Cuisine Française

Paris, specialities typical. Paris, Parisian typical specialities, Paris, specialities and gastronomy typical. Restaurants, gastronomy, specialities of the menus of the Parisian dinners.

champs-elysees-arc-de-triomphe

——- this text is translated by Internet, of the errors exist, thank you to excuse us. But, the sold book is translated by professionals of each country, without any error —–

 

 

 

 

The French cuisine of all the French areas is eaten in Paris. The names of the dishes of the typical specialities of Paris are numerous, one eats in Paris in the restaurants,

the specialities by area of whole France:

** Tartar, blanquette of veal, Grenadians of calf, nice of calf, calf bulge, calf hazel nuts,

** stewed beef with carrots, beef stew,

** pot with fire, crunches Sir, crunches Madam,

** sandwich bread ham butters, tournedos rossini, small salted with the lenses,

** plate of seafood, jugged hare to royal, snails,

** sauerkraut, cassoulet, bouillabaisse, double fat, crepes suzette, bets Brest etc ……

The editions P. FELOUX published:

the FIRST GUIDE-DICTIONNAIRE IN PHOTOGRAPHS OF 959 FRENCH TYPICAL SPECIALITIES, with the

 » PIERRETTE’S GUIDE – WHAT DISH TO CHOOSE?

- descriptions of principal food of the dishes and receipts fast. The more detailed receipts are on the site: www.cuisine-francaise.org

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

Used in the 5 languages by the pupils of the schools of French cuisine, (restoration and hotel trade) like the Institute Paul BOCUSE, of world famous the guide-dictionary is at the disposal of the pupils come from the whole world.

Foreign magazines: WHERE magazine distributed in the hotels and de luxe hotels Parisian, « living France, october 2008 page 12, magazine english, san remo magazine december 2008, distributed on the cote d’ azur and Provence.

the french government tourist office of New York, house of France of London, House of France d’ Ireland, sent to their subscribers by Internet a message to speak about the guide-dictionary.

You need the guide-dictionary to translate the menus and names of the specialities, in the French menus.

More difficulties for your dinners in the restaurants in France.

To buy before your visit in France, or in France :

in certain shops of the tourist offices of the holy : Mount Michel, Dinard, Honfleur, Metz, Cannes, Grasse, antibes,… PHOTO : Mount St Michel

 and bookshops : of St Malo, cancale, Strasbourg, lourdes, Nice, cannes, paris, avignon, aix en provence etc ….fnac    whose addresses are on the site: www.cuisine-francaise.org.

• You can order and receive like the users of the whole world (see the comments of the purchasers who l’ on the www.cuisine-francaise.org site)
• You ordered choose the guide dictionary of Pierrette in the version of your choice by l’ direct purchase on the site: www.cuisine-francaise.org. You receive before 5 days in Europe the guide-dictionary with a word of l’ author and a small present, and the serious one of l’ sending.

TO OFFER OR TO BUY:

• You like the French cuisine, you learn the French cuisine (school d’ hotel trade, restoration, tourism, guide interpret) here finally the dictionary of the dishes that you need.
• Practical and rapid, easy and useful of rescenser a great number of the French typical dishes. 2 lexicons, 1 of A to Z, and one by category of dishes.
• Pocket format, 276 pages of discovered dishes with l’ origin of the French areas. Foreign friends, difficult d’ to explain the menus, one calf sweetbread sauce ravigote, blanquette of veal, apron of sapper, fat doubles …..

Only the guide-dictionary will help you. GIFT useful and appreciated, finally a practical book on the dishes of the French gastronomy.

SO LONG ON the SITE OF the GUIDE DICTIONARY of PIERRETTE: www.cuisine-francaise.org

 cooking french typical receipts, typical receipts of the French cook, to eat in France, the dishes typical. The receipts of the typical dishes of the French gastronomy, are on the site: www.cuisine-francaise.org. There are also receipts of French spangled big bosses.

 

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

This web site is the web site of the dictionary – guide of 959 names of the French typical dishes of all the French areas.

 

«  The PIERRETTE’S GUIDE  » –  » WHAT DISH TO CHOOSE « ? 959 DISHES OF THE FRENCH CUISINE.

Translated into French-English, French-German, French-Spanish, French-Italian, and as a French.

