{"id":4082,"date":"2009-02-08T22:26:23","date_gmt":"2009-02-08T20:26:23","guid":{"rendered":"http:\/\/www.cuisine-francaise.org\/blog\/?p=4082"},"modified":"2009-02-08T22:26:23","modified_gmt":"2009-02-08T20:26:23","slug":"cook-provencal","status":"publish","type":"post","link":"http:\/\/www.cuisine-francaise.org\/blog\/2009\/02\/08\/cook-provencal\/","title":{"rendered":"cook proven\u00e7al,"},"content":{"rendered":"

cuisine of Provence, cook French of Provence, cuisine of cote d’ azur, typical food french of Provence,\u00a0 french traditional dishes and french typical dishes,; french\u00a0specialities of Provence of the French gastronomy gathered in the \u00a0\u00bb guide of Pierrette\u00a0\u00bb \u00a0\u00bb what dish to choose<\/strong> <\/span>?\u00a0\u00bb with the editions P. FELOUX, translated menus of french restaurant,<\/span>—-This text translated by Internet contains errors. Thank you to excuse us, but the sold books are translated by professionals of each country without any error. —-<\/p>\n

garlic mayonnaise,
\nbouillabaisse,
\ntapenade,
\nbourride,
\npump with l’ oil,
\nfritters of zucchini flower,
\nancho\u00efade, soup with the pistou,
\nfeet and packages….
\nvisit the site: www.cuisine-francaise.org<\/strong><\/a>,<\/p>\n

\"guide_pierrette_en.jpg\"the guide-dictionary translated into 5 languages (French-English, French-Spanish, French-German, French-Italian, French) presents to you 959 names of dishes of all the areas of France.<\/p>\n

Practical by its pocket format, 276 pages with photographs descriptions of the food which composes each dish, orgine of the area, fast receipt. The whole receipt is on the site.<\/p>\n

Immediate translation <\/span>of food, names of the dishes, more need for translator, the dinners of the restaurants easy and are helped by this guide-dictionary.<\/p>\n

The lexicon of A to Z or the lexicon by category of dishes quickly gives you the number and the page of the required platl.<\/p>\n

other names of areas of france,
\n<\/strong><\/span>Baeckeoffe
\ncotriade,
\nLorraine potful,
\npotful auvergnate,
\npounti,
\ntruffade,
\naligot,
\napron of sapper,
\ndouble fat,
\nPicardy string,…. Brest bets, flognarde, tart flambe, cr\u00e8pes suzette, savarin, etc. …..<\/p>\n

Raised schools of cuisine, restorers to establish your menus, main d’ hotel to converse in foreign languages, in love with the French cuisine, the first dictionary chosen by more the university of French cuisine \u00a0\u00bb l’ institute Paul BOCUSE\u00a0\u00bb<\/strong> in Ecully.<\/p>\n

To make known near our tourists to teach them the French cooked dishes. To buy on the site on line with paypal, before 5 days a word of l’ author and a small present accompanies l’ sending.<\/p>\n

Sales outlets in France and with l’ foreigner are given on the site: www.cuisine-francaise.org<\/strong><\/a>.<\/p>\n

Join the users of the whole world who wrote to testify and leave their comments on the site after l’ to have bought on line.<\/p>\n

Envy to carry out the receipts, they are on the site and arrive regularly. Spangled big bosses give their receipts.<\/p>\n

SO LONG ON THE SITE OF THE GUIDE: www.cuisine-francaise.org<\/strong><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

cuisine of Provence, cook French of Provence, cuisine of cote d’ azur, typical food french of Provence,\u00a0 french traditional dishes and french typical dishes,; french\u00a0specialities of Provence of the French gastronomy gathered in the \u00a0\u00bb guide of Pierrette\u00a0\u00bb \u00a0\u00bb what dish to choose ?\u00a0\u00bb with the editions P. FELOUX, translated menus of french restaurant,—-This text […]<\/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":[3,12,381],"tags":[3255,245,6,92,131,23,2223],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/4082"}],"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=4082"}],"version-history":[{"count":2,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/4082\/revisions"}],"predecessor-version":[{"id":4084,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/4082\/revisions\/4084"}],"wp:attachment":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/media?parent=4082"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/categories?post=4082"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/tags?post=4082"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}