{"id":2538,"date":"2008-11-20T10:50:12","date_gmt":"2008-11-20T08:50:12","guid":{"rendered":"http:\/\/www.cuisine-francaise.org\/blog\/?p=2538"},"modified":"2008-11-20T10:50:12","modified_gmt":"2008-11-20T08:50:12","slug":"dictionary-of-the-french-food","status":"publish","type":"post","link":"http:\/\/www.cuisine-francaise.org\/blog\/2008\/11\/20\/dictionary-of-the-french-food\/","title":{"rendered":"Dictionary of the French food"},"content":{"rendered":"
Cook French, in France, French gastronomy, receipts of the restaurants, translation of the typical dishes with l’ French food of the products of the soil. All the French traditional dishes are cooked with l’ food of the area. The dishes according to the seasons are different. But one finds all l’ year each specialities in the restaurants. During your voyage in France and your visit of the French areas you will be able to eat: In exclusiveness that for you, here some names of the 959 typical dishes, French specialities, drawn from the FIRST guide-dictionary IN IMAGES of Pierrette. Only book on the market with more than 900 photographs!! <\/strong><\/span><\/div>\n
ranslated into English, German, Spanish, Italian, and in French version.<\/div>\n
\u00a0Pocket format, it will follow you in all your dinners to the restaurants of France, of all the visited areas. Useful, practical, simple you will not be able any more to separate you.<\/div>\n
All the dishes are described and in Color photos!!! you do not deprive of this guide-dictionary. Come on the site: www.cuisine-francaise.org<\/strong><\/span><\/a> <\/strong><\/span><\/div>\n
Find the flag of your country. You will have the d’ choice; to buy with paypal, or to find the list of the sales outlets. In gift on the site: www.cuisine-francaise.org,<\/strong><\/span> l’ author writes a word that for you!! you receive the book before 7 days. So long on the site\u2026.<\/div>\n
\u00a0Normandy: <\/strong><\/span>shellfish: Young lady of Cherbourg to the stroke, Pork-butchery: meat offals: Andouille of Transfers, Poisson: Dieppoise plate, Poultry: Chicken Valley d’ Trough, Meat offals Tripe with the mode of Caen, game: Duck with the rouennaise, Meat: Agnea of salt meadow lamb, Cheeses: Camembert cheese, Livarot, Bridge-L’ Bishop, Neufch\u00e2tel, Serve: Apple tart with the apple-brandy, Cr\u00e8pes with the Norman, Douillons.<\/div>\n
Brittany<\/strong>: <\/span>Shellfish, oysters of Belon oyster, seafood, St Jacques with Breton, Lobster with l’ armoricainePlats typical: Wafers with the sarrazin\/buckwheat, Pork-butcheries, andouille of gu\u00e9m\u00e9n\u00e9, fisches : bar, turbot, pollack, complete Flat mackerel: Cotriade, Kig ha Farz, vegetables: artichoke, cabbages flower, Serve: cr\u00e8pes, the Breton cake, four quarter, the far, kouing-mercy.<\/div>\n
Loire Valley:<\/strong><\/span> pork-butchery: Rillettes of Turns, Andouillette in Vouvray, Poisson of river: pike, pike perch, the salmon with white butter, Game of the Sologne, Goat’s milk cheese, Holy Moor, valen\u00e7ay, cr\u00e9met d’ Angers, desserts macaroons, frozen nougat.<\/div>\n
Western south <\/strong><\/span>– complete dish: garbure, cassoulet, Pork-butchery: the Bayonne ham, Foie gras, With eggs: Omelette with truffles, Pip\u00e9rade, Poisson: Lamprey with Of Bordeaux, Poultry: basquaise chicken, conserve of duck or d’ goose, Vegetables: boletus with of Bordeaux, Cheeses: divide into volumes ewe, roquefort, Dessert: Basque cake, prunes with l’ Armagnac. Center<\/div>\n
Auvergne:<\/strong><\/span> Pork-butcheries: porks, (sausage, sausage, pies) Meat offals: tripoux d’ Auvergne, mushrooms: boletus, girolles, morels, Entered: the pie bourbonnais, vegetables: Aligot, truffade, complete Dish: potful auvergnate, stuffed cabbage, typical Dish: pounti, lenses of Puy, cheeses: cantal, holy nectary, fourme d’ ambert, desserts: flognarde, cake with the pin, tart with the tome cheese or with curdled.<\/div>\n
\u00a0CORSICAN:<\/strong><\/span> the ham, figatelli, lonzo, coppa, lobster, omelette with the brocciu, wild boar stew, kid, cheeses of ewe (niolu) blank of sweet chestnuts, fiadone.<\/div>\n
\u00a0PROVENCE the Mediterranean:<\/strong><\/span> Typical dishes: Garlic mayonnaise, Pissaladi\u00e8re, salad ni\u00e7oise, bouillabaisse, anchovy of collioure, wolf roasted with fennel, brandade nimoise, bourride s\u00e9toise, feet packages with the Marseillaise, small stuffed ni\u00e7ois, stew of Provence, lamb of Sisteron, Desserts: picodon, Catalan cream, calissons, candied fruits.<\/div>\n
