\u00a0 \u00a0Laver et \u00e9plucher les pommes de terre\u003Cbr \/\u003E\n-\u00a0\u00a0 \u00a0Les couper en morceaux\u003Cbr \/\u003E\n-\u00a0\u00a0 \u00a0Cuire dans une casserole d\u2019eau sal\u00e9e pendant 15 minutes\u003Cbr \/\u003E\n-\u00a0\u00a0 \u00a0Ajouter le cabillaud en morceaux\u003Cbr \/\u003E\n-\u00a0\u00a0 \u00a0Pour suivre la cuisson durant 5 minutes\u003Cbr \/\u003E\n-\u00a0\u00a0 \u00a0\u00c9goutter le poisson et les pommes de terre avec un \u00e9cumoire\u003Cbr \/\u003E\n-\u00a0\u00a0 \u00a0\u00c9craser le tout \u00e0 l\u2019aide d\u2019une fourchette\u003Cbr \/\u003E\n-\u00a0\u00a0 \u00a0Couper les tranches de jambon en en brunoise\u003Cbr \/\u003E\n-\u00a0\u00a0 \u00a0Laver et ciseler la ciboulette\u00a0\u003Cbr \/\u003E\n-\u00a0\u00a0 \u00a0Incorporer le jambon et la ciboulette \u00e0 la brandade\u003Cbr \/\u003E\n-\u00a0\u00a0 \u00a0Ajouter le pesto\u003Cbr \/\u003E\n-\u00a0\u00a0 \u00a0Saler et poivrer selon votre go\u00fbt\u003Cbr \/\u003E\n-\u00a0\u00a0 \u00a0Transvaser le tout dans une poche \u00e0 dresser\u00a0\u003Cbr \/\u003E\n-\u00a0\u00a0 \u00a0R\u00e9server\u003C\/p\u003E\n\n\u003Cp\u003EPr\u00e9paration des supions\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n-\u00a0\u00a0 \u00a0Laver et vider les supions\u003Cbr \/\u003E\n-\u00a0\u00a0 \u00a0Farcir les supions avec la pocher \u00e0 dresser\u003Cbr \/\u003E\n-\u00a0\u00a0 \u00a0Refermer les supions avec un cure dents\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCuisson des supions\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n-\u00a0\u00a0 \u00a0Faire chauffer l\u2019huile d\u2019olive dans une po\u00eale\u003Cbr \/\u003E\n-\u00a0\u00a0 \u00a0Faire colorer les supions\u003Cbr \/\u003E\n-\u00a0\u00a0 \u00a0Incorporer le concentr\u00e9 de tomate\u00a0\u003Cbr \/\u003E\n-\u00a0\u00a0 \u00a0D\u00e9glacer avec le vin blanc\u003Cbr \/\u003E\n-\u00a0\u00a0 \u00a0Laisser \u00e9vaporer\u00a0\u003Cbr \/\u003E\n-\u00a0\u00a0 \u00a0Verser la cr\u00e8me\u00a0\u003Cbr \/\u003E\n-\u00a0\u00a0 \u00a0Parsemer de chapelure\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFinition\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n-\u00a0\u00a0 \u00a0Pr\u00e9chauffer le four \u00e0 200\u00b0\u003Cbr \/\u003E\n-\u00a0\u00a0 \u00a0Enfourner 10 minutes\u003Cbr \/\u003E\n-\u00a0\u00a0 \u00a0Hacher le persil\u003Cbr \/\u003E\n-\u00a0\u00a0 \u00a0Sortir les supions du four\u00a0\u003Cbr \/\u003E\n-\u00a0\u00a0 \u00a0Parsemer de persil\u00a0\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nService\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n-\u00a0\u00a0 \u00a0D\u00e9guster avec un peu de riz cr\u00e9ole et une salade du jardin\u003C\/p\u003E\n\n\u003Cp\u003EVin\u00a0\u003Cbr \/\u003E\n-\u00a0\u00a0 \u00a0Une Petite Arvine\u00a0\u003Cbr \/\u003E\n\u00a0\u003C\/p\u003E\n","summary":""}],"feeds_item":[],"field_ancien_id":[],"field_audio":[{"target_id":98309,"target_type":"media","target_uuid":"d3433086-e1b8-4643-81b1-5e3984c83a29","url":"\/medias\/202310-07-supions-farcis-la-brandade-et-jambon-crus-part-1mp3"},{"target_id":98310,"target_type":"media","target_uuid":"9f8fa26c-07ba-4605-b93c-b9510d13f766","url":"\/medias\/202310-07-supions-farcis-la-brandade-et-jambon-crus-part-2-mp3"}],"field_categories_":[{"target_id":109,"target_type":"node","target_uuid":"ec832b6e-7cf2-4f12-afa4-b3770c3dabd7","url":"\/actualites\/categories\/valais"},{"target_id":233362,"target_type":"node","target_uuid":"3bf84f42-a681-4394-9489-d8411f2c2580","url":"\/live\/toutes-actualites"}],"field_chapeau":[{"value":"Appel\u00e9s supions dans le Midi, chipirons sur la c\u00f4te basque, ce sont en fait des jeunes calmars (ou calamars) en espagnol, ou encornets en fran\u00e7ais. Ils mesurent 3 cm environ et ne sont disponibles qu\u2019en \u00e9t\u00e9 et au d\u00e9but de l\u2019automne."