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—— this text is translated by Internet, with errors, thank you to excuse us. The book is translated by professionals of each country, without any error. ——-

Montmartre is a small village in Paris. 8 million tourists each year, a meal in l’ one of the restaurants of montmartre to eat the French specialities. After the cultural visit, a gastronomical visit passes by the French culinary specialities.

First collection of the French dishes, approved by the French big bosses, BOCUSE, ROBUCHON, VEYRAT,
the « pierrette’s guide » of l’ editor P. FELOUX

– PIERRETTE’S GUIDE – WHAT DISH TO CHOOSE?
959 dishes in photographs of spécialiatés French.

proposed in the menus of the restaurants of the hillock montmartre, and the other restaurants Parisian. You will have the photograph of the dishes, the food which compose them, the preparation and the cooking of the dish.

The lexicon of A to Z, and the lexicon by category facilitate research. Practical by its pocket format, to carry with you, useful not to need d’ more; explanations nor of translator, on the description of the dishes, you only choose, with the guide-dictionary.

The translated versions keep the name of the French dish before the translation. You have the means of speaking about the French cuisine with a translated guide-dictionary, the explanations are simplified by the presence of the photograph.

How to explain a calf’s head sauce ravigote? an apron of sapper? a double fat? and others….photo assistance to better including/understanding rather than all the explanations!!
The photographs are beautiful and put in appetite. The details of the name of food define what you like or n’ do not like.

The receipts are given on the site of the guide: www.cuisine-francaise.org. Some examples of dishes been useful in the restaurants of the hillock montmartre:

• Tartar, the steak tartare, Tartar of salmon,
  double fat, beef stew, andouillette XXL, blanquette of veal, kidneys, slice of salmon with l’ sorrel, pot with fire, calf’s head sauce ravigote, tournedos rossini,
  Brest bets, savarin, crepes suzettes, mystery, tart Norman, tatin, etc…

Translated into French, French-English, French-German, French-Spanish, French-Italian,

• Visit the site in the 5 versions English, German, French, Spanish, Italian: www.cuisine-francaise.org, virtual visit of the book:
• to look at the pages of the deliver-guide-dictionary
• to read the 959 names of the dishes in the guide-dictionary
• to know the photographs of the dishes of  » regional dishes, French specialities, desserts, cheeses and others ….. « 
• to read the comments of the users of the whole world, who bought the guide-dictionary on line on the site, www.cuisine-francaise.org
• to order on line on the site with safety paypal, and to receive before 5 days the book with a word of l’ author and a small present,
•  to find the addresses of the sales outlets close to on your premise, or at the time of your visits in France.

 french gouvernment tourism gives the folders of presentation of the guide-dictionary to London, New York, in Ireland and others ….
House of France which depends on the Minister for French tourism, sells the guide-dictionary in Belgium in Brussels, and Spain, in Madrid and Barcelona. the exact addresses are on the site: www.cuisine-francaise.org with  » points of vente ».

GOOD VISIT OF MONTMARTRE, OF the SACRING HEART, GOOD APPETITE WITH the PIERRETTE’S GUIDE and HAS Soon on the site: www.cuisine-francaise.org