French food. French areas, typical food, the receipts of French cuisine of the areas employ the products of their soil: wine, champagne, fish, meats, cheeses, vegetables, fruits, desserts and pastry making, let us selons the seasons are with the menus of the French restaurants, and the meals of the French families.This text is translated by Alta Vista, of the errors are possible. Thank you to excuse us.The book dictionary is translated by professionals of each country, without error.

As many names, varieties of different dishes all by areas. If some names emergent to be known in all France example:

the sauerkraut, bouillabaisse, tartiflette, stuffed cabbage….

others can remain ignored fault of travelling in the French areas:

cotriade, baeckoffe, aîoli, piperade, truffade.

Which is the number of these regional, typical dishes, traditional, French specialities?

The editions P. FELOUX help you to answer by the exit of the first book translated DICTIONARY and in photographs

 » the PIERRETTE’S GUIDE – WHICH DISH TO CHOOSE?  » French cuisine.

Pierrette found 959 names of dishes to reading on the site: www.cuisine-francaise.org,  » visualize the  » pages; or directly on the page in english : http://www.cuisine-francaise.org/book This dictionary proposes all the known dishes that l’ one can taste in the areas of France.

Classified by alphabetical letter of A to Z, the name is found of continuation. A photograph presents the dish cooked with a description of its fast receipt (preparation and cooking) and food which is in the dish.

All in love ones with the French cuisine must have the first book which dared  » l’ inventaire » dishes of the French cuisine.

Made like the international school of Mr Paul BOCUSE, big boss of world famous, in Ecully in the Rhone, which bought the  » Pierrette’s guide » for its library and to propose it with its pupils who come from the whole world to follow his courses on the French cuisine. Another spangled French big boss who has restaurants in Japan, the United States ….., Joel ROBUCHON approved the guide.

This translated dictionary is an invaluable help to speak about the French cuisine in:
English,
German,
Spanish,
Italian,
French.

Any conversation on our food, translation of the menus of the restaurants of the French areas, and receipts are easy with the guide-dictionary!!

More need for translator, with simplicity one speaks about the French dishes.

helps with the choice is without difficulty. The site: www.cuisine-francaise.org is in English, Spanish, German, Italian, French. Each one chooses the flag of its country, the reading is done in the selected language.

276 pages, in a pocket format, to be carried, practical and easy by its 2 lexicons by names or category of dishes. Sales outlets in France and with l’ Foreigner are on the site: www.cuisine-francaise.org.

House of France in England, Ireland, Spain, Italy, Singapore, and d’ others distribute the folders of the guide-dictionary.

You can buy on line on the site: www.cuisine-francaise.org the book and to join the users of the whole world, who received the book after a paypal payment on the site. To read their comments on the same site.

All the bookshops can order the book. The receipts of cuisine of the dishes are on the site: www.cuisine-francaise.org.

The big bosses as Marc VEYRAT gave personal receipts for the site of the guide, d’ other big bosses of great restaurants often give their receipts. Regularly visit the site to carry them out.

GOOD APPETITE WITH THE SITE OF THE GUIDE DICTIONARY: www.cuisine-francaise.org