}],"field_date_de_publication":[{"value":"2023-10-07T10:00:00+02:00"}],"field_documents":[],"field_dossier":[],"field_enlever_d_articles_recents":[{"value":false}],"field_image":[],"field_image_mise_en_avant_croped":[{"target_id":60318,"target_type":"media","target_uuid":"f30004c8-ec96-4b28-a76b-33b4df347ecf","url":"\/media\/60318\/edit"}],"field_legende_d_image_de_mise_en":[{"value":"Les saveurs de St\u00e9ph, St\u00e9phane et Eric sur Rh\u00f4ne FM"}],"field_lien_externe":[],"field_mot":[{"value":"Les saveurs de Steph"}],"field_notifications":[],"field_podcasts":[],"field_prefixe_de_titre":[{"value":"Cuisine samedi"}],"field_rubriques":[{"target_id":7656,"target_type":"taxonomy_term","target_uuid":"d9ec31a1-e78c-4d6d-a076-81ebd10eedf6","url":"\/taxonomy\/term\/7656"}],"field_section_additionnelles_int":[],"field_sections_additionnelles":[],"field_source":[{"value":"RFMBONoNews"}],"field_taxonomie":[{"target_id":1190,"target_type":"taxonomy_term","target_uuid":"4a559602-17f0-496e-8d17-5e72761090da","url":"\/taxonomy\/term\/1190"},{"target_id":5938,"target_type":"taxonomy_term","target_uuid":"6a5e24d4-4cca-4972-acfd-495b622e2dcf","url":"\/taxonomy\/term\/5938"}],"field_titre_medium_":[],"field_titre_short_":[{"value":"Supions farcis \u00e0 la brandade et jambon cru"}],"field_videos":[],"field_visa_signature":[]}]
Titre
Derniers replays du jour
Titre
Derniers podcasts
Vue
[{"nid":[{"value":514916}],"uuid":[{"value":"e7438e67-113b-414f-b391-9f246437cb6a"}],"vid":[{"value":556544}],"langcode":[{"value":"fr"}],"type":[{"target_id":"podcast","target_type":"node_type","target_uuid":"5aaeeaa9-0d2d-4d75-b6ea-cb57f6162ca8"}],"revision_timestamp":[{"value":"2024-02-22T12:43:58+00:00","format":"Y-m-d\\TH:i:sP"}],"revision_uid":[{"target_id":338,"target_type":"user","target_uuid":"74cf517c-5d71-4820-9331-b6e1520da2d6","url":"\/user\/338"}],"revision_log":[],"status":[{"value":true}],"uid":[{"target_id":338,"target_type":"user","target_uuid":"74cf517c-5d71-4820-9331-b6e1520da2d6","url":"\/user\/338"}],"title":[{"value":"Undercover"}],"created":[{"value":"2024-02-22T12:43:58+00:00","format":"Y-m-d\\TH:i:sP"}],"changed":[{"value":"2024-02-22T12:43:58+00:00","format":"Y-m-d\\TH:i:sP"}],"promote":[{"value":false}],"sticky":[{"value":false}],"default_langcode":[{"value":true}],"revision_translation_affected":[{"value":true}],"ds_switch":[],"metatag":{"value":{"title":"Undercover | Rh\u00f4ne FM","twitter_cards_type":"summary","canonical_url":"http:\/\/cms.rhonefm.ch\/live","content_language":"fr-CH","og_site_name":"Rh\u00f4ne FM","robots":"index, follow","twitter_cards_title":"Undercover","og_title":"Undercover","image_src":"","twitter_cards_image":"http:\/\/cms.rhonefm.ch","og_image_0":"http:\/\/cms.rhonefm.ch","og_image_url_0":"http:\/\/cms.rhonefm.ch","og_image_width":"960","og_image_height":"540"}},"path":[{"alias":"\/player\/podcasts\/undercover-260","pid":161923,"langcode":"fr"}],"rh_action":[],"rh_redirect":[],"rh_redirect_response":[],"publish_on":[],"unpublish_on":[],"content_translation_source":[{"value":"und"}],"content_translation_outdated":[{"value":false}],"body":[],"chronique":[{"target_id":310911,"target_type":"node","target_uuid":"d5687f9a-77c6-4109-a990-12e7cc3ba81c","url":"\/live\/chroniques\/undercover"}],"field_articles":[],"field_date_de_passage":[{"value":"2024-02-22"}],"field_duree_en_secondes_":[],"field_emissions":[{"target_id":4,"target_type":"node","target_uuid":"a738705e-6064-4280-be81-cbe2393eba3c","url":"\/live\/emissions\/11h-12h"}],"field_he":[{"value":49140}],"field_image":[],"field_image_mise_en_avant_croped":