{"id":1043,"date":"2008-10-22T15:45:58","date_gmt":"2008-10-22T13:45:58","guid":{"rendered":"http:\/\/www.cuisine-francaise.org\/blog\/?p=1043"},"modified":"2008-10-22T15:45:58","modified_gmt":"2008-10-22T13:45:58","slug":"what-to-eat-in-paris","status":"publish","type":"post","link":"http:\/\/www.cuisine-francaise.org\/blog\/2008\/10\/22\/what-to-eat-in-paris\/","title":{"rendered":"What to eat in Paris ?"},"content":{"rendered":"
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\"pot-au-feu-n\u00b0-668-du-guide-de-pierrette\"<\/a><\/dt>\n
pot-au-feu-n\u00b0-668-du-guide-de-pierrette<\/dd>\n<\/dl>\n<\/div>\n
French specialities of the gastronomy, menus of the restaurants, typical dishes of the French\u00a0cuisine, traditional dishes, or regional dishes are in Paris.<\/div>\n
The list of the dishes (some are given Ci afterwards) which you will be able to eat in the bars, breweries, restaurants, is so numerous to state that only the guide of Pierrette, first guides finally published in French, English, German, Spaniard, Italian, propose to you to know 959 dishes in all the categories: meats, fish, vegetables, cheeses, serves, pastry making, bread.<\/div>\n
\u00a0All these dishes are classified with the name of the area from which they were born.<\/div>\n
The photographs will give you desire for tasting each dish. More need for the waiter, boy, or Master d’ hotel of the restaurant, to explain you this qu’ is:<\/div>\n
– a pot with fire, a navarin d’ lamb, a tournedos rossini,<\/div>\n
– a boeuf bourguignon, a calf’s head, – a stew of Provence, a Lorraine potful,<\/div>\n
– a potful, – a tartiflette, a scraper, – a bouillabaisse, a bourride,<\/div>\n
\n
\"assiette-de-fruits-de-mer-n\u00b0-83-du-guide-de-pierrette\"<\/a>

assiette-de-fruits-de-mer-n\u00b0-83-du-guide-de-pierrette<\/p><\/div>\n

a plate of seafood, bulots mayonnaise, a lobster thermidor, scallops, moulds of Mussel bed, marine, the sauces \u00a0\u00bb ravigote\u00a0\u00bb who accompanies the calf’s head, sauce \u00a0\u00bb gribiche\u00a0\u00bb another sauce which accompanies the calf’s head, etc. .et<\/p><\/div>\n

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\"baba-au-rhum-n\u00b0-40-du-guide-de-pierrette\"<\/a>

baba-au-rhum-n\u00b0-40-du-guide-de-pierrette<\/p><\/div>\n

\u00a0in dessert a burned cream, a cream slice, a nun, a clafoutis with the fruits, a drill black, a baba with rum, a savarin, profiteroles with the chocolate,<\/p><\/div>\n

\u00a0and out of cheeses; \u00a0\u00bb droppings of chavignol, \u00a0\u00bb a cabecou\u00a0\u00bb \u00a0\u00bb a blue d’ auvergne\u00a0\u00bb \u00a0\u00bb of the saint nectaire\u00a0\u00bb etc\u2026<\/div>\n
You will not be disappointed any more by l’ arrival d’ a dish. You will be able taste the dish which you will have chosen with the guide. You will know all the ingredients which compose the dish. You will choose the guide with the hand quietly the dishes which the restaurants propose to you.<\/div>\n
The lexicon by alphabetical letter will easily guide your choice of the charts and menus which you will keep in French.<\/div>\n
\u00a0You will know more than 90% of the dishes proposed by the charts and menus of the restaurants, and the spangled chiefs of the French kitchen.<\/div>\n
Find on the site: www.cuisine-francaise.org<\/a> of the photographs of some dishes, the lexicon of the 959 dishes in the book. You will be able l’ buy in diret with Paypal safety, and before 7 days you will receive on your premise the guide especially dedicated by l’ author with your name. Join the many users of the United States, Canada, Australia, Germany, Spain, Royaume Linked, Italy, France, Ireland, Scotland, Belgium, which are charmed guide of Pebble.<\/div>\n
\u00a0Receipts of French kitchen of the dishes on the site: www.cuisine-francaise.org<\/a> are regularly updated.<\/div>\n
The receipts by numbers of dishes of the guide will be soon entirely on this site, especially for you only purchasers, in addition to the receipts of French spangled big bosses. Finally the guide which describes in the language chosen, English, German, French, Spanish, Italian, without needing the waiter of the restaurant, to choose the dish which you will taste. More disappointment you will have chosen with the knowledge of all the ingredients of the dish.<\/div>\n","protected":false},"excerpt":{"rendered":"

pot-au-feu-n\u00b0-668-du-guide-de-pierrette French specialities of the gastronomy, menus of the restaurants, typical dishes of the French\u00a0cuisine, traditional dishes, or regional dishes are in Paris. The list of the dishes (some are given Ci afterwards) which you will be able to eat in the bars, breweries, restaurants, is so numerous to state that only the guide of […]<\/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":[12,381],"tags":[],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/1043"}],"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=1043"}],"version-history":[{"count":3,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/1043\/revisions"}],"predecessor-version":[{"id":1052,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/1043\/revisions\/1052"}],"wp:attachment":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/media?parent=1043"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/categories?post=1043"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/tags?post=1043"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}