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      <description>LE SAVOIR FAIRE DU CUISINIER</description>
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         <title>LE VOCABULAIRE CULINAIRE EN VIDÉO</title>
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         <pubDate>2024-09-18 12:20:22 UTC</pubDate>
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         <title>PÂTE SUCRÉE CLASSIQUE MÉTHODE PAR SABLAGE</title>
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         <pubDate>2025-02-06 18:44:29 UTC</pubDate>
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         <title>PÂTE SUCRÉE CLASSIQUE MÉTHODE PAR SABLAGE</title>
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         <pubDate>2025-02-06 18:45:22 UTC</pubDate>
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         <title>PÂTE SUCRÉE AUX AMANDES MÉTHODE PAR SABLAGE</title>
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         <title>PÂTE SUCRÉE AUX AMANDES MÉTHODE PAR CRÉMAGE</title>
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         <title>ABAISSER ET FONCER UNE TARTE</title>
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         <pubDate>2025-02-06 18:48:50 UTC</pubDate>
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         <title>CUIRE À BLANC UNE TARTE</title>
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         <pubDate>2025-02-06 18:49:31 UTC</pubDate>
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         <title>ARRANGER LES BORDS DE TARTE</title>
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         <pubDate>2025-02-06 18:50:04 UTC</pubDate>
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         <title>TARTE AUX POMMES</title>
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         <pubDate>2025-02-06 18:53:34 UTC</pubDate>
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         <title>TARTE ALSACIENNE</title>
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         <pubDate>2025-02-06 18:54:04 UTC</pubDate>
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         <title>PÂTE FEUILLETÉE TOURS SIMPLES</title>
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         <pubDate>2025-02-06 18:55:04 UTC</pubDate>
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         <title>PÂTE FEUILLETÉE TOURS DOUBLE</title>
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         <pubDate>2025-02-06 18:55:35 UTC</pubDate>
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         <title>TARTE FINE AUX POMMES</title>
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         <pubDate>2025-02-06 18:56:41 UTC</pubDate>
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         <title>TARTE EN BANDES AUX FRUITS</title>
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         <pubDate>2025-02-06 18:58:31 UTC</pubDate>
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         <title>TARTE AU CHOCOLAT</title>
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         <pubDate>2025-02-06 18:59:18 UTC</pubDate>
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         <title>CRÈME BRÛLÉE</title>
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         <pubDate>2025-02-06 19:01:04 UTC</pubDate>
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         <title>OEUF À LA NEIGE OU ILE FLOTTANTE</title>
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         <pubDate>2025-02-06 19:02:08 UTC</pubDate>
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         <title>CRÈME CARAMEL</title>
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         <pubDate>2025-02-06 19:05:11 UTC</pubDate>
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         <title>TIRAMISU</title>
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         <pubDate>2025-02-06 19:21:08 UTC</pubDate>
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         <title>LA CRÈME À TIRAMISU</title>
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         <pubDate>2025-02-06 19:21:47 UTC</pubDate>
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         <title>LE BISCUIT CUILLÈRE</title>
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         <pubDate>2025-02-06 19:22:52 UTC</pubDate>
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         <title>LA PÂTE À CHOUX</title>
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         <pubDate>2025-02-06 19:23:48 UTC</pubDate>
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         <title>LE CRAQUELIN</title>
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         <pubDate>2025-02-06 19:24:15 UTC</pubDate>
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         <title>COUCHER DES CHOUX AVEC CRAQUELIN</title>
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         <pubDate>2025-02-06 19:24:45 UTC</pubDate>
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         <title>CHOUQUETTES</title>
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         <pubDate>2025-02-06 19:25:06 UTC</pubDate>
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         <title>COUCHER DES PARIS BREST</title>
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         <pubDate>2025-02-06 19:25:35 UTC</pubDate>
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         <title>COUCHER DES ÉCLAIRS</title>
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         <pubDate>2025-02-06 19:26:06 UTC</pubDate>
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         <title>PETITS CHOUX CARAMEL</title>
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         <pubDate>2025-02-06 19:26:29 UTC</pubDate>
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         <title>PARIS-BREST</title>
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         <pubDate>2025-02-06 19:27:02 UTC</pubDate>
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         <title>SALAMBO</title>
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         <pubDate>2025-02-06 19:27:32 UTC</pubDate>
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         <title>CRÈME FOUETTÉE</title>
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         <pubDate>2025-02-06 19:28:14 UTC</pubDate>
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         <title>CRÈME CHANTILLY</title>
