![\"marseille-notre-dame-de-la-garde-vieux-port\"](\"http:\/\/www.cuisine-francaise.org\/blog\/wp-content\/uploads\/2009\/02\/marseille-notre-dame-de-la-garde-vieux-port1.jpg\" "\\"marseille-notre-dame-de-la-garde-vieux-port\\"")
<\/a>marseille-notre-dame-de-la-garde-vieux-port<\/p><\/div>\n
—-THIS TEXT EAST TRANSLATED BY INTERNET. Errors exist. Thank you to excuse us. The book is translated by professionals of each country without error. —–<\/p>\n
The typical dishes specialities of Marseilles are: *** Many of dishes of the area Provence the Alps Dimensions d’ Azure with the savour of the Mediterranean are to be tasted, after a pastis (ricard) or aniseed aperitif. Other names of specialities:<\/p>\n ** In the delicacies, biscuits one has them crunching Marseilles, navetes, macaroons, marseillottes and esp\u00e9rantines.<\/p>\n All the specialities of Provence are with the editions P. FELOUX, \u00a0\u00bb the PIERRETTE’S GUIDE – WHAT DISH TO CHOOSE ? Translated into French, French-English<\/span>, French-German, French-Spanish, French-Italian<\/p>\n *** To eat the Marseilles specialities, if you do not know the dishes, you need the translated guide-dictionary. More need for translator, you have the guide.<\/p>\n *** The food of the dish, the preparation and cooking accompany the photograph. You choose easily.<\/p>\n **** Practical by its pocket format, you take it with you.<\/p>\n *** Each dinner at the restaurant, you have the guide.<\/p>\n *** The menus are translated. The lexicon of A to Z helps you to find the name of the dish. You must keep the French menu. The guide keeps the French names, before translating.<\/p>\n *** The photographs give desire for tasting the dishes.<\/p>\n ** To visit the area Provence, the Alps, dimensions d’ azure, and all other areas of France. The guide-dictionary helps you to learn the dishes from the French cuisine. restaurants.<\/p>\n *** More difficulties to choose the dishes, you have the name of food of the dish, the preparation and cooking. If you want to test the receipt of the dish, you go on the site: www.cuisine-francaise.org<\/strong><\/a>.<\/p>\n *** The guide is with the pocket format, you l’ carry with each meal, for your French dinners, and all the areas of France.<\/p>\n *** This guide-dictionary is to be bought before your visit of the area, directly on Internet site: www.cuisine-francaise.org<\/strong><\/a>\u00a0or in the many sales outlets indicated on same Internet site.<\/p>\n Certain tourist offices (Dinard, Mount Saint Michel, Metz, Cannes, Grasse, Antibes<\/span>,…) memorial of Caen<\/span>, bookshops, fnac, W SMITH\u00a0 Pari<\/span>s<\/span>, Brentanos<\/span> Paris, galleries lafayettes haussman<\/span> Paris, addresses on the site: www.cuisine-francaise.org<\/strong><\/a><\/span>\u00a0<\/span><\/p>\n GOOD VISIT OF the AREA of PROVENCE AND GOOD APPETITE WITH the PIERRETTE’S GUIDE DICTIONARY<\/strong><\/span><\/p>\n","protected":false},"excerpt":{"rendered":" Marseilles, typical specialities of fish receipts, Marseilles and specialities of the Marseilles typical cuisine. Marseilles is also called \u00a0\u00bb city phoc\u00e9enne\u00a0\u00bb , its old port and its fishermen ……. —-THIS TEXT EAST TRANSLATED BY INTERNET. Errors exist. Thank you to excuse us. The book is translated by professionals of each country without error. —– The […]<\/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":[12,381],"tags":[675],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/4262"}],"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=4262"}],"version-history":[{"count":3,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/4262\/revisions"}],"predecessor-version":[{"id":4266,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/4262\/revisions\/4266"}],"wp:attachment":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/media?parent=4262"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/categories?post=4262"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/tags?post=4262"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n*** it \u00ab\u00a0celebrates bouillabaisse <\/span>fish soup whose whole receipt is on the site: www.cuisine-francaise.org\u00a0\u00bb
\n**** the \u00ab\u00a0bourride<\/span>\u00a0\u00bb (containing white fish, whose receipt is on the site: www.cuisine-francaise.org,
\n*** a\u00efgo-sau, l’ oursinade<\/span>\u00a0\u00bb (cream d’ sea urchins containing white fish and of mashed potatoes d’ sea urchins),
\n*** the \u00ab\u00a0poupeton\u00a0\u00bb <\/span>
\n*** \u00ab\u00a0bread-bagnat<\/span>\u00a0\u00bb with fresh tomatos, onions, sheets of salad, its hard-boiled eggs, sprinkled tuna or anchovies d’ oil d’ olive.<\/p>\n** Feet and packages,
\n** l’ garlic mayonnaise,
\n** l’ ancho\u00efade, ** soup with the pistou,<\/p>\n
\nFIRST – GUIDE DICTIONARY Translated and INTO PHOTOGRAPHS<\/span><\/p>\n
\n<\/span><\/strong>– 959 names and in photographs of specialities of the French cuisine.<\/span><\/p>\n