Paris, cuisine, Paris, dinners, Paris, food,Paris,gastronomy, Paris restaurants

Capital Paris, Paris, Eiffel Tower, Paris fields elysées, Paris montmartre,Paris crowned heart, Paris its cuisine, Paris its restaurants, Paris gastronomy, Paris guides, guides cultural, guides of the restaurants, but any guide of the Parisian dishes, translation french-english, english-french.

——- this text is translated by Internet, with errors, thank you to excuse us. The book is translated by professional translators, without any error. ——-

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The editions P. FELOUX translated for you visitors, the FIRST GUIDE OF the FRENCH CUISINE.
All your menus of the dinners of the restaurants of whole France, are translated. You can choose with facility the dishes of the French cuisine. You visit whole France with the only guide translated for vous.

EN PHOTOGRAPHS, the PIERRETTE’S GUIDE, WHAT DISH TO CHOOSE ? ,

is to be bought before your departure on Internet site: www.cuisine-francaise.org with the serious one and safety payapl, join the purchasers of the whole world. Their comments are on the site: www.cuisine-francaise.org.

In Europe, before 5 days you receive the guide with a surprise! the site of fnac.com sells it on Internet.
You can find it in France on your arrival. The addresses of the many sales outlets and names of the bookshops, shops of certain tourist offices are on the www.cuisine-francaise.org site with  » points of vente ».

French cuisine more secrecy for you will have. You will know the apron of sapper, the double fat, stuffed snails of Burgundy, the cotriade, Baeckeoff, garbure, the strings Picardy, tart flambe, the bets Brest, the truffade, the thighs of frogs, the calf’s head sauce ravigote and well d’ others. .

one cannot all note them!!! on the 276 pages of the book for all to see them. Difficult to explain you: calf sweetbread to morels? does andouille of transfer? andouille of guéméné? bouillabaisse, bourride, the d’ composition; a plate of seafood? fritters of zucchini flowers? anchoïade? cassoulet? piperade? fool?

In the PIERRETTE’S GUIDE dictionary the dishes are in photographs with the names of food dish, and the fast receipt.

A pocket format, you carry with you with each one of your meals, useful, practical and easy by two lexicons: of A to Z, and by category (meats, fish, game, meat offals, pork-butchery, vegetables, sauces, cheeses, desserts, pastry makings …..).

the names of the dishes remained in French before d’ to be translated, you must have the menus of the French restaurants. This guide dictionary indicates l’ to you; origin of the dishes by the name of the French areas.

Translated into French, French-English, French-German, French-Spanish, French-Italian, you will find this work in each one of its versions in the large bookshops whose addresses are on the site: www.cuisine-francaise.org with  » points of vente ».

The other bookshops can order it directly near editions P.FELOUX. You can order it on Internet on the site of fnac.com, or directly on the site of the  »  pierrette’s guide » www.cuisine-francaise.org

The www.cuisine-francaise.org site proposes the whole receipts of the guide, and the receipts of French spangled big bosses to you.

SO LONG WITH THE PIERRETTE’S GUIDE TO THE HAND. Good visit of PARIS, FRANCE and its AREAS.

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