{"id":5691,"date":"2009-09-10T10:29:00","date_gmt":"2009-09-10T08:29:00","guid":{"rendered":"http:\/\/www.cuisine-francaise.org\/blog\/?page_id=5691"},"modified":"2009-11-03T16:19:45","modified_gmt":"2009-11-03T14:19:45","slug":"rezept","status":"publish","type":"page","link":"http:\/\/www.cuisine-francaise.org\/blog\/recettes-de-chefs\/rezept\/","title":{"rendered":"Rezept"},"content":{"rendered":"<p>100 rezept der frankreich, essen der rezepte, Sie k\u00f6nnen kaufen, dass das Einnahmebuch ohne Fotos zum Preis von 9.99 \u20ac. Die Fotos der Teller sind im Pierrette Gourmet F\u00fchrer oder auf der Internet-Adresse.<\/p>\n<div id=\"attachment_4832\" style=\"width: 310px\" class=\"wp-caption alignleft\"><img aria-describedby=\"caption-attachment-4832\" loading=\"lazy\" class=\"size-medium wp-image-4832\" title=\"marc VEYRAT grand chef \u00e9toil\u00e9 et Pierrette\" src=\"http:\/\/www.cuisine-francaise.org\/blog\/wp-content\/uploads\/2009\/03\/marc-veyrat-chef-francais-etoile-et-pierrette-300x225.jpg\" alt=\"marc VEYRAT grand chef \u00e9toil\u00e9 et Pierrette\" width=\"300\" height=\"225\" srcset=\"http:\/\/www.cuisine-francaise.org\/blog\/wp-content\/uploads\/2009\/03\/marc-veyrat-chef-francais-etoile-et-pierrette-300x225.jpg 300w, http:\/\/www.cuisine-francaise.org\/blog\/wp-content\/uploads\/2009\/03\/marc-veyrat-chef-francais-etoile-et-pierrette.jpg 373w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><p id=\"caption-attachment-4832\" class=\"wp-caption-text\">marc VEYRAT grand chef \u00e9toil\u00e9 et Pierrette<\/p><\/div>\n<p>100 REZEPT PIERRETTES GOURMET-F\u00fchrer<\/p>\n<p>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/p>\n<p>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0<\/p>\n<p>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0<\/p>\n<p>\u00a0<\/p>\n<p>N\u00b0 Pierrettes gourmet-f\u00fchrer<\/p>\n<ul>\n<li>N\u00b0 1 \u2013 Abricots en gratin \u00fcberbackene aprikosen<\/li>\n<li>N\u00b0 7 &#8211; Aioli de Provence provenzalisches gericht,<\/li>\n<li>N\u00b0 8 \u2013 Aioli, saucen,<\/li>\n<li>N\u00b0 13 &#8211; Amuse\u00a0 bouche, gaumenfreude,<\/li>\n<li>N\u00b0 16 &#8211; Anchoiade Sardellencreme<\/li>\n<li>N\u00b0 26 \u2013 Artichaut \u00e0 la barigoule, artischocke mit schinken und pilzen provenzalische,<\/li>\n<li>N\u00b0 38 &#8211; Avocados mit Krabben<\/li>\n<li>N\u00b0 40 &#8211; Baba au rhum, rum- baba<\/li>\n<li>\u00a0 N\u00b0 41 \u2013 Baeckeoffe<\/li>\n<li>N\u00b0 57 \u2013 Beignets pommes apfelkrappen,<\/li>\n<li>N\u00b0 72 &#8211; Blanquette de veau helles kalbsragout,<\/li>\n<li>N\u00b075- B\u0153uf bourguignon,rind nach burgunder art,<\/li>\n<li>N\u00b076 \u2013 Boeuf en daube, geschmortes rind,<\/li>\n<li>N\u00b0 89 \u2013 Boudin aux pommes, blutwurst mit zwei appelsorten<\/li>\n<li>N\u00b0 91 \u2013 Bouillabaisse fischsuppe aus marseille,<\/li>\n<li>N\u00b0100 \u2013 Brioche, geb\u00e4ck<\/li>\n<li>N\u00b0 107 &#8211; Buche de No\u00ebl, biskuitrolle mit schokocreme<\/li>\n<li>N\u00b0127 &#8211; Canard \u00e0 l\u2019orange, ente in orangensauce,<\/li>\n<li>N\u00b0 131 &#8211;\u00a0 Cannel\u00e9s, kleine vanillekuchen, kuchen<\/li>\n<li>N\u00b0148\u00a0 &#8211; Cassoulet,<\/li>\n<li>N\u00b0 149 