[],"field_intervenant":[],"field_media_entite_":[],"field_prefixe_de_titre":[],"field_taxonomie_podcast":[],"field_url_podcasts":[{"value":"0912_UNCO_undercover_13h39_22.02.2024.mp4"}]},{"nid":[{"value":514913}],"uuid":[{"value":"1cf8a6a1-6e2f-4871-9672-2f92f67c3bea"}],"vid":[{"value":556541}],"langcode":[{"value":"fr"}],"type":[{"target_id":"podcast","target_type":"node_type","target_uuid":"5aaeeaa9-0d2d-4d75-b6ea-cb57f6162ca8"}],"revision_timestamp":[{"value":"2024-02-22T12:33:50+00:00","format":"Y-m-d\\TH:i:sP"}],"revision_uid":[{"target_id":338,"target_type":"user","target_uuid":"74cf517c-5d71-4820-9331-b6e1520da2d6","url":"\/user\/338"}],"revision_log":[],"status":[{"value":true}],"uid":[{"target_id":338,"target_type":"user","target_uuid":"74cf517c-5d71-4820-9331-b6e1520da2d6","url":"\/user\/338"}],"title":[{"value":"Cin\u00e9 Express"}],"created":[{"value":"2024-02-22T12:33:50+00:00","format":"Y-m-d\\TH:i:sP"}],"changed":[{"value":"2024-02-22T12:33:50+00:00","format":"Y-m-d\\TH:i:sP"}],"promote":[{"value":false}],"sticky":[{"value":false}],"default_langcode":[{"value":true}],"revision_translation_affected":[{"value":true}],"ds_switch":[],"metatag":{"value":{"title":"Cin\u00e9 Express | Rh\u00f4ne FM","twitter_cards_type":"summary","canonical_url":"http:\/\/cms.rhonefm.ch\/live","content_language":"fr-CH","og_site_name":"Rh\u00f4ne FM","robots":"index, follow","twitter_cards_title":"Cin\u00e9 Express","og_title":"Cin\u00e9 Express","image_src":"","twitter_cards_image":"http:\/\/cms.rhonefm.ch","og_image_0":"http:\/\/cms.rhonefm.ch","og_image_url_0":"http:\/\/cms.rhonefm.ch","og_image_width":"960","og_image_height":"540"}},"path":[{"alias":"\/player\/podcasts\/cine-express-862","pid":161922,"langcode":"fr"}],"rh_action":[],"rh_redirect":[],"rh_redirect_response":[],"publish_on":[],"unpublish_on":[],"content_translation_source":[{"value":"und"}],"content_translation_outdated":[{"value":false}],"body":[],"chronique":[{"target_id":8950,"target_type":"node","target_uuid":"048b1fd3-59dc-48df-bec1-f151e87dfcbb","url":"\/live\/chroniques\/cine-express-semaine"}],"field_articles":[],"field_date_de_passage":[{"value":"2024-02-22"}],"field_duree_en_secondes_":[],"field_emissions":[{"target_id":4,"target_type":"node","target_uuid":"a738705e-6064-4280-be81-cbe2393eba3c","url":"\/live\/emissions\/11h-12h"}],"field_he":[{"value":48660}],"field_image":[],"field_image_mise_en_avant_croped":[],"field_intervenant":[],"field_media_entite_":[],"field_prefixe_de_titre":[],"field_taxonomie_podcast":[],"field_url_podcasts":[{"value":"0912_CEXS_Cine_Express_semaine_13h31_22.02.2024.mp4"}]},{"nid":[{"value":514910}],"uuid":[{"value":"76d781a4-8163-454f-8b36-3915c86f6aa9"}],"vid":[{"value":556538}],"langcode":[{"value":"fr"}],"type":[{"target_id":"podcast","target_type":"node_type","target_uuid":"5aaeeaa9-0d2d-4d75-b6ea-cb57f6162ca8"}],"revision_timestamp":[{"value":"2024-02-22T12:23:42+00:00","format":"Y-m-d\\TH:i:sP"}],"revision_uid":[{"target_id":338,"target_type":"user","target_uuid":"74cf517c-5d71-4820-9331-b6e1520da2d6","url":"\/user\/338"}],"revision_log":[],"status":[{"value":true}],"uid":[{"target_id":338,"target_type":"user","target_uuid":"74cf517c-5d71-4820-9331-b6e1520da2d6","url":"\/user\/338"}],"title":[{"value":"Star system"}],"created":[{"value":"2024-02-22T12:23:42+00:00","format":"Y-m-d\\TH:i:sP"}],"changed":[{"value":"2024-02-22T12:23:42+00:00","format":"Y-m-d\\TH:i:sP"}],"promote":[{"value":false}],"sticky":[{"value":false}],"default_langcode":[{"value":true}],"revision_translation_affected":[{"value":true}],"ds_switch":[],"metatag":{"value":{"title":"Star system | Rh\u00f4ne FM","twitter_cards_type":"summary","canonical_url":"http:\/\/cms.rhonefm.ch\/live","content_language":"fr-CH","og_site_name":"Rh\u00f4ne