{"id":5468,"date":"2009-07-03T11:09:27","date_gmt":"2009-07-03T09:09:27","guid":{"rendered":"http:\/\/www.cuisine-francaise.org\/blog\/?p=5468"},"modified":"2009-07-03T11:09:27","modified_gmt":"2009-07-03T09:09:27","slug":"aix-in-provence-dishes-typical-of-aix-in-provencespecialities-of-aix-provence","status":"publish","type":"post","link":"http:\/\/www.cuisine-francaise.org\/blog\/2009\/07\/03\/aix-in-provence-dishes-typical-of-aix-in-provencespecialities-of-aix-provence\/","title":{"rendered":"Aix in Provence, dishes typical of aix in provence,specialities of aix provence"},"content":{"rendered":"

Aix in Provence, eating dishes typical of aix in provence, other dishes specialities of aix provence, meals of dishes traditional of aix in provence, dishes of restaurants\u00a0Aix\u00a0in Provence, cook and cooking proven\u00e7ale,\u00a0 gastronomy of\u00a0proven\u00e7e, french cook of provence\u00a0:\u00a0for the drink<\/strong>\u00a0: anchovy straws,\u00a0aubergine puree, famous\u00a0black olive spread,toasted open sandwich with goat’s cheese\u00a0!\u00a0Starter : anchovy spread,grilled gambas with\u00a0pastis, ni\u00e7oise omelette ; sweet pepper with amond.<\/p>\n

dishes\u00a0:<\/strong> a\u00efoli,la bouillabaisse,les fl\u00e8ques,leg of lam\u00a0 proven\u00e7al, ham\u00a0proven\u00e7al,\u00a0guinea with\u00a0olives,\u00a0red mullet\u00a0oursinado,\u00a0pesto soup<\/p>\n

the\u00a0desserts and pastries<\/strong>\u00a0: biscotins d’Aix,brioche bun of kings, calissons d’Aix,the chichi-fr\u00e9gi,\u00a0the pancakes,\u00a0the navettes\u00a0of Saint-Victor,\u00a0the oreillettes\u00a0and pompe\u00a0to huile !\u00a0sp\u00e9cialities of the restaurants in marseille, and other countries of all the France in the FIRST BOOK translated french-english PIERRETTE ‘S GUIDE, visit the website : <\/strong>www.cuisine-francaise.org\/book<\/strong><\/a> to buy it on the web site :<\/strong> www.cuisine-francaise.org\/book<\/strong><\/a> with paypal<\/p>\n

PIERRETTE’S GUIDE<\/strong>
\nPress Release<\/p>\n

Cannes , june 20 2009<\/p>\n

Pierrette launches THE FIRST GUIDEBOOK WITH THE TRANSLATION OF FRENCH DISHES<\/strong><\/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

\"guide_pierrette_en.jpg\"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\/book
\nAbout 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<\/strong> with paypal or www.fnac.com, or www.alapage.com, or www.amazone.com, www.cuisine-francaise.org\/book<\/strong> or othe bookshops with web site.<\/p>\n

AVAILABLE in bookshops in FRANCE ,or \u00a0galleries and tourist information offices and on Pierrette’s website\u00a0for to read \u00a0\u00bb POINTS DE VENTE \u00a0\u00bb : www.cuisine-francaise.org\/book<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Aix in Provence, eating dishes typical of aix in provence, other dishes specialities of aix provence, meals of dishes traditional of aix in provence, dishes of restaurants\u00a0Aix\u00a0in Provence, cook and cooking proven\u00e7ale,\u00a0 gastronomy of\u00a0proven\u00e7e, french cook of provence\u00a0:\u00a0for the drink\u00a0: anchovy straws,\u00a0aubergine puree, famous\u00a0black olive spread,toasted open sandwich with goat’s cheese\u00a0!\u00a0Starter : anchovy spread,grilled gambas […]<\/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":[3727],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/5468"}],"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=5468"}],"version-history":[{"count":2,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/5468\/revisions"}],"predecessor-version":[{"id":5470,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/5468\/revisions\/5470"}],"wp:attachment":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/media?parent=5468"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/categories?post=5468"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/tags?post=5468"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}