Auberginenkaviar<\/li>\n<li>N\u00b0158\u00a0 &#8211; Champignons \u00e0 la grecque<\/li>\n<li>N\u00b0 160 &#8211; Charlotte aux fruits rouges, biskuitdessert<\/li>\n<li>N\u00b0 160 \u2013 1 Chateaubriand,<\/li>\n<li>N\u00b0 163 &#8211; Ch\u00e8vres chauds warmer ziegenk\u00e4se mit salat,<\/li>\n<li>N\u00b0 171 \u2013 Choucroute<\/li>\n<li>N\u00b0 176 \u2013 Civet de lapin au vin<\/li>\n<li>N\u00b0 179 \u2013 Clafoutis cerises s\u00fcsser kirschauflauf<\/li>\n<li>N\u00b0 199 &#8211; Coq \u00e0 la bi\u00e8re &#8211; H\u00e4hnchen in Bier geschmort<\/li>\n<li>N\u00b0 200 &#8211; Coq au vin h\u00e4hnchen in weinsauce<\/li>\n<li>N\u00b0 217- Cotriade, Suppe der bretonischen Fischer<\/li>\n<li>N\u00b0 228\u00a0 &#8211; Couscous<\/li>\n<li>N\u00b0 234 \u2013 Cr\u00e8me br\u00fbl\u00e9e mit karamellkruste<\/li>\n<li>N\u00b0 235 \u2013 Cr\u00e8me caramel<\/li>\n<li>N\u00b0 238 \u2013 Champignoncreme suppe<\/li>\n<li>N\u00b0 242 \u2013 Cr\u00e8me catalane<\/li>\n<li>N\u00b0 243 &#8211;\u00a0 cr\u00e8me patissi\u00e8re<\/li>\n<li>N\u00b0 246 \u2013 Crepes,<\/li>\n<li>N\u00b0 247 \u2013 Soupe \u00e0 l&rsquo;oignon o franz\u00f6sische zwielbelsuppe<\/li>\n<li>N\u00b0 248 \u2013 Crepe normande \u00c4pfel<\/li>\n<li>N\u00b0 250 \u2013 Cr\u00e8pes Suzette<\/li>\n<li>N\u00b0 256 &#8211; Croissant<\/li>\n<li>N\u00b0 257 \u2013 Croque-monsieur<\/li>\n<li>N\u00b0 265 &#8211;\u00a0 confit de canard<\/li>\n<li>N\u00b0 272 &#8211; Daube de b\u0153uf proven\u00e7ale\u00a0: Provencalischer Schmortopf<\/li>\n<li>N\u00b0 280 \u2013 Eclairs chocolat<\/li>\n<li><strong>N\u00b0 317 &#8211;<\/strong> <strong>Far Breton Beliebter Nachtisch aus der Bretagne<\/strong><\/li>\n<li>N\u00b0 327\u2013 Feuillet\u00e9e au ch\u00e8vre ziegenk\u00e4se in bl\u00e4tterteig,<\/li>\n<li>N\u00b0 355 \u2013 Filet de sole (bretonne) seezungenfilet<\/li>\n<li>N\u00b0 357 \u2013 Flammekuchen<\/li>\n<li>N\u00b0 361 &#8211; <strong>Entenleberterrine &#8211; Foie gras de canard<\/strong><strong><\/strong><\/li>\n<li>\u00a0<\/li>\n<li>N\u00b0 367 \u2013 Fondant au chocolat saftiger schokoldenkuchen<\/li>\n<li>N\u00b0 373 \u2013 Fougasse der provence<\/li>\n<li>N\u00b0 408 \u2013 Gaufre, waffeln<\/li>\n<li>N\u00b0 421 \u2013 Gnocchi \u00e0 la parisienne, pariser gnocchi,<\/li>\n<li>N\u00b0 440 \u2013 Hachis parmentier \u00fcberbackenes kartoffelp\u00fcree mit hackfleisch,<\/li>\n<li>N\u00b0 461 \u2013 Julienne de l\u00e9gumes buttergemuse in streiffen,<\/li>\n<li>N\u00b0 499 &#8211; Aal auf Matrosenart Matelote d&rsquo;anguille<\/li>\n<li>N\u00b0528 \u2013 miesmuschln in weisswzunsud, moules au vin blanc<\/li>\n<li>N\u00b0 532 \u2013 Mousse au chocolat, schaumige schokoladencrem<\/li>\n<li>N\u00b0\u00a0537 \u2013 Mousse de Saumon &#8211; Lachs-Mousse<\/li>\n<li>N\u00b0 588\u00a0 &#8211; Palets bretons bretonische pl\u00e4tzchen,geb\u00e4ck<\/li>\n<li>N\u00b0 606 \u2013 Carbonara frische nudeln alla carbonara<\/li>\n<li>N\u00b0 647\u00a0 &#8211; Birne Helene nachspeise\u00a0<\/li>\n<li>N\u00b0 655 \u2013 Pommes dauphine, dauphine kartoffelkrapfen\u00a0\u00a0<\/li>\n<li>N\u00b0 667 \u2013 Potage St Germain erbsensugge St Germain\u00a0\u00a0<\/li>\n<li>N\u00b0 659 &#8211; Pommes de terre boulang\u00e8re kartoffel gem\u00fcseauflauf\u00a0\u00a0<\/li>\n<li>N\u00b0 