{"id":2342,"date":"2008-11-17T15:51:07","date_gmt":"2008-11-17T13:51:07","guid":{"rendered":"http:\/\/www.cuisine-francaise.org\/blog\/?p=2342"},"modified":"2008-11-17T15:51:07","modified_gmt":"2008-11-17T13:51:07","slug":"names-of-the-french-dishes-of-provence","status":"publish","type":"post","link":"http:\/\/www.cuisine-francaise.org\/blog\/2008\/11\/17\/names-of-the-french-dishes-of-provence\/","title":{"rendered":"Names of the French dishes of Provence"},"content":{"rendered":"
the French cuisine, the french gastronomy, and typical dishes, Cote\u00a0d’ azur specialities,\u00a0Nice, Marseille, Mediterranean. The\u00a0santons them of Provence for Christmas and the tradition of the French cuisine,<\/div>\n
\u00a0the typical dishes, specialities are: A\u00efoli, Pissaladi\u00e8re, Salade Ni\u00e7oise, Bouillabaisse, Anchois de Collioure, Loup grill\u00e9 au fenouil, la Brandade nimoise, Bourride S\u00e9toise, les pieds paquets \u00e0 la marseillaise, les petits farcis ni\u00e7ois, la daube proven\u00e7ale, l’agneau de sisteron, le Picodon, la cr\u00e8me catalane, les calissons, les fruits confits,le dessert : la trop\u00e9zienne
\n(Garlic mayonnaise, Pissaladi\u00e8re, Ni\u00e7oise Salad, Bouillabaisse, Anchovy of Collioure, Wolf roasted with fennel, the Brandade nimoise, Bourride S\u00e9toise, the feet packages with the Marseillaise, small stuffed the ni\u00e7ois, stew of Provence, l’ lamb of Sisteron, Picodon, the Catalan cream, calissons, candied fruits, the dessert: the trop\u00e9zienne)<\/div>\n
\u00a0All these names will find them to you in the book-dictionary of the Guide of Pierrette. www.cuisine-francaise.org<\/a><\/div>\n
\u00a0Of the lexicon A to Z presents the name of the French dish. Practical step d’ need; a translator, the guide is in 5 versions, Frenchwoman, French-English, French-Italian, French-German, French-Spanish. the 276 pages, the 959 dishes of all the areas of France, the photographs supplement what you seek.<\/div>\n
\u00a0Its small size of 22 centimetres, by 13 centimetres, for 1.5 centimetres d’ thickness will be the companion of your dinners at the French restaurants.<\/div>\n
More\u00a0need other translators. That you are in Alsace, in Normandy, in Brittany, in Loire Valley, in south-west, in center-Auvergne, in north-Picardy, in Burgundy, in Alsace-Lorraine, into frank county\/the Jura, Lyonese-country bressan, Savoy-Dauphine, the Provence-Mediterranean. You will have all the traditional dishes with you for a tasting of the French cuisine.<\/div>\n
\u00a0Practical, easy, simple d’ use you will have the definition of all the food which composes the dishes, and l’ image of the dish to be eaten.<\/div>\n
Go on the site, www.cuisine-francaise.org<\/a>,<\/div>\n
\u00a0choose the flag of your country, to read the articles of the site. You buy with PAYPAL, on the site: www.cuisine-francaise.org<\/a><\/div>\n
\u00a0the version which you want. You receive before 7 days the book with a word of l’ author.<\/div>\n
\u00a0Seek on the blog, the articles of each one of these areas. You will have the names of the typical dishes presented with the name of the French areas.<\/div>\n
GOOD APPETITE WITH THE GUIDE OF PIERRETTE<\/strong> !!<\/div>\n","protected":false},"excerpt":{"rendered":"

the French cuisine, the french gastronomy, and typical dishes, Cote\u00a0d’ azur specialities,\u00a0Nice, Marseille, Mediterranean. The\u00a0santons them of Provence for Christmas and the tradition of the French cuisine, \u00a0the typical dishes, specialities are: A\u00efoli, Pissaladi\u00e8re, Salade Ni\u00e7oise, Bouillabaisse, Anchois de Collioure, Loup grill\u00e9 au fenouil, la Brandade nimoise, Bourride S\u00e9toise, les pieds paquets \u00e0 la marseillaise, […]<\/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":[5200,92,675],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/2342"}],"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=2342"}],"version-history":[{"count":2,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/2342\/revisions"}],"predecessor-version":[{"id":2344,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/2342\/revisions\/2344"}],"wp:attachment":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/media?parent=2342"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/categories?post=2342"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/tags?post=2342"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}