{"id":1351,"date":"2008-10-29T19:19:57","date_gmt":"2008-10-29T17:19:57","guid":{"rendered":"http:\/\/www.cuisine-francaise.org\/blog\/?p=1351"},"modified":"2008-10-29T19:19:57","modified_gmt":"2008-10-29T17:19:57","slug":"france-typical-dishes","status":"publish","type":"post","link":"http:\/\/www.cuisine-francaise.org\/blog\/2008\/10\/29\/france-typical-dishes\/","title":{"rendered":"France typical dishes"},"content":{"rendered":"<div class=\"mceTemp\" style=\"padding: 0.6em;\">\n<dl id=\"attachment_1352\" class=\"wp-caption alignleft\" style=\"width: 310px;\">\n<dt class=\"wp-caption-dt\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/wp-content\/uploads\/2008\/10\/moelleux-au-chocolat-518-du-guide-de-pierrette1.jpg\" rel=\"lightbox[1351]\"><img loading=\"lazy\" class=\"size-medium wp-image-1352\" title=\"moelleux-au-chocolat-518-du-guide-de-pierrette1\" src=\"http:\/\/www.cuisine-francaise.org\/blog\/wp-content\/uploads\/2008\/10\/moelleux-au-chocolat-518-du-guide-de-pierrette1-300x117.jpg\" alt=\"moelleux-au-chocolat-518-du-guide-de-pierrette\" width=\"300\" height=\"117\" srcset=\"http:\/\/www.cuisine-francaise.org\/blog\/wp-content\/uploads\/2008\/10\/moelleux-au-chocolat-518-du-guide-de-pierrette1-300x117.jpg 300w, http:\/\/www.cuisine-francaise.org\/blog\/wp-content\/uploads\/2008\/10\/moelleux-au-chocolat-518-du-guide-de-pierrette1.jpg 716w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/dt>\n<dd class=\"wp-caption-dd\">moelleux-au-chocolat-518-du-guide-de-pierrette<\/dd>\n<\/dl>\n<\/div>\n<div style=\"padding: 0.6em;\">\u00a0Which menu in a French restaurant? Which selection of dishes? What to choose? Pot with fire, Pot au feu, snails stuffed, boiled chicken, plate of seafood, steak tartare, crunches Sir, crunches Madam, the calf&rsquo;s head sauce gribiche, or sauce ravigote, the mussels fried, the scallops, the meat offals: calf sweetbread, kidneys, foie gras, the desserts, tart tatin, chocolate mousse, Brest bets, marrowy with the chocolate, baba with rum &#8230;.. To choose will be easy with the guide of Pierrette classified by letter alphabetical, and translated into English, German, Spanish, Italian, and in his French version. You will have to choose 959 dishes with photographs of the French cuisine, sold in France in the bookshops, on Internet: <a href=\"http:\/\/www.cuisine-francaise.org\">www.cuisine-francaise.org<\/a>,\u00a0in Fnac of France, and on Fnac.com. Buy on the Internet site, <a href=\"http:\/\/www.cuisine-francaise.org\">www.cuisine-francaise.org<\/a>,\u00a0you will receive the guide dedicated with your name. You will be able to carry out the receipts registered on this site with an access reserved to the only holders of the guide. Only the numbers of the dishes will give you the receipt while going on the site: <a href=\"http:\/\/www.cuisine-francaise.org\">www.cuisine-francaise.org<\/a>.\u00a0Moreover certain goods restaurants will be soon on this site. Join already the many purchasers who cannot do without the guide in a restaurant any more.<\/div>\n","protected":false},"excerpt":{"rendered":"<p>moelleux-au-chocolat-518-du-guide-de-pierrette \u00a0Which menu in a French restaurant? Which selection of dishes? What to choose? Pot with fire, Pot au feu, snails stuffed, boiled chicken, plate of seafood, steak tartare, crunches Sir, crunches Madam, the calf&rsquo;s head sauce gribiche, or sauce ravigote, the mussels fried, the scallops, the meat offals: calf sweetbread, kidneys, foie gras, the [&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":[5187,5186],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/1351"}],"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=1351"}],"version-history":[{"count":2,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/1351\/revisions"}],"predecessor-version":[{"id":1354,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/1351\/revisions\/1354"}],"wp:attachment":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/media?parent=1351"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/categories?post=1351"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/tags?post=1351"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}