{"id":6186,"date":"2009-09-27T22:17:02","date_gmt":"2009-09-27T20:17:02","guid":{"rendered":"http:\/\/www.cuisine-francaise.org\/blog\/?p=6186"},"modified":"2009-09-27T22:17:02","modified_gmt":"2009-09-27T20:17:02","slug":"recipe-carpaccio-of-beef-recipe-du-carpaccio","status":"publish","type":"post","link":"http:\/\/www.cuisine-francaise.org\/blog\/2009\/09\/27\/recipe-carpaccio-of-beef-recipe-du-carpaccio\/","title":{"rendered":"recipe, carpaccio of beef, recipe du carpaccio"},"content":{"rendered":"

photo of the carpaccio of beef, recipe du carpaccio, recipe of the beef, other french cook, o other recipes on the french cuisine on the booklet of<\/p>\n

\"CARPACCIO

CARPACCIO du GUIDE DE PIERRETTE<\/p><\/div>\n

PIERRETTE’S GUIDE. Visit the web site : www.cuisine-francaise.org<\/strong><\/a> <\/strong><\/p>\n

Pierrette’s boutique
\nPierrette has selected 956 authentic and typical dishes from French areas , specialities and desserts from\u00a0 French cuisine .
\nPierrette’s guidebook which has been approved by Joel Robuchon , Marc Veyrat and which is being used in catering schools
\nPaul Bocuse , Ferrandi in Paris, Cordon Bleu in the world, is available on the website; the booklet of recipes can be offered or sold separately .<\/p>\n

we waiting on the web site : <\/strong>www.cuisine-francaise.org<\/strong><\/a> <\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

photo of the carpaccio of beef, recipe du carpaccio, recipe of the beef, other french cook, o other recipes on the french cuisine on the booklet of PIERRETTE’S GUIDE. Visit the web site : www.cuisine-francaise.org Pierrette’s boutique Pierrette has selected 956 authentic and typical dishes from French areas , specialities and desserts from\u00a0 French cuisine […]<\/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":[12,4],"tags":[57,92,75],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/6186"}],"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=6186"}],"version-history":[{"count":1,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/6186\/revisions"}],"predecessor-version":[{"id":6188,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/6186\/revisions\/6188"}],"wp:attachment":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/media?parent=6186"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/categories?post=6186"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/tags?post=6186"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}