{"id":655,"date":"2008-10-16T21:33:36","date_gmt":"2008-10-16T19:33:36","guid":{"rendered":"http:\/\/www.cuisine-francaise.org\/blog\/?page_id=655"},"modified":"2010-01-22T10:51:12","modified_gmt":"2010-01-22T08:51:12","slug":"recettes-de-chefs","status":"publish","type":"page","link":"http:\/\/www.cuisine-francaise.org\/blog\/recettes-de-chefs\/","title":{"rendered":"Recettes"},"content":{"rendered":"<ul>\n<li>RECETTES traditionnelles fran\u00e7aises, et RECETTES typiques fran\u00e7aises, de la cuisine Fran\u00e7aise, les sp\u00e9cialit\u00e9s, plats typiques et plats r\u00e9gionaux, de la gastronomie fran\u00e7aise tir\u00e9s du Guide de Pierrette, \u00e9dit\u00e9 dans les versions anglaise, italienne, espagnole, allemande et fran\u00e7aise.<\/li>\n<li>RECETTES et PHOTOS donn\u00e9es sp\u00e9cialement pour le site du Guide de Pierrette par les chefs cuisiniers \u00ab\u00a0\u00e9toil\u00e9s\u00a0\u00bb de la France enti\u00e8re.<\/li>\n<\/ul>\n<div id=\"attachment_1780\" style=\"width: 160px\" class=\"wp-caption aligncenter\"><\/p>\n<address><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/wp-content\/uploads\/2008\/11\/marc-veyrat-chef-francais-etoile-et-pierrette.jpg\" rel=\"lightbox[655]\"><img aria-describedby=\"caption-attachment-1780\" loading=\"lazy\" class=\"size-thumbnail wp-image-1780\" title=\"marc-veyrat-chef-francais-etoile-et-pierrette\" src=\"http:\/\/www.cuisine-francaise.org\/blog\/wp-content\/uploads\/2008\/11\/marc-veyrat-chef-francais-etoile-et-pierrette-150x150.jpg\" alt=\"Marc VEYRAT chef \u00e9toil\u00e9 fran\u00e7ais et Pierrette\" width=\"150\" height=\"150\" \/><\/a><\/address>\n<p>\u00a0<\/p>\n<p>\u00a0<\/p>\n<p>\u00a0<\/p>\n<p>\u00a0<\/p>\n<p>\u00a0<\/p>\n<p>\u00a0<\/p>\n<p><p id=\"caption-attachment-1780\" class=\"wp-caption-text\">Marc VEYRAT chef \u00e9toil\u00e9 fran\u00e7ais et Pierrette<\/p><\/div>\n<address style=\"text-align: left;\"><span style=\"color: #000000;\">le site propose r\u00e9guli\u00e8rement de nouvelles recettes, ajout\u00e9es par cat\u00e9gories &#8230;\u00e0 bient\u00f4t de votre nouvelle visite. Si vous aimez comme les 750000 visiteurs qui ont mis le site en favoris, merci de faire connaitre le site \u00e0 vos amis fran\u00e7ais et \u00e9trangers &#8230;..<\/span><\/address>\n<h3 style=\"text-align: center;\"><span style=\"color: #000000;\"><span style=\"text-decoration: underline;\">Recettes de Chefs<\/span><\/span><\/h3>\n<ul>\n<li><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2009\/03\/05\/recette-de-chefs-laligot-de-michel-bras\/\" target=\"_self\">Aligot de michel bras, laguiole,<\/a><\/li>\n<li><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2008\/10\/11\/recette-de-grands-chefs\/ \" target=\"_self\"><span style=\"color: #6b6b6b;\">Bisque cr\u00e8meuse de homard et choux fleur au curry, recette de St\u00e9phane RAIMBAULT<\/span><span style=\"color: #6b6b6b;\">, l&rsquo;oasis, MANDELIEU<\/span><\/a><\/li>\n<li><span style=\"color: #888888;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2008\/11\/20\/recette-de-chefs-cannelloni-tiede-d%e2%80%99huitres-%c2%ab-gillardeau-%c2%bb\/\" target=\"_self\">Cannelloni d&rsquo;huitres ti\u00e8des au foiei gras et vermicelles au cresson de C. SINICROPPI, la palme d&rsquo;or, Hotel MARTINEZ, CANNES <\/a><\/span><\/li>\n<li><span style=\"color: #464646;\"><span style=\"color: #003300;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2008\/10\/23\/chef-recette-dessert-crepes-dentelles-recette\/\" target=\"_self\">Crepes dentelles de Jacques THOREL de st Nazaire<\/a><\/span><\/span><\/li>\n<li><span style=\"color: #6b6b6b;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2008\/10\/17\/recette-de-grand-chef\/\" target=\"_self\">Croque-Monsieur ,recette de Marc VEYRAT <\/a><\/span><\/li>\n<li><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2008\/12\/21\/filets-de-rougets-barbet\/\" target=\"_blank\">Filets de rougets barbet, cocos du pays, coulis de tomates douces et saucisse p\u00e9rugine, de Thomas MILLO de l&rsquo;auberge de la madone \u00e0 Peillon (06)<\/a><\/li>\n<li><span style=\"color: #616161;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2008\/09\/26\/recette-de-chefs-etoiles-regis-marcon-fricassee-de-champignons\/\" target=\"_self\">Fricass\u00e9e de champignons, recette de Regis MARCON, St Bonnet le Froid,<\/a><\/span><\/li>\n<li><span style=\"color: #6c6c6c;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2008\/10\/25\/recette-chef-recette-marc-veyrat-recette-de-frite-polenta\/\" target=\"_self\">Frites de polenta, recette de Marc VEYRAT <\/a><\/span><\/li>\n<li><span style=\"color: #575757;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2008\/10\/25\/hamburger-vegetal\/\" target=\"_self\">Hamburger v\u00e9g\u00e9tal, recette de Marc VEYRAT <\/a><\/span><\/li>\n<li><span style=\"color: #5c5c5c;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2008\/10\/23\/recettes-de-chef\/\" target=\"_self\">Les petits homards d&rsquo;Olivier Roellinger, Cancale<\/a><\/span><\/li>\n<li><span style=\"color: #6b6b6b;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2008\/10\/08\/recette-des-grands-chefs-christophe-cussac-le-metropole-a-monaco\/\" target=\"_self\">Langoustines en papillote croustillantes au basilic, recette de Christophe CUSSAC, M\u00e9tropole, MONACO<\/a><\/span><\/li>\n<li><span style=\"color: #575757;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2008\/10\/25\/pommes-de-terre\/\" target=\"_self\">Matafans, recette de Marc VEYRAT <\/a><\/span><\/li>\n<li><span style=\"color: #6b6b6b;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2008\/10\/14\/recettes-de-chefs-cuisine-francaise-dessert\/\" target=\"_self\">Mousse aux deux chocolats, recette d&rsquo;Alexandre GAUTHIER<\/a><\/span><\/li>\n<li><span style=\"color: #676767;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2008\/10\/19\/recettes-de-chefs-2\/\" target=\"_self\">Oeufs cocotte au jambon, recette de Marc VEYRAT <\/a><\/span><\/li>\n<li><span style=\"color: #575757;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2008\/10\/19\/recettes-de-chefs\/\" target=\"_self\">Papillotte de saint jacques en feuilles de figues et tomate,copeaux d&rsquo;artichaut, tapenade d&rsquo;olive verte au citron ; restaurant fig &amp; olive, new york, recette de Pascal LORANGE, Laurent