{"id":5429,"date":"2009-07-02T21:27:51","date_gmt":"2009-07-02T19:27:51","guid":{"rendered":"http:\/\/www.cuisine-francaise.org\/blog\/?p=5429"},"modified":"2009-07-02T21:27:51","modified_gmt":"2009-07-02T19:27:51","slug":"toulouse-restaurant-of-toulousetoulouses-restaurants","status":"publish","type":"post","link":"http:\/\/www.cuisine-francaise.org\/blog\/2009\/07\/02\/toulouse-restaurant-of-toulousetoulouses-restaurants\/","title":{"rendered":"Toulouse, restaurant of toulouse,toulouse’s restaurants,"},"content":{"rendered":"

dishes of the\u00a0 toulouse’s restaurants,\u00a0menu’s restaurant of the city\u00a0\u00bb\u00a0toulouse\u00a0\u00bb specialities of the toulouse’s restaurants, dishes : cassoulet toulousain,\u00a0\u00bb poultry and bean bake, too cooking to Castelnaudary, and Carcassonne,
\nThe duck,preserved leg of duck, duck breasts, duck drumsticks, slices of duck,snails,pie,stewed, truffles, sausages of toulouse, falette, garbure, foie gras, fenetra,: gasconnade : pancake,beans tarbais, black pundding of mazamet,<\/span><\/p>\n

All this dishes are in the PIERRETTE’S GUIDE, First book DICTIONARY\u00a0translated french-english, \u00a0\u00e9ditor P. FELOUX. For Buy the guide in enghish,\u00a0here is the web site : www.cuisine-francaise.org\/book<\/strong><\/a>,\u00a0<\/strong>you can buy it on other sites :\u00a0 www.fnac.com, or www.alapage.com or www.amazon.com or www.cuisine-francaise.org\/book<\/a>\u00a0In France, the adress of bookshops are on the web site : www.cuisine-francaise.org\/book<\/a>\u00a0to \u00a0\u00bb points de vente\u00a0\u00bb the comments\u00a0of the buyers world are on the web site : www.cuisine-francaise.org\/book<\/a> at \u00a0\u00bb commentaires\u00a0\u00bb<\/p>\n

PIERRETTE’S GUIDE<\/span><\/p>\n

Press Release<\/p>\n

Cannes , june 28 , 2009<\/p>\n

\"guide_pierrette_en.jpg\"Pierrette launches THE FIRST GUIDEBOOK WITH THE TRANSLATION OF FRENCH DI<\/span>SHES<\/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 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 author . It will make it easier for tourists
\nto understand the menu in any 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 is coming soon in Autumn . The receipts of the guide are on Internet site: www.cuisine-francaise.org<\/p>\n

About the guidebook : TITLE : RESTAURANT ESSENTIALS – WHAT DISH TO CHOOSE ?
\n959 dishes explained along with 942 photos
\n276 pages , format 23X 13 cms
\npaperback
\nprice : 29.90 euros to buy it on the web site : www.cuisine-francaise.org\/book
\nAVAILABLE in bookshops , galleries and tourist information offices and on Pierrette’s website : to buy it on the web site : www.cuisine-francaise.org\/book<\/p>\n","protected":false},"excerpt":{"rendered":"

dishes of the\u00a0 toulouse’s restaurants,\u00a0menu’s restaurant of the city\u00a0\u00bb\u00a0toulouse\u00a0\u00bb specialities of the toulouse’s restaurants, dishes : cassoulet toulousain,\u00a0\u00bb poultry and bean bake, too cooking to Castelnaudary, and Carcassonne, The duck,preserved leg of duck, duck breasts, duck drumsticks, slices of duck,snails,pie,stewed, truffles, sausages of toulouse, falette, garbure, foie gras, fenetra,: gasconnade : pancake,beans tarbais, black pundding […]<\/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":[131,23,541],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/5429"}],"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=5429"}],"version-history":[{"count":2,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/5429\/revisions"}],"predecessor-version":[{"id":5432,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/5429\/revisions\/5432"}],"wp:attachment":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/media?parent=5429"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/categories?post=5429"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/tags?post=5429"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}