{"id":2452,"date":"2008-11-18T19:34:23","date_gmt":"2008-11-18T17:34:23","guid":{"rendered":"http:\/\/www.cuisine-francaise.org\/blog\/?p=2452"},"modified":"2008-11-18T20:02:39","modified_gmt":"2008-11-18T18:02:39","slug":"names-of-the-french-typical-dishes-by-areas","status":"publish","type":"post","link":"http:\/\/www.cuisine-francaise.org\/blog\/2008\/11\/18\/names-of-the-french-typical-dishes-by-areas\/","title":{"rendered":"names of the French typical dishes by areas"},"content":{"rendered":"
French cuisine, names of the French typical dishes by menus of restaurants of the areas of France. The French gastronomy in photographs is classified in the guide of Pierrette. Dictionary by alphabetical letter of A to Z, in its French version, then translated into English, German, Spanish, Italian. For your dinners in the French restaurants the reading and the translation of the menus are easy. This book is practical, useful and simple.<\/div>\n
The definition of the food which composes each dish helps you to like the dish. The photograph helps you to know the food which you do not know. The preparation of the dish is explained quickly. You can immediately know a dish by its photograph.<\/div>\n
More difficulty to include\/understand the explanations of the restorer. Keep the dictionary-guide with you. It gives you all the answers to your questions. WHAT\u00a0is this\u00a0 a carbonnade? a baeckoff? Koufflof? a potful? A cassoulet? a gratin Dauphinois? a ratatouille? a baba with rum? Paris Brest?<\/strong><\/div>\n
Its format enables you to keep it with you with the hand. To consult the list of the 959 dishes on the site: www.cuisine-francaise.org<\/strong><\/span>, go on the flag of your country to read the translation of the site.<\/div>\n
You will have the possibility of l’ to buy on line with paypal on the site: www.cuisine-francaise.org<\/strong><\/span>. You will receive it before 7 days with a word of l’ author. You can consult on the site, the list of the sales outlets in France.<\/div>\n
With l’ Foreigner, House from France in Madrid and Barcelona, thus qu’ in Brussels sells it. You can l’ to buy by the fnac France and of l’ foreigner, and on fnac.com.<\/div>\n
To test the receipts of\u00a0cuisine of the big bosses, and the receipts of the typical dishes. New receipts are added. Often visit the site: www.cuisine-francaise.org<\/strong><\/span><\/a> <\/strong><\/span><\/div>\n
NAMES OF some DISHES BY AREAS:<\/strong><\/div>\n
\u00a0Normandy:<\/strong><\/span><\/div>\n

Demoiselle de cherbourg \u00e0 la nage, Andouille de Vire, Sole Dieppoise, Poulet Vall\u00e9e d’Auge, Tripes \u00e0 la mode de Caen, Canard \u00e0 la rouennaise, Agnea de pr\u00e9-sal\u00e9, Camembert, Livarot, Pont-L’Ev\u00eaque, Neufch\u00e2tel, Tarte aux pommes au calvados, Cr\u00e8pes \u00e0 la normande, Douillons.<\/p>\n

Bretagne<\/strong> :<\/span> Crustac\u00e9s, huitres de belon, fruits de mer, Galettes au sarrazin\/bl\u00e9 noir, Charcuteries, andouille de gu\u00e9m\u00e9n\u00e9, St jacques \u00e0 la bretonne, Homard \u00e0 l’armoricaine, Poissons: bar, turbot, lieu jaune, maquereau Cotriade, Kig Ha Farz, les l\u00e9gumes : artichaut, choux fleur, le cr\u00e8pes le gateau breton, le quatre quart, le far, kouing-aman.<\/p>\n

Val de Loire<\/strong><\/span> : Rillettes de Tours, Andouillette au vouvray, Poissons de rivi\u00e8re: brochet, sandre , le saumon au beurre blanc, Gibier de Sologne, Fromage de ch\u00e8vres, Sainte maure, valen\u00e7ay, cr\u00e9met dr’angers, les desserts les macarons, le nougat glac\u00e9.<\/p>\n

Sud ouest<\/strong> –<\/span> la garbure, le jambon de Bayonne, Foie gras, Omelette aux truffes, Pip\u00e9rade, Lamproie \u00e0 la Bordelaise, poulet basquaise, cassoulet, confit de canard ou d’oie, c\u00e8pes \u00e0 la bordelaise, tomme de brebis, roquefort, gateau basue, pruneaux \u00e0 l’armagnac.<\/p>\n

Centre Auvergne<\/span> :<\/strong> cochonnailles, (saucisse, saucisson, p\u00e2t\u00e9s) tripoux d’auvergne, champignons : c\u00e8pes, girolles, morilles, le p\u00e2t\u00e9 bourbonnais, Aligot, truffade, pot\u00e9e auvergnate, chou farci, pounti, lentilles du Puy, les fromages : cantal, saint nectaire, fourme d’ambert, les desserts flognarde, gateau \u00e0 la broche, tarte \u00e0 la tomme ou \u00e0 la caill\u00e9e.<\/p>\n