The magazine Living France – october 2008 page 12 and House of France of London and New York addressed in their new letter of end  year, with their subscribers the information on the exit of the guide-dictionary of P. FELOUX. It give folders of presentation of the book to London, ant Envy to consult before to buy it, on the site description is presented: http://www.cuisine-francaise.org/book  You choose to visualize the pages of the book, or reading the 959 names of the lexicon.

 

WHAT IT IS ?  » Aioïli, anchoïade, baeckeoffe, bouillabaisse, bourride, etc ….. cotriade, sauerkraut, cassoulet, etc…… kugelhopf, Picardy string, pounti, truffade, apron of sapper, double fat, potfuls, tapenade, etc… Brest bets, coffee ice cream, crèpes suzettes, marrowy with the chocolate. ….. »

 

 » You do not know? or you do not remember any more? …… here the book you have need.

The book is in a pocket format to be always with you. 276 pages of dishes and photographs offer to you the definition of all the menus of the restaurants of the French areas. The author advises you to keep the French menu.

Practical, useful and easy by the scan for the nouns of the dishes by alphabetical letter of A to Z, or by category of dishes. You keep the French menus to have the exact name of the French dish.

The lexicon gives you the number of the page. You have at once the dish with its photograph, the description of food and the fast receipt. The more complete receipt is on Internet site: www.cuisine-francaise.org 

Approval by French big bosses: Joel ROBUCHON. Used by the pupils of the whole world of l’ school of course of French cuisine –OF International repute Mr. PAUL BOCUSE in France.

Envy to order the guide dictionary on line, you receive a small present and a dedication of the author, before 5 days in EUROPE, purchase made safe by PAYPAL, you join the many users of the whole world, the comments are with being read on the web site : www.cuisine-francaise.org 

 

 

Many sales outlets in France, in Paris : W H SMITH, Brentanos, Galleries Lafayettes Haussman. In other regiones, the shop of the tourist bureau of the Mount Saint Michel, Dinard, Honfleur, Memorial of Caen, Tourist offices of Cannes, Grasse, Antibes, Théoule, Mandelieu. The fnac and on their web site sell the book.

TO OFFER or BUY:

- to come to visit France and to eat the dishes of the French cuisine for your dinners in the restaurants of whole France.

- with all in love and amateurs with the French cuisine,

- with all pupils of the schools of cuisine, hotel trade, restoration

- with all our friends foreign visitors with whom to converse on the cuisine n’ is not always easy even by having a command of their language.

- Restorers for your charts and menus, have the guide in your room of restaurant an invaluable help if you do not speak the 5 languages suggested…. even the large de luxe hotels appreciate the guide!!

How to explain calf sweetbread, a Tartar, tripoux???

easy with the guide, the translation and the photograph of the dish helps with better including/understanding the French dish.

SO LONG ON the SITE OF the PIERRETTE’S GUIDE of www.cuisine-francaise.org

cuisine of Provence, cook French of Provence, cuisine of cote d’ azur, typical food french of Provence,  french traditional dishes and french typical dishes,; french specialities of Provence of the French gastronomy gathered in the  » guide of Pierrette »  » what dish to choose ? » with the editions P. FELOUX, translated menus of french restaurant,—-This text translated by Internet contains errors. Thank you to excuse us, but the sold books are translated by professionals of each country without any error. —-

garlic mayonnaise, bouillabaisse, tapenade, bourride, pump with l’ oil, fritters of zucchini flower, anchoïade, soup with the pistou, feet and packages…. visit the site: www.cuisine-francaise.org,

the guide-dictionary translated into 5 languages (French-English, French-Spanish, French-German, French-Italian, French) presents to you 959 names of dishes of all the areas of France.

Practical by its pocket format, 276 pages with photographs descriptions of the food which composes each dish, orgine of the area, fast receipt. The whole receipt is on the site.

Immediate translation of food, names of the dishes, more need for translator, the dinners of the restaurants easy and are helped by this guide-dictionary.

The lexicon of A to Z or the lexicon by category of dishes quickly gives you the number and the page of the required platl.

other names of areas of france, Baeckeoffe cotriade, Lorraine potful, potful auvergnate, pounti, truffade, aligot, apron of sapper, double fat, Picardy string,…. Brest bets, flognarde, tart flambe, crèpes suzette, savarin, etc. …..