ALASZ<\/a><\/span><\/li>\n<li><span style=\"color: #5c5c5c;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2008\/10\/07\/recette-de-grands-chefs-le-chocolat-les-cepes\/\" target=\"_self\">Pralin\u00e9 aux c\u00e8pes, recette de R\u00e9gis MARCON, St Bonnet le Froid,<\/a><\/span><\/li>\n<li><span style=\"color: #575757;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2008\/10\/25\/riz\/\" target=\"_self\">riz, lentilles recette de Marc VEYRAT <\/a><\/span><\/li>\n<li><span style=\"color: #5c5c5c;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2008\/10\/25\/reblochon\/\" target=\"_self\">Soupe de petits pois brochette de reblochon, Marc VEYRAT <\/a><\/span><\/li>\n<li><span style=\"color: #5c5c5c;\"><a href=\"Saut\u00e9 d'agneau sauce MBongo, recette d'Alexandre BELLA OLA, Paris \" target=\"_self\">Saut\u00e9 d&rsquo;agneau sauce MBongo, recette d&rsquo;Alexandre BELLA OLA, Paris <\/a><\/span><\/li>\n<li><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2008\/10\/25\/tomates-mozzarella\/\" target=\"_self\"><span style=\"color: #5c5c5c;\">Tomates, Mozzarella, Recette de Marc VEYRAT<\/span>,<\/a><\/li>\n<li><span style=\"color: #515151;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2008\/10\/21\/recette-de-chefs\/\" target=\"_self\">Velout\u00e9 de lentilles aux foies gras recette de Denis FRANC, r\u00e9gion bordelaise,<\/a><\/span><\/li>\n<\/ul>\n<p><span style=\"color: #515151;\">\u00a0<span style=\"color: #ff0000;\"><strong>LE SITE EST EN MAINTENANCE CERTAINES RECETTES NE SERONT ACCESSIBLES QU ULTERIEUREMENT &#8211; MERCI DE VOTRE COMPREHENSION<\/strong><\/span><\/span><\/p>\n<h3 style=\"text-align: center;\"><span style=\"color: #000000;\"><span style=\"text-decoration: underline;\"><span style=\"color: #3f4b23;\">Plats R\u00e9gionaux<\/span><\/span><\/span><\/h3>\n<ul>\n<li>\n<div style=\"text-align: left;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2009\/09\/01\/acras-de-legumes-recette\/\" target=\"_blank\"><span style=\"color: #3f4b23;\">acras de l\u00e9gumes, recette<\/span><\/a><\/div>\n<\/li>\n<li>\n<div style=\"text-align: left;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2009\/02\/10\/aiolirecette-provencale\/\" target=\"_self\"><span style=\"color: #3f4b23;\">A\u00efoli, recette<\/span><\/a><\/div>\n<\/li>\n<li>\n<div style=\"text-align: left;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2010\/01\/20\/recette-sauce-recette-sauce-aioli-recettes-de-provence\/\" target=\"_self\"><span style=\"color: #333300;\">A\u00eeoli sauce, recette<\/span><\/a><span style=\"color: #333300;\">\u00a0<span style=\"color: #ff0000;\">nouveau<\/span><\/span><\/div>\n<\/li>\n<li>\n<div style=\"text-align: left;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2009\/01\/03\/aligot\/\" target=\"_self\"><span style=\"color: #3f4b23;\">Aligot, recette<\/span><\/a><\/div>\n<\/li>\n<li>\n<div style=\"text-align: left;\"><span style=\"color: #3f4b23;\">Ancho\u00efade ou anchoyade, ( pour cette recette il faut avoir le guide de pierrette )<\/span><\/div>\n<\/li>\n<li>\n<div style=\"text-align: left;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2008\/11\/23\/artichauts-a-la-bretonne\/\" target=\"_self\"><span style=\"color: #3f4b23;\">Artichaut \u00e0 la Bretonne, recette<\/span><\/a><\/div>\n<\/li>\n<li>\n<div style=\"text-align: left;\"><span style=\"color: #515151;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2008\/10\/11\/baekenofe\/\" target=\"_blank\"><span style=\"color: #3f4b23;\">Baeckenofe, recette,<\/span><\/a><\/span><\/div>\n<\/li>\n<li>\n<div style=\"text-align: left;\"><span style=\"color: #515151;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2009\/12\/22\/recette-crepe-recette-crepe-blinis\/ \" target=\"_self\">BLinis RECETTE <\/a><span style=\"color: #ff0000;\">nouveau<\/span><\/span><\/div>\n<\/li>\n<li>\n<div style=\"text-align: left;\"><span style=\"color: #808080;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2008\/12\/19\/boeuf-en-daube-recette-de-provence\/\" target=\"_self\"><span style=\"color: #3f4b23;\">Boeuf en daube, recette<\/span><\/a><\/span><\/div>\n<\/li>\n<li>\n<div style=\"text-align: left;\"><span style=\"color: #3f4b23;\">Breton crepes, recipe, recette en Anglais,<\/span><\/div>\n<\/li>\n<li>\n<div style=\"text-align: left;\"><span style=\"color: #515151;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2009\/01\/03\/brandade-de-morue\/\" target=\"_self\"><span style=\"color: #3f4b23;\">Brandade de morue, recette<\/span><\/a><\/span><\/div>\n<\/li>\n<li>\n<div style=\"text-align: left;\"><span style=\"color: #515151;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2008\/10\/11\/bouillabaisse\/\" target=\"_self\"><span style=\"color: #3f4b23;\">Bouillabaisse, recette <\/span><\/a><\/span><\/div>\n<\/li>\n<li>\n<div style=\"text-align: left;\"><span style=\"color: #3f4b23;\">Bouillabaisse, recipe, recette en Anglais,<\/span><\/div>\n<\/li>\n<li>\n<div style=\"text-align: left;\"><span style=\"color: #3f4b23;\">Calamares a la armoricana, receta bretana en espanol, <\/span><\/div>\n<\/li>\n<li>\n<div style=\"text-align: left;\"><span style=\"color: #3f4b23;\">calamares rellenos, receta basque<\/span><\/div>\n<\/li>\n<li>\n<div style=\"text-align: left;\"><span style=\"color: #515151;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2008\/10\/30\/cassoulet\/\" target=\"_self\"><span style=\"color: #3f4b23;\">cassoulet, recette traditionnelle, <\/span><\/a><\/span><\/div>\n<\/li>\n<li>\n<div style=\"text-align: left;\"><span style=\"color: #3f4b23;\">Cassoulet, recipe, recette en Anglais<\/span><\/div>\n<\/li>\n<li>\n<div style=\"text-align: left;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2009\/01\/03\/cervelle-de-canut\/\" target=\"_self\"><span style=\"color: #3f4b23;\">Cervelle de canut, recette<\/span><\/a><\/div>\n<\/li>\n<li>\n<div style=\"text-align: left;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2009\/01\/03\/chou-farci\/\" target=\"_self\"><span style=\"color: #3f4b23;\">Chou farci, recette<\/span><\/a><\/div>\n<\/li>\n<li>\n<div style=\"text-align: left;\"><span style=\"color: #515151;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2008\/10\/30\/choucroute\/\" target=\"_self\"><span style=\"color: #3f4b23;\">choucroute, recette