{"id":2596,"date":"2008-11-22T13:06:17","date_gmt":"2008-11-22T11:06:17","guid":{"rendered":"http:\/\/www.cuisine-francaise.org\/blog\/?p=2596"},"modified":"2008-11-22T13:06:17","modified_gmt":"2008-11-22T11:06:17","slug":"the-french-cuisine","status":"publish","type":"post","link":"http:\/\/www.cuisine-francaise.org\/blog\/2008\/11\/22\/the-french-cuisine\/","title":{"rendered":"The french cuisine."},"content":{"rendered":"
french Cuisine, French food, french desserts, french gastronomy, translated\u00a0in the\u00a0French-english dictionary.The french dishes, typical French, are in the \u00ab\u00a0Pierrette’s Guide\u00a0\u00bb. For all the visitors of France and its areas. A visit of France is easy with the guide-dictionary \u00ab\u00a0Pierrette’s guide\u00a0\u00bb to eat all the dishes of the French specialities. The names of the French dishes are classified by alphabetical letter. The names of the dishes given in the lines which follow, left the guide-dictionary translated into French, French-English, French-German, French-Spanish, French-Italian. This guide-dictionary is your translator, the restorer in photograph for your culinary holidays in France.<\/div>\n
Names of French dishes which you eat in all the French areas:<\/strong><\/span><\/div>\n
flap with l’ \u00e9chalette, steak fried, thigh of duck crystallized, Tartar, paved rumsteak, foie gras, escalope breaded with pastes, escalope with the cream, plate or plate of rib steak, seafood of Bordeaux, crunch Sir, crunches Madam, nets of herrings apples to l’ oil, the plate miller, the roasted plate, the stuffed snails of Burgundy, traditional blanquette of veal, andouillette fried, cottage pie of duck, kidneys flambe, calf’s head sauce ravigote, tripe with the mode of Caen, chickens vol-au-vent with laugh, chicken vol-au-vent with l’ old, a sauerkraut Alsatian, sauerkraut of the sea,<\/div>\n
fish,<\/span> shellfish of salmon roasted B3earnaise sauce, the mussels marine fried, endives braised with nuts of Jacques saint, line with the brown butter sauce, stripes with capers, quenelles of pike, salmon Tartar, smoked salmon, etc\u2026<\/div>\n
poultry, rabbit: <\/span>stew of rabbit, rabbit hunter, rabbit in mustard sauce, 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.<\/div>\n
basic cheeses:<\/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 and pastries :<\/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
Only one Internet site to be visited: www.cuisine-francaise.org<\/strong><\/span>. The site is in 5 versions. Choose the flag to read the site.<\/div>\n
You have 8 pages of visits on the site: the \u00a0\u00bb page; d’ accueil\u00a0\u00bb , the page of \u00a0\u00bb presentation of the livre\u00a0\u00bb , the page of the photographs for les\u00a0\u00bb regional dishes fran\u00e7ais\u00a0\u00bb , the page of the photographs for les\u00a0\u00bb fromages\u00a0\u00bb , the page of the photographs for the \u00a0\u00bb desserts\u00a0\u00bb , the page of the photographs for the \u00a0\u00bb specialities fran\u00e7aises\u00a0\u00bb.<\/div>\n
On <\/strong><\/span>www.cuisine-francaise.org<\/strong><\/span><\/a>, <\/strong><\/span>You have the page to look at \u00a0\u00bb the lexicon of the plats\u00a0\u00bb with the name of the 959 dishes, the page to see \u00a0\u00bb presentation of the livre\u00a0\u00bb who is a sight of l’ interior of the book. You have the page for \u00a0\u00bb to buy with Paypal\u00a0\u00bb. Direct site with\u00a0the author who signs the book for you before l’ to send at your address within a fast time, between 2 and 7 days according to the countries.<\/div>\n
You can go on the \u00a0\u00bb blog, \u00a0\u00bb you will find \u00a0\u00bb points of vente\u00a0\u00bb in France and with l’ foreigner, if you do not want to buy directly on the site. You have the page of the \u00a0\u00bb recettes\u00a0\u00bb dishes of the guide. You have the page of the \u00a0\u00bb receipts of the stars big bosses of France.\u00a0\u00bb This site often moves by l’ addition of new receipts.<\/div>\n
Come to visit\u00a0<\/span>www.cuisine-francaise.org<\/span><\/a> regulary.<\/div>\n
SOON ON the SITE\u2026 BEFORE WISHING YOU a GOOD APPETITE AFTER L’ PURCHASE OF THE GUIDE WITH THE FRENCH CUISINE !! <\/strong><\/span><\/div>\n","protected":false},"excerpt":{"rendered":"

french Cuisine, French food, french desserts, french gastronomy, translated\u00a0in the\u00a0French-english dictionary.The french dishes, typical French, are in the \u00ab\u00a0Pierrette’s Guide\u00a0\u00bb. For all the visitors of France and its areas. A visit of France is easy with the guide-dictionary \u00ab\u00a0Pierrette’s guide\u00a0\u00bb to eat all the dishes of the French specialities. The names of the French dishes […]<\/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\/2596"}],"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=2596"}],"version-history":[{"count":2,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/2596\/revisions"}],"predecessor-version":[{"id":2598,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/2596\/revisions\/2598"}],"wp:attachment":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/media?parent=2596"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/categories?post=2596"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/tags?post=2596"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}