Raised schools of cuisine, restorers to establish your menus, main d’ hotel to converse in foreign languages, in love with the French cuisine, the first dictionary chosen by more the university of French cuisine  » l’ institute Paul BOCUSE » in Ecully.

To make known near our tourists to teach them the French cooked dishes. To buy on the site on line with paypal, before 5 days a word of l’ author and a small present accompanies l’ sending.

Sales outlets in France and with l’ foreigner are given on the site: www.cuisine-francaise.org.

Join the users of the whole world who wrote to testify and leave their comments on the site after l’ to have bought on line.

Envy to carry out the receipts, they are on the site and arrive regularly. Spangled big bosses give their receipts.

SO LONG ON THE SITE OF THE GUIDE: www.cuisine-francaise.org

cook countries of France. cook areas of France,traditional, specialities, typical names of dishes cooked by areas to learn in the Guide-dictionary  » PIERRETTE’S Guides which dish to choose? editions P. FELOUX. translated into English, Spanish, German, Italian, French. the site of the book to be visited: www.cuisine-francaise.org.

—- this text is translated by Internet, of the errors are possible Merci to excuse us. The book is translated by professionals of each country, without error. —–

959 names of dishes, photographs, sales outlets, direct purchase, comments, translation are on the site: www.cuisine-francaise.org 

The food of the dishes by area:

WESTERN NORTH (Brittany, Normandy): the lobster with l’ Armorican, the plate Norman, crepes and wafers of Brittany, the apple tart of Normandy, and receipts traditional: the hig ha farz, l’ artichoke with Breton, the buckwheat soup, the kouing mercy, the far with prunes, l’ omelette of the mother poulard, the chicken valley d’ trough, mackerels with the white wine, dimensions of calf to the Norman.

NORTH IS (Northern, Lorraine, Alsace, the Ardennes), the mussels fried in north, gratinée with l’ onion in Paris, the sauerkraut in Alsace, and traditional receipts: the chicken waterzooï, the cock with beer, the tart with sugar, the Lorraine quiche, the kugelhopf, the baeknofe, the flammeküche, feet of pig holy menehould.

CENTER (Burgundy, Lyonnais, the Sologne, the Limousin, Aveyron) boeuf bourguignon, l’ estofinado, Aligot and truffade, potful auvergnate, gougères and eggs meurette of Burgundy, brain of silk worker, the potato salad and hot sausage, bugnes of the Lyonese, the pike with blue, in the Sologne, the Limousin pie, tripoux of Laguiole.

CUS EAST – ‘ Corsican, Provence, ‘ Bouillabaisse in Marseilles, the fondue of Savoy, the chicken with the cream of Bresse, the pissaladière of Nice, Fiadone of Corsica, the polenta of sweet chestnut, sardines stuffed with the brocciu, of Corsica, the beef stew, the calissons d’ Aix, l’ garlic mayonnaise, the tian of Provence, the small ones stuffed,

WESTERN CUS: (Country d’ Oc, Basin d’ Arcachon, Périgor, Aquitaine, Catalonia, Pays Basque,) cassoulet of Castelnaudray, the crystallized one in the gers, the boiled chicken of the béarn, the basquaise chicken in the Basque Country, and l’ ouillade of the country d’ oc, oysters with the crépinettes d’ Arcachon, the foie gras d’ goose with the périgourdine, the cake with nuts of Périgord, the rib steaks sauce of Bordeaux d’ Aquitaine, the cod with the Catalan woman of Catalonia, will chipirons them with l’ ink, the Basque cake of the Pays Basque.

HOW MANY ARE you to know all its dishes?? To answer with the FIRST GUIDE DICTIONARY by the editions P. FELOUX.

A help on 959 names of traditional, typical dishes and specialities Frenchwoman. L’ international school Paul BOCUSE of world famous bought this guide dictionary.

Translated into 5 languages, you can learn our dishes and not to need  more; a translator.

All the menus of the restaurants are translated by the guide. A pocket format you l’ carry with each dinner in a restaurant.

You know the food which composes 959 French dishes, with the photograph of the dish, and its mode of preparation and cooking. More difficulties to choose your French menus.