Dauphine SAVOY<\/span><\/strong>: gratin of tails d’ crayfish, Poisson of lake: omble knight, pole, will f\u00e9ra, pastes: racioles of royans, Dishes typical: melted, scraper, tartiflette, Dios with the white wine, fricassee of ca\u00efon, Savoyard potful, Far\u00e7on; gratin Dauphinois, cheeses: Beaufort, reblochon, volume of Savoy, St Marcellin, Desserts: cake of Savoy, cake to nuts, tart with bilberries.<\/div>\n
\u00a0Lyonese <\/strong><\/span>– pork-butchery: Rivet washer of Lyon, sausage pistachio truffle, Frogs of Dombes, Meat offals: cake of fair livers, apron of Poisson sapper: Quenelles of pike, poultry: poularde demi-deuil (speciality of the sea poulard) poultries of Bresse to the cream, Vegetables: cardoons with marrow, Cheese: brain of silk worker, Serves: bugnes.<\/div>\n
FRANCHE-COMT\u00c9 – the Jura<\/strong><\/span>: Pork-butchery: Jesus de Morteau, sausage of Montbeliard, Mushrooms: Crust with morels, Entry: cheese souffl\u00e9, fish of lake and rivers, pike, trout, frogs, coq au vin yellow, cheeses: County, vacherin, Morbier, Cancouillotte, Gaudes with but.<\/div>\n
Lorraine Alsace:<\/strong><\/span> Pork-butchery, presskopf, typical dish: the sauerkraut, the baeckeoffe, Lorraine quiche, tart with l’ onion, asparaguses fish: pike perch, carp, angouille, frogs, Poultries: Cock with the Riesling, spaetzle, game: hind, roe-deer, wild boar, Cheese: Munster, Desserts: kougelhopf, the tart with the mirabelle plums or quetsch plums, frozen Vacherin.<\/div>\n
\u00a0BURGUNDY: <\/span><\/strong>Pork-butchery: spotted ham, Entered: goug\u00e8re, snails of Burgundy, Eggs in meurette, Dishes typical: Pochouse, Coq au vin, hot ham with the cream, Viande of charolais, Boeuf bourguignon, the cheese: \u00e9poisses, Desserts: Dijonese pear, desserts with the bread d’ spices.<\/div>\n
\u00a0Picardy NORTH:<\/span><\/strong> typical dishes: Moulds, rabbit with beer, Hocvhepot, pellet d’ avesnesficelles Picardy, cake of leeks with leeks, fish: plate, turbot, the pojtevlesch, waterzoi, the game d’ water, Cheeses: Maroilles cheese, the dessert: waffles. In the book guide-dictionary pocket format, you l’ will carry with you at the restaurant. It is easy, simple and practical. All the menus of the restaurants of France are in the translated guide-dictionary.<\/div>\n
\u00a0You will have the definition of l’ food of the dish, mode of cooking, and the photograph of more than 25 sauces, 140 desserts – pastry making, 107 dishes of vegetables, 13 dishes of pastes, 31 dishes complete, 55 dishes of pork-butchery, 29 dishes of \u00a0\u00bb veau\u00a0\u00bb 22 dishes of \u00a0\u00bb porc\u00a0\u00bb , 29 dishes of \u00a0\u00bb sheep – agneau\u00a0\u00bb 53 dishes \u00a0\u00bb of ox, \u00a0\u00bb 79 dishes of \u00a0\u00bb poultries and gibiers\u00a0\u00bb , 170 fish dishes, 24 dishes \u00a0\u00bb d’ eggs, \u00a0\u00bb 35 dishes of \u00a0\u00bb salades\u00a0\u00bb , 106 \u00a0\u00bb entr\u00e9es\u00a0\u00bb , 24 \u00a0\u00bb potages\u00a0\u00bb and more than 20 \u00a0\u00bb fromages\u00a0\u00bb !! French\u00a0cuisine\u00a0has more secrecies for you with the guide!! You will launch out in the tasting of many French dishes, according to your tastes.<\/div>\n
THEN GOOD APPETITE WITH THE GUIDE AND THE FRENCH CUISINE<\/strong><\/div>\n
\u2026 Envies to cook the receipts? They are on the site: www.cuisine-francaise.org <\/strong><\/span><\/div>\n","protected":false},"excerpt":{"rendered":"

Cook French, in France, French gastronomy, receipts of the restaurants, translation of the typical dishes with l’ French food of the products of the soil. All the French traditional dishes are cooked with l’ food of the area. The dishes according to the seasons are different. But one finds all l’ year each specialities in […]<\/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":[74],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/2538"}],"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=2538"}],"version-history":[{"count":3,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/2538\/revisions"}],"predecessor-version":[{"id":2541,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/2538\/revisions\/2541"}],"wp:attachment":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/media?parent=2538"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/categories?post=2538"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/tags?post=2538"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}