alsacienne,<\/span><\/a><\/span><\/div>\n<\/li>\n<li>\n<div style=\"text-align: left;\"><span style=\"color: #515151;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2009\/01\/28\/choucroute-de-poissons-2\/\" target=\"_self\"><span style=\"color: #3f4b23;\">Choucroute de poissons <\/span><\/a><\/span><\/div>\n<\/li>\n<li>\n<div style=\"text-align: left;\"><span style=\"color: #515151;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2008\/10\/11\/coq-a-la-biere-3\/\" target=\"_self\"><span style=\"color: #3f4b23;\">coq \u00e0 la bi\u00e8re, recette <\/span><\/a><\/span><\/div>\n<\/li>\n<li>\n<div style=\"text-align: left;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2009\/01\/06\/confit-de-canard\/\" target=\"_self\"><span style=\"color: #3f4b23;\">confit de canard, recette<\/span><\/a><\/div>\n<\/li>\n<li>\n<div style=\"text-align: left;\"><span style=\"color: #3f4b23;\">cuisse de canard confit<\/span><\/div>\n<\/li>\n<li>\n<div style=\"text-align: left;\"><span style=\"color: #575757;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2008\/11\/23\/cotes-de-veau-a-la-normande\/\" target=\"_self\"><span style=\"color: #3f4b23;\">Cotes de veau \u00e0 la normande, recette<\/span><\/a><\/span><\/div>\n<\/li>\n<li>\n<div style=\"text-align: left;\"><span style=\"color: #575757;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2009\/12\/16\/crabe-recette-recettes-de-poisson-crabe-recette\/\" target=\"_self\">crabes farcis antillais<\/a>\u00a0<span style=\"color: #ff0000;\">nouveau<\/span><\/span><\/div>\n<\/li>\n<li>\n<div style=\"text-align: left;\"><span style=\"color: #393939;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2008\/10\/21\/daube-avignonnaise\/\" target=\"_self\"><span style=\"color: #3f4b23;\">Daube Avignonnaise, recette<\/span><\/a><\/span><\/div>\n<\/li>\n<li>\n<div style=\"text-align: left;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2009\/01\/10\/entrecote-sauce-bordelaise-recette\/\" target=\"_self\"><span style=\"color: #3f4b23;\">Entrec\u00f4te \u00e0 la sauce Bordelaise<\/span><\/a><\/div>\n<\/li>\n<li>\n<div style=\"text-align: left;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2009\/03\/05\/recette-nicoise-recette-typique-lestoficado\/\" target=\"_self\"><span style=\"color: #3f4b23;\">Estoficado, recette ni\u00e7oise,<\/span><\/a><\/div>\n<\/li>\n<li>\n<div style=\"text-align: left;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2009\/03\/05\/recette-nicoise-recette-typique-lestoficado\/\" target=\"_self\"><span style=\"color: #3f4b23;\">Estofinado, recette de l&rsquo;aveyron<\/span><\/a><span style=\"color: #3f4b23;\">,<\/span><\/div>\n<\/li>\n<li>\n<div style=\"text-align: left;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2009\/01\/11\/filets-de-sole-a-la-dieppoise\/\" target=\"_self\"><span style=\"color: #3f4b23;\">Filets de sole \u00e0 la dieppoise, recette<\/span><\/a><\/div>\n<\/li>\n<li>\n<div style=\"text-align: left;\"><span style=\"color: #3f4b23;\">Ficelle Picarde, recette<\/span><\/div>\n<\/li>\n<li>\n<div style=\"text-align: left;\"><span style=\"color: #515151;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2008\/10\/11\/la-flamenkuche\/\" target=\"_self\"><span style=\"color: #3f4b23;\">Flammekuche, recette Alsacienne, en fran\u00e7ais <\/span><\/a><\/span><\/div>\n<\/li>\n<li>\n<div style=\"text-align: left;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2009\/03\/28\/recette-typique-de-normandie-fondue-de-poireaux-sauce-dieppoise\/\" target=\"_self\"><span style=\"color: #3f4b23;\">Fondue de poireaux sauce dieppoise, recette<\/span><\/a><\/div>\n<\/li>\n<li>\n<div style=\"text-align: left;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2009\/01\/14\/fondue-savoyarde-recette-traditionnelle-francaise\/\" target=\"_self\"><span style=\"color: #3f4b23;\">Fondue savoyarde, recette de savoie,<\/span><\/a><\/div>\n<\/li>\n<li>\n<div style=\"text-align: left;\"><span style=\"color: #4c4c4c;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2008\/10\/23\/galettes-bretonnes\/\" target=\"_self\"><span style=\"color: #3f4b23;\">Galettes Bretonnes, recette <\/span><\/a><\/span><\/div>\n<\/li>\n<li>\n<div style=\"text-align: left;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2008\/10\/22\/la-garbure-2\/\" target=\"_self\"><span style=\"color: #3f4b23;\">Garbure, recette basque,<\/span><\/a><\/div>\n<\/li>\n<li>\n<div style=\"text-align: left;\"><span style=\"color: #414141;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2008\/10\/30\/gratin-dauphinois\/\" target=\"_self\"><span style=\"color: #3f4b23;\">Gratin Dauphinois, recette,<\/span><\/a><\/span><\/div>\n<\/li>\n<li>\n<div style=\"text-align: left;\"><span style=\"color: #3f4b23;\">Gratin dauphinois, recipe, recette en anglais<\/span><\/div>\n<\/li>\n<li>\n<div style=\"text-align: left;\"><span style=\"color: #616161;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2008\/11\/22\/homard-a-larmoricaine\/\" target=\"_self\"><span style=\"color: #3f4b23;\">Homard \u00e0 l&rsquo;armoricaine recette<\/span><\/a><\/span><\/div>\n<\/li>\n<li>\n<div style=\"text-align: left;\"><span style=\"color: #3f4b23;\">Choucroute, ricetta de la choucroute en Italien<\/span><\/div>\n<\/li>\n<li>\n<div style=\"text-align: left;\"><span style=\"color: #3f4b23;\">ficelle Picarde, recette de picardie,<\/span><\/div>\n<\/li>\n<li>\n<div style=\"text-align: left;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2009\/02\/06\/recette-de-bretagne\/\" target=\"_self\"><span style=\"color: #3f4b23;\">kig ha farz, recette de bretagne,<\/span><\/a><\/div>\n<\/li>\n<li>\n<div style=\"text-align: left;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2008\/11\/23\/moules-marinieres\/\" target=\"_self\"><span style=\"color: #3f4b23;\">Moules Marini\u00e8res, recette<\/span><\/a><\/div>\n<\/li>\n<li>\n<div style=\"text-align: left;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2009\/01\/11\/filets-de-sole-a-la-dieppoise\/\" target=\"_self\"><span style=\"color: #3f4b23;\">Paupiettes de sole \u00e0 la dieppoise<\/span><\/a><\/div>\n<\/li>\n<li>\n<div style=\"text-align: left;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2008\/12\/19\/les-petits-farcis-recette-de-provence\/\" target=\"_self\"><span style=\"color: #3f4b23;\">Petits farcis, recettes<\/span><\/a><\/div>\n<\/li>\n<li>\n<div