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         <pubDate>2025-02-06 19:28:34 UTC</pubDate>
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         <title>CRÈME ANGLAISE</title>
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         <title>CRÈME PÂTISSIÈRE</title>
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         <pubDate>2025-02-06 19:30:08 UTC</pubDate>
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         <title>MERINGUE ITALIENNE</title>
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         <title>MERINGUE SUISSE</title>
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         <pubDate>2025-02-06 19:31:41 UTC</pubDate>
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         <title>CONCASSER DU POIVRE EN GRAIN</title>
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         <title>RÉALISER UN BOUQUET GARNI</title>
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         <title>FRIRE DU PERSIL</title>
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         <title>TAILLER ET DORER DES CROÛTONS</title>
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         <title>FICELER UNE VIANDE</title>
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         <title>FONCER UN CERCLE</title>
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         <title>UTILISER DU PAPIER SULFURISÉ : RÉALISER UN ROND DE PAPIER SULFURISÉ</title>
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         <title>RÉALISER UN CORNET</title>
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         <title>FARIRE UNE PAPILLOTTE</title>
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         <title>GARNIR ET UTILISER UNE POCHE</title>
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         <title>CHEMISER UN MOULE</title>
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         <title>FOND BRUN DE VEAU</title>
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         <pubDate>2025-02-20 14:35:39 UTC</pubDate>
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         <title>FOND BRUN LIÉ</title>
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         <title>FUMET DE POISSON</title>
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         <pubDate>2025-02-20 14:42:48 UTC</pubDate>
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         <title>LA SAUCE TOMATE</title>
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         <pubDate>2025-02-21 20:48:41 UTC</pubDate>
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         <title>LA CONCASSÉE DE TOMATES</title>
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         <pubDate>2025-02-21 20:50:38 UTC</pubDate>
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         <title>LA SAUCE BÉCHAMEL</title>
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         <pubDate>2025-02-21 20:53:26 UTC</pubDate>
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         <title>ROUX BLANC, BLOND, BRUN</title>
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         <pubDate>2025-02-21 20:54:14 UTC</pubDate>
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         <title>LES VELOUTÉS : VELOUTÉ DUBARRY</title>
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         <pubDate>2025-02-21 21:01:11 UTC</pubDate>
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         <title>FUMET DE POISSON AU VIN ROUGE</title>
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         <pubDate>2025-02-21 21:07:25 UTC</pubDate>
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         <title>FUMET DE CRUSTACÉS</title>
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         <pubDate>2025-02-21 21:09:01 UTC</pubDate>
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         <title>PLIER UNE SERVIETTE</title>
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         <pubDate>2025-02-22 16:30:09 UTC</pubDate>
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         <title>LES FONDS</title>
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         <title>LES GELÉES ET DÉRIVÉS</title>
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         <title>LES DÉCORS EN GELÉE</title>
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         <title>LES SAUCES À BASE TOMATE</title>
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         <title>LES SAUCES À BASE DE ROUX</title>
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         <pubDate>2025-02-22 17:07:34 UTC</pubDate>
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         <title>LES SAUCES BRUNES</title>
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         <title>LES MARINADES</title>
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         <title>LES BEURRES COMPOSÉS</title>
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         <title>LES FARCES</title>
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         <title>LES SAUCES ÉMULSIONNÉES FROIDES</title>
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         <pubDate>2025-02-22 17:09:39 UTC</pubDate>
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         <title>LES PRÉPARATIONS DIVERSES</title>
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         <pubDate>2025-02-22 17:09:54 UTC</pubDate>
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         <title>LES CUISSONS AVEC BRUNISSEMENTS</title>
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         <pubDate>2025-02-22 17:11:49 UTC</pubDate>
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         <title>LES CUISSON SANS BRUNISSEMENT DÉPART À CHAUD</title>
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         <pubDate>2025-02-22 17:12:28 UTC</pubDate>
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         <title>LES CUISSON SANS BRUNISSEMENT DÉPART À FROID</title>
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         <title>CUISSONS MIXTES OU COMBINÉES</title>
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         <title>LES CUISSONS DIVERSES</title>
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         <title>LES HORS-D&#39;OEUVRE FROIDS</title>
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         <pubDate>2025-02-22 17:14:50 UTC</pubDate>
