{"id":395,"date":"2008-10-09T20:56:30","date_gmt":"2008-10-09T18:56:30","guid":{"rendered":"http:\/\/www.cuisine-francaise.org\/blog\/?p=395"},"modified":"2008-10-09T20:56:30","modified_gmt":"2008-10-09T18:56:30","slug":"escargots-french-cuisine","status":"publish","type":"post","link":"http:\/\/www.cuisine-francaise.org\/blog\/2008\/10\/09\/escargots-french-cuisine\/","title":{"rendered":"Escargots, french cuisine,"},"content":{"rendered":"<div><strong><\/strong><\/div>\n<div><strong><\/strong><\/div>\n<p><strong><span style=\"font-size: medium;\"><\/p>\n<div id=\"attachment_396\" style=\"width: 296px\" class=\"wp-caption alignleft\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/wp-content\/uploads\/2008\/10\/escargots-farcis-310-du-guide-de-pierrette.jpg\" rel=\"lightbox[395]\"><img aria-describedby=\"caption-attachment-396\" loading=\"lazy\" class=\"size-medium wp-image-396\" title=\"escargots-farcis-310-du-guide-de-pierrette\" src=\"http:\/\/www.cuisine-francaise.org\/blog\/wp-content\/uploads\/2008\/10\/escargots-farcis-310-du-guide-de-pierrette.jpg\" alt=\"escargots-farcis-310-du-guide-de-pierrette\" width=\"286\" height=\"280\" \/><\/a><p id=\"caption-attachment-396\" class=\"wp-caption-text\">escargots-farcis-310-du-guide-de-pierrette<\/p><\/div>\n<div><strong><span style=\"font-size: medium;\">Escargots, or the larger variety of snails are typically from which of the following regions? The classic preparation has garlic, butter, and parsley.<\/span><\/strong><\/div>\n<div><strong><span style=\"font-size: medium;\">\u00a0<\/span><\/strong><\/div>\n<p><strong><span style=\"font-size: medium;\">\u00a0<\/p>\n<p><\/span><\/strong><\/span>\u00a0<\/p>\n<p><\/strong><\/p>\n<p>\u00a0<\/p>\n<ul>\n<div style=\"cursor: default;\" onclick=\"selectAnswer(this);\" onmouseover=\"answerOver(this);\" onmouseout=\"answerOut(this);\"><span style=\"font-size: medium;\">Lorraine,<\/span><span style=\"font-size: medium;\">\u00a0Champagne,<\/span><span style=\"font-size: medium;\">\u00a0Bourgogne (Burgundy)<\/span><\/div>\n<div style=\"cursor: default;\" onclick=\"selectAnswer(this);\" onmouseover=\"answerOver(this);\" onmouseout=\"answerOut(this);\">\n<div style=\"padding: 0.6em;\">you will know it with the guide of Pierrette !<\/div>\n<div style=\"padding: 0.6em;\">Ingr\u00e9dients : snails, for the stuffing : the butter, garlic and parsley is mashed together with a fork.<\/div>\n<div style=\"padding: 0.6em;\">For the price 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! 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.<\/div>\n<div style=\"padding: 0.6em;\">Keep the French menus to avoid the bad translations. You 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.<\/div>\n<div style=\"padding: 0.6em;\"><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:\u00a0<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><\/div>\n<\/div>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Escargots, or the larger variety of snails are typically from which of the following regions? The classic preparation has garlic, butter, and parsley. \u00a0 \u00a0 \u00a0 \u00a0 Lorraine,\u00a0Champagne,\u00a0Bourgogne (Burgundy) you will know it with the guide of Pierrette ! Ingr\u00e9dients : snails, for the stuffing : the butter, garlic and parsley is mashed together with [&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":[3,4],"tags":[92,74,75,5186],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/395"}],"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=395"}],"version-history":[{"count":3,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/395\/revisions"}],"predecessor-version":[{"id":399,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/395\/revisions\/399"}],"wp:attachment":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/media?parent=395"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/categories?post=395"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/tags?post=395"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}