style=\"text-align: left;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2009\/01\/16\/piperade-cuisine-francaise-recette\/\" target=\"_self\"><span style=\"color: #3f4b23;\">Piperade, recette du pays basque<\/span><\/a><span style=\"color: #3f4b23;\">,<\/span><\/div>\n<\/li>\n<li>\n<div style=\"text-align: left;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2009\/01\/16\/pissaladiere-cuisine-francaise-recette\/\" target=\"_self\"><span style=\"color: #3f4b23;\">Pissaladi\u00e8re, recette du sud est<\/span><\/a><\/div>\n<\/li>\n<li>\n<div style=\"text-align: left;\"><span style=\"color: #3f4b23;\">Pollo \u00e0 la vasca, recette en espagnol<\/span><\/div>\n<\/li>\n<div style=\"text-align: left;\">\n<li>\n<div style=\"text-align: left;\"><span style=\"color: #575757;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2008\/11\/05\/potee-alsacienne\/\" target=\"_blank\"><span style=\"color: #3f4b23;\">Pot\u00e9e Alsacienne, recette,<\/span><\/a><\/span><\/div>\n<\/li>\n<li>\n<div style=\"text-align: left;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2009\/01\/16\/potee-auvergnate-recette-cuisine-francaise\/\" target=\"_blank\"><span style=\"color: #3f4b23;\">Pot\u00e9e Auvergnate, recette<\/span><\/a><\/div>\n<\/li>\n<li>\n<div style=\"text-align: left;\"><span style=\"color: #3f4b23;\">Pot\u00e9e lorraine, receta en espagnol,<\/span><\/div>\n<\/li>\n<li>\n<div style=\"text-align: left;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2009\/01\/17\/poule-au-pot-cuisine-francaise-recette\/\" target=\"_blank\"><span style=\"color: #3f4b23;\">Poule au pot, recette basquaise<\/span><\/a><\/div>\n<\/li>\n<li>\n<div style=\"text-align: left;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2008\/10\/06\/poulet-basquaise\/\" target=\"_self\"><span style=\"color: #3f4b23;\">Poulet \u00e0 la Basquaise, recette du pays basque<\/span><\/a><\/div>\n<\/li>\n<\/div>\n<li>\n<div style=\"text-align: left;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2008\/10\/10\/quiche-lorraine-recette\/\" target=\"_blank\"><span style=\"color: #3f4b23;\">Quiche lorraine, recette du nord,<\/span><\/a><\/div>\n<\/li>\n<li>\n<div style=\"text-align: left;\"><span style=\"color: #3f4b23;\">Quiche lorraine, recette en espagnol avec alta vista,<\/span><\/div>\n<\/li>\n<li>\n<div style=\"text-align: left;\"><span style=\"color: #343434;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2008\/10\/20\/la-rapee-de-pommes-de-terre-recette\/\" target=\"_self\"><span style=\"color: #3f4b23;\">R\u00e2p\u00e9e de pommes de terre, recette lyonnaise,<\/span><\/a><\/span><\/div>\n<\/li>\n<li>\n<div style=\"text-align: left;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2008\/10\/11\/ratatouille\/\" target=\"_self\"><span style=\"color: #3f4b23;\">Ratatouille, recette proven\u00e7ale<\/span><\/a><\/div>\n<\/li>\n<li>\n<div style=\"text-align: left;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2009\/09\/02\/sauce-bearnaise-n%c2%b0-783-du-guide-de-pierrette\/\" target=\"_self\"><span style=\"color: #3f4b23;\">sauce b\u00e9arnaise, recette<\/span><\/a><\/div>\n<\/li>\n<li>\n<div style=\"text-align: left;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2009\/01\/25\/soupe-au-chou-recette-typique-dauvergne\/\" target=\"_self\"><span style=\"color: #3f4b23;\">Soupe au chou, recette auvergnate<\/span><\/a><\/div>\n<\/li>\n<li>\n<div style=\"text-align: left;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2009\/03\/28\/recette-typique-de-bretagne-la-soupe-de-ble-noir\/\" target=\"_self\"><span style=\"color: #3f4b23;\">soupe de bl\u00e9 noir, recette bretonne<\/span><\/a><\/div>\n<\/li>\n<li>\n<div style=\"text-align: left;\"><span style=\"color: #343434;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2008\/10\/20\/tablier-de-sapeur-recette\/\" target=\"_self\"><span style=\"color: #3f4b23;\">tablier de sapeur, recette lyonnaise<\/span><\/a><\/span><\/div>\n<\/li>\n<li>\n<div style=\"text-align: left;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2009\/01\/14\/la-tartiflette-recette-francaise\/\" target=\"_self\"><span style=\"color: #3f4b23;\">Tartiflette, recette savoyarde<\/span><\/a><\/div>\n<\/li>\n<li>\n<div style=\"text-align: left;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2009\/08\/31\/menus-et-recettes-de-chefs-tartines-aux-chevres\/\" target=\"_self\"><span style=\"color: #3f4b23;\">Tartine poilane aux ch\u00e8vres <\/span><\/a><\/div>\n<\/li>\n<li>\n<div style=\"text-align: left;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2009\/01\/25\/le-tian-provencal-recette-provencale\/\" target=\"_self\"><span style=\"color: #3f4b23;\">Tian proven\u00e7al, recette<\/span><\/a><\/div>\n<\/li>\n<li>\n<div style=\"text-align: left;\"><span style=\"color: #3f4b23;\">Tian provencal, receipt in english,<\/span><\/div>\n<\/li>\n<li>\n<div style=\"text-align: left;\"><span style=\"color: #3f4b23;\">Tian provenzal, receta en espanol<\/span><\/div>\n<\/li>\n<li>\n<div style=\"text-align: left;\"><span style=\"color: #3f4b23;\">Tian provencial, recetta in italiano,<\/span><\/div>\n<\/li>\n<li>\n<div style=\"text-align: left;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2009\/01\/03\/truffade\/\" target=\"_self\"><span style=\"color: #3f4b23;\">Truffade, recette auvergnate<\/span><\/a><\/div>\n<\/li>\n<li>\n<div style=\"text-align: left;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2009\/02\/28\/recette-traditionnelle-de-waterzooi-de-poulet\/\" target=\"_self\"><span style=\"color: #3f4b23;\">Waterzoo\u00ef de poulet<\/span><\/a><\/div>\n<\/li>\n<\/ul>\n<h3 style=\"text-align: center;\"><span style=\"text-decoration: underline;\"><span style=\"color: #000000;\">Sp\u00e9cialit\u00e9s Fran\u00e7aises<\/span><\/span><\/h3>\n<ul>\n<li>\n<div style=\"text-align: left;\"><span style=\"color: #4c4c4c;\"><a href=\"ine-francaise.org\/blog\/2009\/09\/03\/allumettes-aux-anchois-n%c2%b0-10-du-guide-de-pierrette\/\" target=\"_self\">Allumettes aux anchois, recette <\/a><\/span><\/div>\n<\/li>\n<li>\n<div style=\"text-align: left;\"><span style=\"color: #4c4c4c;\"><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><\/span><\/div>\n<\/li>\n<li>\n<div style=\"text-align: left;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2009\/01\/03\/boeuf-bourguignon\/\" target=\"_self\">Boeuf