To offer or buy on the site, or in a French bookshop. The sales outlets are on the www.cuisine-francaise.org site. Envi to carry out the receipts of kitchen, they are on the site…

Some arrive with the receipts of spangled big bosses. Visit the site regularly: www.cuisine-francaise.org 

GOOD APPETITE WITH THE SITE OF THE GUIDE: www.cuisine-francaise.org S country of France.

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.

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

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

French food, French cuisine and its menus, translated names of the French dishes, translated typical names, translated traditional names, all the French gastronomy translates into 5 versions, French-English, French-German, French-Spanish, French-Italian, or French version.THIS TEXT is translated by Internet Alta Vista. Errors are possible. Thank you to excuse us. Professional translators of each country translated the book without error.

The deliver-dictionary, collection of 959 names of French dishes is translated after the title of each name kept into French. – The food which composes the dishes, – modes of preparation, – the modes of cooking are represented. More difficulties to speak about the French cuisine in foreign language.

The FIRST GUIDE TRANSLATED INTO PHOTOGRAPHS helps you for all the dishes start, soups, salads, fish, meats, poultries, game, vegetables, cheeses, desserts, pastry makings. The dishes are explained with the origin of their French area.

You will find translated for example:  poultries in dish with sauce: guinea fowl with cabbage, duck with l’ orange, capon of Bresse, rabbit stew, jugged hare to l’ Alsatian, conserve of duck, cock to beer, coq au vin, crystallized duck thigh, duck Parmentier, pigeon to garden peas, stuffed chicken, roasted turkey poult. ….

and other examples of pastry makings: – baba with rum, fritter d’ pineapple or of banana, brioche, bugnes, cake with the fruits, cinnamons, Charlotte with the red fruits, slipper with apples, chiboutz, cream puff, flash, been necessary, far Breton, melting for the chocolate, drill black, wafer of the kings, fool, cake with nuts, marrowy with the chocolate, corrugates with sugar, chocolate, kougelhof, linzertorte, meringues, macaroons, cream slice, mocha coffee with the coffee, bread d’ Breton spices, pithiviers, four quarter, nun, savarin with the rum, blown with large – marnier, Alsatian tart, with lemon, lemon meringuée, apple tart, with strawberries etc….

French cuisine no more secrecy in English, German will have, Spanish, Italian, and French, the translator  » the pierrette’s guide » is with you in the pocket format to be close to you for all your dinners in the French restaurants.

TO BUY ON INTERNET SITE: www.cuisine-francaise.org with safety paypal, and before 5 days you receive with serious sending, the guide in your residence. A word of l’ author and a small present will be joined. Come to read the comments of the purchasers of the whole world, who are cash d’ to have bought the guide on Internet.

You prefer to buy the guide in l’ one of the many sales outlets in FRANCE, SPAIN or Belgium, (House of France depending on the Ministry for French Tourism, sells in its offices d’ Spain (Madrid and Barcelona) and from Belgium to Brussels,) the book.

Return on the site: www.cuisine-francaise.org to find the very many addresses of these sales outlets. Will know that the tourist offices of the mount Saint Michel, and Cannes, and full other tourist offices propose with the sale this book in all the languages. Internet site of the fnac too.

The receipts of the guide are on Internet site: www.cuisine-francaise.org.

SO LONG WITH LE » GUIDE DE PIERRETTE » and French cuisine

French dictionary translated, in photographs, French cuisine, French gastronomy, French desserts. Typical dishes, traditional dishes, French specialities, regional dishes, desserts. What dish to choose? the answers are in the book dictionary of A to Z edition Pierrette FELOUX, the title of the book dictionary  » the PIERRETTE’S GUIDE.This text is translated by Internet Alta Vista, of the errors are possible, thank you to excuse us.

The guide is translated by professional translators into English, Spanish, German, Italian, and in French version. You will find the version on the site: www.cuisine-francaise.org and in the many sales outlets in France, In Spain, and Belgium. Addresses and names of the bookshops, tourist offices, and other salesmen of the book are on the www.cuisine-francaise.org site The first book translated into photographs which rescence 959 names of the dishes of the cuisine and the French gastronomy of all the French areas.

The French schools of cuisine have the book for their pupils, a dictionary-guide useful to any amateur, cook professional, with any visitor of France which wants to know the translation of the French dishes.

