{"id":2566,"date":"2008-11-21T23:58:38","date_gmt":"2008-11-21T21:58:38","guid":{"rendered":"http:\/\/www.cuisine-francaise.org\/blog\/?p=2566"},"modified":"2008-11-21T23:58:38","modified_gmt":"2008-11-21T21:58:38","slug":"french-food-french-cuisine","status":"publish","type":"post","link":"http:\/\/www.cuisine-francaise.org\/blog\/2008\/11\/21\/french-food-french-cuisine\/","title":{"rendered":"French food, French cuisine"},"content":{"rendered":"
Authentic French cuisine, Typical French gastronomy, French food in the French specialities, french food of the areas and the dinners at the French restaurants. Each area has its products of the soil. And its regional cuisine. You will not eat the same products in all the areas. But in the big cities, Paris, Lyon, Marseilles, Bordeaux, Strasbourg, Nice, etc\u2026<\/div>\n
one proposes to you the same typically French dishes in supplement of the dishes of the area.<\/div>\n
You will be able to eat for your visit in France the dishes which are named Ci afterwards.<\/div>\n
These dishes are always proposed in the restaurants, breweries. Here some names of dishes left the book: \u00a0\u00bb guide Pierrette, l’ essential to the restaurant, on the French cuisine, dictionary with photographs\u00a0\u00bb, 959 dishes with the definition of the food which composes them. <\/span><\/div>\n
Come on the site: www.cuisine-francaise.org<\/a> <\/strong><\/span><\/div>\n
dishes of the breweries:<\/strong> steak fried, conserve of duck, steak tartare, paved rumsteak, foie gras, breaded escalope, escalope with the cream, plate of seafood, rib steak merchant of wines, crunches Sir, crunches Madam, salad of potatoes and herring nets with l’ oil, the plate miller, the roasted plate, the snails, blanquette of veal, andouillette, cottage pie, kidneys, calf’s head, tripe, chickens vol-au-vent, a sauerkraut, sauerkraut of the sea,<\/div>\n
\u00a0In the restaurants there will be more choice of cooked dishes: <\/strong><\/div>\n
fish,<\/strong><\/span> shellfish of roasted salmon, the mussels marine, nuts of saint Jacques, ray with butter, pike quenelles, salmon Tartar, smoked salmon, etc\u2026<\/div>\n
poultry, rabbit<\/strong><\/span>: stew of rabbit, rabbit hunter, steaklet of duck, turkey roll, pigeon to garden peas, guinea fowl with cabbage, basquaise chicken, roasted turkey poult, etc\u2026 with ox: flap with l’ shallot, slice of bread of marrow,\u2026. basic<\/div>\n
cheeses:<\/strong><\/span> Camembert cheese, those with goat’s milk: rocamadour, droppings of chavignol, chabichous, those with the cow’s milk: cantal, holy nectary, county, coulommiers and d’ others like the roquefort, blue d’ Auvergne, fourme d’ ambert\u2026<\/div>\n
in the desserts<\/strong><\/span>: Tatin, caramel custard, cream-coloured burned, coffee liegois, chocolate liegois, clafoutis in summer, cr\u00e8pes with the chocolate, sugar, the cr\u00e8pes suzette, the strawberries, raspberries in summer with the whipped cream or sugar, l’ floating island, chocolate mousse, me nougfat frozen, the mystery, pear beautiful Helene, profiteroles with the chocolate, the baba with rum, the fritters d’ pineapple or with banana, cream puff, drill black, waffles, the cream slice, the marrowy one with the chocolate, the Brest bets, the souffl\u00e9 with large – marnier, the lemon tart, the lemon tart meringu\u00e9e, tart with pears, apple tart,<\/div>\n
You want to look at these dishes, has what resemble t’ they? <\/span>Which are the food which composes them? Which is the definition of the dish? Which is the mode of cooking of these dishes? Of which area is it? <\/span><\/div>\n
Come on the site: www.cuisine-francaise.org<\/strong><\/span> to see some photographs of the guide-dictionary of the French dishes translated into English, German, Spanish, Italian, and in French.<\/div>\n
Go on the flag of your country. Buy with PAYPAL, on the www.cuisine-francaise.org <\/strong><\/span>site, the book which answers all these questions. You will have 959 dishes, with their photographs.\u00a0You visit the areas of France.Vous have the names of the dishes.<\/div>\n
\u00a0How use the guide-dictionary?<\/div>\n
1\u00b0\/At the restaurant, you ask for the French menus<\/div>\n
2\u00b0\/You scan for the name of the dish in the lexicon of the book. the lexicon is of A to Z. You find the name by research by alphabetical letter. You have another lexicon by category of dishes (meats, fish, …..)<\/div>\n
3\u00b0\/the lexicon gives you the number of the page where you find the dish.<\/div>\n
\u00a0Nothing simpler and easy d’ use. You have the photograph of the dish, the name of the French dish, then a test of translation of the name. How to translate a \u00a0\u00bb tournedos rossini \u00a0\u00bb ? A cassoulet? then the name of the food which composes this dish. The mode of cooking follows.<\/div>\n
This book is with the format of \u00a0\u00bb poche\u00a0\u00bb. It is light, easy, In your pocket or your bag, he will be your companion, your translator for your dinners in the French restaurants. More need to converse with the restorer. You have the translator of your menus to choose easily. More need to look at l’ plate of your neighbors to give you desire for eating a dish of the restaurant, the dishes are in the guide.<\/div>\n
Return on the site: www.cuisine-francaise.org<\/strong><\/span>. Often come, receipts of chiefs, and the receipts of the guide are added very often.<\/div>\n
SO LONG. GOOD APPETITE WITH THE GUIDE AND THE FRENCH CUISINE<\/strong><\/span><\/div>\n","protected":false},"excerpt":{"rendered":"

Authentic French cuisine, Typical French gastronomy, French food in the French specialities, french food of the areas and the dinners at the French restaurants. Each area has its products of the soil. And its regional cuisine. You will not eat the same products in all the areas. But in the big cities, Paris, Lyon, Marseilles, […]<\/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":[92,74],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/2566"}],"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=2566"}],"version-history":[{"count":2,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/2566\/revisions"}],"predecessor-version":[{"id":2568,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/2566\/revisions\/2568"}],"wp:attachment":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/media?parent=2566"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/categories?post=2566"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/tags?post=2566"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}