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         <title>LES HORS-D&#39;OEUVRE CHAUDS</title>
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         <pubDate>2025-02-22 17:15:06 UTC</pubDate>
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         <title>LA CUISSON DES POMMES DE TERRE</title>
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         <title>LES AUTRES LÉGUMES</title>
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         <title>LES FÉCULENTS</title>
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         <title>OUVRIR DES HUÎTRES</title>
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         <pubDate>2025-02-22 17:26:54 UTC</pubDate>
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         <title>MOULES MARINIÈRES</title>
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         <title>RIZ PILAF</title>
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         <pubDate>2025-02-23 17:34:13 UTC</pubDate>
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         <title>RISOTTO</title>
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         <pubDate>2025-02-23 17:35:21 UTC</pubDate>
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         <title>FLAN DE LÉGUMES</title>
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         <title>MOUSSE DE LÉGUMES</title>
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         <pubDate>2025-02-23 17:38:53 UTC</pubDate>
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         <title>MOUSSE DE LÉGUMES (2)</title>
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         <pubDate>2025-02-23 17:40:01 UTC</pubDate>
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         <title>CUIRE UN LÉGUME SEC</title>
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         <pubDate>2025-02-23 17:43:11 UTC</pubDate>
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         <title>LES PÂTES FRAÎCHES</title>
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         <pubDate>2025-02-23 17:44:51 UTC</pubDate>
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         <title>GLACER À BLANC DES LÉGUMES</title>
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         <pubDate>2025-02-23 17:46:05 UTC</pubDate>
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         <title>GLACER À BRUN DES OIGNONS</title>
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         <pubDate>2025-02-23 17:46:56 UTC</pubDate>
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         <title>RIZ CRÉOLE</title>
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         <pubDate>2025-02-23 19:09:08 UTC</pubDate>
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         <title>CAROTTES GLACÉES À BLANC</title>
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         <pubDate>2025-02-23 19:12:10 UTC</pubDate>
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         <title>BRAISER DES LAITUES</title>
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         <pubDate>2025-02-23 19:14:29 UTC</pubDate>
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         <title>POMMES CROQUETTES</title>
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         <pubDate>2025-02-23 19:16:02 UTC</pubDate>
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         <title>LES POMMES DUCHESSE</title>
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         <pubDate>2025-02-23 19:17:04 UTC</pubDate>
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         <title>POMMES DAUPHINE</title>
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         <pubDate>2025-02-23 19:18:42 UTC</pubDate>
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         <title>PURÉE DE POMMES DE TERRE</title>
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         <title>POMME DE TERRE FONDANTE : GRATIN DAUPHINOIS</title>
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         <title>POMMES DE TERRE RISSOLÉES</title>
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         <title>POMMES DE TERRE À L&#39;ANGLAISE, VAPEUR</title>
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         <title>POMMES SOUFFLÉES</title>
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         <title>POMMES DE TERRE ANNA</title>
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         <title>POMMES DE TERRE FRITES EN DEUX BAINS : POMMES ALLUMETTES, MIGNONETTES, FRITES</title>
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         <title>LES POMMES DARPHIN</title>
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         <title>POMMES SAUTÉES</title>
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         <pubDate>2025-02-23 19:45:32 UTC</pubDate>
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         <pubDate>2025-02-23 19:47:35 UTC</pubDate>
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         <pubDate>2025-02-23 19:49:52 UTC</pubDate>
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         <pubDate>2025-02-23 19:50:29 UTC</pubDate>
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         <pubDate>2025-02-23 19:51:05 UTC</pubDate>
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         <title>LEVER À LA CUILLÈRE À RACINE</title>
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         <pubDate>2025-02-23 19:54:07 UTC</pubDate>
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         <title>ESCALOPER DES CHAMPIGNONS</title>
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         <pubDate>2025-02-23 19:54:49 UTC</pubDate>
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         <pubDate>2025-02-23 19:56:12 UTC</pubDate>
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         <pubDate>2025-02-23 19:56:43 UTC</pubDate>
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         <pubDate>2025-02-23 19:57:15 UTC</pubDate>
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         <pubDate>2025-02-23 19:57:58 UTC</pubDate>
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         <pubDate>2025-02-23 19:59:50 UTC</pubDate>
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      <item>
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      <item>