695 \u2013 Pur\u00e9e de c\u00e9leri, selleriep\u00fcree\u00a0\u00a0<\/li>\n<li>N\u00b0 704 \u2013 Quiche aux champignons herzhafter champignonkuchen\u00a0\u00a0<\/li>\n<li>N\u00b0 706 \u2013 Quiche Lorraine herzhafter speckkuchen\u00a0\u00a0<\/li>\n<li>N\u00b0 722 &#8211; Ratatouille\u00a0 gem\u00fcse\u00a0\u00a0<\/li>\n<li>N\u00b0 783 \u2013 sauce b\u00e9arnaise\u00a0\u00a0<\/li>\n<li>N\u00b0 824 \u2013 Souffl\u00e9 au grand marnier\u00a0\u00a0<\/li>\n<li>N\u00b0 829 \u2013 Soupe au Pistou\u00a0\u00a0<\/li>\n<li>N\u00b0 841 \u2013 Tagliatelles au saumon o Lachsspaghetti\u00a0\u00a0<\/li>\n<li>N\u00b0 844 &#8211; Tarte \u00e0 l&rsquo;Abricot\u00a0 Aprikosentarte\u00a0\u00a0<\/li>\n<li>N\u00b0 849 \u2013 Tarte au chocolat flacher schokoladenkuchen\u00a0<\/li>\n<li>N\u00b0 851 \u2013 Tarte au citron meringu\u00e9, zitronen tarte\u00a0\u00a0<\/li>\n<li>N\u00b0 853- <strong>.<\/strong> <strong>Erdbeert\u00f6rtchen Tartes aux Fraises<\/strong><strong> <\/strong><\/li>\n<li>\u00a0N\u00b0 861\u2013 Tarte aux poires flacher birnenkuchen,<\/li>\n<li>\u00a0N\u00b0 863\u00a0 &#8211; \u00c4pfel<\/li>\n<li>N\u00b0 864 &#8211; Tarte aux pommes normande appelkuchen nach einem der normandie<\/li>\n<li>\u00a0N\u00b0 867 \u2013 Tarte Tatin<\/li>\n<li>\u00a0N\u00b0 870 \u2013 Tartiflette<\/li>\n<li>\u00a0N\u00b0 879 \u2013 Tiramisu<\/li>\n<li>\u00a0N\u00b0 886 \u2013 Tournedos Rossini, gebundenes filetst\u00fcck mit stopfleber<\/li>\n<li>\u00a0N\u00b0 890 Apfel &#8211; Mangold \u2013 Tourte aux blettes<\/li>\n<li>\u00a0N\u00b0 906- vol au vent, Fr\u00fchlingsgem\u00fcs<\/li>\n<li>ALose de Loire \u00e0 l\u2019oseille<\/li>\n<li>\u00a0 Apfelkuchen Gateau de pommes<\/li>\n<li>\u00a0Anchovisbutter<\/li>\n<li>\u00a0Apfelsorbet<\/li>\n<li>\u00a0(Presse d\u2019anguille)Aalterrine mit Pfifferlingen<\/li>\n<li>\u00a0Aalraupe mit Gem\u00fcse\u00a0 der Bretagne<\/li>\n<li>Nc &#8211; Beurre blanc<\/li>\n<li>Baguette<\/li>\n<li>Biskuitt\u00f6rtchen &lsquo;Opera&rsquo;<\/li>\n<li>Hecht in Buttersauce , Brochet beurre blanc Calissons d\u2019aix en provence<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>100 rezept der frankreich, essen der rezepte, Sie k\u00f6nnen kaufen, dass das Einnahmebuch ohne Fotos zum Preis von 9.99 \u20ac. Die Fotos der Teller sind im Pierrette Gourmet F\u00fchrer oder auf der Internet-Adresse. 100 REZEPT PIERRETTES GOURMET-F\u00fchrer \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0 \u00a0 N\u00b0 Pierrettes gourmet-f\u00fchrer N\u00b0 1 \u2013 Abricots en gratin \u00fcberbackene aprikosen N\u00b0 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":655,"menu_order":4,"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\/5691"}],"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=5691"}],"version-history":[{"count":12,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/pages\/5691\/revisions"}],"predecessor-version":[{"id":5715,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/pages\/5691\/revisions\/5715"}],"up":[{"embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/pages\/655"}],"wp:attachment":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/media?parent=5691"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}