{"id":2365,"date":"2008-11-17T16:52:05","date_gmt":"2008-11-17T14:52:05","guid":{"rendered":"http:\/\/www.cuisine-francaise.org\/blog\/?p=2365"},"modified":"2008-11-17T16:56:36","modified_gmt":"2008-11-17T14:56:36","slug":"names-of-the-french-dishes-d-alsace","status":"publish","type":"post","link":"http:\/\/www.cuisine-francaise.org\/blog\/2008\/11\/17\/names-of-the-french-dishes-d-alsace\/","title":{"rendered":"Names of the French dishes in Alsace"},"content":{"rendered":"
\u00a0Names of the Alsace-Lorraine gastronomy\u00a0, typical Alsace dishes, French\u00a0cuisine of the Alsace area, the Alsace wines, the specialities are:<\/div>\n
\n

la charcuterie, Presskopf, la quiche lorraine, la tarte \u00e0 l’oignon ou flammekuche, les grenouilles, les asperges,\u00a0 Les poissons : le sandre, la carpe, l’anguille. les volailles :\u00a0 le coq au riesling Le spaetzle, la choucroute, le baeckeoffe, les gibiers : la biche, le chevreuil, le sanglier,les fromages : le munster , la patisserie : Le Kougelhopf, la tarte aux mirabelles, la tarte aux questches, le vacherin glac\u00e9.<\/p>\n

\u00a0(the pork-butchery, Presskopf, the Lorraine quiche, the tart with l’ onion or flammekuche, frogs, asparaguses, Fish: the pike perch, the carp, l’ eel. poultries: the cock with the Riesling The spaetzle, the sauerkraut, the baeckeoffe, game: the hind, the roe-deer, the wild boar, cheeses: the munster pastry making: Kougelhopf, the tart with the mirabelle plums, the tart with the questches, the frozen vacherin.<\/p><\/div>\n

All these dishes are app\u00e9tisants and varied. An image and a definition will give you desire for eating them. By buying the guide of Pebble, with the 959 dishes and their images, you will want to come to taste them. www.cuisine-francaise.org<\/a><\/div>\n
You will have in more in this guide-dictionary the definition of the other dishes of the areas of whole France. You will be able to visit all France with this only guide.<\/div>\n
\u00a0He will be your companion with each dinner at the restaurant in France. This book is d’ a small size to hold in the hand. (22 centimetres, 13 centimetres) the 276 pages are an easy, simple and practical help to know the definition of the food which is in each typical dish, traditional or French speciality.<\/div>\n
You will know all the French dishes, you will be able to taste all the dishes which the French restaurants propose. Lastly, the first guide which is your friend, who speaks your English. More d’ need; another translator.<\/div>\n
The book is in 5 versions, Frenchwoman, French-English, French-German, French-Spanish, French-Italian. You will visit the site: www.cuisine-francaise.org<\/a>, you choose the flag of your country.<\/div>\n
You buy with paypal the guide, you receive it before 7 days. Carry out the receipts of the dishes of the guide, on the site regularly updated www.cuisine-fran\u00e7aise.org<\/a>.<\/div>\n
GOOD APPETITE WITH THE PIERRETTE’S GUIDE\u00a0 AND THE FRENCH CUISINE !!! <\/strong><\/div>\n","protected":false},"excerpt":{"rendered":"

\u00a0Names of the Alsace-Lorraine gastronomy\u00a0, typical Alsace dishes, French\u00a0cuisine of the Alsace area, the Alsace wines, the specialities are: la charcuterie, Presskopf, la quiche lorraine, la tarte \u00e0 l’oignon ou flammekuche, les grenouilles, les asperges,\u00a0 Les poissons : le sandre, la carpe, l’anguille. les volailles :\u00a0 le coq au riesling Le spaetzle, la choucroute, le […]<\/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":[512,92],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/2365"}],"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=2365"}],"version-history":[{"count":5,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/2365\/revisions"}],"predecessor-version":[{"id":2370,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/2365\/revisions\/2370"}],"wp:attachment":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/media?parent=2365"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/categories?post=2365"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/tags?post=2365"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}