{"id":4327,"date":"2009-02-14T21:04:30","date_gmt":"2009-02-14T19:04:30","guid":{"rendered":"http:\/\/www.cuisine-francaise.org\/blog\/?p=4327"},"modified":"2010-02-04T20:27:01","modified_gmt":"2010-02-04T18:27:01","slug":"lille-cook-typical-specialities","status":"publish","type":"post","link":"http:\/\/www.cuisine-francaise.org\/blog\/2009\/02\/14\/lille-cook-typical-specialities\/","title":{"rendered":"Lille, cook, typical specialities"},"content":{"rendered":"

Lille,cook and typical specialities of the gastronomy of Lille. The typical specialities of Lille, the French specialities, french cuisine and the french gastronomy are the dishes which you will find
\nwith the editions P. FELOUX<\/span> which come to publish:
\nthe FIRST GUDE – DICTIONARY in PHOTOGRAPHS of the French specialities <\/span><\/p>\n

\u00a0\u00bb The PIERRETTE’S GUIDE – WHAT DISH TO CHOOSE ?
\n<\/strong>959 names of dishes of the French cuisine. <\/span><\/p>\n

Translated into French, English, German, Spanish and Italian.<\/span><\/p>\n

—– this text is translated by Internet, of the errors exist. Thank you to excuse us. The translations of the book are without error —-<\/p>\n

\"guide_pierrette_en.jpg\"You will know all the dishes of the French areas, photographs, descriptions of the food which composes them, fast receipt.<\/p>\n

A practical format of pocket, this book is the complement with your visits of the areas of France, for all your dinners of the restaurants of France.<\/p>\n

All the menus are translated to help you with better choosing the dishes and French specialities. Look at the pages of the book, and the lexicon of the 959 names on Internet site: <\/strong>www.cuisine-francaise.org<\/strong><\/a><\/p>\n

IN LILLE,<\/strong> <\/span>you will be able to taste:
\nthe cheeses <\/span>(Vieux-Lille cheese, Square of Fortifying, mimolette, Maroilles<\/span> cheese),
\nwaffles,
\nthe tepid tart with brown sugar,
\nthe potjevleesh <\/span>with juniper
\nand the beers<\/span> (white beer, lager, brown ale, ambr\u00e9e beer),
\nthe tangerine Napoleon <\/span>(digestive drink) mussels marine,
\nthe waterzo\u00ef,<\/span> (blanquette with the poultry)
\ncarbonnade,
\n<\/span>cake of leeks with the Maroilles <\/span>cheese,
\nwelsh. (sections of bread, beer and cheddar passed with the furnace)<\/p>\n

You do not know all these dishes<\/span>? they are in photographs in the guide dictionary, you will have the answer to your questions.<\/p>\n

To buy on the SITE: www.cuisine-francaise.org<\/strong><\/a>\u00a0on line with safety paypal, or in one of the many sales outlets, the addresses are on the site. To read the many comments of the users of the whole world of the guide-dictionary, on Internet site.<\/p>\n

If you want to carry out the receipts they are on the site: www.cuisine-francaise.org<\/strong><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Lille,cook and typical specialities of the gastronomy of Lille. The typical specialities of Lille, the French specialities, french cuisine and the french gastronomy are the dishes which you will find with the editions P. FELOUX which come to publish: the FIRST GUDE – DICTIONARY in PHOTOGRAPHS of the French specialities \u00a0\u00bb The PIERRETTE’S GUIDE – […]<\/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":[3255,6,377,3371,2223,675],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/4327"}],"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=4327"}],"version-history":[{"count":4,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/4327\/revisions"}],"predecessor-version":[{"id":8179,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/4327\/revisions\/8179"}],"wp:attachment":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/media?parent=4327"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/categories?post=4327"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/tags?post=4327"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}