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——– this text is translated by Internet, of the errors exist. Thank you to excuse us. The sold book is translated by professionals of each country, without any error. —–<\/p>\nLyon typical specialities, town of gastronomy of the French cuisine, Lyons typical specialities cooked by the spangled French big bosses of the area of the Rhone and declared capital world of the French gastronomy:<\/p>\n
——– this text is translated by Internet, of the errors exist. Thank you to excuse us. The sold book is translated by professionals of each country, without any error. —–<\/p>\n
in Lyon and ecully Mr. Paul BOCUSE,<\/span> known in the whole world, The Lyons specialities to taste are:<\/strong><\/span><\/p>\n pork-butcheries, tripe <\/span>shop and meat offals: Sausage to be cooked, Sabodet: sausage of head of pig, rivet washer, darling, saveloy, apron of sapper, double fat, let us gratons, Lyons andouillette, roll, andouillettes, cake of liver<\/p>\n *** Blanquette of veal, The editions P. FELOUX, published: \u00a0\u00bb the PIERRRETTE’S GUIDE – WHAT DISH TO CHOOSE?<\/span><\/strong><\/p>\n Translated into:<\/strong> Lyons specialities n’ will have more secrecies with the guide-dictionary, you do not know very well the specialities of the other French areas? (Provence, Brittany, of Bordeaux, Alsatian, …..) more difficulties with the PIERRETTE’S guide-dictionary.<\/p>\n Pocket format, to be with you for your dinners in the French restaurants of all the areas.<\/p>\n **** The menus are translated, you n’ have more difficulty in answer your questions.\u00a0What is this\u00a0 one calf sweetbread? a Tartar? snails? an apron of sapper?<\/span><\/p>\n *** The names of the dishes are presented by alphabetical letter of A to Z, and by a lexicon by category of dishes.<\/p>\n **** You have the page of the dish easily, with its photograph, its food principal and its fast receipt. You want to test the complete receipt which is on the site: www.cuisine-francaise.org<\/strong><\/a><\/p>\n other receipts of French spangled big bosses are also on the site, and are added regularly.<\/p>\n ** French gouvernment tourist office of New York<\/span>, of london<\/span>, gives information on the guide-dictionary. They spoke about the book in their magazine page 72,<\/span> and from the new letter to their subscribers Internet received l’ information on the guide-dictionary.<\/p>\n *** L’ international institute of French\u00a0cuisine of world famous PAUL BOCUSE<\/strong> places at the disposal of its pupils come from the whole world the guide-dictionary from PIERRETTE. All sales outlets in France and with l’ Foreigner are on the site: www.cuisine-francaise.org<\/strong><\/a><\/p>\n Safety paypal and the serious one of l’ sending, enable you to receive before 5 days in EUROPE, the book with a dedication of l’ author and a small present.<\/p>\n French gouvernment tourist office<\/span>, which depends on the Ministry for French tourism, sells the guide-dictionary in Belgium <\/span>in Brussels, and in Spain, in Madrid and Barcelone.Les addresses are on the site www.cuisine-francaise.org<\/strong><\/a> <\/strong>with \u00a0\u00bb points of vente\u00a0\u00bb.<\/p>\n All the bookshops can order you the book if an sales outlet close to on your premise n’ do not exist. Foreign friends toursites, this guide-dictionary is a practical, useful book to speak about the dishes and French specialities, without difficulties. To test the receipts of the dishes on the site: www.cuisine-francaise.org<\/strong><\/a>,<\/p>\n **** You have students in restoration and hotel trade, this book is for them.<\/p>\n **** You like the French cuisine, and amateurs or professionals of the French dishes, the guide-dictionary is the book qu’ you need.<\/p>\n *** About the professional magazines still spoke and speak about the guide: thuri\u00e8s magazine, luxury magazine, living room France d’ october 2008 page 12, where distributed in the Parisian de luxe hotels, and large hotels, etc …..<\/p>\n
\nMichel TROISGROS in Roanne,
\nGeorges BLANC with vonnas, the mother brazier with Lyon, and Leon of Lyon.<\/p>\n
\n*** Brain of Silk worker: fresh soft white cheese;
\n*** Lyons Salad made up of: plugs, egg, gizzards, let us croutons, salad and pinions of pine sometimes,
\n*** Calf’s head sauce ravigote,
\n*** pike quenelles Nantua sauce,
\n*** cheeses: Marcellin saint,
\n*** Desserts bugnes: small fried fritters
\n*** and Wines of the beaujolais wine: Morgon, Brouilly, Chiroubles, Windmill, Juli\u00e9nas… Slopes of the Lyonese, Coasts of the Rhone. You do not know all its Lyons typical specialities, not to have tasted them in the Lyons stoppers and Lyons typical restaurants?<\/p>\n
\nthe FIRST GUIDE-DICTIONNAIRE
\nOF 959 DISHES SPECIALITIES OF the FRENCH\u00a0CUISINE IN PHOTOGRAPHS, under the title:<\/span><\/p>\n
\n– French,
\n– French-German,
\n– French-English,
\n– French-Spanish,
\n– French-Italian.<\/span><\/p>\nYou can buy the book in the version of your choice directly on the site and join the many users who left their comments after l’ purchase on line on the www.cuisine-francaise.org<\/strong><\/a>\u00a0site.<\/p>\n\n