         <title>PRÉPARATIONS PRÉLIMINAIRES : LES LÉGUMES 2/3</title>
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      <item>
         <title>PRÉPARATIONS PRÉLIMINAIRES : LES LÉGUMES 3/3</title>
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         <title>OEUF POCHÉ</title>
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         <title>PIE DE CANARD</title>
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         <pubDate>2025-02-26 21:04:43 UTC</pubDate>
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         <title>ALLUMETTES AUX FROMAGES</title>
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         <pubDate>2025-02-26 21:06:39 UTC</pubDate>
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      <item>
         <title>QUICHE COMTOISE</title>
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         <pubDate>2025-02-26 21:09:02 UTC</pubDate>
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         <title>QUICHE LORRAINE</title>
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         <pubDate>2025-02-26 21:09:20 UTC</pubDate>
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         <title>PÂTÉ EN CROÛTE</title>
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         <pubDate>2025-02-26 21:11:01 UTC</pubDate>
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         <title>TOURTE</title>
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         <pubDate>2025-02-26 21:12:00 UTC</pubDate>
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         <title>PRESSÉ DE FOIE GRAS</title>
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         <pubDate>2025-02-26 21:14:01 UTC</pubDate>
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         <title>TERRINE DE FOIE GRAS</title>
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         <pubDate>2025-02-26 21:16:17 UTC</pubDate>
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         <title>TERRINE DE FOIE</title>
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         <pubDate>2025-02-26 21:18:02 UTC</pubDate>
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         <title>TERRINE DE POISSONS</title>
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         <pubDate>2025-02-26 21:18:24 UTC</pubDate>
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         <title>TERRINE DE LÉGUMES</title>
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         <pubDate>2025-02-26 21:19:16 UTC</pubDate>
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         <title>OEUF EN GELÉE</title>
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         <title>ASPIC</title>
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         <title>LÉGUMES À LA GRECQUE</title>
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         <title>SALADE COMPOSÉE : SALADE NIÇOISE</title>
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         <title>SOUPE À L&#39;OIGNON OU GRATINÉE À L&#39;OIGNON</title>
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         <pubDate>2025-02-27 08:55:15 UTC</pubDate>
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         <title>BISQUE D&#39;ÉTRILLES</title>
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         <pubDate>2025-02-27 08:57:01 UTC</pubDate>
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         <title>LES VELOUTÉS : VELOUTÉ DE POTIMARRON</title>
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         <pubDate>2025-02-27 08:58:47 UTC</pubDate>
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         <title>LES POTAGES TAILLÉS : POTAGE CULTIVATEUR</title>
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         <title>LES POTAGES TAILLÉS : POTAGE JULIENNE DARBLAY</title>
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         <title>LES POTAGES PASSÉS AUX LÉGUMES SECS</title>
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         <pubDate>2025-02-27 09:05:26 UTC</pubDate>
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         <title>LES POTAGES PASSÉS AUX LÉGUMES FRAIS</title>
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         <title>CONSOMMÉ DE CHAMPIGNONS</title>
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         <pubDate>2025-02-27 09:07:50 UTC</pubDate>
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         <title>CONSOMMÉ DE BOEUF</title>
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         <title>CLARIFIER UN CONSOMMÉ</title>
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         <pubDate>2025-02-27 09:10:36 UTC</pubDate>
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         <title>BOUILLON DE POISSON</title>
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         <pubDate>2025-02-27 09:13:24 UTC</pubDate>
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         <title>CUIRE AU MICRO-ONDES</title>
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         <title>CUISSON BASSE TEMPÉRATURE : SOUS-VIDE</title>
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         <title>LES GLAÇAGES</title>
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         <title>BRAISER : GÉNÉRALITÉS</title>
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         <title>BRAISER</title>
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         <title>RAGOÛT À BRUN : NAVARIN D&#39;AGNEAU</title>
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         <title>GLACER DES LÉGUMES À BLANC</title>
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         <link>https://padlet.com/pierreoliviergruber/qetzaew0mjau8y1d/wish/3344960074</link>
         <description><![CDATA[]]></description>
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         <pubDate>2025-02-27 09:30:08 UTC</pubDate>
         <guid>https://padlet.com/pierreoliviergruber/qetzaew0mjau8y1d/wish/3344960074</guid>
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      <item>
         <title>SAUTER / DÉGLACER</title>
         <author>pierreoliviergruber</author>
         <link>https://padlet.com/pierreoliviergruber/qetzaew0mjau8y1d/wish/3344966936</link>
         <description><![CDATA[]]></description>
         <enclosure url="https://www.youtube.com/watch?v=tXB_HzW_MzM&amp;pp=ygUQU0FVVEVSIFVOIFNURUFDSw%3D%3D" />
         <pubDate>2025-02-27 09:36:35 UTC</pubDate>