Bourguignon, recette<\/a><\/div>\n<\/li>\n<li>\n<div style=\"text-align: left;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2009\/01\/06\/coq-au-vin\/\" target=\"_self\">Coq au vin, recette<\/a><\/div>\n<\/li>\n<li>\n<div style=\"text-align: left;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2009\/02\/28\/recette-de-crostinis-a-la-fondue-doignons-caramelises\/\" target=\"_self\">Crostinis \u00e0 la fondue d&rsquo;oignons caram\u00e9lis\u00e9s,<\/a><\/div>\n<\/li>\n<li>\n<div style=\"text-align: left;\"><span style=\"color: #333333;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2008\/12\/16\/daube-de-sanglier\/\" target=\"_blank\">Daube de sanglier, recette,<\/a><\/span><\/div>\n<\/li>\n<li>\n<div style=\"text-align: left;\"><span style=\"color: #333333;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2008\/12\/16\/escalope-de-foie-gras\/\" target=\"_self\">Escalopes de foie gras poel\u00e9es, recette<\/a><\/span><\/div>\n<\/li>\n<li>\n<div style=\"text-align: left;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2008\/12\/16\/foie-gras\/\" target=\"_blank\"><span style=\"color: #333333;\">foie gras mi cuit en terrine<\/span>, recette<\/a>,<\/div>\n<\/li>\n<li>\n<div style=\"text-align: left;\"><span style=\"color: #333333;\"><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><\/span><\/div>\n<\/li>\n<li>\n<div style=\"text-align: left;\"><span style=\"color: #333333;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2008\/11\/22\/homard-a-larmoricaine\/\" target=\"_self\">Homard \u00e0 l&rsquo;armoricaine, recette<\/a><\/span><\/div>\n<\/li>\n<li>\n<div style=\"text-align: left;\"><span style=\"color: #333333;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2008\/12\/16\/huitres-chaudes-au-champagne\/\" target=\"_self\">Huitres chaudes au champagne<\/a><\/span><\/div>\n<\/li>\n<li>\n<div style=\"text-align: left;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2008\/12\/16\/oeufs-brouilles-aux-truffes\/\" target=\"_self\"><span style=\"color: #333333;\">Oeufs brouill\u00e9s aux truffes<\/span><span style=\"color: #333333;\"> <\/span><\/a><\/div>\n<\/li>\n<li>\n<div style=\"text-align: left;\"><span style=\"color: #333333;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2009\/02\/06\/crepes-ou-pannequets-recette\/\" target=\"_self\">pannequets, recette<\/a><\/span><\/div>\n<\/li>\n<li>\n<div style=\"text-align: left;\"><span style=\"color: #404040;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2009\/01\/16\/pot-au-feu-cuisine-francaise-recette\/\" target=\"_self\">Pot au Feu, recette<\/a><\/span><\/div>\n<\/li>\n<li>\n<div style=\"text-align: left;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2009\/03\/05\/la-potee-de-chou-et-haddock-recette\/\" target=\"_self\">Pot\u00e9e au chou et haddock, recette<\/a><\/div>\n<\/li>\n<li>\n<div style=\"text-align: left;\">Poule au riz \u00e0 la parisienne, sauce supreme<\/div>\n<\/li>\n<li>\n<div style=\"text-align: left;\"><span style=\"color: #333333;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2008\/11\/23\/tarte-a-loignon\/\" target=\"_self\">Tarte \u00e0 l&rsquo;oignon, recette<\/a><\/span><\/div>\n<\/li>\n<\/ul>\n<h3 style=\"text-align: center;\"><span style=\"color: #000000;\"><span style=\"text-decoration: underline;\">Desserts<\/span><\/span><\/h3>\n<ul>\n<li>\n<div style=\"text-align: left;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2008\/12\/16\/buche-de-noel\/\" target=\"_self\">Buche de Noel,<\/a><\/div>\n<\/li>\n<li>\n<div style=\"text-align: left;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2009\/01\/03\/calissons-daix\/\" target=\"_self\">Calissons d&rsquo;Aix, recette<\/a><\/div>\n<\/li>\n<li>\n<div style=\"text-align: left;\"><span style=\"color: #515151;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2008\/11\/01\/chou-a-la-creme\/\" target=\"_blank\">chou \u00e0 la cr\u00e8me, recette <\/a><\/span><\/div>\n<\/li>\n<li>\n<div style=\"text-align: left;\"><span style=\"color: #616161;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2008\/10\/25\/clafoutis-aux-pommes\/\" target=\"_self\">Clafoutis aux pommes, recette <\/a><\/span><\/div>\n<\/li>\n<li>\n<div style=\"text-align: left;\"><span style=\"color: #4c4c4c;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2008\/10\/23\/crepes\/\" target=\"_self\">Cr\u00eapes , recette<\/a><\/span><\/div>\n<\/li>\n<li>\n<div style=\"text-align: left;\"><span style=\"color: #464646;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2008\/10\/23\/crepes\/\" target=\"_self\">Cr\u00eapes l\u00e9g\u00e8res \u00e0 la canelle et au miel caram\u00e9lis\u00e9, ou au chocolat, recette<\/a><\/span><\/div>\n<\/li>\n<li>\n<div style=\"text-align: left;\"><span style=\"color: #676767;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2009\/01\/10\/far-breton-aux-pruneaux-recette\/\" target=\"_self\">Far aux pruneaux, recette<\/a><\/span><\/div>\n<\/li>\n<li>\n<div style=\"text-align: left;\"><span style=\"color: #2d2d2d;\">Far conciruelas, receta Bretana<\/span><\/div>\n<\/li>\n<li>\n<div style=\"text-align: left;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2009\/01\/02\/galette-des-rois\/\" target=\"_blank\">Galette des rois, recette<\/a><\/div>\n<\/li>\n<li>\n<div style=\"text-align: left;\"><span style=\"color: #808080;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2008\/12\/20\/gateau-basque-recette\/\" target=\"_self\">Gateau Basque, recette<\/a><\/span><\/div>\n<\/li>\n<li>\n<div style=\"text-align: left;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2009\/01\/14\/gateau-aux-noix-cuisine-francaise\/\" target=\"_self\">Gateau aux noix, recette<\/a><\/div>\n<\/li>\n<li>\n<div style=\"text-align: left;\"><span style=\"color: #303030;\">Kougelhopf, receta Alsacia <\/span><\/div>\n<\/li>\n<li>\n<div style=\"text-align: left;\"><span style=\"color: #303030;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2008\/10\/06\/mousse-au-chocolat-noir-recette-facile-rapide\/\" target=\"_self\">Mousse au chocolat noir, recette <\/a><\/span><\/div>\n<\/li>\n<li><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2008\/10\/21\/poires-roties-au-cassis\/\" target=\"_blank\"><span style=\"color: #616161;\">Poires roties au cassis, recette de G\u00e9rard Vi\u00e9, d&rsquo;ile de