TRANSLATED into French-English, but also into French-German, French-Spanish, French-Italian. All the French areas have dishes made up starting from their products of the soil, and in the course of the years, a French gastronomy and French regional specialities, that one always does not know. How to know the dish \u00a0\u00bb cotriade\u00a0\u00bb if l’ one n’ the area of Brittany did not visit?<\/p>\n
Some\u00a0shops\u00a0of tourist offices (Dinard, Mount Saint Michel, Metz, Cannes, Antibes, …..) the fnac, Leclerc Cultural centre, Lafayettes Galleries and d’ other bookshops have their address on the site.<\/p>\n Each dish in photos, teaches you origin of the dish if it is regional, the composition of the dish by its principal food, its mode of preparation and its mode of cooking. You will know: A voyage of gastronomy in the 276 pages colors. The receipts of the dishes given in the guide are found on Internet site: www.cuisine-francaise.org<\/strong> \u00a0\u00bb with receipts of chefs\u00a0\u00bb. French big bosses some their personal receipts for the site of the PIERRETTE’S GUIDE gave. Regularly visit the site, receipts of the guide and big bosses are often added.<\/p>\n GOOD APPETITE WITH the PIERRETTE’S\u00a0GUIDE, AND the DISHES OF the FRENCH\u00a0CUISINE on the site: www.cuisine-francaise.org<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":" Cuisine French, dictionary of translation of French-English cuisine, 959 French names of dishes typical, flat traditional French, French specialities gathered in a deliver-dictionary-guide in photos. This text is translated by Internet site Alta Vista. Errors are possible. Thank you to excuse us TRANSLATED into French-English, but also into French-German, French-Spanish, French-Italian. All the French areas […]<\/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],"tags":[5199,6,5200,1325],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/3516"}],"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=3516"}],"version-history":[{"count":2,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/3516\/revisions"}],"predecessor-version":[{"id":3518,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/3516\/revisions\/3518"}],"wp:attachment":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/media?parent=3516"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/categories?post=3516"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/tags?post=3516"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"guide_pierrette_en.jpg\"](\"\/blog\/wp-content\/uploads\/guide_pierrette_en.jpg\" "\\"guide_pierrette_en.jpg\\"")
<\/a>The PIERRETTE’S GUIDE, on 276 pages, on the regional traditional dishes is there to help you. Buy it on the www.cuisine-francaise.org<\/strong> site with safety paypal and the serious one of l’ forwarding, before 5 days in Europe, you receive the book with a word of l’ author and a small present. You prefer to buy it close to on your premise, the many sales outlets in France and with\u00a0 Foreigner (Spain in Madrid and Barcelona, Belgium) are on the site www.cuisine-francaise.org<\/a><\/strong><\/p>\n
\n– names of the dishes start,<\/span> of soups, of except d’ work, for example<\/span>: \u00a0\u00bb aspic\u00a0\u00bb … anchoiade\u00a0\u00bb \u00a0\u00bb fritters of flower of courgette\u00a0\u00bb \u00a0\u00bb brain of canut\u00a0\u00bb \u00a0\u00bb minestrone\u00a0\u00bb ,
\n– Names of the salad dishes<\/span>,… salad p\u00e9rigourdine… Lyons salad…
\nnames of the dishes d’ eggs <\/span>for example: \u00a0\u00bb brouillade with the truffes\u00a0\u00bb … \u00a0\u00bb egg in meurette\u00a0\u00bb \u00a0\u00bb Lyons omelette \u00a0\u00bb … \u00a0\u00bb omelette nivernaise\u00a0\u00bb.
\n– Names of the dishes d’ Snails, names of the fish dishes, names of the dishes of poultries, game dishes<\/span>.
\n– Names of the ox dishes for example <\/span>\u00a0\u00bb lark without t\u00eate\u00a0\u00bb. \u00a0\u00bb rib steak bercy\u00a0\u00bb … \u00a0\u00bb tournedos rossini\u00a0\u00bb. – Names of the dishes d’ lamb, of sheep, pig <\/span>\u00a0\u00bb for example \u00a0\u00bb bombine ard\u00e9choise\u00a0\u00bb enchaud p\u00e9rigourdin names of Calf meat dishes.
\nPork-butcheries, tripe and meat offals <\/span>for example: \u00a0\u00bb Andouille of transfers. cr\u00e9pinette. \u00a0\u00bb double fat. .tablier of sapper….
\n– names of the regional complete dishes<\/span>: for example baeckoff, bouiillabaisse, bouride, garbure inhabitant of B\u00e9arn, all the potfuls (Alsatian, auvergnate….)
\n– names of the vegetable dishes<\/span>: for example \u00a0\u00bb artichoke with the barigoule\u00a0\u00bb crack of potatoes, \u00a0\u00bb ratatouille\u00a0\u00bb …..
\n– fruit names, desserts, ices for example<\/span>: Bavarian, lemon-yellow frosted,… lost bread, pear bourdaloue
\n– names of pastry making for example<\/span>: ardechois,… Vendean brioche,… bugnes,… chiboutz,… been necessary, fou\u00e9e poitevine,… fool,… Basque cake,… linzertorte. .moka… Brest bets. .pithiviers… savarin with rum…
\n– sauce names<\/span>: …. Burgundian,…. nantua. .mornay… ravigote… soubise… Thermidor.
\n– cheese names<\/span>: Abundance. .bleu of causses. .cabecou. .epoisse. .livarot… Maroilles cheese. .munster. , neufchatel…<\/p>\n