HERE SOME NAMES WHICH YOU WILL FIND IN the GUIDE, the others 959 names are on the site: www.cuisine-francaise.org in the square  » visualize the pages »  » lexicon « .

SOUPS STARTS  -: gratinée soup with l’ onion, soup of vegetable, fish soup, herrings apples with l’ oil, hot sausage Lyons, fond of delicacies, chickens vol-au-vent, snails stuffed, goats heats on salad bed, neck d’ goose stuffed, feulleté with the goat, laminated with the meat, galantine of rabbit, pot, pie, quiche with ham, Lorraine quiche, rabbit rillettes, rillettes d’ goose, brioche sausage, blown with cheese, torta with mushrooms, fish, flight to the wind with morels etc…

more complete dishes, more consistent like the pot with fire, the potfuls according to the areas: potful auvergnate, Alsatian potful, Lorraine potful, potful inhabitant of Béarn, Burgundian potful, Champagne potful, Lyons potful, Alsatian boiled chicken, cabbage stuffed, cassoulet, sauerkraut, bouillabaisse, baeckoffe, bourride, sauerkraut of the sea, meat fondue, Savoyard fondue, garbure inhabitant of Béarn, small salted with Toulouse, pot with Basque fire, scraper, tartiflette, tourin périgourdin.

Well d’ other names are in the guide – dictionary…. to visit on Internet site…

To buy with safety paypal, and the serious one of l’ sending on the site: www.cuisine-francaise.org Before 5 days you receive on your premise the guide dictionary with a word of l’ author and a small present VISIT the SITE FOR the RECEIPTS OF the GUIDE and the RECEIPTS OF BIG BOSSES

- GOOD APPETITE WITH the  » PIERRETTE’S GUIDE » and FRENCH CUISINE ON the www.cuisine-francaise.org site

A to Z, cooks French, French specialities. French specialities, and the French gastronomy of the menus from the restaurants in Paris are in the  » cook French,  » edition Pierrette FELOUX  » PIERRETTE’S GUIDE  » Which dish to choose ? This book is translated by professional translators.

But this text is translated by Internet Alta Vista. Errors are possible. Thank you to excuse us.

This book of 276 pages of typical, flat dishes traditional, and French specialities with reading and discovering. 959 names of dishes in photographs and regional specialities of the French cuisine of all the areas of France, translated french english; Visit the site: www.cuisine-francaise.org

Some names of French specialities: with ox: the dishes French specialities: flap with l’ shallot, Burgundian beefsteak fried, beouf, beef stew, stewed beef with carrots, ox dimension, chateaubriant, rib steak bercy, rib steak with of Bordeaux, ox rossini net, beef marrow, rumpsteak paving stone to blue, steak tartare, steak with pepper, tournedos rossini, tournedos with blue, main tournedos d’ hotel.

With the lamb, sheep square of lamb, shoulder of lamb, leg of lamb, navarin of sheep, ragout of lamb or of sheep, sautée of lamb, saddle of lamb, mouse of lamb.

With the pig: square of dimensions of pig, crystallized d’ spine of pig, filet mignon, bulge of pig, small salted with cabbage, small salted with the lenses, joint of pork.

With calf: blanquette of veal, dimensions calf, veal escalope to the cream, or breaded, or cordon-bleu cook, nice of calf, veal olive, rolled veal, sauté of veal marengo.

- Some names of desserts, French specialities: Bananas flambe with rum, coffee ice cream, chocolate Viennese, clafoutis with apples, fishings or cherries, stewed apples, or fishings, or rhubarb, potfuls of fruits red, cream-coloured English, cream-coloured burned, caramel custard, creams Catalan, cream-coloured reversed, crèpes sweetened, with the chocolate, blazes with the apple-brandy, crèpes suzettes, blank, rice pudding, of semolina, island floating, chocolate mousse, foams with lemon, frozen nougat, floating island, orange and lemon frosted, lost bread, perfect with the coffee, sin Melba, pear beautiful Helene, pear bourdaloue, pear with the red wine, apples with the furnace, prunes with l’ Armagnac or cognac, rice pudding etc….

