{"id":4346,"date":"2009-02-15T10:17:47","date_gmt":"2009-02-15T08:17:47","guid":{"rendered":"http:\/\/www.cuisine-francaise.org\/blog\/?p=4346"},"modified":"2009-02-17T19:12:19","modified_gmt":"2009-02-17T17:12:19","slug":"french-gastronomy-a-to-z-of-french-gastronomy","status":"publish","type":"post","link":"http:\/\/www.cuisine-francaise.org\/blog\/2009\/02\/15\/french-gastronomy-a-to-z-of-french-gastronomy\/","title":{"rendered":"French gastronomy, A to Z of French gastronomy"},"content":{"rendered":"

All French gastronomy, translated\u00a0 English, French gastronomy\u00a0and UNESCO?\u00a0French gastronomy, French gastronomy and French big bosses. The French gastronomy\u00a0out\u00a0the borders of France.<\/p>\n

\"guide_pierrette_en.jpg\"——– THIS TEXT EAST TRANSLATED BY INTERNET WITH ERRORS. Thank you to excuse us. THE BOOK EAST TRANSLATED BY PROFESSIONALS OF EACH COUNTRY, WITHOUT ANY ERROR. —–<\/p>\n

Variety of the gastronomical dishes of all areas of France.Les gourmet restaurants of the French big bosses in the world: Paul BOCUSE, (Tokyo, Orlando…) Joel ROBUCHON, Alain DUCASSE, and… make the name of the French gastronomy. The French gastronomy proposes by areas, the products of the soil, cooked by the gourmet restaurants.<\/p>\n

Impossible to know all the French gastronomy, of all the areas of France. The editor P. FELOUX publishes
\nthe FIRST GUIDE-DICTIONNAIRE of the French gastronomy, under the title: <\/span><\/p>\n

\u00a0\u00bb PIERRETTE’S GUIDE – WHAT DISH TO CHOOSE?
\n<\/strong><\/span>– 959 dishes of French gastronomy in PHOTOGRAPHS, <\/span><\/p>\n

Translated into<\/span>
\n<\/span>French,
\nFrench-English,
\nFrench-German,
\nFrench-Spanish,
\nFrench-Italian.
\n<\/span>Approval by Joel ROBUCHON, Marc VEYRAT, French spangled big bosses. Ambassadors of the French gastronomy.<\/p>\n

This book is placed at the disposal of the pupils of l’ international school of French cuisine<\/span>, Paul BOCUSE. <\/span>This first guide-dictionary is the book to be offered and buy with all in love ones with the French gastronomy.<\/p>\n

In a pocket format<\/span>, this collection of 959 dishes, with the origin of the French areas is easy to use.<\/p>\n

A lexicon of A to Z, and a lexicon by category of dishes<\/span>, give an easy research of the dish of French gastronomy. More need for translator for the menus of the dinners in the French restaurants.<\/p>\n

The dish is in photograph, the food which composes it are described. Information on its preparation and its cooking are given. Distributed in the large French bookshops, you have all the addresses on Internet site: www.cuisine-francaise.org<\/strong><\/a>\u00a0with \u00a0\u00bb points of vente\u00a0\u00bb In France, in Belgium, and Spain. lOOK AT THIS on the internet site : www.cuisine-francaise.org<\/a> \u00a0\u00bb vizualise pages\u00a0\u00bb http:\/\/www.cuisine-francaise.org\/book<\/strong><\/a>\u00a0or \u00ab\u00a0index of the dishes \u00ab\u00a0<\/p>\n

<\/div>\n

<\/p>\n

\"mont-saint-michel\"<\/a>

mont-saint-michel<\/p><\/div>\n

tourist offices, ( exemple Mount Saint Michel, Dinard …Metz\u00a0…) and House of France<\/span><\/p>\n

<\/p>\n
\u00a0<\/span><\/div>\n

<\/span><\/span><\/span><\/div>\n

\u00a0<\/p>\n

<\/span><\/span><\/span>\u00a0<\/p>\n

<\/span><\/span><\/p>\n

\u00a0<\/p>\n

with foreigner have on sale. House from France in London, ( french gouvernement tourism) and New york <\/span>give the folders of presentation of the guide-dictionary for l’ to buy on Internet site. www.cuisine-francaise.org<\/strong><\/a>.<\/p>\n

You can to buy it on line on Internet site<\/span>: www.cuisine-Francaise.org<\/strong><\/a>\u00a0, you receive with the guide-dictionary in the version of your choice, the book with a dedication of l’ author and a small present.<\/p>\n

To read the many comments of the whole world, of those which use the guide-dictionary of PIERRETTE They l’ bought on line on the site.<\/p>\n

Some names of dishes of very big bosses, to eat in their gourmet restaurants:<\/p>\n

soup with black truffles, <\/span>(Paul BOCUSE for Valerie Giscard d’ Estaing)
\nsalmon with l’ sorrel (by <\/span>TROISGROS in Roanne),
\nthe duck with blood,<\/span> (the tower d’ money in Paris)
\npotato mashed potatoes<\/span>, (by Joel ROBUCHON)
\nfrog muslin <\/span>(been used for the queen d’ England)
\njambonnettes of frogs to the mashed potatoes d’ garlic<\/span>,(by Bernard LOISEAU)
\nbar of line to the caviar, gratin of tails d’ crayfish<\/span>, (house PEAK with VALENCE)<\/p>\n

The site of the guide-dictionary proposes the receipts of French gastronomy, with spangled big bosses,so long on the site: <\/strong>www.cuisine-francaise.org<\/strong><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

All French gastronomy, translated\u00a0 English, French gastronomy\u00a0and UNESCO?\u00a0French gastronomy, French gastronomy and French big bosses. The French gastronomy\u00a0out\u00a0the borders of France. ——– THIS TEXT EAST TRANSLATED BY INTERNET WITH ERRORS. Thank you to excuse us. THE BOOK EAST TRANSLATED BY PROFESSIONALS OF EACH COUNTRY, WITHOUT ANY ERROR. —– Variety of the gastronomical dishes of all […]<\/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],"tags":[377,5187,57,852,23,2223],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/4346"}],"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=4346"}],"version-history":[{"count":3,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/4346\/revisions"}],"predecessor-version":[{"id":4640,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/4346\/revisions\/4640"}],"wp:attachment":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/media?parent=4346"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/categories?post=4346"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/tags?post=4346"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}