FM","robots":"index, follow","twitter_cards_title":"Star system","og_title":"Star system","image_src":"","twitter_cards_image":"http:\/\/cms.rhonefm.ch","og_image_0":"http:\/\/cms.rhonefm.ch","og_image_url_0":"http:\/\/cms.rhonefm.ch","og_image_width":"960","og_image_height":"540"}},"path":[{"alias":"\/player\/podcasts\/star-system-289","pid":161921,"langcode":"fr"}],"rh_action":[],"rh_redirect":[],"rh_redirect_response":[],"publish_on":[],"unpublish_on":[],"content_translation_source":[{"value":"und"}],"content_translation_outdated":[{"value":false}],"body":[],"chronique":[{"target_id":167718,"target_type":"node","target_uuid":"b89ff635-adce-4d44-94db-40435ec09e4c","url":"\/live\/chroniques\/star-system"}],"field_articles":[],"field_date_de_passage":[{"value":"2024-02-22"}],"field_duree_en_secondes_":[],"field_emissions":[{"target_id":4,"target_type":"node","target_uuid":"a738705e-6064-4280-be81-cbe2393eba3c","url":"\/live\/emissions\/11h-12h"}],"field_he":[{"value":47880}],"field_image":[],"field_image_mise_en_avant_croped":[],"field_intervenant":[],"field_media_entite_":[],"field_prefixe_de_titre":[],"field_taxonomie_podcast":[],"field_url_podcasts":[{"value":"0912_STSY_star_system_13h18_22.02.2024.mp4"}]},{"nid":[{"value":514901}],"uuid":[{"value":"dd872f78-f1ce-48f3-b3a5-6f50421ad018"}],"vid":[{"value":556529}],"langcode":[{"value":"fr"}],"type":[{"target_id":"podcast","target_type":"node_type","target_uuid":"5aaeeaa9-0d2d-4d75-b6ea-cb57f6162ca8"}],"revision_timestamp":[{"value":"2024-02-22T11:48:26+00:00","format":"Y-m-d\\TH:i:sP"}],"revision_uid":[{"target_id":338,"target_type":"user","target_uuid":"74cf517c-5d71-4820-9331-b6e1520da2d6","url":"\/user\/338"}],"revision_log":[],"status":[{"value":true}],"uid":[{"target_id":338,"target_type":"user","target_uuid":"74cf517c-5d71-4820-9331-b6e1520da2d6","url":"\/user\/338"}],"title":[{"value":"Encore plus de musique"}],"created":[{"value":"2024-02-22T11:48:26+00:00","format":"Y-m-d\\TH:i:sP"}],"changed":[{"value":"2024-02-22T11:48:26+00:00","format":"Y-m-d\\TH:i:sP"}],"promote":[{"value":false}],"sticky":[{"value":false}],"default_langcode":[{"value":true}],"revision_translation_affected":[{"value":true}],"ds_switch":[],"metatag":{"value":{"title":"Encore plus de musique | Rh\u00f4ne FM","twitter_cards_type":"summary","canonical_url":"http:\/\/cms.rhonefm.ch\/live","content_language":"fr-CH","og_site_name":"Rh\u00f4ne FM","robots":"index, follow","twitter_cards_title":"Encore plus de musique","og_title":"Encore plus de musique","image_src":"","twitter_cards_image":"http:\/\/cms.rhonefm.ch","og_image_0":"http:\/\/cms.rhonefm.ch","og_image_url_0":"http:\/\/cms.rhonefm.ch","og_image_width":"960","og_image_height":"540"}},"path":[{"alias":"\/player\/podcasts\/encore-plus-de-musique-298","pid":161920,"langcode":"fr"}],"rh_action":[],"rh_redirect":[],"rh_redirect_response":[],"publish_on":[],"unpublish_on":[],"content_translation_source":[{"value":"und"}],"content_translation_outdated":[{"value":false}],"body":[],"chronique":[{"target_id":167721,"target_type":"node","target_uuid":"2569792e-bbf2-41ff-a175-2f183ee1805a","url":"\/live\/chroniques\/encore-plus-de-musique"}],"field_articles":[],"field_date_de_passage":[{"value":"2024-02-22"}],"field_duree_en_secondes_":[],"field_emissions":[{"target_id":4,"target_type":"node","target_uuid":"a738705e-6064-4280-be81-cbe2393eba3c","url":"\/live\/emissions\/11h-12h"}],"field_he":[{"value":45840}],"field_image":[],"field_image_mise_en_avant_croped":[],"field_intervenant":[],"field_media_entite_":[],"field_prefixe_de_titre":[],"field_taxonomie_podcast":[],"field_url_podcasts":[{"value":"0912_EPDM_encore_plus_de_musique_12h44_22.02.2024.mp4"}]},{"nid":[{"value":514898}],"uuid":[{"value":"114a69c2-6405-43e3-b81b-c11db65243ed"}],"vid":[{"value":556526}],"langcode":[{"value":"fr"}],"type":[{"target_id":"podcast","target_type":"node_type","target_uuid":"5aaeeaa9-0d2d-4d75-b6ea-cb57f6162ca8"}],"revision_timestamp":[{"value":"2024-02-22T11:38:18+00:00","format":"Y-m-d\\TH:i:sP"}],"revision_uid":[{"target_id":338,"target_type":"user","target_uuid":"74cf517c-5d71-4820-9331-b6e1520da2d6","url":"\/user\/338"}],"revision_log":[],"status":[{"value":true}],"uid":[{"target_id":338,"target_type":"user","target_uuid":"74cf517c-5d71-4820-9331-b6e1520da2d6","url":"\/user\/338"}],"title":[{"value":"Mais quelle histoire"}],"created":[{"value":"2024-02-22T11:38:18+00:00","format":"Y-m-d\\TH:i:sP"}],"changed":[{"value":"2024-02-22T11:38:18+00:00","format":"Y-m-d\\TH:i:sP"}],"promote":[{"value":false}],"sticky":[{"value":false}],"default_langcode":[{"value":true}],"revision_translation_affected":[{"value":true}],"ds_switch":[],"metatag":{"value":{"title":"Mais quelle histoire | Rh\u00f4ne FM","twitter_cards_type":"summary","canonical_url":"http:\/\/cms.rhonefm.ch\/live","content_language":"fr-CH","og_site_name":"Rh\u00f4ne FM","robots":"index, follow","twitter_cards_title":"Mais quelle histoire","og_title":"Mais quelle histoire","image_src":"","twitter_cards_image":"http:\/\/cms.rhonefm.ch","og_image_0":"http:\/\/cms.rhonefm.ch","og_image_url_0":"http:\/\/cms.rhonefm.ch","og_image_width":"960","og_image_height":"540"}},"path":[{"alias":"\/player\/podcasts\/mais-quelle-histoire-290","pid":161919,"langcode":"fr"}],"rh_action":[],"rh_redirect":[],"rh_redirect_response":[],"publish_on":[],"unpublish_on":[],"content_translation_source":[{"value":"und"}],"content_translation_outdated":[{"value":false}],"body":[],"chronique":[{"target_id":167717,"target_type":"node","target_uuid":"5f16d8d1-20f5-438f-8349-10414f3b1886","url":"\/live\/chroniques\/mais-quelle-histoire"}],"field_articles":[],"field_date_de_passage":[{"value":"2024-02-22"}],"field_duree_en_secondes_":[],"field_emissions":[{"target_id":4,"target_type":"node","target_uuid":"a738705e-6064-4280-be81-cbe2393eba3c","url":"\/live\/emissions\/11h-12h"}],"field_he":[{"value":45300}],"field_image":[],"field_image_mise_en_avant_croped":[],"field_intervenant":[],"field_media_entite_":[],"field_prefixe_de_titre":[],"field_taxonomie_podcast":[],"field_url_podcasts":[{"value":"0912_MQHI_mais_quel_histoire_12h35_22.02.2024.mp4"}]},{"nid":[{"value":514896}],"uuid":[{"value":"5c057242-a62d-4397-b6cf-db6493d7b913"}],"vid":[{"value":556524}],"langcode":[{"value":"fr"}],"type":[{"target_id":"podcast","target_type":"node_type","target_uuid":"5aaeeaa9-0d2d-4d75-b6ea-cb57f6162ca8"}],"revision_timestamp":[{"value":"2024-02-22T11:33:12+00:00","format":"Y-m-d\\TH:i:sP"}],"revision_uid":[{"target_id":338,"target_type":"user","target_uuid":"74cf517c-5d71-4820-9331-b6e1520da2d6","url":"\/user\/338"}],"revision_log":[],"status":[{"value":true}],"uid":[{"target_id":338,"target_type":"user","target_uuid":"74cf517c-5d71-4820-9331-b6e1520da2d6","url":"\/user\/338"}],"title":[{"value":"Le menu Tik Tok"}],"created":[{"value":"2024-02-22T11:33:12+00:00","format":"Y-m-d\\TH:i:sP"}],"changed":[{"value":"2024-02-22T11:33:12+00:00","format":"Y-m-d\\TH:i:sP"}],"promote":[{"value":false}],"sticky":[{"value":false}],"default_langcode":[{"value":true}],"revision_translation_affected":[{"value":true}],"ds_switch":[],"metatag":{"value":{"title":"Le menu Tik Tok | Rh\u00f4ne FM","twitter_cards_type":"summary","canonical_url":"http:\/\/cms.rhonefm.ch\/live","content_language":"fr-CH","og_site_name":"Rh\u00f4ne FM","robots":"index, follow","twitter_cards_title":"Le