D’ other names… d’ entries, soups, poultries, game, meats, vegetables, cheeses, desserts, pastry makings, ices …… return on the site: www.cuisine-francaise.org  the lexicon of the names of A to Z is on the site in the square  » visualize the pages ». This first book dictionary collection, WITH the POCKET FORMAT, exists translated into 5 languages, French, Spanish, Italian, German, English. To buy on line on the site with safety paypal, www.cuisine-francaise.org. Before 5 days in Europe, you receive with serious sending, the book with a word of the author and a small present. Many sales outlets in France and Spain and Belgium are indicated by their names and addresses on the site: www.cuisine-francaise.org the receipts of the dishes interest you, they are not in the guide, you find them on the www.cuisine-francaise.org site with the receipts of chiefs

. With SOON ON the www.cuisine-francaise.org SITE and GOOD APPETITE WITH the GUIDE AND the FRENCH CUISINE.

Cuisine French,English-French translated,menu translated,French gastronomy, French English, menus ‘restaurants French English, names of dishes translated, English French.

This text is translated by Internet Alta Vista. Errors are possible. Thank you to excuse us

 FIRST GUIDE-DICTIONARY of the french gastronomie, french food, IN PHOTOGRAPHS, TRANSLATED by professional translators of each country, into French-English, French-German, French-Spanish, French Italian, of 959 names of dishes of the French CUISINE. Menus of restaurants, dishes typical, traditional dishes, French specialities, translated in the version of French into l’ English. More need other translators, the name of the sought dish is left in French, then translated into English. The names of the dishes are presented by a lexicon of A to Z, or by a lexicon of category of dishes (example: start, soup. … cheeses…) Each dish has a photograph of the dish, a description of the food which composes it, the mode of its preparation, and the mode of cooking.  origin of the French area is noted. 

A format practises pocket, this guide called « PIERRETTE’S GUIDE  » is useful, easy. 276 pages guide you at the restaurant in the research of the dish mécononu. More difficulties to find the words French or English, they are in the book.

Each dish in photographs, teaches you l’ origin of the dish if it is regional, the composition of the dish by its principal food, its mode of preparation and its mode of cooking. You will recognize: - names of the dishes d’ entries, of soups, of except d’ work, for example:  » aspic » … anchoiade »  » fritters of flower of courgette »  » brain of canut »  » minestrone » , - Names of the salad dishes,… salad périgourdine… Lyons salad… names of the dishes d’ eggs for example:  » brouillade with the truffes » …  » egg in meurette »  » Lyons omelette  » …  » omelette nivernaise ». - Names of the dishes d’ Snails, names of the fish dishes, names of the dishes of poultries, game dishes. - Names of the ox dishes for example  » lark without tête ».  » rib steak bercy » …  » tournedos rossini ». - Names of the dishes d’ lamb, of sheep, pig  » for example  » bombine ardéchoise » enchaud périgourdin names of Calf meat dishes. Pork-butcheries, tripe and meat offals for example:  » Andouille of transfers. crépinette.  » double fat. .tablier of sapper…. - names of the regional complete dishes: for example baeckoff, bouiillabaisse, bouride, garbure inhabitant of Béarn, all the potfuls (Alsatian, auvergnate….) - names of the vegetable dishes: for example  » artichoke with the barigoule » crack of potatoes,  » ratatouille » ….. - fruit names, desserts, ices for example: Bavarian, lemon-yellow frosted,… lost bread, pear bourdaloue - names of pastry making for example: ardechois,… Vendean brioche,… bugnes,… chiboutz,… been necessary, fouée poitevine,… fool,… Basque cake,… linzertorte. .moka… Brest bets. .pithiviers… savarin with rum… - sauce names: …. Burgundian,…. nantua. .mornay… ravigote… soubise… Thermidor. - cheese names: Abundance. .bleu of causses. .cabecou. .epoisse. .livarot… Maroilles cheese. .munster. , neufchatel  To buy on the site on line with safety paypal. With the serious one of  sending, you receive the guide before 5 days in Europe, accompanied  a word of l’ author, and  a gift. Join the many users of the whole world (see the comments on the www.cuisine-francaise.org site) who are happy to have the guide! Find the many sales outlets of the guide in France and to l’ Foreigner (Belgium, Spain) on the www.cuisine-francaise.org site)

L’ Institute of international course of French cuisine Paul BOCUSE bought the guide for the library of its pupils, like l’ institute have this guide in your library. To offer or buy with any amateur of French cuisine, cook of the traditional dishes French, and in love with the French cuisine. The receipt of the guide are on the site: www.cuisine-francaise.org, with the receipts that spangled big bosses of the French cuisine give especially for the site of the Pierrette’s guide.