         <guid>https://padlet.com/pierreoliviergruber/qetzaew0mjau8y1d/wish/3344966936</guid>
      </item>
      <item>
         <title>LES APPOINTS DE CUISSON</title>
         <author>pierreoliviergruber</author>
         <link>https://padlet.com/pierreoliviergruber/qetzaew0mjau8y1d/wish/3344968804</link>
         <description><![CDATA[]]></description>
         <enclosure url="https://webtv.hotellerie-restauration.ac-versailles.fr/spip.php?page=iframe-video&amp;id_article=36&amp;largeur=560&amp;hauteur=315" />
         <pubDate>2025-02-27 09:38:05 UTC</pubDate>
         <guid>https://padlet.com/pierreoliviergruber/qetzaew0mjau8y1d/wish/3344968804</guid>
      </item>
      <item>
         <title>GRILLER UNE VIANDE</title>
         <author>pierreoliviergruber</author>
         <link>https://padlet.com/pierreoliviergruber/qetzaew0mjau8y1d/wish/3344970560</link>
         <description><![CDATA[]]></description>
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         <pubDate>2025-02-27 09:39:37 UTC</pubDate>
         <guid>https://padlet.com/pierreoliviergruber/qetzaew0mjau8y1d/wish/3344970560</guid>
      </item>
      <item>
         <title>GRILLER UN POISSON ENTIER</title>
         <author>pierreoliviergruber</author>
         <link>https://padlet.com/pierreoliviergruber/qetzaew0mjau8y1d/wish/3344971443</link>
         <description><![CDATA[]]></description>
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         <pubDate>2025-02-27 09:40:15 UTC</pubDate>
         <guid>https://padlet.com/pierreoliviergruber/qetzaew0mjau8y1d/wish/3344971443</guid>
      </item>
      <item>
         <title>FRIRE</title>
         <author>pierreoliviergruber</author>
         <link>https://padlet.com/pierreoliviergruber/qetzaew0mjau8y1d/wish/3344973275</link>
         <description><![CDATA[]]></description>
         <enclosure url="https://webtv.hotellerie-restauration.ac-versailles.fr/spip.php?page=iframe-video&amp;id_article=724&amp;largeur=560&amp;hauteur=315" />
         <pubDate>2025-02-27 09:41:50 UTC</pubDate>
         <guid>https://padlet.com/pierreoliviergruber/qetzaew0mjau8y1d/wish/3344973275</guid>
      </item>
      <item>
         <title>RÔTIR</title>
         <author>pierreoliviergruber</author>
         <link>https://padlet.com/pierreoliviergruber/qetzaew0mjau8y1d/wish/3344974600</link>
         <description><![CDATA[]]></description>
         <enclosure url="https://webtv.hotellerie-restauration.ac-versailles.fr/spip.php?page=iframe-video&amp;id_article=457&amp;largeur=560&amp;hauteur=315" />
         <pubDate>2025-02-27 09:43:10 UTC</pubDate>
         <guid>https://padlet.com/pierreoliviergruber/qetzaew0mjau8y1d/wish/3344974600</guid>
      </item>
      <item>
         <title>POÊLER</title>
         <author>pierreoliviergruber</author>
         <link>https://padlet.com/pierreoliviergruber/qetzaew0mjau8y1d/wish/3344977581</link>
         <description><![CDATA[]]></description>
         <enclosure url="https://webtv.hotellerie-restauration.ac-versailles.fr/spip.php?page=iframe-video&amp;id_article=187&amp;largeur=560&amp;hauteur=315" />
         <pubDate>2025-02-27 09:45:40 UTC</pubDate>
         <guid>https://padlet.com/pierreoliviergruber/qetzaew0mjau8y1d/wish/3344977581</guid>
      </item>
      <item>
         <title>CUIRE VAPEUR</title>
         <author>pierreoliviergruber</author>
         <link>https://padlet.com/pierreoliviergruber/qetzaew0mjau8y1d/wish/3344981315</link>
         <description><![CDATA[]]></description>
         <enclosure url="https://www.youtube.com/watch?v=ior-gkene-4&amp;pp=ygURQ1VJUkUgVkFQRVVSIEFGUEE%3D" />
         <pubDate>2025-02-27 09:48:57 UTC</pubDate>
         <guid>https://padlet.com/pierreoliviergruber/qetzaew0mjau8y1d/wish/3344981315</guid>
      </item>
      <item>
         <title>CUIRE À L&#39;ANGLAISE OU VAPEUR</title>
         <author>pierreoliviergruber</author>
         <link>https://padlet.com/pierreoliviergruber/qetzaew0mjau8y1d/wish/3344983449</link>
         <description><![CDATA[]]></description>
         <enclosure url="https://www.youtube.com/watch?v=G7jrVOQYFXE&amp;pp=ygUYQ1VJUkUgw4AgTCdBTkdMQUlTRSBBRlBB" />
         <pubDate>2025-02-27 09:50:39 UTC</pubDate>
         <guid>https://padlet.com/pierreoliviergruber/qetzaew0mjau8y1d/wish/3344983449</guid>
      </item>
      <item>
         <title>POCHER DÉPART À CHAUD</title>
         <author>pierreoliviergruber</author>
         <link>https://padlet.com/pierreoliviergruber/qetzaew0mjau8y1d/wish/3344984807</link>
         <description><![CDATA[]]></description>
         <enclosure url="https://www.youtube.com/watch?v=8y1r3obZFpw&amp;pp=ygUWUE9DSEVSIETDiVBBUlQgQSBDSEFVRA%3D%3D" />
         <pubDate>2025-02-27 09:52:00 UTC</pubDate>
         <guid>https://padlet.com/pierreoliviergruber/qetzaew0mjau8y1d/wish/3344984807</guid>
      </item>
      <item>
         <title>POCHER DÉPART À FROID : LA BLANQUETTE DE VEAU</title>
         <author>pierreoliviergruber</author>
         <link>https://padlet.com/pierreoliviergruber/qetzaew0mjau8y1d/wish/3344986858</link>
         <description><![CDATA[]]></description>
         <enclosure url="https://www.youtube.com/watch?v=77QjI3wApa8&amp;pp=ygUhUE9DSEVSIETDiVBBUlQgQSBDSEFVRCBVTkUgVklBTkRF" />
         <pubDate>2025-02-27 09:53:47 UTC</pubDate>
         <guid>https://padlet.com/pierreoliviergruber/qetzaew0mjau8y1d/wish/3344986858</guid>
      </item>
      <item>
         <title>POCHER DÉPART À CHAUD : GIGOT À L&#39;ANGLAISE</title>
         <author>pierreoliviergruber</author>
         <link>https://padlet.com/pierreoliviergruber/qetzaew0mjau8y1d/wish/3344991789</link>
         <description><![CDATA[]]></description>
         <enclosure url="https://www.arte.tv/fr/videos/114073-004-A/en-angleterre-l-agneau-et-la-sauce-a-la-menthe-de-rosie/" />
         <pubDate>2025-02-27 09:57:51 UTC</pubDate>
         <guid>https://padlet.com/pierreoliviergruber/qetzaew0mjau8y1d/wish/3344991789</guid>
      </item>
      <item>
         <title>CUIRE EN PAPILOTTE</title>
         <author>pierreoliviergruber</author>
         <link>https://padlet.com/pierreoliviergruber/qetzaew0mjau8y1d/wish/3344996430</link>
         <description><![CDATA[]]></description>
         <enclosure url="https://www.youtube.com/watch?v=m4d329EokYY&amp;pp=ygUKUEFQSUxPVFRFIA%3D%3D" />
