{"id":4195,"date":"2009-02-12T09:51:40","date_gmt":"2009-02-12T07:51:40","guid":{"rendered":"http:\/\/www.cuisine-francaise.org\/blog\/?p=4195"},"modified":"2009-02-12T10:22:05","modified_gmt":"2009-02-12T08:22:05","slug":"paris-specialities-typical","status":"publish","type":"post","link":"http:\/\/www.cuisine-francaise.org\/blog\/2009\/02\/12\/paris-specialities-typical\/","title":{"rendered":"Paris, specialities typical"},"content":{"rendered":"
Paris, specialities typical. Paris, Parisian typical specialities, Paris, specialities and gastronomy typical. Restaurants, gastronomy, specialities of the menus of the Parisian dinners.<\/div>\n
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champs-elysees-arc-de-triomphe<\/p><\/div>\n

——- this text is translated by Internet, of the errors exist, thank you to excuse us. But, the sold book is translated by professionals of each country, without any error —–<\/p>\n

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\"guide_pierrette_en.jpg\"The French cuisine of all the French areas is eaten in Paris. The names of the dishes of the typical specialities of Paris are numerous, one eats in Paris in the restaurants,<\/p>\n

the specialities by area of whole France:<\/span><\/p>\n

** Tartar, blanquette of veal, Grenadians of calf, nice of calf, calf bulge, calf hazel nuts,<\/p>\n

** stewed beef with carrots, beef stew,<\/p>\n

** pot with fire, crunches Sir, crunches Madam,<\/p>\n

** sandwich bread ham butters, tournedos rossini, small salted with the lenses,<\/p>\n

** plate of seafood, jugged hare to royal, snails,<\/p>\n

** sauerkraut, cassoulet, bouillabaisse, double fat, crepes suzette, bets Brest etc ……<\/p>\n

The editions P. FELOUX published:<\/span><\/p>\n

the FIRST GUIDE-DICTIONNAIRE IN PHOTOGRAPHS OF 959 FRENCH TYPICAL SPECIALITIES, with the<\/span><\/p>\n

\u00a0\u00bb PIERRETTE’S GUIDE – WHAT DISH TO CHOOSE?<\/span><\/strong><\/p>\n

– descriptions of principal food of the dishes and receipts fast. The more detailed receipts are on the site: www.cuisine-francaise.org<\/strong><\/a><\/p>\n

Translated into:
\nFrench-English,
\nFrench-German,
\nFrench-Spanish,
\nFrench-Italian,
\nFrench.<\/span><\/p>\n

Used in the 5 languages by the pupils of the schools of French cuisine, (restoration and hotel trade) like the Institute Paul BOCUSE,<\/strong> of world famous the guide-dictionary is at the disposal of the pupils come from the whole world.<\/p>\n

Foreign magazines<\/span>:
\n<\/span>WHERE magazine <\/span>distributed in the hotels and de luxe hotels Parisian,
\n\u00ab\u00a0living France<\/span>, october 2008 page 12, magazine english,
\nsan remo <\/span>magazine december 2008, distributed on the cote d’ azur and Provence.<\/p>\n

the french government tourist office of New York, house of France of London, House of France d’ Ireland<\/span><\/span>, sent to their subscribers by Internet a message to speak about the guide-dictionary.<\/p>\n

You need the guide-dictionary to translate <\/span>the menus and names of the specialities, in the French menus.<\/p>\n

More difficulties for your dinners <\/span>in the restaurants in France.<\/p>\n

To buy before your visit in France, or in France<\/span> :<\/p>\n

\"mont-saint-michel-150x150.jpg\"<\/a>in certain shops<\/span> of the tourist offices<\/span> <\/span>of the holy : Mount Michel, Dinard, Honfleur, Metz, Cannes, Grasse, antibes,… PHOTO <\/span>: Mount St Michel<\/span><\/p>\n

\u00a0<\/span>and bookshops<\/span> : <\/span>of St Malo, cancale, Strasbourg,\u00a0lourdes, Nice, cannes, paris, avignon, aix en provence etc ….fnac\u00a0\u00a0\u00a0 <\/span>whose addresses are on the site: www.cuisine-francaise.org<\/strong><\/a>.<\/strong><\/p>\n