{"id":5684,"date":"2009-09-10T10:24:05","date_gmt":"2009-09-10T08:24:05","guid":{"rendered":"http:\/\/www.cuisine-francaise.org\/blog\/?page_id=5684"},"modified":"2009-09-14T21:22:24","modified_gmt":"2009-09-14T19:22:24","slug":"specialites","status":"publish","type":"page","link":"http:\/\/www.cuisine-francaise.org\/blog\/recettes-de-chefs\/plats-francais\/specialites\/","title":{"rendered":"Sp\u00e9cialit\u00e9s"},"content":{"rendered":"<p><span style=\"color: #999933;\"><strong>Sp\u00e9cialit\u00e9s Fran\u00e7aises<\/strong><\/span><\/p>\n<p><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2009\/09\/03\/allumettes-aux-anchois-n%c2%b0-10-du-guide-de-pierrette\/\" target=\"_self\">Allumettes aux anchois, recette<\/a><\/p>\n<p><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2008\/10\/30\/blanquette-de-veau\/\" target=\"_self\">Blanquette de veau \u00e0 l&rsquo;ancienne, recette<\/a><\/p>\n<p><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2009\/01\/03\/boeuf-bourguignon\/\" target=\"_blank\">Boeuf Bourguignon, recette<\/a><\/p>\n<p><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2009\/01\/06\/coq-au-vin\/\" target=\"_self\">Coq au vin, recette<\/a><\/p>\n<p><a href=\": http:\/\/www.cuisine-francaise.org\/blog\/wp-admin\/page.php?action=edit&amp;post=5789&amp;message=1\" target=\"_self\">Crostinis \u00e0 la fondue d&rsquo;oignons caram\u00e9lis\u00e9s,<\/a><\/p>\n<p><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2008\/12\/16\/daube-de-sanglier\/\" target=\"_self\">Daube de sanglier, recette,<\/a><\/p>\n<p><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2008\/12\/16\/escalope-de-foie-gras\/\" target=\"_blank\">Escalopes de foie gras poel\u00e9es, recette<\/a><\/p>\n<p><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2008\/12\/16\/foie-gras\/\" target=\"_blank\">foie gras mi cuit en terrine, recette,<\/a><\/p>\n<p><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2008\/11\/17\/gratinee-a-loignon\/\" target=\"_self\">Gratin\u00e9e \u00e0 l&rsquo;oignon, recette traditionnelle<\/a><\/p>\n<p><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2008\/12\/16\/homard-a-lamericaine\/\" target=\"_self\">Homard \u00e0 l&rsquo;armoricaine, recette<\/a><\/p>\n<p><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2008\/12\/16\/huitres-chaudes-au-champagne\/\" target=\"_self\">Huitres chaudes au champagne<\/a><\/p>\n<p><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2008\/12\/16\/oeufs-brouilles-aux-truffes\" target=\"_blank\">Oeufs brouill\u00e9s aux truffes<\/a><\/p>\n<p>pannequets, recette<\/p>\n<p><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/wp-admin\/page.php?action=edit&amp;post=5787&amp;message=1\" target=\"_blank\">Pot au Feu, recette<\/a><\/p>\n<p><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2009\/03\/05\/la-potee-de-chou-et-haddock-recette\/\" target=\"_blank\">Pot\u00e9e au chou et haddock, recette<\/a><\/p>\n<p><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2009\/01\/17\/poularde-pochee-a-la-creme-ou-sauce-supreme-cuisine-francaise\/\" target=\"_blank\">Poule au riz \u00e0 la parisienne, sauce supreme<\/a><\/p>\n<p><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2008\/11\/23\/tarte-a-loignon\/\" target=\"_self\">Tarte \u00e0 l&rsquo;oignon, recette<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Sp\u00e9cialit\u00e9s Fran\u00e7aises Allumettes aux anchois, recette Blanquette de veau \u00e0 l&rsquo;ancienne, recette Boeuf Bourguignon, recette Coq au vin, recette Crostinis \u00e0 la fondue d&rsquo;oignons caram\u00e9lis\u00e9s, Daube de sanglier, recette, Escalopes de foie gras poel\u00e9es, recette foie gras mi cuit en terrine, recette, Gratin\u00e9e \u00e0 l&rsquo;oignon, recette traditionnelle Homard \u00e0 l&rsquo;armoricaine, recette Huitres chaudes au champagne [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":5670,"menu_order":3,"comment_status":"open","ping_status":"open","template":"","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","_links_to":"","_links_to_target":""},"_links":{"self":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/pages\/5684"}],"collection":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/comments?post=5684"}],"version-history":[{"count":4,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/pages\/5684\/revisions"}],"predecessor-version":[{"id":5905,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/pages\/5684\/revisions\/5905"}],"up":[{"embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/pages\/5670"}],"wp:attachment":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/media?parent=5684"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}