{"id":2317,"date":"2008-11-16T19:43:50","date_gmt":"2008-11-16T17:43:50","guid":{"rendered":"http:\/\/www.cuisine-francaise.org\/blog\/?p=2317"},"modified":"2008-11-16T19:43:50","modified_gmt":"2008-11-16T17:43:50","slug":"names-of-the-french-dishes-of-brittany","status":"publish","type":"post","link":"http:\/\/www.cuisine-francaise.org\/blog\/2008\/11\/16\/names-of-the-french-dishes-of-brittany\/","title":{"rendered":"Names, of the French dishes, of Brittany."},"content":{"rendered":"<div style=\"padding: 0.6em;\">Names of the French dishes of Brittany. The Breton French cuisine, the French gastronomy of Brittany, its cider and its cr\u00e8pes, the typical, and flat dishes traditional are: seafood, shellfish, oysters of Belon oyster, wafers with the sarrazin\/buckwheat, Pork-butcheries, Andouille of Gu\u00e9m\u00e9n\u00e9, St Jacques with Breton, Lobster with l&rsquo; Armorican,<\/div>\n<div style=\"padding: 0.6em;\">fish (Poisson): the bar, the turbot, pollack, mackerel,<\/div>\n<div style=\"padding: 0.6em;\">\u00a0the complete dish: the cotriade, Kig ha Farz,<\/div>\n<div style=\"padding: 0.6em;\">vegetables: artichokes, cabbage flower, Breton, salted and sweetened<\/div>\n<div style=\"padding: 0.6em;\">PANCAKES, the Breton cake, the far, kouing-mercy.<\/div>\n<div style=\"padding: 0.6em;\">You do not know these Breton dishes. The guide of pierrtte , delivers of 276 pages, 959 dishes and photographs will help you to know them.<\/div>\n<div style=\"padding: 0.6em;\">VISIT the site: <a href=\"http:\/\/www.cuisine-francaise.org\">www.cuisine-francaise.org<\/a>, buy with PAYPAL, the book in your version: Frenchwoman, French-English, French-Italian, French-German, French-Spanish. Before 7 days you will receive the book with a word of l&rsquo; author.<\/div>\n<div style=\"padding: 0.6em;\">Receipts of dishes of the guide are added on the <a href=\"http:\/\/www.cuisine-francaise.org\">www.cuisine-francaise.org<\/a><\/div>\n<div style=\"padding: 0.6em;\">\u00a0Visit regularly to cook the receipts. All the other French dishes of all the areas of France in photographs and are described by their ingredients. You keep with you, the book d&rsquo; a small size, at the restaurant. The reading of the guide-dictionary is easy, practical and simple.<\/div>\n<div style=\"padding: 0.6em;\">You n&rsquo; do not need translator. The guide helps you. You immediately find the name of the French dish. The lexicon of A to Z, or the lexicon by category of dishes (meats, fish, game, cheeses, desserts, pastry making, vegetables)<\/div>\n<div style=\"padding: 0.6em;\"><strong>Good appetite with the guide of Pierrette !! <\/strong><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Names of the French dishes of Brittany. The Breton French cuisine, the French gastronomy of Brittany, its cider and its cr\u00e8pes, the typical, and flat dishes traditional are: seafood, shellfish, oysters of Belon oyster, wafers with the sarrazin\/buckwheat, Pork-butcheries, Andouille of Gu\u00e9m\u00e9n\u00e9, St Jacques with Breton, Lobster with l&rsquo; Armorican, fish (Poisson): the bar, 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":[],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/2317"}],"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=2317"}],"version-history":[{"count":2,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/2317\/revisions"}],"predecessor-version":[{"id":2319,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/2317\/revisions\/2319"}],"wp:attachment":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/media?parent=2317"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/categories?post=2317"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/tags?post=2317"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}