{"id":1149,"date":"2008-10-22T21:07:19","date_gmt":"2008-10-22T19:07:19","guid":{"rendered":"http:\/\/www.cuisine-francaise.org\/blog\/?p=1149"},"modified":"2008-10-22T21:07:19","modified_gmt":"2008-10-22T19:07:19","slug":"what-to-eat-in-toulouse","status":"publish","type":"post","link":"http:\/\/www.cuisine-francaise.org\/blog\/2008\/10\/22\/what-to-eat-in-toulouse\/","title":{"rendered":"What to eat in Toulouse?"},"content":{"rendered":"
\n
\n
\"cassoulet-148-du-guide-de-pierrette\"<\/a><\/dt>\n
cassoulet-148-du-guide-de-pierrette<\/dd>\n<\/dl>\n<\/div>\n
\u00a0Which are the typical, flat dishes traditional in Toulouse? French regional specialities of midday the pyr\u00e9n\u00e9e, High Garonne,<\/div>\n
Toulouse, the \u00a0\u00bb city; rose\u00a0\u00bb thus called, is known for \u00a0\u00bb Toulouse cassoulet, \u00a0\u00bb with a sausage, also cooked in Castelnaudary, and Carcassonne, been useful with l’ lamb. Dish been useful in its terra cotta container, The duck, with its crystallized, its steaklets, its sleeves, its aglets,<\/div>\n
Other dishes with boletus (very scented mushrooms) snails, the tortas (paste surrounding of the meats or mushrooms) stews, (sauce dishes) the truffles, (very expensive and famous for their perfume, are with the foot of the trees \u00a0\u00bb chenes\u00a0\u00bb) pork-butchery: duck pies, ballotines, sausage of Toulouse,<\/div>\n
falette: chest stuffed with bacon and blettes,<\/div>\n
\n
\n
\"garbure-398-du-guide-de-pierrette\"<\/a><\/dt>\n
garbure-398-du-guide-de-pierrette<\/dd>\n<\/dl>\n<\/div>\n
garbure: potful with cabbages, turnips, carrots, beans, potatoes, beef, soup can be been used for share with grated cheese. duck foie gras or d’ goose.<\/div>\n
\u00a0fenestrated: cake containing paste d’ almond and of lemon,<\/div>\n
gasconnade: Leg at base d’ garlic and anchovy, cake with the pin, beans tarbais, dry vegetable been useful with the cassoulet.<\/div>\n
\u00a0the roll of mazamet, (with the blood of the cooked pig)<\/div>\n
The cheese of laguiole, the roquefort, nuts,<\/div>\n
A candy the melon of lectoure delicacy known in the whole world,<\/div>\n
Production of the \u00a0\u00bb violet of toulouse\u00a0\u00bb soup out of candy, jams, and sold in perfume of toilet.<\/div>\n
Find all these dishes in the guide of Pierrette, on the French kitchen, each dish is presented with its photograph, and by alphabetical letter and its area d’ origin.<\/div>\n
You will know 959 traditional dishes, regional, specialities of whole France, go on the site: www.cuisine-francaise.org, you will be able l’ to buy on line, with safety paypal and before 7 days you will receive the book, with the dedication of l’ author with your name. Join already the many users of the United States, Canada, Australia, Italy, Spain, Belgium, kingdom linked, Ireland, shells, France which are charmed guide and of its great utility. The first guide translated into English, German, Spanish, Italian, and in his French version. Visit the site regularly: www.cuisine-francaise.org to find the traditional, typical receipts regional, as well as the receipts of spangled big bosses, like Marc VEYRAT.<\/div>\n","protected":false},"excerpt":{"rendered":"

cassoulet-148-du-guide-de-pierrette \u00a0Which are the typical, flat dishes traditional in Toulouse? French regional specialities of midday the pyr\u00e9n\u00e9e, High Garonne, Toulouse, the \u00a0\u00bb city; rose\u00a0\u00bb thus called, is known for \u00a0\u00bb Toulouse cassoulet, \u00a0\u00bb with a sausage, also cooked in Castelnaudary, and Carcassonne, been useful with l’ lamb. Dish been useful in its terra cotta container, […]<\/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":[541],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/1149"}],"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=1149"}],"version-history":[{"count":2,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/1149\/revisions"}],"predecessor-version":[{"id":1153,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/1149\/revisions\/1153"}],"wp:attachment":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/media?parent=1149"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/categories?post=1149"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/tags?post=1149"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}