{"id":2928,"date":"2008-12-16T08:44:44","date_gmt":"2008-12-16T06:44:44","guid":{"rendered":"http:\/\/www.cuisine-francaise.org\/blog\/?p=2928"},"modified":"2008-12-16T08:46:21","modified_gmt":"2008-12-16T06:46:21","slug":"menus-of-christmas","status":"publish","type":"post","link":"http:\/\/www.cuisine-francaise.org\/blog\/2008\/12\/16\/menus-of-christmas\/","title":{"rendered":"Menus of Christmas,"},"content":{"rendered":"
Cook French, french cuisine, French Gastronomie for the menus of Christmas, menus of festivals, dishes typical, traditional dishes. The menus are with a finer food. Menus d’ exceptions, more expensive, than\u00a0 one tastes at the times of the festivals of end\u00a0of the\u00a0year, of Christmas, the woodland saint, and all other moments of festivals.<\/div>\n
This texe is translated by Internet Alta Vista. Errors are possible. Thank you to excuse us. <\/span><\/div>\n
Meal of special occasionss, a meal d’ birthday, a special meal between in love, a meal that l’ one wants unforgettable with refined mets. In the \u00a0\u00bb Guide of Pierrette\u00a0\u00bb first dictionary in photographs of 959 dishes of the French cuisine, you find all these dishes of festival, they are introduced in the lines which follow. Come to visit the site: www.cuisine-francaise.org<\/a><\/strong><\/span><\/div>\n
This first dictionary, is the collection of all our typical, traditional dishes of the French areas. An idea gift for all those which like the French cuisine. Pupils of the schools d’ hotel trade, restoration, find in this work that l’ institute PAUL BOCUSE has in his funds OF library with Ecully ( FRANCE)<\/div>\n
\u00a0To explain in English, German, Spanish, Italian, all these dishes, with your foreign friends, or your visitors, buy the guide in the versions of the countries concerned. On the site you have all the languages.<\/div>\n
\u00a0DISHES PROPOSE TO BEGIN A MENU OF FESTIVAL<\/span><\/strong>: caviar with blinis smoked salmon and its whipped cream fresh foie gras, escalope of foie gras poel\u00e9e, wild boar pot, salmon pot crabs stuffed with the Breton one, uitres hot, oysters with the naturalness chicken vol-au-vent with calf sweetbread, scrambled eggs with truffles.<\/div>\n
\u00a0FOLLOWING DISH, idea with fish, shellfish<\/strong><\/span>: Burbot with l’ American, salmon with l’ sorrel, plate of seafood crayfish with the Of Bordeaux one, Roasted gambas, Lobster with l’ American, Lobster thermidor, Roasted lobster, Cold lobster mayonnaise, Crawfish with the ginger, Lobster ragout.<\/div>\n
A Dish of meat<\/strong><\/span>, GAME, POULTRIES,<\/span> Ruails stuffed with the foie gras, Ruails in Sauternes, Capon in salt crust, Turkey stuffed with chestnuts, Roast turkey, Goose with chestnuts, Braised young partridge, Roasted pigeons, Roast guinea fowl with the Norman, Poulard with the Norman, Chicken of Bresse to morels, Turkey ragout to the Burgundian one, Jugged hare to the royal one, Roe-deer stove with pears, Stew of young wild boar, Wild boar stew, Stuffed pheasant, Roasted young wild boar, Roasted wild boar, Supreme of game.<\/div>\n
TRADITIONAL DESSERT <\/strong><\/span>The log of Christmas, frozen, or p\u00e2tissi\u00e8re with a cream with butter, and the perfumes the various (vanilla, chocolate, pistachio, with chestnuts, …..) pastrycooks do not miss d’ imagination to vary the presentations of the traditional log of Christmas.<\/div>\n
\u00a0If you have friends foreign visitors with your table, offer the their book \u00a0\u00bb guide pierrette\u00a0\u00bb all gastronomy in their language. They will thank you, and for you it will be easier d’ to explain the food which composes your menu!! An unforgettable meal and a gift qu’ they will appreciate. Buy the book in the language of your choice while going on the flag of the country which you want, on Internet site: www.cuisine-francaise.org<\/span><\/strong><\/a><\/div>\n
\u00a0As for your students in foreign languages, it will be easy d’ to study these languages, with a book on the French kitchen translates in the language of their linguistic training. return on the site: www.cuisine-francaise.org<\/span><\/a><\/strong><\/div>\n
For a school exchange, an IDEA OF GIFT on the FRENCH\u00a0CUISINE translated in the language of the family which receives!!! the only site which will help you to buy this idea of gift: www.cuisine-francaise.org<\/strong><\/span><\/a><\/div>\n
\u00a0And for you, cooks, this dictionary is for you, all the ideas of meal are in the book! The dishes are easy to find by the lexicon of A to Z, the photographs put in appetite, the modes of preparation and of cooking are described. The ingredients are present. Easier to make the purchases before the realization of the dish, the book points out the food to you which compose the dish that you will cook. More need to leave the large recipe book to seek the list of the ingredients, the guide d’ a pocket format is there. Come on the site: www.cuisine-francaise.org<\/strong><\/span><\/a><\/div>\n
\u00a0Not desire d’ to buy on Internet, the site: www.cuisine-francaise.org<\/strong><\/span> gives you the sales outlets, in France, and with l’ Foreigner, to buy the book in the version of your choice.<\/div>\n
You want to carry out the receipts, of the spangled big bosses, give their receipt on the site: www.cuisine-francaise.org<\/strong><\/span>. You want to cook the dishes of the guide, the receipts are also on the site.<\/div>\n
SO LONG ON THE SITE, GOOD FESTIVALS OF FINE D ‘ YEAR, and of any occasion, think of the ONLY GUIDE in photographs ON the FRENCH CUISINE. <\/strong><\/span><\/div>\n","protected":false},"excerpt":{"rendered":"

Cook French, french cuisine, French Gastronomie for the menus of Christmas, menus of festivals, dishes typical, traditional dishes. The menus are with a finer food. Menus d’ exceptions, more expensive, than\u00a0 one tastes at the times of the festivals of end\u00a0of the\u00a0year, of Christmas, the woodland saint, and all other moments of festivals. This texe […]<\/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":[92,131],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/2928"}],"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=2928"}],"version-history":[{"count":4,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/2928\/revisions"}],"predecessor-version":[{"id":2932,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/2928\/revisions\/2932"}],"wp:attachment":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/media?parent=2928"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/categories?post=2928"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/tags?post=2928"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}