{"id":10089,"date":"2010-05-02T08:00:50","date_gmt":"2010-05-02T06:00:50","guid":{"rendered":"http:\/\/www.cuisine-francaise.org\/blog\/?p=10089"},"modified":"2010-05-01T09:00:49","modified_gmt":"2010-05-01T07:00:49","slug":"france-gastronomy","status":"publish","type":"post","link":"http:\/\/www.cuisine-francaise.org\/blog\/2010\/05\/02\/france-gastronomy\/","title":{"rendered":"france gastronomy"},"content":{"rendered":"<p>cuisine france gastronomy, all dishes france gastronomy, foods france gastronomy, meals france gastronomy with 1er <a rel=\"lightbox\" href=\"\/blog\/wp-content\/uploads\/guide_pierrette_en.jpg\"><img loading=\"lazy\" style=\"position: 0px 0px 0px 0px;\" title=\"france gastronomy www.french.food.biz\" src=\"\/blog\/wp-content\/uploads\/.thumbs\/.guide_pierrette_en.jpg\" border=\"0\" alt=\"france gastronomy www.french.food.biz\" width=\"59\" height=\"100\" align=\"left\" \/><\/a>guide, dictionary to france gastronomy, paris france gastronomy and marseille france gastronomy, pictures to france gastronomy with PIERRETTE S GUIDE to french cuisine and france gastronomy all restaurants essentials What dish to choose to france gastronomy.visite website internet : <a href=\"http:\/\/www.french.food.biz\">www.french.food.biz<\/a> look at the 276 pages to guide PIERRETTES and dictionary pictures in colour, translation english to france gastronomy with food french and recipes to france gastronomy, burgundy, normandy, alsace, brittany, provence, lyon, riviera, jura, alpes, lorraine, savoy, loire, aquitaine, rhonee, south france, luberon &#8230;<\/p>\n<p>buy it on website : <a href=\"http:\/\/www.french.food.biz\">www.french.food.biz<\/a> with security paypal, or website internet\u00a0amazon or fnac or priceminister. with website to editor <a href=\"http:\/\/www.french.food.biz\">www.french.food.biz<\/a>\u00a0 the author personalised the guide choose the name\u00a0 of dedicace.<\/p>\n<p>\u00a0 Pierrette&rsquo;s boutique<br \/>\nPierrette has selected 956 authentic and typical dishes from French areas , specialities and desserts from\u00a0 French cuisine .<br \/>\nPierrette&rsquo;s guidebook which has been approved by Joel Robuchon , Marc Veyrat and which is being used in catering schools<br \/>\nPaul Bocuse , Ferrandi in Paris, Cordon Bleu in the world, is available on the website; the booklet of recipes can be offered or sold separately . on the website<strong> <\/strong><a href=\"http:\/\/www.cuisine-francaise.org\/\"><strong>www.cuisine-francaise.org<\/strong><\/a><strong> or <\/strong><a href=\"http:\/\/www.amazon.com\/\"><strong>www.amazon.com<\/strong><\/a><strong>, or <\/strong><a href=\"http:\/\/www.fnac.com\/\"><strong>www.fnac.com<\/strong><\/a><strong>, ; the booklet of recipes can be offered or sold separately on the website of pierrette&rsquo;s guide : <\/strong><a href=\"http:\/\/www.cuisine-francaise.org\/\"><strong>www.cuisine-francaise.org<\/strong><\/a><\/p>\n<p>A\u00a0 great\u00a0 present for know \u00a0959 foods in the france, what eat, what meals\u00a0in the france and a help\u00a0with pictures\u00a0for the french restaurant,\u00a0 foods, meals\u00a0to french restaurant, help for the menu\u00a0and the eat of french restaurant, dishes typical, specialty of France.\u00a0 ( offered 100 recipes on the web site : <a href=\"http:\/\/www.cuisine-francaise.org\/\">www.cuisine-francaise.org<\/a> and <a href=\"http:\/\/www.french-food.biz\/\">www.french-food.biz<\/a>(Before 5 days you receive the PIERRETTE&rsquo;S GUIDE personalized gifts.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>cuisine france gastronomy, all dishes france gastronomy, foods france gastronomy, meals france gastronomy with 1er guide, dictionary to france gastronomy, paris france gastronomy and marseille france gastronomy, pictures to france gastronomy with PIERRETTE S GUIDE to french cuisine and france gastronomy all restaurants essentials What dish to choose to france gastronomy.visite website internet : www.french.food.biz [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","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":""},"categories":[3,12],"tags":[4479,3722,6,4314,58,4236,5187,5209,4611,1968,4240,4896,3017],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/10089"}],"collection":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"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=10089"}],"version-history":[{"count":2,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/10089\/revisions"}],"predecessor-version":[{"id":10091,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/10089\/revisions\/10091"}],"wp:attachment":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/media?parent=10089"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/categories?post=10089"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/tags?post=10089"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}