 GOOD APPETIIT WITH the PIERRETTE’s GUIDE, and the site of French CUISINE www.cuisine-francaise.org

Dictionary French cuisine, french-english, french gastronomy, dictionary names of the traditional cuisine, french dishes,French cuisine typical, French menus, French specialities. All the names of the dishes of the French traditional restaurants, breweries, delicatessens, restaurants of the French areas are in the  » guide of Pierrette »  translated english-french This text is translated by Internet Alta Vista. Errors are possible. Thank you to excuse us. As many names of dishes not always easy to know. The FIRST DICTIONARY in PHOTOS presents rescencement of 959 of the names of the typical, flat dishes traditional, French specialities. The food which composes the dishes is described, like their mode of preparation and their mode of cooking, a photograph accompanies the dishes. The receipts of the dishes are on the site: www.cuisine-francaise.org  ?Des names of the dishes d’ entries, of soups, of except d’ work, for example:  » aspic » … anchoiade »  » fritters of flower of courgette »  » brain of canut »  » minestrone » , - Names of the salad dishes,… salad périgourdine… Lyons salad… of the names of the dishes d’ eggs for example:  » brouillade with the truffes » …  » egg in meurette »  » Lyons omelette  » …  » omelette nivernaise ». - Names of the dishes d’ Snails, names of the fish dishes,names of the dishes of poultries, game dishes. - Names of the ox dishes for example «  lark without tête ».  » rib steak bercy » …  » tournedos rossini ». - Names of the dishes d’ lamb, of sheep, pig  » for example  » bombine ardéchoise » enchaud périgourdin - names of Calf meat dishes. Pork-butcheries, tripe and meat offals for example:  » Andouille of transfers. crépinette.  » double fat. .tablier of sapper…. - names of the regional complete dishes: for example baeckoff, bouiillabaisse, bouride, garbure inhabitant of Béarn, all the potfuls (Alsatian, auvergnate….) - names of the vegetable dishes: for example  » artichoke with the barigoule » crack of potatoes,  » ratatouille » ….. - fruit names, desserts, ices for example: Bavarian, lemon-yellow frosted,… lost bread, pear bourdaloue - names of pastry making for example: ardechois,… Vendean brioche,… bugnes,… chiboutz,… been necessary, fouée poitevine,… fool,… Basque cake,… linzertorte. .moka… Brest bets. .pithiviers… savarin with rum… - sauce names: …. Burgundian,…. nantua. .mornay… ravigote… soubise… Thermidor. - cheese names: Abundance. .bleu of causses. .cabecou. .eooisse. .livarot… Maroilles cheese. .munster. , neufchatel…

Joel ROBUCHON approved lof it idea and the book, translated into 5 languages (English, German, Spanish, Italian) and in its French initial version. Marc VEYRAT confirmed. L’ INSTITUTE of l’ INTERNATIONAL school PAUL BOCUSE bought the book to place it at the disposal of its pupils.

The tourist offices (mount St Michel, canes, Metz, dinard…) bookshops specialized in France, the site: www.cuisine-francaise.org propose the sale of the  » GUIDE DE PIERRETTE » 959 dishes of the French cuisine. Buy with paypal, you have serious l’ sending, you have before 5 days the book on your premise with a word of l’ author and a small present; The purchasers are content, you can read their comments on the site: www.cuisine-francaise.org

Offices of the 25 HOUSE OF FRANCE under the presidency of the Minister for tourism Mr. Ervé NOVELLI, in 35 offices with l’ foreigner help with the promotion of this work, first GUIDE on the French cuisine, Madrid, Barcelona, Brussels have already the sale of the guide.

Left for a few months, of many users, French, American, English, Spanish, Italian have liked the book. Practical, easy by its lexicon of A to Z, useful to find the dishes with l’ origin of their area. Find l’ entirety  » lexique » of the 959 names of the dishes on the site: www.cuisine-francaise.org and in the square you will be able  » TO VISUALIZE THE PAGES, SO LONG ON the www.cuisine-francaise.org SITE