         <pubDate>2025-02-27 10:01:59 UTC</pubDate>
         <guid>https://padlet.com/pierreoliviergruber/qetzaew0mjau8y1d/wish/3344996430</guid>
      </item>
      <item>
         <title>RÉALISER UN COLORANT VÉGÉTAL</title>
         <author>pierreoliviergruber</author>
         <link>https://padlet.com/pierreoliviergruber/qetzaew0mjau8y1d/wish/3345007921</link>
         <description><![CDATA[]]></description>
         <enclosure url="https://www.youtube.com/watch?v=7rReUMgrZLo&amp;pp=ygUZUkVBTElTRVIgVU5FIENITE9ST1BIWUxMRQ%3D%3D" />
         <pubDate>2025-02-27 10:11:47 UTC</pubDate>
         <guid>https://padlet.com/pierreoliviergruber/qetzaew0mjau8y1d/wish/3345007921</guid>
      </item>
      <item>
         <title>RÉALISER UNE CROÛTE MODERNE</title>
         <author>pierreoliviergruber</author>
         <link>https://padlet.com/pierreoliviergruber/qetzaew0mjau8y1d/wish/3345009202</link>
         <description><![CDATA[]]></description>
         <enclosure url="https://webtv.hotellerie-restauration.ac-versailles.fr/spip.php?page=iframe-video&amp;id_article=458&amp;largeur=560&amp;hauteur=315" />
         <pubDate>2025-02-27 10:13:00 UTC</pubDate>
         <guid>https://padlet.com/pierreoliviergruber/qetzaew0mjau8y1d/wish/3345009202</guid>
      </item>
      <item>
         <title>RÉALISER UNE SAUCE HOLLANDAISE</title>
         <author>pierreoliviergruber</author>
         <link>https://padlet.com/pierreoliviergruber/qetzaew0mjau8y1d/wish/3345010416</link>
         <description><![CDATA[]]></description>
         <enclosure url="https://webtv.hotellerie-restauration.ac-versailles.fr/spip.php?page=iframe-video&amp;id_article=304&amp;largeur=560&amp;hauteur=315" />
         <pubDate>2025-02-27 10:14:08 UTC</pubDate>
         <guid>https://padlet.com/pierreoliviergruber/qetzaew0mjau8y1d/wish/3345010416</guid>
      </item>
      <item>
         <title>RÉALISER UNE SAUCE BÉARNAISE</title>
         <author>pierreoliviergruber</author>
         <link>https://padlet.com/pierreoliviergruber/qetzaew0mjau8y1d/wish/3345011837</link>
         <description><![CDATA[]]></description>
         <enclosure url="https://webtv.hotellerie-restauration.ac-versailles.fr/spip.php?page=iframe-video&amp;id_article=229&amp;largeur=560&amp;hauteur=315" />
         <pubDate>2025-02-27 10:15:29 UTC</pubDate>
         <guid>https://padlet.com/pierreoliviergruber/qetzaew0mjau8y1d/wish/3345011837</guid>
      </item>
      <item>
         <title>RÉALISER UN BEURRE BLANC</title>
         <author>pierreoliviergruber</author>
         <link>https://padlet.com/pierreoliviergruber/qetzaew0mjau8y1d/wish/3345012879</link>
         <description><![CDATA[]]></description>
         <enclosure url="https://webtv.hotellerie-restauration.ac-versailles.fr/spip.php?page=iframe-video&amp;id_article=39&amp;largeur=560&amp;hauteur=315" />
         <pubDate>2025-02-27 10:16:28 UTC</pubDate>
         <guid>https://padlet.com/pierreoliviergruber/qetzaew0mjau8y1d/wish/3345012879</guid>
      </item>
      <item>
         <title>RÉALISER UN BEURRE FONDU</title>
         <author>pierreoliviergruber</author>
         <link>https://padlet.com/pierreoliviergruber/qetzaew0mjau8y1d/wish/3345014061</link>
         <description><![CDATA[]]></description>
         <enclosure url="https://webtv.hotellerie-restauration.ac-versailles.fr/spip.php?page=iframe-video&amp;id_article=570&amp;largeur=560&amp;hauteur=315" />
         <pubDate>2025-02-27 10:17:22 UTC</pubDate>
         <guid>https://padlet.com/pierreoliviergruber/qetzaew0mjau8y1d/wish/3345014061</guid>
      </item>
      <item>
         <title>RÉALISER UNE SAUCE MAYONNAISE</title>
         <author>pierreoliviergruber</author>
         <link>https://padlet.com/pierreoliviergruber/qetzaew0mjau8y1d/wish/3345015239</link>
         <description><![CDATA[]]></description>
         <enclosure url="https://webtv.hotellerie-restauration.ac-versailles.fr/spip.php?page=iframe-video&amp;id_article=34&amp;largeur=560&amp;hauteur=315" />
         <pubDate>2025-02-27 10:18:26 UTC</pubDate>
         <guid>https://padlet.com/pierreoliviergruber/qetzaew0mjau8y1d/wish/3345015239</guid>
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      <item>
         <title>RÉALISER UNE SAUCE VINAIGRETTE</title>
         <author>pierreoliviergruber</author>
         <link>https://padlet.com/pierreoliviergruber/qetzaew0mjau8y1d/wish/3345016176</link>
         <description><![CDATA[]]></description>
         <enclosure url="https://webtv.hotellerie-restauration.ac-versailles.fr/spip.php?page=iframe-video&amp;id_article=1407&amp;largeur=560&amp;hauteur=315" />
         <pubDate>2025-02-27 10:19:24 UTC</pubDate>
         <guid>https://padlet.com/pierreoliviergruber/qetzaew0mjau8y1d/wish/3345016176</guid>
      </item>
      <item>
         <title>RÉALISER UN COULIS DE TOMATES</title>
         <author>pierreoliviergruber</author>
         <link>https://padlet.com/pierreoliviergruber/qetzaew0mjau8y1d/wish/3345018050</link>
         <description><![CDATA[]]></description>
         <enclosure url="https://www.youtube.com/watch?v=hB4Oy14u_DE&amp;pp=ygUcUkVBTElTRVIgVU4gQ09VTElTIERFIFRPTUFURQ%3D%3D" />
         <pubDate>2025-02-27 10:21:17 UTC</pubDate>
         <guid>https://padlet.com/pierreoliviergruber/qetzaew0mjau8y1d/wish/3345018050</guid>
      </item>
      <item>
         <title>RÉALISER FARCE À LA PANADE : QUENELLE DE BROCHET</title>
         <author>pierreoliviergruber</author>
         <link>https://padlet.com/pierreoliviergruber/qetzaew0mjau8y1d/wish/3345021180</link>
         <description><![CDATA[]]></description>
         <enclosure url="https://www.youtube.com/watch?v=eVeS5twVMng&amp;t=2s&amp;pp=ygUbRkFSQ0UgQSBRVUVORUxMRSBERSBCUk9DSEVU" />
         <pubDate>2025-02-27 10:24:16 UTC</pubDate>
         <guid>https://padlet.com/pierreoliviergruber/qetzaew0mjau8y1d/wish/3345021180</guid>
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      <item>
         <title>RÉALISER UNE FARCE MOUSSELINE DE POISSON</title>
         <author>pierreoliviergruber</author>
         <link>https://padlet.com/pierreoliviergruber/qetzaew0mjau8y1d/wish/3345022924</link>
         <description><![CDATA[]]></description>
         <enclosure url="https://webtv.hotellerie-restauration.ac-versailles.fr/spip.php?page=iframe-video&amp;id_article=745&amp;largeur=560&amp;hauteur=315" />