CORSE<\/strong> <\/span>: le jambon , figatelli, lonzo, coppa, langouste, omelette au brocciu, civet de sanglier, chevreau, les fromages de brebis ( niolu) flan de chataignes, fiadone.<\/p>\n

PROVENCE m\u00e9diterran\u00e9e<\/strong> <\/span>: Aioli, Pissaladi\u00e8re, salade ni\u00e7oise, bouillabaisse, anchois de collioure, loup grill\u00e9 au fenouil, brandade nimoise, bourride s\u00e9toise, pieds paquets \u00e0 la marseillaise, petits farcis ni\u00e7ois, daube proven\u00e7ale, agneau de sisteron, picodon, cr\u00e8me catalane, calissons, fruits confits.<\/p>\n

SAVOIE dauphin\u00e9<\/strong> <\/span>: gratin de queues d’\u00e9crevisses, Poissons de lac : omble chevalier, perche, f\u00e9ra, racioles de royans, fondue, raclette, tartiflette, Dios au vin blanc, fricass\u00e9e de ca\u00efon, pot\u00e9e savoyarde, Far\u00e7on;\u00a0 gratin dauphinois, les fromages : beaufort, reblochon, tomme de savoie, st marcellin, gateau de savoie, gateau aux noix, tarte aux myrtilles.<\/p>\n

lYONNAIS <\/span>–<\/strong> Rosette de Lyon, Grenouilles de la Dombes, gateau de foies blonds, Quenelles de brochet, saucisson truff\u00e9 pistach\u00e9, poularde demi-deuil (sp\u00e9cialit\u00e9 de la mer poulard) tablier de sapeur, cardons \u00e0 la moelle, volaoilles de bresse \u00e0 la cr\u00e8me, cervelle de canut, bugnes.<\/p>\n

F<\/span>R<\/span>ANCHE -COMTE – jURA<\/strong> <\/span>J\u00e9s<\/span>us de Morteau, saucisse de Montb\u00e9liard, Croute aux morilles, souffl\u00e9 au fromage, poissons de lac et rivi\u00e8res, brochet, truite, grenouilles, coq au vin jaune, Les fromages : Comt\u00e9, vacherin,\u00a0 Morbier, Cancouillotte, Gaudes au mais.<\/p>\n

Alsace lorraine<\/strong> :<\/span> Charcuterie, presskopf, quiche lorraine, tarte \u00e0 l’oignon, grenouilles, asperges Les poissons : sandre, carpe, angouille, Coq au riesling, spaetzle, la choucroute, le baeckeoffe, les gibiers : biche, chevreuil, sanglier, Munster, kougelhopf, les desserts la tarte aux mirabelles ou aux quetsches, Vacherin glac\u00e9.<\/p>\n

BOURGOGNE<\/strong> <\/span>: Jambon persill\u00e9i, goug\u00e8re, escargots de bourgogne, Oeurfs en meurette, Pochouse, Coq au vin, jambon chaud \u00e0 la cr\u00e8me, Viande de charolais, Boeuf bourguignon, le fromage : \u00e9poisses, poire dijonnaise, desserts au pain d’\u00e9pices.<\/p>\n

NORD Picardie<\/strong> <\/span>: Moules, ficelles picardes, flamiche aux poireaux, les poissons : sole, turbot , le pojtevlesch, waterzoi, les gibier d’eau, lapin \u00e0 la bi\u00e8re, Hocvhepot, boulette d’avesnes, maroilles, et le dessert : gaufres.<\/p>\n

fIND all these dishes in the guide of Pierrette, l’ essential to the restaurant. All photographs and definitions of the food which composes the 959 dishes described in the book. Appointment on the site: www.cuisine-francaise.org<\/strong><\/span><\/a> <\/strong><\/span><\/div>\n
GOOD APPETIT WITH THE PIERRETTE’S GUIDE AND THE FRENCH CUISINE !!<\/span><\/strong><\/div>\n","protected":false},"excerpt":{"rendered":"

French cuisine, names of the French typical dishes by menus of restaurants of the areas of France. The French gastronomy in photographs is classified in the guide of Pierrette. Dictionary by alphabetical letter of A to Z, in its French version, then translated into English, German, Spanish, Italian. For your dinners in the French restaurants […]<\/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],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/2452"}],"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=2452"}],"version-history":[{"count":4,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/2452\/revisions"}],"predecessor-version":[{"id":2466,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/2452\/revisions\/2466"}],"wp:attachment":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/media?parent=2452"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/categories?post=2452"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/tags?post=2452"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}