{"id":2300,"date":"2008-11-16T19:06:32","date_gmt":"2008-11-16T17:06:32","guid":{"rendered":"http:\/\/www.cuisine-francaise.org\/blog\/?p=2300"},"modified":"2008-11-16T19:06:32","modified_gmt":"2008-11-16T17:06:32","slug":"the-french-gastronomy-of-normandy","status":"publish","type":"post","link":"http:\/\/www.cuisine-francaise.org\/blog\/2008\/11\/16\/the-french-gastronomy-of-normandy\/","title":{"rendered":"The French gastronomy of Normandy"},"content":{"rendered":"<div style=\"padding: 0.6em;\">The French gastronomy of Normandy, the regional, typical, and traditional specialities are: Andouille of Transfers, the young ladies of Cherbourg to the stroke, the plate dieppoise, the chicken vall\u00e9 d&rsquo; Trough, the tripe with the mode of Caen, the duck with the rouennaise, salted Lamb the pre one. for CHEESES: the Camembert cheese, the livarot, the bridge l&rsquo; bishop, the neufchatel. FOR THE DESSERTS: the apple tart with the apple-brandy, cr\u00e8pes with the Norman. you DO NOT KNOW THESE DISHES, return in the deliver-dictionary of Pebble. www.cuisine-francaise.org. You will find all these dishes, with the lexicon of A to Z. All the photographs accompany the name by the dish which you seek. You immediately have the sight of the dish which you have desire for eating. Easy, practical, simple, d&rsquo; a small size the guide accompanies you at the restaurant. More need for translator. All the ingredients are explained to you. Choose the version: French-English, French-German, French-Spanish, French-Italian, French. YOU WILL KNOW 959 OTHER DISHES of all the areas of France. Go on the site: www.cuisine-francaise.org, Buy with PAYPAL. You will receive before 7 days the guide, with a word of l&rsquo; author. Visit the site: www.cuisine-francaise.org to carry out the receipts of the dishes of the guide. New receipts are added regularly.<\/div>\n","protected":false},"excerpt":{"rendered":"<p>The French gastronomy of Normandy, the regional, typical, and traditional specialities are: Andouille of Transfers, the young ladies of Cherbourg to the stroke, the plate dieppoise, the chicken vall\u00e9 d&rsquo; Trough, the tripe with the mode of Caen, the duck with the rouennaise, salted Lamb the pre one. for CHEESES: the Camembert cheese, the livarot, [&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":[92,675],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/2300"}],"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=2300"}],"version-history":[{"count":2,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/2300\/revisions"}],"predecessor-version":[{"id":2302,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/2300\/revisions\/2302"}],"wp:attachment":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/media?parent=2300"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/categories?post=2300"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/tags?post=2300"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}