         <pubDate>2025-02-27 10:25:54 UTC</pubDate>
         <guid>https://padlet.com/pierreoliviergruber/qetzaew0mjau8y1d/wish/3345022924</guid>
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      <item>
         <title>RÉALISER UNE FARCE MOUSSELINE DE POISSON À LA CRÈME ÉPAISSE</title>
         <author>pierreoliviergruber</author>
         <link>https://padlet.com/pierreoliviergruber/qetzaew0mjau8y1d/wish/3345023823</link>
         <description><![CDATA[]]></description>
         <enclosure url="https://webtv.hotellerie-restauration.ac-versailles.fr/spip.php?page=iframe-video&amp;id_article=733&amp;largeur=560&amp;hauteur=315" />
         <pubDate>2025-02-27 10:26:48 UTC</pubDate>
         <guid>https://padlet.com/pierreoliviergruber/qetzaew0mjau8y1d/wish/3345023823</guid>
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      <item>
         <title>RÉALISER UNE FARCE MOUSSELINE DE VIANDE OU DE POISSON</title>
         <author>pierreoliviergruber</author>
         <link>https://padlet.com/pierreoliviergruber/qetzaew0mjau8y1d/wish/3345024938</link>
         <description><![CDATA[]]></description>
         <enclosure url="https://webtv.hotellerie-restauration.ac-versailles.fr/spip.php?page=iframe-video&amp;id_article=159&amp;largeur=560&amp;hauteur=315" />
         <pubDate>2025-02-27 10:28:01 UTC</pubDate>
         <guid>https://padlet.com/pierreoliviergruber/qetzaew0mjau8y1d/wish/3345024938</guid>
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      <item>
         <title>RÉALISER UNE FARCE AMÉRICAINE</title>
         <author>pierreoliviergruber</author>
         <link>https://padlet.com/pierreoliviergruber/qetzaew0mjau8y1d/wish/3345025876</link>
         <description><![CDATA[]]></description>
         <enclosure url="https://webtv.hotellerie-restauration.ac-versailles.fr/spip.php?page=iframe-video&amp;id_article=889&amp;largeur=560&amp;hauteur=315" />
         <pubDate>2025-02-27 10:28:53 UTC</pubDate>
         <guid>https://padlet.com/pierreoliviergruber/qetzaew0mjau8y1d/wish/3345025876</guid>
      </item>
      <item>
         <title>RÉALISER UNE FARCE À GRATIN</title>
         <author>pierreoliviergruber</author>
         <link>https://padlet.com/pierreoliviergruber/qetzaew0mjau8y1d/wish/3345026751</link>
         <description><![CDATA[]]></description>
         <enclosure url="https://webtv.hotellerie-restauration.ac-versailles.fr/spip.php?page=iframe-video&amp;id_article=888&amp;largeur=560&amp;hauteur=315" />
         <pubDate>2025-02-27 10:29:35 UTC</pubDate>
         <guid>https://padlet.com/pierreoliviergruber/qetzaew0mjau8y1d/wish/3345026751</guid>
      </item>
      <item>
         <title>RÉALISER UNE FARCE À TERRINE</title>
         <author>pierreoliviergruber</author>
         <link>https://padlet.com/pierreoliviergruber/qetzaew0mjau8y1d/wish/3345027808</link>
         <description><![CDATA[]]></description>
         <enclosure url="https://webtv.hotellerie-restauration.ac-versailles.fr/spip.php?page=iframe-video&amp;id_article=890&amp;largeur=560&amp;hauteur=315" />
         <pubDate>2025-02-27 10:30:31 UTC</pubDate>
         <guid>https://padlet.com/pierreoliviergruber/qetzaew0mjau8y1d/wish/3345027808</guid>
      </item>
      <item>
         <title>RÉALISER UNE DUXELLE À FARCIR</title>
         <author>pierreoliviergruber</author>
         <link>https://padlet.com/pierreoliviergruber/qetzaew0mjau8y1d/wish/3345028894</link>
         <description><![CDATA[]]></description>
         <enclosure url="https://webtv.hotellerie-restauration.ac-versailles.fr/spip.php?page=iframe-video&amp;id_article=81&amp;largeur=560&amp;hauteur=315" />
         <pubDate>2025-02-27 10:31:39 UTC</pubDate>
         <guid>https://padlet.com/pierreoliviergruber/qetzaew0mjau8y1d/wish/3345028894</guid>
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      <item>
         <title>RÉALISER UNE DUXELLE SÈCHE</title>
         <author>pierreoliviergruber</author>
         <link>https://padlet.com/pierreoliviergruber/qetzaew0mjau8y1d/wish/3345029597</link>
         <description><![CDATA[]]></description>
         <enclosure url="https://webtv.hotellerie-restauration.ac-versailles.fr/spip.php?page=iframe-video&amp;id_article=82&amp;largeur=560&amp;hauteur=315" />
         <pubDate>2025-02-27 10:32:17 UTC</pubDate>
         <guid>https://padlet.com/pierreoliviergruber/qetzaew0mjau8y1d/wish/3345029597</guid>
      </item>
      <item>
         <title>LE BEURRES À CHAUD</title>
         <author>pierreoliviergruber</author>
         <link>https://padlet.com/pierreoliviergruber/qetzaew0mjau8y1d/wish/3345035838</link>
         <description><![CDATA[]]></description>
         <enclosure url="https://www.youtube.com/watch?v=nOS3RuHDSIw&amp;t=10s&amp;pp=ygUQQkVVUlJFIERFIEhPTUFSRA%3D%3D" />
         <pubDate>2025-02-27 10:38:11 UTC</pubDate>
         <guid>https://padlet.com/pierreoliviergruber/qetzaew0mjau8y1d/wish/3345035838</guid>
      </item>
      <item>
         <title>RÉALISER UN BEURRE COMPOSÉ À FROID : BEURRE D&#39;ANCHOIS</title>
         <author>pierreoliviergruber</author>
         <link>https://padlet.com/pierreoliviergruber/qetzaew0mjau8y1d/wish/3345037418</link>
         <description><![CDATA[]]></description>
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         <pubDate>2025-02-27 10:39:43 UTC</pubDate>
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         <title>LES BEURRES COMPOSÉS</title>
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         <pubDate>2025-02-27 10:41:49 UTC</pubDate>
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      <item>
         <title>RÉALISER UNE NAGE</title>
         <author>pierreoliviergruber</author>
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         <pubDate>2025-02-27 10:43:00 UTC</pubDate>
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      <item>
         <title>RÉALISER UN COURT-BOUILLON AU LAIT</title>
         <author>pierreoliviergruber</author>
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         <description><![CDATA[]]></description>
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         <pubDate>2025-02-27 10:43:57 UTC</pubDate>
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      <item>
         <title>RÉALISER UN COURT-BOUILLON</title>
         <author>pierreoliviergruber</author>
