{"id":14636,"date":"2021-08-10T01:37:57","date_gmt":"2021-08-09T18:37:57","guid":{"rendered":"https:\/\/www.ifi-id.com\/podcast-bonjour-jogja"},"modified":"2021-08-10T01:40:52","modified_gmt":"2021-08-09T18:40:52","slug":"podcast-bonjour-jogja","status":"publish","type":"post","link":"https:\/\/www.ifi-id.com\/fr\/podcast-bonjour-jogja\/","title":{"rendered":"PODCAST BONJOUR JOGJA"},"content":{"rendered":"\t\t
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GOURMANDISE<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Bonjour Jogja est un podcast pr\u00e9sent\u00e9 par IFI Yogyakarta sur des discussions d’IFI Yogyakarta avec les amis de l’IFI sur des\u00a0 th\u00e8mes vari\u00e9s. Contient des histoires et des informations inspirantes sur la France a partir de leur vie \u00e9tudiante\/travailleur l\u00e0-bas, des faits uniques, \u00e0 la culture fran\u00e7aise qui n’est pas largement connue du grand public. Les anciens \u00e9l\u00e8ves fran\u00e7ais et les \u00e9tudiants qui y \u00e9tudient encore seront \u00e9galement invit\u00e9s \u00e0 \u00eatre des guest stars.<\/p>\n

Cette fois, Kiran et Edo inviteront les millennials<\/em> <\/strong>\u00e0 faire d\u00e9couvrir le crudit\u00e9s tr\u00e8s appr\u00e9ci\u00e9 en France.<\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Les hu\u00eetres<\/strong><\/p>\n

Les hu\u00eetres sont tr\u00e8s pris\u00e9es populaires\/appr\u00e9ci\u00e9es sur le plan gastronomique surtout depuis le 17e si\u00e8cle en France et en Italie.<\/p>\n

Le mythe des mois en \u00ab\u00a0R\u00a0\u00bb<\/strong><\/p>\n

Les hu\u00eetres sont comestibles toute l’ann\u00e9e. Cependant, en p\u00e9riode de reproduction, de mai \u00e0 ao\u00fbt (les mois sans R), les gonades se d\u00e9veloppent, l’hu\u00eetre devient plus laiteuse et elle se conserve moins longtemps.<\/p>\n

Excellentes pour la sant\u00e9 les hu\u00eetres sont riches en vitamine B12 et en min\u00e9raux, comme\u00a0\u00a0 le fer, potassium, magn\u00e9sium. L’hu\u00eetre est aussi l’aliment le plus riche en zinc. Aussi, pour pr\u00e9venir les maladies\u00a0\u00a0 cardiovasculaires ou encore contribuer \u00e0 soulager les maladies inflammatoires comme l\u2019arthrite ou encore l\u2019asthme.<\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Le steak tartare<\/strong><\/p>\n

Histoire du tartare<\/strong><\/p>\n

Le steak tartare tient son nom d\u2019un peuple nomade du Moyen \u00c2ge originaire d\u2019Asie centrale : les Tatars. Ces tribus des steppes avaient pour habitude de se d\u00e9placer \u00e0 cheval.\u2008Pour se nourrir pendant leurs voyages, les Tatars d\u00e9coupaient une pi\u00e8ce de viande, la salaient puis la pla\u00e7aient sous leur selle pour l\u2019attendrir et \u00e9vacuer le trop-plein de sang.\u2008\u00c0 l\u2019heure du repas, ils r\u00e9cup\u00e9raient le morceau, retiraient le sel, le hachaient et le consommaient sans le cuire.<\/p>\n

Traditionnellement, le tartare est pr\u00e9par\u00e9 \u00e0 partir de viande de b\u0153uf ou de cheval, hach\u00e9e et assaisonn\u00e9e. Mais le mot tartare est maintenant utilis\u00e9 pour d\u00e9crire plusieurs plats qui ont tous comme trait commun d\u2019\u00eatre pr\u00e9par\u00e9s \u00e0 base d\u2019aliment cru et fortement assaisonn\u00e9s, comme les tartares de viandes (agneau, veau, bison) mais aussi de poisson (saumon, thon, truite) fruit de mer (p\u00e9toncles, homard) et m\u00eame des tartares de l\u00e9gumes.<\/p>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Vous voulez entendre leur enthousiasme sur l’\u00e9dition Gourmandise<\/strong> du Podcast Bonjour Jogja ? cliquez simplement sur l’ic\u00f4ne ci-dessous.<\/p>\n

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FB IG POD : IFI YOGYAKARTA
\nTwitter : IFI_Yogyakarta
\nemail :\u00a0info.yogyakarta@ifi-id.com<\/a>
\nWA : +62818 04 22 5573<\/p>\n<\/div>\n<\/div>\n<\/div>\n

<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

GOURMANDISE Bonjour Jogja est un podcast pr\u00e9sent\u00e9 par IFI Yogyakarta sur des discussions d’IFI Yogyakarta avec les amis de l’IFI sur des\u00a0 th\u00e8mes vari\u00e9s. Contient des histoires et des informations inspirantes sur la France a partir de leur vie \u00e9tudiante\/travailleur l\u00e0-bas, des faits uniques, \u00e0 la culture fran\u00e7aise qui n’est pas largement connue du grand … <\/p>\n

Continuer la lecture de « PODCAST BONJOUR JOGJA »<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":14613,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[78],"class_list":["post-14636","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","tag-yogyakarta-fr"],"yoast_head":"\nPODCAST BONJOUR JOGJA - Institut fran\u00e7ais Indon\u00e9sie<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ifi-id.com\/fr\/podcast-bonjour-jogja\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"PODCAST BONJOUR JOGJA - Institut fran\u00e7ais Indon\u00e9sie\" \/>\n<meta property=\"og:description\" content=\"GOURMANDISE Bonjour Jogja est un podcast pr\u00e9sent\u00e9 par IFI Yogyakarta sur des discussions d’IFI Yogyakarta avec les amis de l’IFI sur des\u00a0 th\u00e8mes vari\u00e9s. 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