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                                                  PIERRETTE’S  GUIDE                                                 Press  Release

Cannes , june, 20 2009

  Pierrette launches THE FIRST GUIDEBOOK  WITH THE TRANSLATION OF FRENCH DISHES

Being definitely aware of the difficulties encountered by travellers when confronted to unfamiliar cooking traditions and terms , the author dedicates this first guidebook to the tourists , amateurs of French gastronomy .

Pierrette, who has a passion for cooking , hopes to make her contribution to valorize the products of French « terroir »  and enable foreign visitors to discover them through photos and full descriptions .

Choosing a dish ( or a menu) and tasting it brings any gourmet a real pleasure .

The terms used on menus in most French restaurants have been adapted by the  author . It will make it easier for tourists to understand the menu in any  French restaurants or « brasseries » .

The guidebook is already available in 5 languages : English , German ,Spanish , Italian and French .

A publication in russian , Japanese and Chinese  is coming soon in Autumn . The receipts of the guide are on Internet site: www.cuisine-francaise.org/book 

To buy it on the web site with paypal, www.cuisine-francaise.org/book, or amazone, or fnac.com, or others french librairies W H SMITH in Paris, see it on the web site : www.cuisine-francaise.org/book

About the guidebook :  TITLE :  RESTAURANT ESSENTIALS – WHAT DISH TO CHOOSE ?                                  959 dishes explained along with 942 photos                                  276 pages ,  format 23X 13 cms                                   paperback                                     price : 29.90 euros          AVAILABLE in bookshops , galleries and tourist information offices   and on Pierrette’s website :www.cuisine-francaise.org/book

PRESS CONTACT :guidepierrette@neuf.fr

Paris, restaurants,menus translated, today’s menu of restaurants, Paris, Choose translated menus,restaurants, choose french cuisine.    » PIERRETTE’S GUIDE » only book for the french restaurants, french menus translated.

                                                Press  Release

Cannes , june, 18- 2009

  Pierrette launches THE FIRST GUIDEBOOK  DICTIONARY WITH THE TRANSLATION OF FRENCH DISHES

Being definitely aware of the difficulties encountered by travellers when confronted to unfamiliar cooking traditions and terms , the author dedicates this first guidebook to the tourists , amateurs of French gastronomy .

Pierrette, who has a passion for cooking , hopes to make her contribution to valorize the products of French « terroir »  and enable foreign visitors to discover them through photos and full descriptions .

Choosing a dish ( or a menu) and tasting it brings any gourmet a real pleasure .

The terms used on menus in most French restaurants have been adapted by the  author . It will make it easier for tourists to understand the menu in any  French restaurants or « brasseries » .

The guidebook is already available in 5 languages : English , German ,Spanish , Italian and French .

A publication in russian , Japanese and Chinese  is coming soon in Autumn . The receipts of the guide are on Internet site: www.cuisine-francaise.org/book

About the guidebook :  TITLE :  RESTAURANT ESSENTIALS – WHAT DISH TO CHOOSE ?                                  959 dishes explained along with 942 photos                                  276 pages ,  format 23X 13 cms                                   paperback                                     price : 29.90 euros          AVAILABLE in bookshops , galleries and tourist information offices   and on Pierrette’s website :www.cuisine-francaise.org/book  with paypal

Buy books french cuisine, french english, culinary english french, dictionary,  french cuisine, books, dictionary translated in English, bookshop on the web site : www.cuisine-francaise.org/book the french cuisine, book dictionnary : PIERRETTE’S GUIDE, WHAT DISH TO CHOOSE ? French cuisine, 959 dishes and fotos.

Pierrette launches THE FIRST GUIDEBOOK  WITH THE TRANSLATION OF FRENCH DISHES

Being definitely aware of the difficulties encountered by travellers when confronted to unfamiliar cooking traditions and terms , the author dedicates this first guidebook to the tourists , amateurs of French gastronomy .

Pierrette, who has a passion for cooking , hopes to make her contribution to valorize the products of French « terroir »  and enable foreign visitors to discover them through photos and full descriptions .

Choosing a dish ( or a menu) and tasting it brings any gourmet a real pleasure .

