{"id":1413,"date":"2008-10-29T21:44:48","date_gmt":"2008-10-29T19:44:48","guid":{"rendered":"http:\/\/www.cuisine-francaise.org\/blog\/?p=1413"},"modified":"2008-10-29T23:45:47","modified_gmt":"2008-10-29T21:45:47","slug":"french-dishes","status":"publish","type":"post","link":"http:\/\/www.cuisine-francaise.org\/blog\/2008\/10\/29\/french-dishes\/","title":{"rendered":"French dishes"},"content":{"rendered":"
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\"mont-saint-michel\"<\/a><\/dt>\n
mont-saint-michel<\/dd>\n<\/dl>\n<\/div>\n
\u00a0In France, the french food, the charts and menus of the French restaurants have a number of typical dishes, French\u00a0cuisine, traditional dishes, and French specialities so important, which you will have to buy the Guide of Pierrette to learn how with all to recognize them. You will learn by this guide, collection and dictionary translated into English, Spanish, Italian, German, and in French 959 dishes of the charts and menus of the restaurants of whole France.<\/div>\n
F\"guide_pierrette_en.jpg\"<\/a>or your voyage in France, you will always carry with you the guide of the French cuisine. With each meal in a restaurant, you will have the guide with the hand to choose the dishes which will be proposed to you in the restaurants of all the areas of France. Classified by alphabetical French letter you n’ will have any difficulty in find the dish which you seek d’ French access, then translated in your language.<\/div>\n
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\"quiche-lorraine-706-du-guide-de-pierrette\"<\/a><\/dt>\n
quiche-lorraine-706-du-guide-de-pierrette<\/dd>\n<\/dl>\n<\/div>\n
\u00a0In Lorraine Alsace, you taste the Lorraine quiche, the Lorraine potful, the choucroutte, the foie gras, the mussels fried, the apple tarts, the flammekuche, (tart with l’ onion, plugs and cream) with its famous white wines (Sylvaner, gewustraminer ……)<\/div>\n
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\"quiche-lorraine-706-du-guide-de-pierrette\"<\/a><\/dt>\n
quiche-lorraine-706-du-guide-de-pierrette<\/dd>\n<\/dl>\n<\/div>\n

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Breton cr\u00e8pe, with the tasting of its cider, its shells (oysters, holy Jacques, moulds, lobster, lobsters, etc.) that you will eat in Brittany, or with the Mount Saint Michel, or in Normandy with its beaches of unloading, by visiting the memorial of Caen.<\/div>\n
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\"Paris,<\/a><\/dt>\n
Paris, champs elys\u00e9es et l<\/dd>\n<\/dl>\n<\/div>\n
\u00a0Paris and its famous Eiffel Tower, his fields elys\u00e9es, the city of sciences, you will taste with the Tartar, steck fried, boiled chicken, pot with fire, calf the language, the calf’s head, the snails, the baba with rum, the cream puff, the marrowy one with the chocolate, the cream slice, In\u2026 l’ island of France (Versailles and its castle, the cheese of Brie, the pithiviers ‘ (cake with almonds) the Loire and its many castles, (chambord, Chenonceau\u2026.) south,<\/div>\n
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\"la<\/a>

la bouillabaisse n\u00b0 294 du Guide de Pierrette<\/p><\/div>\n

Marseilles, Provence, with its bouillabaisse (fish soup) its ratatouille, its tapenades, salad ni\u00e7oise, side bagnat, anchoiade,<\/p>\n

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\"cassoulet<\/a><\/dt>\n
cassoulet n\u00b0 148 du Guide de Pierrette<\/dd>\n<\/dl>\n<\/div>\n
Pyrenees midday and the \u00a0\u00bb city; rose\u00a0\u00bb Toulouse with its famous cassoulet, (beans, sausage of Toulouse, crystallized d’ goose)<\/div>\n
The Dordogne, with its foie gras, its crystallized d’ goose and of duck, the Champagne area for the wine with bubbles very large champagnes to celebrate great moments, and to finish a meal cognac and its area<\/div>\n
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\"camembert<\/a><\/dt>\n
camembert n\u00b0 913 du Guide de Pierrette<\/dd>\n<\/dl>\n<\/div>\n
\u00a0All these dishes, cheeses, you will find them in the guide of Pebble, to buy to know all the dishes of the charts and menus, you will have 959 dishes of the French kitchen, which n’ more secrecy for you will have. You will choose with each meal with the guide in your language, English, or Spanish, or tialienne, or allemande, or Frenchwoman.<\/div>\n
Go on the site: www.cuisine-francaise.org<\/a>,\u00a0you will be able to buy the guide with safety paypal and you will receive before 7 days the book dedicated with your name. With the guide all the receipts on this site, by taking the number of the dish in the guide, you find will have the receipt on Internet site. Receipts of French spangled chief, to you will be given each new month. On the site: www.cuisine-francaise.org<\/a>\u00a0you will find the list of the sales outlets if you prefer to come l’ to buy in France, or by Fnac.com<\/div>\n
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\"tablier<\/a><\/dt>\n
tablier de sapeur servi \u00e0 Lyon n\u00b0 839 Guide de Pierrette<\/dd>\n<\/dl>\n<\/div>\n
Lyon, (capital of Paul BOCUSE, small restaurants called \u00a0\u00bb bouchons\u00a0\u00bb with the kitchen of its meat offals (apron of sapper, double fat, Lyons sausage, salad with Lyons …..)<\/div>\n
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\"Tartiflette<\/a><\/dt>\n
Tartiflette n\u00b0 870 du Guide de Pierrette<\/dd>\n<\/dl>\n<\/div>\n
in area the Rhone the Alps, with its cheese the reblochon, for its tartiflette, its scrapers with cheese, its wines,<\/div>\n
Bordeaux to taste the wines with its cuisine with the wine,<\/div>\n
the Basque Country, and his pepper d’<\/div>\n
\"Poulet<\/a>

Poulet basquaise n\u00b0 682 du Guide de Pierrette<\/p><\/div>\n

espelette, the Atlantic dimension, with its shells, its will chipirons with l’ ink, its basquaise chicken,\u2026<\/p>\n

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\"soft<\/a>

soft centre chocolate cake N\u00b0 518 Pierrette<\/p><\/div>\n

\"rum<\/a>

rum baba Pierrette<\/p><\/div>\n

Desserts, baba with rum, tart tatin, profiteroles with the chocolate, cream slice\u2026<\/p>\n","protected":false},"excerpt":{"rendered":"

mont-saint-michel \u00a0In France, the french food, the charts and menus of the French restaurants have a number of typical dishes, French\u00a0cuisine, traditional dishes, and French specialities so important, which you will have to buy the Guide of Pierrette to learn how with all to recognize them. You will learn by this guide, collection and dictionary […]<\/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":[5187,57,74],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/1413"}],"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=1413"}],"version-history":[{"count":6,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/1413\/revisions"}],"predecessor-version":[{"id":1480,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/1413\/revisions\/1480"}],"wp:attachment":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/media?parent=1413"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/categories?post=1413"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/tags?post=1413"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}