![\"sacre-coeur-](\"http:\/\/www.cuisine-francaise.org\/blog\/wp-content\/uploads\/2009\/02\/sacre-coeur1.jpg\" "\\"sacre-coeur-")
<\/a>sacre-coeur- montmartre, paris<\/p><\/div>\n
montmartre photos, montmartre the bistrots, restaurants and the Parisian specialities of the French cuisine (translated in english) to discover near\u00a0the editor: P. FELOUX, under the title:<\/span><\/p>\n \u00a0\u00ab\u00a0\u00a0PIERRETTE’S GUIDE\u00a0– What dish\u00a0 to choose? FIRST TRANSLATED DICTIONNAIRE-GUIDE: INTO —–this text is translated by Internet, with errors, excuse us. The sold book is translated by professionals without any error;. ——–<\/p>\n After the visit of montmartre, a dinner in a Parisian restaurant to eat a Tartar, a pot with fire, one crunches Sir, an andouillette, or the sandwich ham butters,<\/span> all the menus of the restaurants propose the French cuisine.<\/p>\n Do you know all the dishes, specialities of the French Visit the book in the internet site : www.cuisine-francaise.org<\/strong><\/a> in english. This book is to be offered or to buy by all in love ones with the French cuisine, the guide-dictionary is a help for your conversations on the French CUISINE.<\/p>\n More need for translator <\/span>to find the dish and its food, the photograph, description and the fast receipt are in the guide-dictionary. A lexicon of A to Z, and a lexicon by category of dishes allows a fast research.<\/p>\n Pocket format,<\/span> on 276 pages, photographs colors which put in appetite and give desire for eating the dishes that you do not know.<\/p>\n If you come to visit <\/span>the areas of France, this book is the practical, useful and easy complement for all your visits which end in a meal in a French restaurant.<\/p>\n The FIRST BOOK COLLECTION <\/span>of 959 dishes of French specialities is on sale with the protected payment paypal, on the site on line: www.cuisine-francaise.org<\/strong><\/a>,<\/p>\n marc-Veyrat-french jefe and -pierrette<\/p><\/div>\n The usual distributors<\/span>, fnac, bookshops, but also certain shops of sale d’ tourist offices of France. FRENCH TOURISME OFFICE in\u00a0<\/span>london, new york, irlande, ….which depends on the Minister for French tourism <\/span>give the\u00a0Pierrette ‘s guide brochure.\u00a0Sells with foreigner in Belgium and Spain the guide-dictionary. To know the addresses of these sales outlets: return on the site: <\/strong>www.cuisine-francaise.org<\/strong><\/a>\u00a0with \u00a0\u00bb points of vente\u00a0\u00bb .<\/p>\n The users of the whole world, wrote their comments<\/span>, to read under this title on the same site. The whole receipts are on the site: www.cuisine-francaise.org<\/strong><\/a>\u00a0with \u00a0\u00bb receipts \u00ab\u00a0.French spangled big bosses, Paul BOCUSE, of world famous, Joel ROBUCHON, Marc VEYRAT <\/span>approve the guide, you will have their receipts on the site, which\u00a0 often add. Als\u00a0\u00bb butte’s montmartre\u00a0\u00bb , visit inglish montmartre, Paris, visit en inglish,montmartre, the painters, montmartre the place, montmartre photos, montmartre the bistrots, restaurants and the Parisian specialities of the French cuisine (translated in english) to discover near\u00a0the editor: P. FELOUX, under the title: \u00a0\u00ab\u00a0\u00a0PIERRETTE’S GUIDE\u00a0– What dish\u00a0 to choose? \u00a0\u00bb 959 French specialities in photographs, FIRST […]<\/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":[5187,57,1325,5183,95,2223],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/4378"}],"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=4378"}],"version-history":[{"count":8,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/4378\/revisions"}],"predecessor-version":[{"id":4633,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/4378\/revisions\/4633"}],"wp:attachment":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/media?parent=4378"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/categories?post=4378"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/tags?post=4378"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n<\/strong>\u00a0\u00bb 959 French specialities in photographs,<\/span><\/p>\n
\nFrench-English,
\nFrench-German,
\nFrench-Spanish,
\nFrench-Italian<\/span>.<\/p>\n
\ncuisine? of all the French areas? cotriade, baeckeoffe, mouclade, tournedos rossini, bouillabaisse, bourride, ancho\u00efade, Brest bets, crepes suzette, savarin, fool<\/span>?<\/p>\n<\/a>
\nGOOD APPETITE WITH the SITE of the PIERRETTE’S GUIDE DICTIONARY OF<\/strong> <\/span>www.cuisine-francaise.org<\/strong><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"