{"id":5517,"date":"2009-07-03T20:31:37","date_gmt":"2009-07-03T18:31:37","guid":{"rendered":"http:\/\/www.cuisine-francaise.org\/blog\/?p=5517"},"modified":"2009-07-03T20:33:58","modified_gmt":"2009-07-03T18:33:58","slug":"what-eating-of-lille-eating-of-restaurant-of-lille","status":"publish","type":"post","link":"http:\/\/www.cuisine-francaise.org\/blog\/2009\/07\/03\/what-eating-of-lille-eating-of-restaurant-of-lille\/","title":{"rendered":"what eating of Lille, eating of restaurant of lille,"},"content":{"rendered":"<p>what eating of Lille ? eating of restaurant of lille ? eating dishes of Lille ? what eating of menus and cartes of restaurants of Lille ? mussel chipped potatoes, beef stewed in beer,marinated herring, other dishes in the book dictionary : <span style=\"color: #800000;\">PIERRETTE&rsquo;S GUIDE <\/span>and other countries of all the France in the <strong>FIRST BOOK translated french-english PIERRETTE &lsquo;S GUIDE, visit the website : <\/strong><a href=\"http:\/\/www.cuisine-francaise.org\/book\"><strong>www.cuisine-francaise.org\/book<\/strong><\/a><strong> to buy it on the web site :<\/strong> <a href=\"http:\/\/www.cuisine-francaise.org\/book\"><strong>www.cuisine-francaise.org\/book<\/strong><\/a> with paypal<\/p>\n<p style=\"text-align: center;\"><span style=\"color: #800000;\"><strong>PIERRETTE&rsquo;S GUIDE<\/strong><br \/>\nPress Release<\/span><\/p>\n<p>Cannes , june 20 2009<\/p>\n<p><strong><span style=\"color: #800000;\">Pierrette launches THE FIRST GUIDEBOOK WITH THE TRANSLATION OF FRENCH DISHES<\/span><\/strong><\/p>\n<p>Being definitely aware of the difficulties encountered by travellers when confronted to unfamiliar cooking traditions and terms ,<br \/>\nthe author dedicates this first guidebook to the tourists , amateurs of French gastronomy .<\/p>\n<p><img loading=\"lazy\" style=\"position: 0px 0px 0px 0px\" title=\"guide_pierrette_en.jpg\" src=\"\/blog\/wp-content\/uploads\/guide_pierrette_en.jpg\" border=\"0\" alt=\"guide_pierrette_en.jpg\" width=\"235\" height=\"400\" align=\"left\" \/>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<p>Choosing a dish ( or a menu) and tasting it brings any gourmet a real pleasure .<\/p>\n<p>The terms used on menus in most French restaurants have been adapted by the author . It will make it easier for tourists<br \/>\nto understand the menu in any French restaurants or \u00ab\u00a0brasseries\u00a0\u00bb .<\/p>\n<p>The guidebook is already available in 5 languages : English , German ,Spanish , Italian and French .<\/p>\n<p>A publication in russian , Japanese and Chinese is coming soon in Autumn . The receipts of the guide are on Internet site: <strong>www.cuisine-francaise.org\/book<br \/>\n<\/strong>About the guidebook : TITLE : RESTAURANT ESSENTIALS &#8211; WHAT DISH TO CHOOSE ?<br \/>\n959 dishes explained along with 942 photos<br \/>\n276 pages , format 23X 13 cms<br \/>\npaperback<br \/>\nprice : 29.90 euros to buy it on the web site : <strong>www.cuisine-francaise.org\/book<\/strong> with paypal or www.fnac.com, or www.alapage.com, or www.amazone.com, <strong>www.cuisine-francaise.org\/book<\/strong> or othe bookshops with web site.<\/p>\n<p>AVAILABLE in bookshops in FRANCE ,or \u00a0galleries and tourist information offices and on Pierrette&rsquo;s website\u00a0for to read \u00a0\u00bb POINTS DE VENTE \u00a0\u00bb :<strong> <a href=\"http:\/\/www.cuisine-francaise.org\/book\">www.cuisine-francaise.org\/book<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>what eating of Lille ? eating of restaurant of lille ? eating dishes of Lille ? what eating of menus and cartes of restaurants of Lille ? mussel chipped potatoes, beef stewed in beer,marinated herring, other dishes in the book dictionary : PIERRETTE&rsquo;S GUIDE and other countries of all the France in the FIRST BOOK [&hellip;]<\/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":[400,3371,131],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/5517"}],"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=5517"}],"version-history":[{"count":3,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/5517\/revisions"}],"predecessor-version":[{"id":5522,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/5517\/revisions\/5522"}],"wp:attachment":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/media?parent=5517"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/categories?post=5517"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/tags?post=5517"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}