menu Tik Tok","og_title":"Le menu Tik Tok","image_src":"","twitter_cards_image":"http:\/\/cms.rhonefm.ch","og_image_0":"http:\/\/cms.rhonefm.ch","og_image_url_0":"http:\/\/cms.rhonefm.ch","og_image_width":"960","og_image_height":"540"}},"path":[{"alias":"\/player\/podcasts\/le-menu-tik-tok-263","pid":161918,"langcode":"fr"}],"rh_action":[],"rh_redirect":[],"rh_redirect_response":[],"publish_on":[],"unpublish_on":[],"content_translation_source":[{"value":"und"}],"content_translation_outdated":[{"value":false}],"body":[],"chronique":[{"target_id":310909,"target_type":"node","target_uuid":"aaf28b43-5177-41a7-8c1a-ccde5f0da3ab","url":"\/live\/chroniques\/le-menu-tik-tok"}],"field_articles":[],"field_date_de_passage":[{"value":"2024-02-22"}],"field_duree_en_secondes_":[],"field_emissions":[{"target_id":4,"target_type":"node","target_uuid":"a738705e-6064-4280-be81-cbe2393eba3c","url":"\/live\/emissions\/11h-12h"}],"field_he":[{"value":44760}],"field_image":[],"field_image_mise_en_avant_croped":[],"field_intervenant":[],"field_media_entite_":[],"field_prefixe_de_titre":[],"field_taxonomie_podcast":[],"field_url_podcasts":[{"value":"0912_LMTT_le_menu_tiktok_12h26_22.02.2024.mp4"}]},{"nid":[{"value":514890}],"uuid":[{"value":"a979f614-7d69-4f64-a404-20ff024fa7b1"}],"vid":[{"value":556518}],"langcode":[{"value":"fr"}],"type":[{"target_id":"podcast","target_type":"node_type","target_uuid":"5aaeeaa9-0d2d-4d75-b6ea-cb57f6162ca8"}],"revision_timestamp":[{"value":"2024-02-22T11:17:58+00:00","format":"Y-m-d\\TH:i:sP"}],"revision_uid":[{"target_id":338,"target_type":"user","target_uuid":"74cf517c-5d71-4820-9331-b6e1520da2d6","url":"\/user\/338"}],"revision_log":[],"status":[{"value":true}],"uid":[{"target_id":338,"target_type":"user","target_uuid":"74cf517c-5d71-4820-9331-b6e1520da2d6","url":"\/user\/338"}],"title":[{"value":"Le journal de midi - sujet 4"}],"created":[{"value":"2024-02-22T11:17:58+00:00","format":"Y-m-d\\TH:i:sP"}],"changed":[{"value":"2024-02-22T11:17:58+00:00","format":"Y-m-d\\TH:i:sP"}],"promote":[{"value":false}],"sticky":[{"value":false}],"default_langcode":[{"value":true}],"revision_translation_affected":[{"value":true}],"ds_switch":[],"metatag":{"value":{"title":"Le journal de midi - sujet 4 | Rh\u00f4ne FM","twitter_cards_type":"summary","canonical_url":"http:\/\/cms.rhonefm.ch\/live","content_language":"fr-CH","og_site_name":"Rh\u00f4ne FM","robots":"index, follow","twitter_cards_title":"Le journal de midi - sujet 4","og_title":"Le journal de midi - sujet 4","image_src":"","twitter_cards_image":"http:\/\/cms.rhonefm.ch","og_image_0":"http:\/\/cms.rhonefm.ch","og_image_url_0":"http:\/\/cms.rhonefm.ch","og_image_width":"960","og_image_height":"540"}},"path":[{"alias":"\/player\/podcasts\/le-journal-de-midi-sujet-4-51","pid":161916,"langcode":"fr"}],"rh_action":[],"rh_redirect":[],"rh_redirect_response":[],"publish_on":[],"unpublish_on":[],"content_translation_source":[{"value":"und"}],"content_translation_outdated":[{"value":false}],"body":[],"chronique":[{"target_id":20676,"target_type":"node","target_uuid":"37e33fd9-56ae-4e64-9305-c2c9e3574d43","url":"\/live\/chroniques\/journal-midi-sujet-4"}],"field_articles":[],"field_date_de_passage":[{"value":"2024-02-22"}],"field_duree_en_secondes_":[],"field_emissions":[{"target_id":35,"target_type":"node","target_uuid":"e147682e-0477-42c6-8b7a-90343aaab8d5","url":"\/live\/emissions\/journal-de-12h"}],"field_he":[{"value":43860}],"field_image":[],"field_image_mise_en_avant_croped":[],"field_intervenant":[],"field_media_entite_":[],"field_prefixe_de_titre":[],"field_taxonomie_podcast":[],"field_url_podcasts":[{"value":"J12H_J124_Journal_midi_-_Sujet4_12h11_22.02.2024.mp4"}]},{"nid