{"id":3266,"date":"2009-01-08T20:24:39","date_gmt":"2009-01-08T18:24:39","guid":{"rendered":"http:\/\/www.cuisine-francaise.org\/blog\/?p=3266"},"modified":"2009-01-08T20:24:39","modified_gmt":"2009-01-08T18:24:39","slug":"to-visit-france","status":"publish","type":"post","link":"http:\/\/www.cuisine-francaise.org\/blog\/2009\/01\/08\/to-visit-france\/","title":{"rendered":"to visit France."},"content":{"rendered":"
To visit France and to taste the French cuisine, (soon of l’ UNESCO ? ) it is necessary to know the traditional dishes, the typical dishes, of the menus of the restaurants of the areas of France. 959 dishes are explained, in photographs, mode of preparation, and mode of cooking, in the \u00a0\u00bb\u00a0PIERRETTE’S GUIDE\u00a0\u00a0\u00bb\u00a0 First deliver-dictionary translated on the cuisine of France. The dishes of the French\u00a0cuisine become easy to find in the visited areas of Whole France. The spangled big bosses, JOEL ROBUCHON, Marc VEYRAT, approve the guide<\/div>\n
THIS TEXT EAST TRANSLATED BY INTERNET ALTA VISTA. Thank you to excuse us mistranslations.<\/div>\n
These spangled French chiefs want that the French\u00a0cuisine is appreciated. A ragout of calf, a stew, a potful, a pot with fire, are typical and traditional specialities French that l’ one can eat in all the French areas. Each visit of the areas must help to taste the French\u00a0cuisine of this area. Thus a bouillabaisse is not eaten in Strasbourg! a tart with bilberries will be tasted with difficulty in Nice. It is the same of the cheeses which are tasted in the area as l’ one visits. A maroille? Salers? A cabecou? A livarot?<\/div>\n
\"\"<\/a>His dishes are not known; while travelling and while crossing France. To know a dish when its name does not make it possible to define this qu’ it is. Brest bets? an entry, a meat, a cheese, a sauce a dessert? a livarot? A maroille? a aligot? an apron of sapper? a brain of silk worker? is this brain? not\u2026. a Picardy string? a string that l’ one cooks?? as many names difficult to find what hides behind! Paul BOCUSE<\/strong> comes\u00a0buy the \u00a0\u00bb\u00a0Pierrette’s guide\u00a0\u00bb for its library for all its pupils of his INSTITUTE OF COURSE OF FRENCH\u00a0CUISINE to ECULLY. (The RHONE)<\/div>\n
Tourist offices of FRANCE, in their shops (DINARD, Mount Saint Michel, METZ, CANNES, ANTIBES, FATTY, MANDELIEU the NAPOULE, THEOULE, MEMORIAL OF CAEN, Paris soon, and the HOUSE FROM FRANCE in MADRID BARCELONA BRUSSELS SELL <\/strong>the FIRST \u00a0\u00bb PIERRETTE’S GUIDE\u00a0\u00bb to help you to answer all these questions about the French cuisine.<\/div>\n
\u00a0959 typical Dishes, 959 traditional and regional dishes are in photographs in the guide. Translated into English, German, Spanish, Italian, you will be able to converse on the French\u00a0cuisine without difficulties with the guide. In all France you have sales outlets, the fnac sell the guide. Come on the site: www.cuisine-francaise.org<\/a> to know their addresses. You can buy in safety with the paypal payment, and on line on the site: www.cuisine-francaise.org<\/a><\/div>\n
\u00a0You receive with serious l’ editor, the guide with a gift of l’ author before 5 days after the payment. Join the very many purchasers American, English, Spanish, Italian, and French who have the guide of Pierrette.<\/div>\n","protected":false},"excerpt":{"rendered":"

To visit France and to taste the French cuisine, (soon of l’ UNESCO ? ) it is necessary to know the traditional dishes, the typical dishes, of the menus of the restaurants of the areas of France. 959 dishes are explained, in photographs, mode of preparation, and mode of cooking, in the \u00a0\u00bb\u00a0PIERRETTE’S GUIDE\u00a0\u00a0\u00bb\u00a0 First […]<\/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":[12,381],"tags":[92,131,23,1968],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/3266"}],"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=3266"}],"version-history":[{"count":2,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/3266\/revisions"}],"predecessor-version":[{"id":3269,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/3266\/revisions\/3269"}],"wp:attachment":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/media?parent=3266"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/categories?post=3266"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/tags?post=3266"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}