{"id":170,"date":"2008-09-07T08:31:29","date_gmt":"2008-09-07T06:31:29","guid":{"rendered":"http:\/\/www.cuisine-francaise.org\/blog\/?p=170"},"modified":"2008-09-07T08:31:29","modified_gmt":"2008-09-07T06:31:29","slug":"plats-cuisine-francaise-traduction-english-deutsh-espagnol-italiano-recettes-joel-robuchon","status":"publish","type":"post","link":"http:\/\/www.cuisine-francaise.org\/blog\/2008\/09\/07\/plats-cuisine-francaise-traduction-english-deutsh-espagnol-italiano-recettes-joel-robuchon\/","title":{"rendered":"Plats, cuisine fran\u00e7aise, traduction, english, deutsh, espagnol, italiano, recettes, Joel ROBUCHON"},"content":{"rendered":"
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\"dordogne<\/a>

dordogne et son traditionnel foie gras<\/p><\/div>\n

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PIERRETTE\u00a0\u00a0\u00a0<\/span>\u00a0<\/span>LANCE<\/p>\n

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\u00a0<\/span>LE PREMIER GUIDE \u00a0<\/span>\u00ab\u00a0TRADUIT \u00bb DES PLATS \u00a0<\/span>CUISINES FRAN\u00c7AIS\u00a0 approuv\u00e9 par Joel ROBUCHON<\/span><\/span><\/span><\/span><\/strong><\/p>\n

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Forte d\u2019une exp\u00e9rience des difficult\u00e9s du voyageur devant la m\u00e9connaissance de la cuisine du pays visit\u00e9 et de ses termes, l\u2019auteur d\u00e9die ce premier guide \u00e0 l\u2019usage des touristes amateurs de gastronomie fran\u00e7aise apr\u00e8s 2 ann\u00e9es de travail personnel (photos et r\u00e9alisation des plats) et une auto \u00e9dition. Chaque fran\u00e7ais retrouvera rapidement sans ressortir les gros livres les ingr\u00e9dients et recettes de plats connus, ou \u00e0 conna\u00eetre avec visualisation en photos.<\/span><\/span><\/span><\/p>\n

\u00a0<\/span><\/span><\/p>\n

Passionn\u00e9e de cuisine, Pierrette a souhait\u00e9 apporter sa contribution \u00e0 la valorisation des produits du terroir fran\u00e7ais et permettre aux visiteurs \u00e9trangers,\u00a0et fran\u00e7ais\u00a0de les d\u00e9couvrir en photos et\u00a0 <\/span>descriptions.<\/span><\/span><\/span><\/p>\n

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Le choix du plat ou du menu et la d\u00e9gustation qu\u2019il engendre ouvre un vrai plaisir \u00e0 tout gastronome.<\/span><\/span><\/span><\/p>\n

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L\u2019auteur a adapt\u00e9 le lexique des noms des plats de son guide aux menus et cartes de la majorit\u00e9 des restaurants de\u00a0 <\/span>France.<\/span><\/span><\/span><\/p>\n

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Cet ouvrage est d\u00e9j\u00e0 disponible \u00a0<\/span>en 5 langues\u00a0:<\/span><\/span><\/span><\/p>\n

–<\/span>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span><\/span>Anglais, Allemand, \u00a0<\/span>Espagnol Italien et Fran\u00e7ais.<\/span><\/span><\/span><\/p>\n

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Une parution \u00e0 l\u2019automne est pr\u00e9vue en\u00a0: Russe, Japonais et Chinois.<\/span><\/span><\/span><\/p>\n

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Au sujet du guide <\/span><\/span>:<\/span><\/span><\/span><\/p>\n

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\u00d8<\/span>\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span><\/span>Le guide de Pierrette \u2013 a pour titre\u00a0: l\u2019indispensable au restaurant \u2013 Quel plat choisir\u00a0 de la cuisine fran\u00e7aise\u00a0? \u00a0<\/span>compte 942 photos couleurs et 959 plats expliqu\u00e9s sur 276 pages, format \u00a0<\/span>23 x <\/span>13 cm<\/span>, broch\u00e9, il est au prix de 29.90\u00a0 <\/span>\u20ac.<\/span><\/span><\/span><\/p>\n

\u00d8<\/span>\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span><\/span>Pierrette a choisi de distribuer dans un certain nombre de librairies, galeries lafayettes, fnac.com, et offices de tourisme, ainsi que sur son site\u00a0: <\/span>www.cuisine-francaise.org<\/span><\/a> , Maison de la France \u00e0 Madrid, Barcelone et Bruxelles.<\/span><\/span><\/span><\/p>\n

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PIERRETTE\u00a0\u00a0\u00a0\u00a0LANCE \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0LE PREMIER GUIDE \u00a0\u00ab\u00a0TRADUIT \u00bb DES PLATS \u00a0CUISINES FRAN\u00c7AIS\u00a0 approuv\u00e9 par Joel ROBUCHON \u00a0 Forte d\u2019une exp\u00e9rience des difficult\u00e9s du voyageur devant la m\u00e9connaissance de la cuisine du pays visit\u00e9 et de ses termes, l\u2019auteur d\u00e9die ce premier guide \u00e0 l\u2019usage des touristes amateurs de gastronomie fran\u00e7aise […]<\/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":[3,12,4],"tags":[40,377,5195,209,5182],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/170"}],"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=170"}],"version-history":[{"count":3,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/170\/revisions"}],"predecessor-version":[{"id":174,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/170\/revisions\/174"}],"wp:attachment":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/media?parent=170"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/categories?post=170"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/tags?post=170"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}