":[{"value":514888}],"uuid":[{"value":"8c87317a-9922-4787-a604-83ebd20c3670"}],"vid":[{"value":556516}],"langcode":[{"value":"fr"}],"type":[{"target_id":"podcast","target_type":"node_type","target_uuid":"5aaeeaa9-0d2d-4d75-b6ea-cb57f6162ca8"}],"revision_timestamp":[{"value":"2024-02-22T11:12:52+00:00","format":"Y-m-d\\TH:i:sP"}],"revision_uid":[{"target_id":338,"target_type":"user","target_uuid":"74cf517c-5d71-4820-9331-b6e1520da2d6","url":"\/user\/338"}],"revision_log":[],"status":[{"value":true}],"uid":[{"target_id":338,"target_type":"user","target_uuid":"74cf517c-5d71-4820-9331-b6e1520da2d6","url":"\/user\/338"}],"title":[{"value":"Le journal de midi"}],"created":[{"value":"2024-02-22T11:12:52+00:00","format":"Y-m-d\\TH:i:sP"}],"changed":[{"value":"2024-02-22T11:12:52+00:00","format":"Y-m-d\\TH:i:sP"}],"promote":[{"value":false}],"sticky":[{"value":false}],"default_langcode":[{"value":true}],"revision_translation_affected":[{"value":true}],"ds_switch":[],"metatag":{"value":{"title":"Le journal de midi | Rh\u00f4ne FM","twitter_cards_type":"summary","canonical_url":"http:\/\/cms.rhonefm.ch\/live","content_language":"fr-CH","og_site_name":"Rh\u00f4ne FM","robots":"index, follow","twitter_cards_title":"Le journal de midi","og_title":"Le journal de midi","image_src":"","twitter_cards_image":"http:\/\/cms.rhonefm.ch","og_image_0":"http:\/\/cms.rhonefm.ch","og_image_url_0":"http:\/\/cms.rhonefm.ch","og_image_width":"960","og_image_height":"540"}},"path":[{"alias":"\/player\/podcasts\/le-journal-de-midi-615","pid":161915,"langcode":"fr"}],"rh_action":[],"rh_redirect":[],"rh_redirect_response":[],"publish_on":[],"unpublish_on":[],"content_translation_source":[{"value":"und"}],"content_translation_outdated":[{"value":false}],"body":[],"chronique":[{"target_id":333,"target_type":"node","target_uuid":"e15a885a-3362-4e5c-9726-67292d65ca2a","url":"\/live\/chroniques\/journal-midi-sujet-3"}],"field_articles":[],"field_date_de_passage":[{"value":"2024-02-22"}],"field_duree_en_secondes_":[],"field_emissions":[{"target_id":35,"target_type":"node","target_uuid":"e147682e-0477-42c6-8b7a-90343aaab8d5","url":"\/live\/emissions\/journal-de-12h"}],"field_he":[{"value":43620}],"field_image":[],"field_image_mise_en_avant_croped":[],"field_intervenant":[],"field_media_entite_":[],"field_prefixe_de_titre":[],"field_taxonomie_podcast":[],"field_url_podcasts":[{"value":"J12H_J123_Journal_midi_-_Sujet3_12h07_22.02.2024.mp4"}]},{"nid":[{"value":514887}],"uuid":[{"value":"0e4ce269-d8d9-4948-977e-d111ae301c6e"}],"vid":[{"value":556515}],"langcode":[{"value":"fr"}],"type":[{"target_id":"podcast","target_type":"node_type","target_uuid":"5aaeeaa9-0d2d-4d75-b6ea-cb57f6162ca8"}],"revision_timestamp":[{"value":"2024-02-22T11:12:48+00:00","format":"Y-m-d\\TH:i:sP"}],"revision_uid":[{"target_id":338,"target_type":"user","target_uuid":"74cf517c-5d71-4820-9331-b6e1520da2d6","url":"\/user\/338"}],"revision_log":[],"status":[{"value":true}],"uid":[{"target_id":338,"target_type":"user","target_uuid":"74cf517c-5d71-4820-9331-b6e1520da2d6","url":"\/user\/338"}],"title":[{"value":"Le journal de midi"}],"created":[{"value":"2024-02-22T11:12:48+00:00","format":"Y-m-d\\TH:i:sP"}],"changed":[{"value":"2024-02-22T11:12:48+00:00","format":"Y-m-d\\TH:i:sP"}],"promote":[{"value":false}],"sticky":[{"value":false}],"default_langcode":[{"value":true}],"revision_translation_affected":[{"value":true}],"ds_switch":[],"metatag":{"value":{"title":"Le journal de midi | Rh\u00f4ne FM","twitter_cards_type":"summary","canonical_url":"http:\/\/cms.rhonefm.ch\/live","content_language":"fr-CH","og_site_name":"Rh\u00f4ne FM","robots":"index, follow","twitter_cards_title":"Le journal de midi","og_title":"Le journal