The terms used on menus in most French restaurants have been adapted by the  author . It will make it easier for tourists to understand the menu in any  French restaurants or « brasseries » .

The guidebook is already available in 5 languages : English , German ,Spanish , Italian and French .

A publication in russian , Japanese and Chinese  is coming soon in Autumn . The receipts of the guide are on Internet site: www.cuisine-francaise.org/book

About the guidebook :  TITLE :  RESTAURANT ESSENTIALS – WHAT DISH TO CHOOSE ?                                  959 dishes explained along with 942 photos                                  276 pages ,  format 23X 13 cms                                   paperback                                     price : 29.90 euros          AVAILABLE in bookshops , galleries and tourist information offices   and on Pierrette’s website : www.cuisine-francaise.org/book

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. ——-

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.

Als » butte’s montmartre » , visit inglish montmartre, Paris, visit en inglish,montmartre, the painters, montmartre the place,

sacre-coeur- montmartre, paris

montmartre photos, montmartre the bistrots, restaurants and the Parisian specialities of the French cuisine (translated in english) to discover near the editor: P. FELOUX, under the title:

  » PIERRETTE’S GUIDE - What dish  to choose?  » 959 French specialities in photographs,

FIRST TRANSLATED DICTIONNAIRE-GUIDE: INTO French-English, French-German, French-Spanish, French-Italian.

—–this text is translated by Internet, with errors, excuse us. The sold book is translated by professionals without any error;. ——–

After the visit of montmartre, a dinner in a Parisian restaurant to eat a Tartar, a pot with fire, one crunches Sir, an andouillette, or the sandwich ham butters, all the menus of the restaurants propose the French cuisine.

Do you know all the dishes, specialities of the French cuisine? of all the French areas? cotriade, baeckeoffe, mouclade, tournedos rossini, bouillabaisse, bourride, anchoïade, Brest bets, crepes suzette, savarin, fool?

Visit the book in the internet site : www.cuisine-francaise.org in english. This book is to be offered or to buy by all in love ones with the French cuisine, the guide-dictionary is a help for your conversations on the French CUISINE.

More need for translator to find the dish and its food, the photograph, description and the fast receipt are in the guide-dictionary. A lexicon of A to Z, and a lexicon by category of dishes allows a fast research.

Pocket format, on 276 pages, photographs colors which put in appetite and give desire for eating the dishes that you do not know.

If you come to visit the areas of France, this book is the practical, useful and easy complement for all your visits which end in a meal in a French restaurant.

The FIRST BOOK COLLECTION of 959 dishes of French specialities is on sale with the protected payment paypal, on the site on line: www.cuisine-francaise.org,

marc-Veyrat-french jefe and -pierrette

The usual distributors, fnac, bookshops, but also certain shops of sale d’ tourist offices of France. FRENCH TOURISME OFFICE in london, new york, irlande, ….which depends on the Minister for French tourism give the Pierrette ‘s guide brochure. Sells with foreigner in Belgium and Spain the guide-dictionary. To know the addresses of these sales outlets: return on the site: www.cuisine-francaise.org with  » points of vente » .

The users of the whole world, wrote their comments, to read under this title on the same site. The whole receipts are on the site: www.cuisine-francaise.org with  » receipts « .French spangled big bosses, Paul BOCUSE, of world famous, Joel ROBUCHON, Marc VEYRAT approve the guide, you will have their receipts on the site, which  often add. GOOD APPETITE WITH the SITE of the PIERRETTE’S GUIDE DICTIONARY OF www.cuisine-francaise.org

All French gastronomy, translated  English, French gastronomy and UNESCO? French gastronomy, French gastronomy and French big bosses. The French gastronomy out the borders of France.

——– THIS TEXT EAST TRANSLATED BY INTERNET WITH ERRORS. Thank you to excuse us. THE BOOK EAST TRANSLATED BY PROFESSIONALS OF EACH COUNTRY, WITHOUT ANY ERROR. —–

Variety of the gastronomical dishes of all areas of France.Les gourmet restaurants of the French big bosses in the world: Paul BOCUSE, (Tokyo, Orlando…) Joel ROBUCHON, Alain DUCASSE, and… make the name of the French gastronomy. The French gastronomy proposes by areas, the products of the soil, cooked by the gourmet restaurants.

