Cuisine Française

baeckoff n° 41 DU GUIDE DE PIERRETTE

The french cuisine in Alsace, Alsatian spéciality, Alsatian Typical Disches,  sauerkraut, beer, white wine d’ Alsace, and foie gras cooked.

The beer accompanied by inseparable the bretzel, the baeckeoffe (potatoes and pig), the tart flambe and the spaetzle (variety of noodles) which can accompany the poultries or game. Tarts: flammekueche or tart flambe, containing cream, bread dough, onion and plug. and famous gingerbread. Lastly, white wine, Riesling, Gewurztraminer, Muscatel, Tokay Pinot Gray, Sylvaner, White Pinot and Black Pinot.  And to help you to choose all these dishes, the guide of pebble, with its 959 dishes, translated collection of the French regional kitchen, dictionary in 5 languages (French-English, French-Spanish, French Italian, German French, and French) of the specialities French and flat typical of the French kitchen.  Choose your native tongue to order the guide. Go on the site: www.cuisine-francaise.org Buy in full safety with Paypal on the site: www.cuisine-francaise.org. Already of many sales charmed their purchasers of the whole world (the United States, Italy, Spain, kingdom – linked, Germany, Canada) to visit France. You will receive the guide, with a dedication with your personal name, before 7 days. An invaluable guide to taste the many French dishes.

choucroute-171-du-guide-de-pierrette

what to eat in Alsace ? choucroute, bière, vin blanc d’Alsace, spécialité alsacienne, plats typiques alsaciens, le foie gras cuisinée vient de l’idée du maréchal de Contades, et qui arriva juqu’à la cour de Versailles… 

 

 

 

 

  La  bière accompagnée de l’inséparable bretzel,

 le baeckeoffe (pommes de terre et porc), la tarte flambée et les spaetzle (variété de nouilles) qui peuvent accompagner les volailles ou le gibier. 

Tartes : flammekueche ou tarte flambée, à base de pâte à pain, crème, oignons et lardons. et le fameux pain d’épices.

 Enfin, le vin blanc, au goût si particulier et inimitable que le Riesling, le Gewurztraminer, le Muscat, le Tokay Pinot Gris, le Sylvaner, le Pinot Blanc et le Pinot Noir. 

Et pour vous aider à choisir tous ces plats, le guide de pierrette, avec ses 959 plats, recueil de la cuisine régionale française, dictionnaire en 5 langues (français-anglais, français-espagnol, français italien, français allemand, et français) des spécialités françaises et plats typiques de la cuisine française.

 Ever sat down to a meal in France and been not quite sure of what you’ve ordered? This handy guide covers all the essential ingredients in French cuisine, and an alphabetised list with English translations featuring the most common uses of each one, along with a small photo to give you an idea what it’ll look like on the plate. It’s an indispensible piece of kit for wannabe gourmets and will speed up the ordering process immensely – leaving you more time to enjoy the food! visited and buy it on the site www.cuisine-francaise.org

SARLAT FOIE GRAS CONFIT FRENCH FOOD RESTAURANT – A à Z French food – RESTAURANT ESSENTIALS – WHAT DISH TO CHOOSE ? 959 French food explained 942 photos The parisian born author is a lawyer with a passion for food and discovering new dishes on her teravels and is well aware of the snags encountered when travellers are confronted by unfamiliar culinary traditions. Hence the idea of creating the guide, to help you make your choice from menus proposed by bars, brasseries, restaurants, cateres, cake shops and similar, offering traditional Frrench cuisine. tHIS GUIDE HAS ALL THE ANSWERS TO YOUR QUERIES ON THE COMPOSITION AND RECIPES USED FOR DISHES PROPOSED BY WAITING STAFF? DESCRIBING 959 DISHES ALONG WITH 942 PHOTOS. See and buy : www.cuisine-francaise.org Pierrette’s guide