French typical receipt of the FRENCH CUISINE to cheeses, a French receipt, a CUISINE of the French tradition, and French Savoyard gastronomy.French recipe, french choose, cooks,

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The FONDUE IN SAVOY with cheese of BEAUFORT east consumed since the average page called  » a little; the prince of the gruyères » . These cheeses are basic food consumed as well as the pig. To balance the marked taste of Beaufort, one adds county and Emmenthaler cheese which one imported by Swiss immigrants of Bern. But each family adds her small secrecy, for example a share of volume  » said of Savoie » , in a rubbed pot  garlic, of wine  Apremont,  Abymes or of Chignin for a  » mixture; d’ stone with fusil » attacks; , Some add a little kirsch to point out  Alsace not so far… Still some lines with reading and one gives you the receipt of the Savoyard fondue.

You are increasingly numerous and of the countries loitains, (America, Canada, Australia, China….) to appreciate and visit our site of the  » GUIDE PIERRETTE  » on the FRENCH CUISINE of TRADITION and its typical receipts so that the FRENCH GASTRONOMY remains d’ topicality and always to taste in our families. …… A small reminder for all our faithful Net surfers on the exit of l’ edition of the FIRST COLLECTION of 959 of our French dishes translated into 5 languages.

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Read the comments of the purchasers, they are all delighted d’ to have found this guide.  other traditional dishes, the tartiflette, the poulard one of Bresse, the piperade, etc… are in the GUIDE, only collection available published in French, in English, German, Spanish, Italian, to help you with better knowing our French typical dishes.  SCHOOL PAUL BOCUSE, of international repute bought the GUIDE OF PIERRETTE, for its pupils who come to learn the dishes from the French cuisine, of the 4 corners of the world.

the 959 dishes are translated, and you n’ have more problem of conversation with our friends foreign visitors. How can one explain the tartiflette? The fondue savoyarge? The PHOTOGRAPHS are the best explanations, accompanied by the name of the food which composes each of the 959 dishes of our French cuisine, of their mode of preparation and mode of cooking. Its lexicon of A to Z makes it possible to find with facility a required name. origin of the areas is specified.

TO OFFER to ANY AMATEUR of FRENCH cuisine, l’ basic work of the French cuisine to hold in its library like l’ school PAUL BOCUSE. Speak around you about this work which interests all impassioned of French cuisine, Joel ROBUCHON and Marc VEYRAT approve this guide and find a great interest for our French cuisine.www.cuisine-francaise.org

RECEIPT FOR 6 people, preparation 15 minutes, cooking 10 minutes, and poelon fondue set out of ground glazed or enamelled cast iron, like material of tasting.

INGREDIENTS: 400 gr. of Beaufort, 200 gr. of county 200 gr. d’ Emmenthaler cheese, 2 pods d’ garlic, 2 kirsch Cl 50 dry white wine Cl d’ Apremont or d’ Abymes or of Chignin 1 nutmeg pinch out of powder, salt, pepper, 400 gr. of bread, or rye bread.

PREPARATION: Cut out cheese in small Des. Ouvrez the pods d’ garlic in two without peeling them and rub in the bottom and the walls of the poelon. Put the pieces of Beaufort to be melted with soft fire in the poelon with the white wine while stirring up continuously with the wood spatula. Maintain l’ boiling during 3 minutes so that the cheese founds in a homogeneous way. Place at hundred Re the poelon at the top of the stove at lit alcohol, pour kirsch while stirring up, add salt, pepper and nutmeg.

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