Impossible to know all the French gastronomy, of all the areas of France. The editor P. FELOUX publishes the FIRST GUIDE-DICTIONNAIRE of the French gastronomy, under the title:

 » PIERRETTE’S GUIDE – WHAT DISH TO CHOOSE? - 959 dishes of French gastronomy in PHOTOGRAPHS,

Translated into French, French-English, French-German, French-Spanish, French-Italian. Approval by Joel ROBUCHON, Marc VEYRAT, French spangled big bosses. Ambassadors of the French gastronomy.

This book is placed at the disposal of the pupils of l’ international school of French cuisine, Paul BOCUSE. This first guide-dictionary is the book to be offered and buy with all in love ones with the French gastronomy.

In a pocket format, this collection of 959 dishes, with the origin of the French areas is easy to use.

A lexicon of A to Z, and a lexicon by category of dishes, give an easy research of the dish of French gastronomy. More need for translator for the menus of the dinners in the French restaurants.

The dish is in photograph, the food which composes it are described. Information on its preparation and its cooking are given. Distributed in the large French bookshops, you have all the addresses on Internet site: www.cuisine-francaise.org with  » points of vente » In France, in Belgium, and Spain. lOOK AT THIS on the internet site : www.cuisine-francaise.org  » vizualise pages » http://www.cuisine-francaise.org/book or « index of the dishes « 

mont-saint-michel

tourist offices, ( exemple Mount Saint Michel, Dinard …Metz …) and House of France

with foreigner have on sale. House from France in London, ( french gouvernement tourism) and New york give the folders of presentation of the guide-dictionary for l’ to buy on Internet site. www.cuisine-francaise.org.

You can to buy it on line on Internet site: www.cuisine-Francaise.org , you receive with the guide-dictionary in the version of your choice, the book with a dedication of l’ author and a small present.

To read the many comments of the whole world, of those which use the guide-dictionary of PIERRETTE They l’ bought on line on the site.

Some names of dishes of very big bosses, to eat in their gourmet restaurants:

soup with black truffles, (Paul BOCUSE for Valerie Giscard d’ Estaing) salmon with l’ sorrel (by TROISGROS in Roanne), the duck with blood, (the tower d’ money in Paris) potato mashed potatoes, (by Joel ROBUCHON) frog muslin (been used for the queen d’ England) jambonnettes of frogs to the mashed potatoes d’ garlic,(by Bernard LOISEAU) bar of line to the caviar, gratin of tails d’ crayfish, (house PEAK with VALENCE)

The site of the guide-dictionary proposes the receipts of French gastronomy, with spangled big bosses,so long on the site: www.cuisine-francaise.org

Lille,cook and typical specialities of the gastronomy of Lille. The typical specialities of Lille, the French specialities, french cuisine and the french gastronomy are the dishes which you will find with the editions P. FELOUX which come to publish: the FIRST GUDE – DICTIONARY in PHOTOGRAPHS of the French specialities

 » The PIERRETTE’S GUIDE – WHAT DISH TO CHOOSE ? 959 names of dishes of the French cuisine.

Translated into French, English, German, Spanish and Italian.

—– this text is translated by Internet, of the errors exist. Thank you to excuse us. The translations of the book are without error —-

You will know all the dishes of the French areas, photographs, descriptions of the food which composes them, fast receipt.

A practical format of pocket, this book is the complement with your visits of the areas of France, for all your dinners of the restaurants of France.

All the menus are translated to help you with better choosing the dishes and French specialities. Look at the pages of the book, and the lexicon of the 959 names on Internet site: www.cuisine-francaise.org

IN LILLE, you will be able to taste: the cheeses (Vieux-Lille cheese, Square of Fortifying, mimolette, Maroilles cheese), waffles, the tepid tart with brown sugar, the potjevleesh with juniper and the beers (white beer, lager, brown ale, ambrée beer), the tangerine Napoleon (digestive drink) mussels marine, the waterzoï, (blanquette with the poultry) carbonnade, cake of leeks with the Maroilles cheese, welsh. (sections of bread, beer and cheddar passed with the furnace)

You do not know all these dishes? they are in photographs in the guide dictionary, you will have the answer to your questions.

