{"id":385,"date":"2008-10-10T12:31:06","date_gmt":"2008-10-10T10:31:06","guid":{"rendered":"http:\/\/www.cuisine-francaise.org\/blog\/?p=385"},"modified":"2008-10-25T14:18:16","modified_gmt":"2008-10-25T12:18:16","slug":"la-potee-french-cuisine","status":"publish","type":"post","link":"http:\/\/www.cuisine-francaise.org\/blog\/2008\/10\/10\/la-potee-french-cuisine\/","title":{"rendered":"la pot\u00e9e,"},"content":{"rendered":"<div style=\"padding: 0.6em;\"><span style=\"font-size: medium;\"><\/p>\n<div id=\"attachment_386\" style=\"width: 310px\" class=\"wp-caption alignleft\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/wp-content\/uploads\/2008\/10\/potee-auvergnate-672-du-guide-de-pierrette.jpg\" rel=\"lightbox[385]\"><img aria-describedby=\"caption-attachment-386\" loading=\"lazy\" class=\"size-medium wp-image-386\" title=\"potee-auvergnate-672-du-guide-de-pierrette\" src=\"http:\/\/www.cuisine-francaise.org\/blog\/wp-content\/uploads\/2008\/10\/potee-auvergnate-672-du-guide-de-pierrette-300x225.jpg\" alt=\"potee-auvergnate-672-du-guide-de-pierrette\" width=\"300\" height=\"225\" srcset=\"http:\/\/www.cuisine-francaise.org\/blog\/wp-content\/uploads\/2008\/10\/potee-auvergnate-672-du-guide-de-pierrette-300x225.jpg 300w, http:\/\/www.cuisine-francaise.org\/blog\/wp-content\/uploads\/2008\/10\/potee-auvergnate-672-du-guide-de-pierrette.jpg 373w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><p id=\"caption-attachment-386\" class=\"wp-caption-text\">potee-auvergnate-672-du-guide-de-pierrette<\/p><\/div>\n<p>french cuisine,typical food french, french gastronomie <strong>La potee: with pork, bacon, pork chops, green cabbage, leeks, green beans, carrots, turnips, potatoes and garlic comes from what area?<\/strong><\/p>\n<p>\u00a0<\/p>\n<p>\u00a0<\/p>\n<p>\u00a0<\/p>\n<p><\/span><\/div>\n<div style=\"padding: 0.6em;\"><span style=\"font-size: medium;\">Center, Auvergne ?<\/span><\/div>\n<ul>You will know it with the guide of Pierrette !! it&rsquo;s auvergne.<\/ul>\n<p>INGREDIENTS : blade of pork, hal a knuckle of ham, sausages, carrots, turnips, cabbage, potatoes, onion, garlic,\u00a0<\/p>\n<p>\u00a0For the price d&rsquo; a menu, know 959 dishes of the French kitchen, dishes typical, regional dishes, French specialities. How to choose its menu in France? C&rsquo; is very easy with the book of Pebble!<\/p>\n<p>Easily choose your menu with the lexicon by alphabetical letter, in all the French restaurants with this book which will give you l&rsquo; origin of the typical, flat dishes regional, specialities Frenchwoman.<\/p>\n<p>Keep the French menus to avoid the bad translations.<\/p>\n<p>\u00a0You will know all about the composition of the dish, its principal ingredients, its fast receipt. French kitchen n&rsquo; will have more secrecy for you, 959 photographs to help you to like the French gastronomy.<\/p>\n<p><a rel=\"lightbox\" href=\"\/blog\/wp-content\/uploads\/guide_pierrette_en.jpg\"><img loading=\"lazy\" style=\"position: 0px 0px 0px 0px\" title=\"guide_pierrette_en.jpg\" src=\"\/blog\/wp-content\/uploads\/.thumbs\/.guide_pierrette_en.jpg\" border=\"0\" alt=\"guide_pierrette_en.jpg\" width=\"59\" height=\"100\" align=\"left\" \/><\/a>On sale on fnac.com, Parisian English bookshops. The other sales outlets are on the site: <a href=\"http:\/\/www.cuisine-francaise.org\">www.cuisine-francaise.org<\/a> On sale direct on the site of l&rsquo; author who will dedicate it: <a href=\"http:\/\/www.cuisine-francaise.org\">www.cuisine-francaise.org<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>french cuisine,typical food french, french gastronomie La potee: with pork, bacon, pork chops, green cabbage, leeks, green beans, carrots, turnips, potatoes and garlic comes from what area? \u00a0 \u00a0 \u00a0 Center, Auvergne ? You will know it with the guide of Pierrette !! it&rsquo;s auvergne. INGREDIENTS : blade of pork, hal a knuckle of ham, [&hellip;]<\/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":[92,74,131,75,5186],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/385"}],"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=385"}],"version-history":[{"count":6,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/385\/revisions"}],"predecessor-version":[{"id":1336,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/385\/revisions\/1336"}],"wp:attachment":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/media?parent=385"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/categories?post=385"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/tags?post=385"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}