French gastronomy, typical dishes, traditional dishes of French gastronomy, French gastronomy of the French areas, specialities of French gastronomy. Cook French traditional to find in: FIRST DICTIONARY of the specialities, dishes traditional, typical dishes, of the FRENCH CUISINE, in PHOTOGRAPHS,

959 names of the dishes of the areas of France, in photographs, in the book with :

the editions  » FELOUX » PIERRETTE’S GUIDE – WHAT DISH TO CHOOSE?
visit the site of the guide: www.cuisine-francaise.org

— this text is translated by Internet Alta Vista – errors are possible. Thank you to excuse us. The book proposed by this text is translated by professionals of each country, without error. ——-

Translated into 5 languages:
French-English,
French-German,
French-Spanish,
French-Italian,
and in French alone.

The guide is on sale on line with safety paypal:

on the site: www.cuisine-francaise.org on line many the  » commentaires » those which chose l’ purchase on line and their joy of the book.

Or near many sales outlets in Paris, and in province, tourist offices, fnac,
in Belgium in Brussels,
in Spain in Madrid and Barcelona, near House of France which depends on the Minister for French tourism.

Here extracted the 959 names of dishes some names classified by category :

1- SOUPE gratinée soup with l’ onion, soup of vegetables) fish soups, herrings apples with l’ oil, hot sausage Lyons, fond of delicacies, chickens vol-au-vent, snails stuffed, goats heats on salad bed, neck d’ goose stuffed, feulleté with the goat, laminated with the meat, galantine of rabbit, pot, pie, quiche with ham, Lorraine quiche, rabbit rillettes, rillettes d’ goose, brioche sausage, blown with cheese, torta with mushrooms, pot of let us oissons, flight to the wind with morels etc…

2- more complete dishes, more consistent like the pot with fire, the potfuls according to the areas: potful auvergnate, Alsatian potful, Lorraine potful, potful inhabitant of Béarn, Burgundian potful, Champagne potful, Lyons potful, Alsatian boiled chicken, cabbage stuffed, cassoulet, sauerkraut, bouillabaisse, baeckoffe, bourride, sauerkraut of the sea, meat fondue, Savoyard fondue, garbure inhabitant of Béarn, small salted with Toulouse, pot with Basque fire, scraper, tartiflette, tourin périgourdin.

3- certain poultries in dish with sauce: guinea fowl with cabbage, duck with l’ orange, capon of Bresse, rabbit stew, jugged hare to l’ Alsatian, conserve of duck, cock to beer, coq au vin, crystallized duck thigh, duck Parmentier, pigeon to garden peas, stuffed chicken, roasted turkey poult

4 ….. with ox: the dishes French specialities: flap with l’ shallot, Burgundian beefsteak fried, beouf, beef stew, stewed beef with carrots, carbonnade, dimension of ox, chateaubriant, stew inhabitant of Béarn, ox stew of Provence, rib steak bercy, rib steak with of Bordeaux, the estouffage of Provence, ox rossini net, beef marrow, rumpsteak paving stone to blue, steak tartare, steak with pepper, tournedos rossini, tournedos with blue, main tournedos d’ hotel,

5 – With l’ lamb, sheep: square d’ lamb, shoulder d’ lamb, leg d’ lamb, leg 11 hour old, navarin of sheep, ragout d’ lamb or of sheep, sautée d’ lamb with the Navarrese, saddle d’ lamb, mouse d’ lamb,

6 – With the pig: bombine ardéchoise, square of dimensions of pig, crystallized d’ spine of pig, filet mignon, bulge of pig, small salted with Toulouse, small salted with cabbage, small salted with the lenses, joint of pork,

7 – With calf: calf heart, blanquette of veal, dimensions calf, veal escalope to the cream, or breaded, or cordon-bleu cook, bulge of calf, nice of calf, veal olive, rolled veal, sauté of veal marengo, etc…

8- With the pork-butchery: Andouille of transfers, andouillette sauce mustard, black roll, white roll, brain d’ lamb, chipolatas, foie gras stove, salad gizzards, double fat, cottage pie, braised ham; Vendean ham, knuckle of ham with cabbage, ox language, marrow on bread, feet of pig, feet and packages, pilaf of chicken livers, calf sweetbread, kidneys of calf flambe or with the cream, salad of chicken liver, salad of gizzards, sausage to cabbage, sausage of Toulouse to the lenses, apron of sapper, head D water sauce gribiche or ravigote, tripe with the mode of Caen, flight to the wind with calf sweetbread.

9 – DESSERTS; Bananas flambe with rum, coffee ice cream, chocolate Viennese, clafoutis with apples, fishings or cherries, stewed apples, or fishings, or rhubarb, potfuls of fruits red, cream-coloured English, cream-coloured burned, caramel custard, creams Catalan, cream-coloured reversed, crèpes sweetened, with the chocolate, blazes with the apple-brandy, crèpes suzettes, blank, rice pudding, of semolina, island floating, chocolate mousse, foams with lemon, frozen nougat, floating island, orange and lemon frosted, lost bread, perfect with the coffee, sin Melba, pear beautiful Helene, pear bourdaloue, pear with the red wine, apples with the furnace, prunes with l’ Armagnac or cognac, rice pudding etc….

10 – PASTRY MAKING, baba with rum, fritter d’ pineapple or of banana, brioche, bugnes, cake with the fruits, cinnamons, Charlotte with the red fruits, slipper with apples, chiboutz, cream puff, flash, been necessary, far Breton, melting for the chocolate, drill black, wafer of the kings, fool, cake with nuts, marrowy with the chocolate, corrugates with sugar, chocolate, kougelhof, linzertorte, meringues, macaroons, cream slice, mocha coffee with the coffee, bread d’ Breton spices, pithiviers, four quarter, nun, savarin with the rum, blown with large – marnier, Alsatian tart, with lemon, lemon meringuée, apple tart, with strawberries etc….

11- Cheeses: Abundance, Beaufort, blue d’ Auvergne, blue of causses, Brie of Meaux, cabecou, Camembert cheese, cantal, chabichous, windfallen wood, goats, county, coulommiers, droppings of chavignol, epoisses, fourme d’ ambert, cheese drainer with the cream, laguiole, livarot, Maroilles cheese, munster, neufchatel, bridge l’ bishop, reblochon, roquefort, holy nectary, salers….

The receipts of the dishes are on the site: www.cuisine-francaise.org