{"id":5410,"date":"2009-07-02T16:28:18","date_gmt":"2009-07-02T14:28:18","guid":{"rendered":"http:\/\/www.cuisine-francaise.org\/blog\/?p=5410"},"modified":"2009-07-02T16:28:18","modified_gmt":"2009-07-02T14:28:18","slug":"lyons-restaurants-lyons-menus-restaurant-of-lyons","status":"publish","type":"post","link":"http:\/\/www.cuisine-francaise.org\/blog\/2009\/07\/02\/lyons-restaurants-lyons-menus-restaurant-of-lyons\/","title":{"rendered":"Lyons, restaurant’s lyons, menu’s restaurant of Lyons"},"content":{"rendered":"

Lyons, dishes of the restaurant’s lyons, menu’s restaurant of Lyons, what dish to choose\u00a0 of restaurant ‘s Lyons ? quenelle, saucisson lyonnais, gras double, saveloy salad, answer in the PIERRETTE’S GUIDE<\/span>, \u00e9ditor P. FELOUX, 959 dishes explained, photos French cuisine,\u00a0to see it on the web site : www.cuisine-francaise.org\/book<\/strong><\/a> <\/strong><\/p>\n

\"guide_pierrette_en.jpg\"You can buy it with paypal on the web site : <\/strong>www.cuisine-francaise.org\/book<\/strong><\/a>, <\/strong>or read the \u00a0\u00bb points de vente\u00a0\u00bb in France Other bookshops on the web : www.fnac.com<\/a>, www.alapage.com<\/a>, www.amazone.com<\/a><\/p>\n

Pierrette launches THE FIRST GUIDEBOOK\u00a0 WITH THE TRANSLATION OF FRENCH DISHES<\/p>\n

Being definitely aware of the difficulties encountered by travellers when confronted to unfamiliar cooking traditions and terms ,
\nthe author dedicates this first guidebook to the tourists , amateurs of French gastronomy .<\/p>\n

Pierrette, who has a passion for cooking , hopes to make her contribution to valorize the products of French \u00ab\u00a0terroir\u00a0\u00bb\u00a0 and enable foreign visitors to discover them through photos and full descriptions .<\/p>\n

Choosing a dish ( or a menu) and tasting it brings any gourmet a real pleasure .<\/p>\n

The terms used on menus in most French restaurants have been adapted by the\u00a0 author . It will make it easier for tourists
\nto understand the menu in any\u00a0 French restaurants or \u00ab\u00a0brasseries\u00a0\u00bb .<\/p>\n

The guidebook is already available in 5 languages : English , German ,Spanish , Italian and French .<\/p>\n

A publication in russian , Japanese and Chinese\u00a0 is coming soon in Autumn . The receipts of the guide are on Internet site: www.cuisine-francaise.org\/book<\/a> \u00a0<\/p>\n

About the guidebook :\u00a0 TITLE :\u00a0 RESTAURANT ESSENTIALS – WHAT DISH TO CHOOSE ?
\n\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 959 dishes explained along with 942 photos
\n\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 276 pages ,\u00a0 format 23X 13 cms
\n\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 paperback
\n\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 price : 29.90 euros
\n\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 AVAILABLE in bookshops , galleries and tourist information offices\u00a0\u00a0 and on Pierrette’s website : www.cuisine-francaise.org\/book<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Lyons, dishes of the restaurant’s lyons, menu’s restaurant of Lyons, what dish to choose\u00a0 of restaurant ‘s Lyons ? quenelle, saucisson lyonnais, gras double, saveloy salad, answer in the PIERRETTE’S GUIDE, \u00e9ditor P. FELOUX, 959 dishes explained, photos French cuisine,\u00a0to see it on the web site : www.cuisine-francaise.org\/book You can buy it with paypal on […]<\/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":[3,12,381],"tags":[3784,3727],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/5410"}],"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=5410"}],"version-history":[{"count":1,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/5410\/revisions"}],"predecessor-version":[{"id":5411,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/5410\/revisions\/5411"}],"wp:attachment":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/media?parent=5410"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/categories?post=5410"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/tags?post=5410"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}