To buy on the SITE: www.cuisine-francaise.org on line with safety paypal, or in one of the many sales outlets, the addresses are on the site. To read the many comments of the users of the whole world of the guide-dictionary, on Internet site.

If you want to carry out the receipts they are on the site: www.cuisine-francaise.org

lesson of French cuisine in France. lesson of French cuisine, in English, German, Spanish, Italian. The international school of French cuisine Paul BOCUSE, (the Rhone), proposes to the pupils, in book of reference, of the editions  » P. FELOUX,

 » the PIERRETTE’S GUIDE – what dish to choose?  » on 959 names of dishes of French cuisine and in PHOTOGRAPHS.

———THIS TEXT is translated by Internet, of the errors exist. Thank you to excuse us. The book proposed is translated by translators of each country, without any error. ——-

This first guide-dictionary helps all the pupils to learn 959 dishes from the French cuisine.

All the dishes of the areas of France, which made the fame of the French cuisine, are in the guide-dictionary.

First guide-dictionary in photographs and translated; in French, French-English, French-German, French-Spanish, French-Italian,

Format practises pocket. Not very cumbersome, easy to read and useful. A great help by the name of food of each dish. A photograph of the dish is important information. The description of the preparation and the fast receipt of the dish supplement l’ information. A lexicon of A to Z makes it possible to find directly by the French name the required dish. The translation comes afterwards.

Other advises to keep the menus of the French restaurants. Another lexicon by category helps with another research, example: ** a  » calf marengo » is with the catégorie » veau » , *** of the  » fritters of zucchini  » flower; is with the  » category; légumes » ***  » a cabecou » is with the  » category; fromages » ***  » a sauce ravigote » is with the  » category; sauces » *** a  » bets brest » is with the  » category; patisserie » *** a  » coffee liegeois » is with the  » category; desserts » ***  » one compotée of fruits rouges » is with the  » category; fruits »

With the use: - in love ones with the cooks of the French cuisine, l’ origin of the areas is noted with the dishes, - amateurs who wish to progress in the French cuisine. - pupils of the schools d’ hotel trade-restoration for the revision of the examinations of end d’ year. Many French schools chose the  » guide-dictionary  » for their pupils. - for the training courses d’ hotel trade, restoration in various countries, - with the professors of languages (English, French, German, Spanish, Italian) in the vocational schools d’ hotel trade-restoration, - professional cooks for the translation of the menus and descriptions in 5 languages, - restorers, main d’ hotel, caretakers d’ hotels, guides interpreters, waiters of the restoration.

More difficulties to explain  » laugh at veau » a  » tartare » a  » tournedos rossini » etc.

the photograph and the lines translated on the dish are an invaluable help. - foreign tourists for the translation of the menus of the dinners in the restaurants of whole France, - to improve its languages as regards French cuisine. - for the school exchanges in gift of welcome on the French gastronomy.

marc-veyrat-chef-francais-etoile-et-pierrette

**** Joel ROBUCHON, Marc VEYRAT, French spangled big bosses, approves the guide-dictionary which rescence a large variety of the French dishes of the French areas.

- TO OFFER and BUY in the version of its choice,

**** on the site on line: www.cuisine-francaise.org. Before 5 days in Europe, you receive the book with a word of l’ author and a small present; Read the comments (on the site) of the delighted purchasers to have ordered on the site.

**** or in one of the many sales outlets in France, (public tourist offices, bookshops, monument of France etc…) the addresses are on the site: www.cuisine-francaise.org

**** In Belgium, in Brussels in Maison of France, in Spain, House from France in Madrid and Barcelona.

**** House of France which depends on the Minister for French tourism, gives the folders of presentation of the guide-dictionary in their offices of the 25 countries, where they represent France. (London, New York, Frankfurt, Milan, Madrid, Barcelona, etc…)

To carry out the receipts of the dishes given in the guide-dictionary on the French cuisine, they are on the site of the www.cuisine-francaise.org guide-dictionary.

*** Of the spangled big bosses also their receipts give, often come on the site to find new receipts.

GOOD LESSON OF FRENCH CUISINE, with the  » guide dictionnaire »