{"id":2682,"date":"2008-11-23T12:36:49","date_gmt":"2008-11-23T10:36:49","guid":{"rendered":"http:\/\/www.cuisine-francaise.org\/blog\/?p=2682"},"modified":"2008-11-23T12:36:49","modified_gmt":"2008-11-23T10:36:49","slug":"ski-stations-in-france","status":"publish","type":"post","link":"http:\/\/www.cuisine-francaise.org\/blog\/2008\/11\/23\/ski-stations-in-france\/","title":{"rendered":"Ski stations in France."},"content":{"rendered":"
The Alps, Courchevel, Mount Blanc, Meg\u00e8ve, which French typical dishes to eat after one day of ski? in Savoy, the 2 Alps, Valley Thorens, Tignes, Plagne, 3 Valleys. stations where you will be able after the ski, to eat the typical dishes of the French cuisine. Many dishes containing cheeses are proposed, scraper, Savoyard fondue, tartiflette,<\/div>\n
Farcement:<\/strong> old dish little known apart from Savoy. If you find it in a restaurant, it is normally composed of grated potatoes, bacon and prunes and is been used after several hours of cooking for the bain-marie in high chimney mould called \u201ca rabolire\u201d.<\/div>\n
The pork-butchery<\/strong> with its believed hams, of sausages of pig dried and smoke with the wood fire. Diots, small sausages of pig, Cooked with the white wine with onions, been useful with potatoes or polenta (corn semolina in gratin\u00e9e of grated cheese)<\/div>\n
The reblochon cheese for the tartiflette, toast\u00e9, into laminated\u2026<\/div>\n
The capital of the reblochon is in Th\u00f4nes, between the lake d’ Annecy and mountains of Aravis. The tome cheese white is the reblochon not refined yet, fresh cheese, with salt and pepper to accompany potatoes, salad and pork-butchery.<\/div>\n
\u00a0in Dessert or afternon ;<\/strong> after midday: A fruit tart of wood: bilberries, raspberries\u2026 d’ other dishes of the ski stations, the snow-covered areas of France. Visit the site: www.cuisine-francaise.org<\/a><\/div>\n
959 other dishes typical that you do not know can be not.\u00a0 other http:\/\/www.cuisine-francaise.org\/pdf\/plats-francais.pdf<\/a>\u00a0names: For the first time a book in photographs to explain the dishes of the French cuisine. First guide-dictionary in images, definition of food, mode of cooking, all the dishes.<\/div>\n
The dishes are indicated with l’ origin of the French areas. All dishes of beginning of meal jusqu’ to the desserts are presented. http:\/\/www.cuisine-francaise.org\/livre<\/a>\u00a0French specialities, dishes regional, cheeses, and desserts.<\/div>\n
\u00a0Click on the flag of your country. Click on the photographs of the dishes to discover d’ other photographs and d’ other names of dishes. This book interests you for your stay in France. Buy on line on the site with paypal: click on buy now: http:\/\/www.cuisine-francaise.org\/livre<\/a>.<\/div>\n
\u00a0Between 2 and 7 days according to the country you have the book at your address, with a word of l’ author. You want l’ buy in a shop in France, or if you are in Belgium, or Spain, look at the sales outlet which interests you: http:\/\/www.cuisine-francaise.org\/blog\/points-de-vente\/<\/a><\/div>\n
You want to carry out receipts of French dishes of the guide. Each week of the receipts are added. Return on the site: http:\/\/www.cuisine-francaise.org\/blog\/recettes-de-chefs\/<\/a><\/div>\n
\u00a0The text is translated automatically by Internet Alta Vista. Thank you d’ to excuse the errors!! <\/strong><\/div>\n
So long on the site: www.cuisine-francaise.org. <\/strong><\/span><\/div>\n","protected":false},"excerpt":{"rendered":"

The Alps, Courchevel, Mount Blanc, Meg\u00e8ve, which French typical dishes to eat after one day of ski? in Savoy, the 2 Alps, Valley Thorens, Tignes, Plagne, 3 Valleys. stations where you will be able after the ski, to eat the typical dishes of the French cuisine. Many dishes containing cheeses are proposed, scraper, Savoyard fondue, […]<\/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":[718,1968],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/2682"}],"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=2682"}],"version-history":[{"count":3,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/2682\/revisions"}],"predecessor-version":[{"id":2685,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/2682\/revisions\/2685"}],"wp:attachment":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/media?parent=2682"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/categories?post=2682"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/tags?post=2682"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}