de midi","image_src":"","twitter_cards_image":"http:\/\/cms.rhonefm.ch","og_image_0":"http:\/\/cms.rhonefm.ch","og_image_url_0":"http:\/\/cms.rhonefm.ch","og_image_width":"960","og_image_height":"540"}},"path":[{"alias":"\/player\/podcasts\/le-journal-de-midi-614","pid":161914,"langcode":"fr"}],"rh_action":[],"rh_redirect":[],"rh_redirect_response":[],"publish_on":[],"unpublish_on":[],"content_translation_source":[{"value":"und"}],"content_translation_outdated":[{"value":false}],"body":[],"chronique":[{"target_id":332,"target_type":"node","target_uuid":"37aa3d75-8d5b-4811-bff9-fbfee7ff51b6","url":"\/live\/chroniques\/journal-midi-sujet-2"}],"field_articles":[],"field_date_de_passage":[{"value":"2024-02-22"}],"field_duree_en_secondes_":[],"field_emissions":[{"target_id":35,"target_type":"node","target_uuid":"e147682e-0477-42c6-8b7a-90343aaab8d5","url":"\/live\/emissions\/journal-de-12h"}],"field_he":[{"value":43440}],"field_image":[],"field_image_mise_en_avant_croped":[],"field_intervenant":[],"field_media_entite_":[],"field_prefixe_de_titre":[],"field_taxonomie_podcast":[],"field_url_podcasts":[{"value":"J12H_J122_Journal_midi_-_Sujet2_12h04_22.02.2024.mp4"}]},{"nid":[{"value":514886}],"uuid":[{"value":"6c12ac90-a6ce-442d-9677-7e9e0cc24dc7"}],"vid":[{"value":556514}],"langcode":[{"value":"fr"}],"type":[{"target_id":"podcast","target_type":"node_type","target_uuid":"5aaeeaa9-0d2d-4d75-b6ea-cb57f6162ca8"}],"revision_timestamp":[{"value":"2024-02-22T11:07:42+00:00","format":"Y-m-d\\TH:i:sP"}],"revision_uid":[{"target_id":338,"target_type":"user","target_uuid":"74cf517c-5d71-4820-9331-b6e1520da2d6","url":"\/user\/338"}],"revision_log":[],"status":[{"value":true}],"uid":[{"target_id":338,"target_type":"user","target_uuid":"74cf517c-5d71-4820-9331-b6e1520da2d6","url":"\/user\/338"}],"title":[{"value":"Le journal de midi"}],"created":[{"value":"2024-02-22T11:07:42+00:00","format":"Y-m-d\\TH:i:sP"}],"changed":[{"value":"2024-02-22T11:07:42+00:00","format":"Y-m-d\\TH:i:sP"}],"promote":[{"value":false}],"sticky":[{"value":false}],"default_langcode":[{"value":true}],"revision_translation_affected":[{"value":true}],"ds_switch":[],"metatag":{"value":{"title":"Le journal de midi | Rh\u00f4ne FM","twitter_cards_type":"summary","canonical_url":"http:\/\/cms.rhonefm.ch\/live","content_language":"fr-CH","og_site_name":"Rh\u00f4ne FM","robots":"index, follow","twitter_cards_title":"Le journal de midi","og_title":"Le journal de midi","image_src":"","twitter_cards_image":"http:\/\/cms.rhonefm.ch","og_image_0":"http:\/\/cms.rhonefm.ch","og_image_url_0":"http:\/\/cms.rhonefm.ch","og_image_width":"960","og_image_height":"540"}},"path":[{"alias":"\/player\/podcasts\/le-journal-de-midi-613","pid":161913,"langcode":"fr"}],"rh_action":[],"rh_redirect":[],"rh_redirect_response":[],"publish_on":[],"unpublish_on":[],"content_translation_source":[{"value":"und"}],"content_translation_outdated":[{"value":false}],"body":[],"chronique":[{"target_id":331,"target_type":"node","target_uuid":"f006a570-0fdd-4912-ab42-aab4272ec1a3","url":"\/live\/chroniques\/journal-midi-sujet-1"}],"field_articles":[],"field_date_de_passage":[{"value":"2024-02-22"}],"field_duree_en_secondes_":[],"field_emissions":[{"target_id":35,"target_type":"node","target_uuid":"e147682e-0477-42c6-8b7a-90343aaab8d5","url":"\/live\/emissions\/journal-de-12h"}],"field_he":[{"value":43260}],"field_image":[],"field_image_mise_en_avant_croped":[],"field_intervenant":[],"field_media_entite_":[],"field_prefixe_de_titre":[],"field_taxonomie_podcast":[],"field_url_podcasts":[{"value":"J12H_J121_Journal_midi_-_Sujet1_12h01_22.02.2024.mp4"}]}]
Lien (liste complète)
Pictogramme (lien)
Image
Libellé (lien)
Tous les podcasts