france<\/span>,<\/a><\/li>\n<li>\n<div style=\"text-align: left;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2009\/02\/28\/recette-traditionnelle-la-tarte-au-sucre\/\" target=\"_self\">Tarte au sucre,<\/a><\/div>\n<\/li>\n<li>\n<div style=\"text-align: left;\"><span style=\"color: #414141;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2008\/10\/23\/tarte-n%c2%b0-864-du-guide-de-pierrette\/\" target=\"_self\">Tarte aux pommes \u00e0 la Normande, recette <\/a><\/span><\/div>\n<\/li>\n<li>\n<div style=\"text-align: left;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2009\/03\/28\/recette-typique-de-dessert-de-normandie-tartelettes-fines-aux-pommes\/\" target=\"_self\">Tartelette fines aux pommes r\u00e2p\u00e9es, recette de normandie<\/a><\/div>\n<\/li>\n<li>\n<div style=\"text-align: left;\">Tarte aux pommes normande qui cuit 2 fois, recette<\/div>\n<\/li>\n<li>\n<div style=\"text-align: left;\"><span style=\"color: #616161;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2008\/10\/25\/tarte-tatin\/\" target=\"_self\">Tarte tatin, recette typique<\/a><\/span>,<\/div>\n<\/li>\n<li><span style=\"color: #414141;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2008\/10\/20\/tarte-vergeoise-a-la-biere-recette\/\" target=\"_self\">Tarte viergeoise \u00e0 la bi\u00e8re, recette lyonnaise <\/a><\/span><\/li>\n<\/ul>\n<h2 style=\"text-align: center;\"><span style=\"color: #800000;\"><span style=\"text-decoration: underline;\">GUIDE DE PIERRETTE<\/span> <\/span><\/h2>\n<p style=\"text-align: left;\"><span style=\"color: #800000;\">Receta de los platos par orden alfab\u00e9tico y por numeros de los platos du Guia de Pierrette.<\/span><\/p>\n<p style=\"text-align: left;\"><span style=\"color: #800000;\">Recette des plats par ordre alphab\u00e9tique et par num\u00e9ro du guide de Pierrette.<\/span><\/p>\n<p style=\"text-align: left;\"><span style=\"color: #800000;\">Receipt of the dishes of the guide of Pierrette by number and alphabetically de Pierrette&rsquo;s guide.<\/span><\/p>\n<p style=\"text-align: left;\"><span style=\"color: #800000;\">Rezept der Teller des F\u00fchrers pierrette durch Nummer und in alphabetischer Rangfolge Pierrettes Gourmet-F\u00fchrer.<\/span><\/p>\n<p style=\"text-align: left;\"><span style=\"color: #800000;\">Riceta dei piatti della guida di Pierrette per numero e per ordine alfabetico del Guida di Pierrette.<\/span><\/p>\n<ul>\n<li>\n<p style=\"text-align: left;\"><span style=\"color: #800000;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2009\/09\/01\/acras-de-legumes-recette\/\" target=\"_self\">N\u00b0 3 recette de la page 33<\/a><\/span><\/p>\n<\/li>\n<li>\n<p style=\"text-align: left;\"><span style=\"color: #800000;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2009\/02\/10\/aiolirecette-provencale\/\" target=\"_self\">N\u00b0 7, recette de la page 34 du guide<\/a><\/span><\/p>\n<\/li>\n<li>\n<p style=\"text-align: left;\"><span style=\"color: #800000;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2009\/01\/03\/aligot\/\" target=\"_self\">N\u00b0 9 recette de la page 35<\/a><\/span><\/p>\n<\/li>\n<li>\n<p style=\"text-align: left;\"><span style=\"color: #800000;\"><a href=\"ine-francaise.org\/blog\/2009\/09\/03\/allumettes-aux-anchois-n%c2%b0-10-du-guide-de-pierrette\/\" target=\"_self\">N\u00b0 10 recette de la page 35 <\/a><\/span><\/p>\n<\/li>\n<li>\n<p style=\"text-align: left;\"><span style=\"color: #800000;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2009\/08\/31\/menus-et-recettes-de-chefs-tartines-aux-chevres\/\" target=\"_self\">N\u00b0 16 recette de la page 36<\/a><\/span><\/p>\n<\/li>\n<li>\n<p style=\"text-align: left;\"><span style=\"color: #800000;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2008\/11\/23\/artichauts-a-la-bretonne\/\" target=\"_self\">N\u00b0 28, recette de la page 39 du guide<\/a><\/span><\/p>\n<\/li>\n<li>\n<p style=\"text-align: left;\"><span style=\"color: #800000;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2008\/10\/11\/baekenofe\/\" target=\"_blank\">N\u00b0 41 recette, page 43 du guide <\/a><\/span><\/p>\n<\/li>\n<li>\n<p style=\"text-align: left;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2008\/10\/30\/blanquette-de-veau\/\" target=\"_self\"><span style=\"color: #800000;\">N\u00b0<\/span> <span style=\"color: #800000;\">72 page 51 du guide <\/span><\/a><\/p>\n<\/li>\n<li>\n<p style=\"text-align: left;\"><span style=\"color: #800000;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2009\/01\/03\/boeuf-bourguignon\/\" target=\"_blank\">N\u00b0 75 page 51 du guide, <\/a><\/span><\/p>\n<\/li>\n<li>\n<p style=\"text-align: left;\"><span style=\"color: #800000;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2008\/12\/19\/boeuf-en-daube-recette-de-provence\/\" target=\"_self\">N\u00b0 76 page 52 du guide , recette<\/a><\/span><\/p>\n<\/li>\n<li>\n<p style=\"text-align: left;\"><span style=\"color: #800000;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2008\/10\/11\/bouillabaisse\/\" target=\"_blank\">N\u00b0 91 recette de la page 55 du guide <\/a><\/span><\/p>\n<\/li>\n<li>\n<p style=\"text-align: left;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2009\/01\/03\/brandade-de-morue\/\" target=\"_self\">N\u00b0 99 recette de la page 57 du guide<\/a><\/p>\n<\/li>\n<li>\n<p style=\"text-align: left;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2008\/12\/16\/buche-de-noel\/\" target=\"_self\">N\u00b0 107 recette page 59 du guide<\/a><\/p>\n<\/li>\n<li>\n<p style=\"text-align: left;\"><span style=\"color: #800000;\">118 receta <\/span><span style=\"color: #800000;\">p.62 du guide<\/span><\/p>\n<\/li>\n<li>\n<p style=\"text-align: left;\"><span style=\"color: #800000;\">N\u00b0119 receta espanol p 62<\/span> <span style=\"color: #800000;\">du guide<\/span><\/p>\n<\/li>\n<li>\n<p style=\"text-align: left;\"><span style=\"color: #800000;\">N\u00b0 148 recette page 70 du guide<\/span><\/p>\n<\/li>\n<li>\n<p style=\"text-align: left;\"><span style=\"color: #800000;\">N\u00b0 155 page 72 du guide<\/span><\/p>\n<\/li>\n<li>\n<p style=\"text-align: left;\"><span style=\"color: #800000;\">N\u00b0 171, recette page 76<\/span> <span style=\"color: #800000;\">du guide<\/span><\/p>\n<\/li>\n<li>\n<p style=\"text-align: left;\"><span style=\"color: #800000;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2009\/01\/28\/choucroute-de-poissons-2\/\" target=\"_self\">N\u00b0 172 Recette page 77<\/a><\/span><\/p>\n<\/li>\n<li>\n<p style=\"text-align: left;\"><span style=\"color: #800000;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2008\/11\/01\/chou-a-la-creme\/\" target=\"_self\">N\u00b0 173 recette page 77<\/a><\/span><\/p>\n<\/li>\n<li>\n<p style=\"text-align: left;\">N\u00b0 174 recette page 77<\/p>\n<\/li>\n<li>\n<p style=\"text-align: left;\"><span style=\"color: #800000;\">N\u00b0 199 , recette page 84 du guide,<\/span><\/p>\n<\/li>\n<li>\n<p style=\"text-align: left;\">N\u00b0 200 recette de la page 86 du guide<\/p>\n<\/li>\n<li>\n<p style=\"text-align: left;\"><span style=\"color: #800000;\">N\u00b0 <span style=\"color: #800000;\">215, recette page 89 du guide<\/span><\/span><\/p>\n<\/li>\n<li>\n<p style=\"text-align: left;\"><span style=\"color: #800000;\"><span style=\"text-decoration: underline;\">N<a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2008\/10\/23\/crepes\/\" target=\"_self\">\u00b0 s <\/a><\/span><\/span><span style=\"color: #800000;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2008\/10\/23\/crepes\/\" target=\"_self\"><span style=\"color: #800000;\">245,246,247.248,250. recette de base des plats num\u00e9rot\u00e9s du <\/span>guide <\/a><\/span><\/p>\n<\/li>\n<li>\n<p style=\"text-align: left;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2008\/10\/23\/crepes\/\" target=\"_blank\"><span style=\"color: #800000;\">N\u00b0 <\/span><span style=\"color: #800000;\">247 recette <\/span><span style=\"color: #800000;\">de la page 97 du guide<\/span><\/a><\/p>\n<\/li>\n<li>\n<p style=\"text-align: left;\"><span style=\"color: #800000;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2008\/10\/20\/la-rapee-de-pommes-de-terre-recette\/\" target=\"_blank\">N\u00b0 249 recette de la page 98 du guide <\/a><\/span><\/p>\n<\/li>\n<li>\n<p style=\"text-align: left;\"><span style=\"color: #800000;\">N\u00b0 265 recette de la page 102<\/span><\/p>\n<\/li>\n<li>\n<p style=\"text-align: left;\"><span style=\"color: #800000;\">N\u00b0 293 recette de la page 109 du guide<\/span><\/p>\n<\/li>\n<li>\n<p style=\"text-align: left;\"><span style=\"color: #800000;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2008\/12\/16\/escalope-de-foie-gras\/\" target=\"_self\">N\u00b0 301 et 302 recettes de la page 111 du guide<\/a><\/span><\/p>\n<\/li>\n<li>\n<p style=\"text-align: left;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2008\/11\/23\/le-far-aux-pruneaux\/\" target=\"_self\">N\u00b0 317 recette de la page 115<\/a><\/p>\n<\/li>\n<li>\n<p style=\"text-align: left;\"><span style=\"color: #800000;\"><span style=\"color: #800000;\">N\u00b0 317 , receta espagnol de la page 115<\/span> du guide<\/span><\/p>\n<\/li>\n<li>\n<p style=\"text-align: left;\"><span style=\"color: #800000;\">N\u00b0 319 Recette page 116 du guide<\/span><\/p>\n<\/li>\n<li>\n<p style=\"text-align: left;\"><span style=\"color: #800000;\">N\u00b0 334 Recette page 119 du guide <\/span><\/p>\n<\/li>\n<li>\n<p style=\"text-align: left;\"><span style=\"color: #800000;\">N\u00b0 357 Recette page 125 du guide <\/span><\/p>\n<\/li>\n<li>\n<p style=\"text-align: left;\">N\u00b0 369 recette de la page 128 du guide<\/p>\n<\/li>\n<li>\n<p style=\"text-align: left;\"><span style=\"color: #993300;\">N\u00b0s <\/span><span style=\"color: #993300;\">391 Recette de la page 135<\/span> <span style=\"color: #800000;\">du guide<\/span><\/p>\n<\/li>\n<li>\n<p style=\"text-align: left;\"><span style=\"color: #800000;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2009\/01\/02\/galette-des-rois\/\" target=\"_self\">N\u00b0 395 Recette de la page 136 du guide<\/a><\/span><\/p>\n<\/li>\n<li>\n<p style=\"text-align: left;\"><span style=\"color: #800000;\">N\u00b0 398 Recette page 136 du guide<\/span><\/p>\n<\/li>\n<li>\n<p style=\"text-align: left;\"><span style=\"color: #800000;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2008\/12\/20\/gateau-aux-noix-recette\/\" target=\"_blank\">N\u00b0 401 recette de la page 137 du guide<\/a><\/span><\/p>\n<\/li>\n<li>\n<p style=\"text-align: left;\"><span style=\"color: #800000;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2008\/12\/20\/gateau-basque-recette\/\" target=\"_self\">N\u00b0 402 Recette page 137 du guide<\/a><\/span><\/p>\n<\/li>\n<li>\n<p style=\"text-align: left;\"><span style=\"color: #800000;\">N\u00b0 431 Recette page 145 du guide<\/span>,<\/p>\n<\/li>\n<li>\n<p style=\"text-align: left;\"><span style=\"color: #800000;\">N\u00b0 435 Recette page 146 du guide<\/span><\/p>\n<\/li>\n<li>\n<p style=\"text-align: left;\"><span style=\"color: #800000;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2008\/11\/17\/gratinee-a-loignon\/\" target=\"_self\">N\u00b0 436 Recette de la page 146 du guide<\/a><\/span><\/p>\n<\/li>\n<li>\n<p style=\"text-align: left;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2008\/11\/22\/homard-a-larmoricaine\/\" target=\"_self\"><span style=\"color: #800000;\">N\u00b0 s <\/span><span style=\"color: #800000;\">446- Recette page 148<\/span><span style=\"color: #800000;\"> du guide<\/span><\/a><\/p>\n<\/li>\n<li>\n<p style=\"text-align: left;\"><span style=\"color: #800000;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2008\/12\/16\/huitres-chaudes-au-champagne\/\" target=\"_self\">N\u00b0 449 Recette page 149 du guide<\/a><\/span><\/p>\n<\/li>\n<li>\n<p style=\"text-align: left;\"><span style=\"color: #800000;\">N\u00b0 462 &#8211; Receta p.152<\/span><span style=\"color: #800000;\"> du guide<\/span><\/p>\n<\/li>\n<li>\n<p style=\"text-align: left;\"><span style=\"color: #800000;\">n\u00b0 484 recette page 198 du guide<\/span><\/p>\n<\/li>\n<li>\n<p style=\"text-align: left;\"><span style=\"color: #800000;\">N\u00b0 528 Recette page 170 du guide<\/span><\/p>\n<\/li>\n<li>\n<p style=\"text-align: left;\"><span style=\"color: #800000;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2008\/10\/06\/mousse-au-chocolat-noir-recette-facile-rapide\/\" target=\"_blank\">N\u00b0\u00a0532 Recette page 171 du guide <\/a><\/span><\/p>\n<\/li>\n<li>\n<p style=\"text-align: left;\"><span style=\"color: #800000;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2008\/12\/16\/oeufs-brouilles-aux-truffes\/\" target=\"_self\">N\u00b0 552 recette page 176 du guide<\/a><\/span><\/p>\n<\/li>\n<li>\n<p style=\"text-align: left;\"><span style=\"color: #800000;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2009\/01\/11\/filets-de-sole-a-la-dieppoise\/\" target=\"_self\">N 609 recette page 191 du guide <\/a><\/span><\/p>\n<\/li>\n<li>\n<p style=\"text-align: left;\">N\u00b0 624 recette page 195 du guide<\/p>\n<\/li>\n<li>\n<p style=\"text-align: left;\"><span style=\"color: #800000;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2009\/01\/16\/piperade-cuisine-francaise-recette\/\" target=\"_self\">N\u00b0 635 recette page 198 du guide, <\/a><\/span><\/p>\n<\/li>\n<li>\n<p style=\"text-align: left;\"><span style=\"color: #800000;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2009\/01\/16\/pissaladiere-cuisine-francaise-recette\/\" target=\"_blank\">n\u00b0 636 recette page 198 du guide<\/a><\/span><\/p>\n<\/li>\n<li>\n<p style=\"text-align: left;\"><span style=\"color: #800000;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2009\/01\/16\/pot-au-feu-cuisine-francaise-recette\/\" target=\"_self\">n\u00b0 668 recette page 206 du guide <\/a><\/span><\/p>\n<\/li>\n<li>\n<p style=\"text-align: left;\"><span style=\"color: #800000;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2008\/11\/05\/potee-alsacienne\/\" target=\"_blank\"><span style=\"color: #800000;\">N\u00b0 671 recette page 207 du guide<\/span>, <\/a><\/span><\/p>\n<\/li>\n<li>\n<p style=\"text-align: left;\"><span style=\"color: #800000;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2009\/01\/16\/potee-auvergnate-recette-cuisine-francaise\/\" target=\"_self\">N\u00b0 672 recette page 207 du guide<\/a><\/span><\/p>\n<\/li>\n<li>\n<p style=\"text-align: left;\"><span style=\"color: #800000;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2009\/09\/02\/sauce-bearnaise-n%c2%b0-783-du-guide-de-pierrette\/\" target=\"_self\">N\u00b0 783 recette de la page 235 <\/a><\/span><\/p>\n<\/li>\n<li>\n<p style=\"text-align: left;\"><span style=\"color: #800000;\">N\u00b0 676 &#8211; Receta p. 208<\/span><span style=\"color: #800000;\"> du guide<\/span><\/p>\n<\/li>\n<li>\n<p style=\"text-align: left;\"><span style=\"color: #800000;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2008\/12\/20\/la-poule-au-pot-recette\/\" target=\"_self\">N\u00b0 679 recette p 209 du guide<\/a><\/span><\/p>\n<\/li>\n<li>\n<p style=\"text-align: left;\"><span style=\"color: #800000;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2008\/10\/21\/poires-roties-au-cassis\/\" target=\"_self\">N\u00b0 680 recette page 209 du guide<\/a><\/span><\/p>\n<\/li>\n<li>\n<p style=\"text-align: left;\"><span style=\"color: #800000;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2008\/10\/06\/poulet-basquaise\/\" target=\"_self\">N\u00b0 682 Recette page 210 du guide <\/a><\/span><\/p>\n<\/li>\n<li>\n<p style=\"text-align: left;\"><span style=\"color: #800000;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2008\/10\/10\/quiche-lorraine-recette\/\" target=\"_self\">N\u00b0 706 Recette page 216 du guide<\/a><\/span><\/p>\n<\/li>\n<li>\n<p style=\"text-align: left;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2009\/09\/02\/sauce-bearnaise-n%c2%b0-783-du-guide-de-pierrette\/\" target=\"_self\">\u00a0N\u00b0 783 recette de la page 235<\/a><\/p>\n<\/li>\n<li>\n<p style=\"text-align: left;\"><span style=\"color: #800000;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2008\/10\/23\/tarte-n%c2%b0-864-du-guide-de-pierrette\/\" target=\"_self\">N\u00b0 859 recette page 255 du guide<\/a><\/span><\/p>\n<\/li>\n<li>\n<p style=\"text-align: left;\"><span style=\"color: #800000;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2008\/10\/23\/tarte-aux-pommes\/\" target=\"_self\">N\u00b0 863 recette page 256 du guide<\/a><\/span><\/p>\n<\/li>\n<li>\n<p style=\"text-align: left;\"><span style=\"color: #800000;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2008\/10\/23\/tarte-n%c2%b0-864-du-guide-de-pierrette\/\" target=\"_self\">n\u00b0 864 Recette page 257 du guide<\/a><\/span><\/p>\n<\/li>\n<li>\n<p style=\"text-align: left;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2008\/10\/25\/tarte-tatin\/\" target=\"_self\"><span style=\"color: #800000;\">N\u00b0 867 &#8211; recette p.257 <\/span><span style=\"color: #800000;\">du guide<\/span><\/a><\/p>\n<\/li>\n<li>\n<p style=\"text-align: left;\"><span style=\"color: #800000;\">N\u00b0 870 page 258 du guide<\/span><\/p>\n<\/li>\n<li>\n<p style=\"text-align: left;\"><span style=\"color: #800000;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2009\/08\/31\/menus-et-recettes-de-chefs-tartines-aux-chevres\/\" target=\"_self\">N\u00b0 870-2 recette page 259 du guide<\/a><\/span><\/p>\n<\/li>\n<li>\n<p style=\"text-align: left;\"><span style=\"color: #800000;\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/2008\/12\/16\/foie-gras\/\" target=\"_self\">N\u00b0 871 recette page 259 du guide <\/a><\/span><\/p>\n<\/li>\n<li>\n<p style=\"text-align: left;\"><span style=\"color: #800000;\">N\u00b0 897 recette page 264 du guide <\/span><\/p>\n<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>RECETTES traditionnelles fran\u00e7aises, et RECETTES typiques fran\u00e7aises, de la cuisine Fran\u00e7aise, les sp\u00e9cialit\u00e9s, plats typiques et plats r\u00e9gionaux, de la gastronomie fran\u00e7aise tir\u00e9s du Guide de Pierrette, \u00e9dit\u00e9 dans les versions anglaise, italienne, espagnole, allemande et fran\u00e7aise. RECETTES et PHOTOS donn\u00e9es sp\u00e9cialement pour le site du Guide de Pierrette par les chefs cuisiniers \u00ab\u00a0\u00e9toil\u00e9s\u00a0\u00bb de [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":2,"comment_status":"closed","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\/655"}],"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=655"}],"version-history":[{"count":160,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/pages\/655\/revisions"}],"predecessor-version":[{"id":5563,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/pages\/655\/revisions\/5563"}],"wp:attachment":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/media?parent=655"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}