{"id":2820,"date":"2008-11-29T12:07:30","date_gmt":"2008-11-29T10:07:30","guid":{"rendered":"http:\/\/www.cuisine-francaise.org\/blog\/?p=2820"},"modified":"2008-11-29T12:07:30","modified_gmt":"2008-11-29T10:07:30","slug":"alsace-dishes-typical","status":"publish","type":"post","link":"http:\/\/www.cuisine-francaise.org\/blog\/2008\/11\/29\/alsace-dishes-typical\/","title":{"rendered":"Alsace, dishes typical."},"content":{"rendered":"
Alsace, French typical dishes, Alsatian specialities, Alsatian traditional dishes, French cuisine, Alsatian cuisine. All French gastronomy. Some names of Alsatian typical dishes left the guide-dictionary \u00a0\u00bb the guide of pierrette\u00a0\u00bb ‘ l’ essential to the restaurant\u00a0\u00bb and its 959 names and photographs of French typical dishes to see on the site: www.cuisine-francaise.org<\/a><\/div>\n
\u00a0warning: this article is translated by Internet Alta Vista. Errors are possible. Thank you to excuse them.<\/div>\n
Pastes: Knepfle d’ Alsace. In the Low-Rhine, one calls them \u00a0\u00bb Knepfle\u00a0\u00bb. In Haut-Rhin one calls them Knepfla\u2026 They are pellets and quenelles. Fleischknepfle (meat pellets), Griessknepfle (semolina quenelles), of Mehlknepfle (quenelles of flour ou\u00a0\u00bb Spaetzle\u00a0\u00bb in small size). \u2022<\/div>\n
\u00a0Complete dishes: the baeckeoffe, the bretzel, the sauerkraut, the flammekueche, baeckeoffe \u2022<\/div>\n
with the poultry: the cock with the Riesling \u2022 Pastry makings: Kugelhopf the tart flambe, to the beginning one presented then each tart flambe on a plate of wood and one cut out it; each one rolled its share and ate it with the fingers. C’ is d’ elsewhere always as well as the Alsatian ones eat it, even at the restaurant: with the menus. this dish is proposed in all l’ Alsace and also of l’ other-side of the Rhine, in the country of Bade. Now certain restaurants propose tart flambe with the apple-brandy, tart flambe with the seafood, and even with snails! Find even more names of Alsatian dishes and their photographs. With the guide-dictionary you will have food of the dish, its mode of preparation and its mode of cooking and l’ image of the dish. Come to visit the site: www.cuisine-francaise.org<\/a><\/div>\n
\u00a0This book is essential for your visits of the areas of France, First dictionary of the French cuisine, all the gastronomy of A to Z, in PHOTOGRAPHS. You do not know all the dishes of the French areas,\u00a0Give\u00a0this French book with his 959 dishes and photographs. (all meats, dishes, cheeses, sauces, desserts and well d’ others still\u2026.<\/div>\n
\u00a0You have foreign friends who like the French cuisine, but which do not know it. They speak the English,\u00a0the Spanish,\u00a0the Italian or\u00a0the German. Offer to them the version which is appropriate to them. You find the guide-dictionary in these foreign versions on the site: www.cuisine-francaise.org<\/a>, while clicking on the flag of the required country.<\/div>\n
Buy it directly on the site with paypal. Or find the sales outlets in France and SPAIN, BELGIUM which are indicated to \u00a0\u00bb points of vente\u00a0\u00bb in Internet site. L’ author sends to you with a word the book before 7 days at your address, if you order on Internet site.<\/div>\n
\u00a0You can find the receipts of the guide, and the receipts of big bosses on the site: www.cuisine-francaise.org<\/a>.<\/div>\n
So long on the site, and GOOD APPETITE WITH the GUIDE DICTIONARY and the FRENCH KITCHEN<\/div>\n","protected":false},"excerpt":{"rendered":"

Alsace, French typical dishes, Alsatian specialities, Alsatian traditional dishes, French cuisine, Alsatian cuisine. All French gastronomy. Some names of Alsatian typical dishes left the guide-dictionary \u00a0\u00bb the guide of pierrette\u00a0\u00bb ‘ l’ essential to the restaurant\u00a0\u00bb and its 959 names and photographs of French typical dishes to see on the site: www.cuisine-francaise.org \u00a0warning: this article […]<\/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":[512,92],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/2820"}],"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=2820"}],"version-history":[{"count":1,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/2820\/revisions"}],"predecessor-version":[{"id":2821,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/2820\/revisions\/2821"}],"wp:attachment":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/media?parent=2820"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/categories?post=2820"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/tags?post=2820"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}