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         <description><![CDATA[]]></description>
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         <pubDate>2025-02-27 10:46:13 UTC</pubDate>
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      <item>
         <title>RÉALISER UNE MARINADE INSTANTANÉE</title>
         <author>pierreoliviergruber</author>
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         <description><![CDATA[]]></description>
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         <pubDate>2025-02-27 10:47:19 UTC</pubDate>
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         <title>RÉALISER UNE MARINADE CRUE</title>
         <author>pierreoliviergruber</author>
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         <description><![CDATA[]]></description>
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         <pubDate>2025-02-27 10:48:11 UTC</pubDate>
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         <title>RÉALISER UNE MARINADE CUITE</title>
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         <description><![CDATA[]]></description>
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         <pubDate>2025-02-27 10:49:13 UTC</pubDate>
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         <title>RÉALISER UNE SAUCE POIVRADE</title>
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         <pubDate>2025-02-27 10:52:15 UTC</pubDate>
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      <item>
         <title>RÉALISER UNE GASTRIQUE</title>
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         <description><![CDATA[]]></description>
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         <pubDate>2025-02-27 10:54:19 UTC</pubDate>
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      <item>
         <title>SAUCES BRUNES À BASE DE FRUITS : LA SAUCE BIGARRADE</title>
         <author>pierreoliviergruber</author>
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         <pubDate>2025-02-27 10:55:57 UTC</pubDate>
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         <title>SAUCE VIN BLANC À BASE DE VELOUTÉ</title>
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         <description><![CDATA[]]></description>
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         <pubDate>2025-02-27 14:29:33 UTC</pubDate>
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         <title>SAUCE VIN BLANC PAR RÉDUCTION</title>
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         <pubDate>2025-02-27 14:30:35 UTC</pubDate>
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         <title>SAUCE VIN BLANC À GLACER</title>
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         <pubDate>2025-02-27 14:31:24 UTC</pubDate>
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      <item>
         <title>SAUCE POISSON AU VIN ROUGE : SAUCE GENEVOISE</title>
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         <pubDate>2025-02-27 14:32:27 UTC</pubDate>
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      <item>
         <title>BEURRE ÉMULSIONNÉ VIN ROUGE</title>
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         <pubDate>2025-02-27 14:34:21 UTC</pubDate>
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      <item>
         <title>SAUCE CRUSTACÉS</title>
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      <item>
         <title>SAUCE MORNAY</title>
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         <description><![CDATA[]]></description>
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         <pubDate>2025-02-27 14:38:35 UTC</pubDate>
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      <item>
         <title>SAUCE NANTUA</title>
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         <pubDate>2025-02-27 14:40:25 UTC</pubDate>
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      <item>
         <title>SOUFFLÉ AU FROMAGE</title>
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         <pubDate>2025-02-27 14:41:28 UTC</pubDate>
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         <title>SAUCE BOLOGNAISE</title>
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         <pubDate>2025-02-27 14:43:49 UTC</pubDate>
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         <title>SAUCE CHAUD-FROID BLANCHE</title>
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         <description><![CDATA[]]></description>
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         <pubDate>2025-02-27 14:46:01 UTC</pubDate>
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      <item>
         <title>ASPICS</title>
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         <pubDate>2025-02-27 14:52:44 UTC</pubDate>
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      <item>
         <title>FOND BLANC DE VOLAILLE</title>
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         <pubDate>2025-02-27 14:56:17 UTC</pubDate>
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      <item>
         <title>DEMI-GLACE DE VEAU</title>
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         <pubDate>2025-02-27 14:57:38 UTC</pubDate>
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         <title>GLACE DE VIANDE</title>
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         <pubDate>2025-02-27 14:58:24 UTC</pubDate>
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         <title>BOUILLON DE LÉGUMES</title>
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         <pubDate>2025-02-27 15:01:59 UTC</pubDate>
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         <title>SAUTER</title>
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         <pubDate>2025-02-27 15:05:13 UTC</pubDate>
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         <pubDate>2025-02-27 15:11:12 UTC</pubDate>
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         <title>CUIRE DANS UN BLANC</title>
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         <pubDate>2025-02-27 15:12:08 UTC</pubDate>
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         <pubDate>2025-02-27 15:13:23 UTC</pubDate>
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