{"id":631,"date":"2008-10-15T18:18:05","date_gmt":"2008-10-15T16:18:05","guid":{"rendered":"http:\/\/www.cuisine-francaise.org\/blog\/?p=631"},"modified":"2008-10-15T18:18:05","modified_gmt":"2008-10-15T16:18:05","slug":"savoy","status":"publish","type":"post","link":"http:\/\/www.cuisine-francaise.org\/blog\/2008\/10\/15\/savoy\/","title":{"rendered":"savoy,"},"content":{"rendered":"
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\"tartiflette-nc2b0-870-du-guide-de-pierrette\"<\/a>

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French\u00a0cuisine, disches , french,gastronomie, Savoy\u00a0, savoie, french country,<\/p>\n

The highlands abound with game and the cows that graze there generously produce the milk used to produce excellent cheeses such as tasty Reblochon, Beaufort, tomme, Vacherin and Emmental. <\/span><\/p>\n

Pair them with boiled potatoes and you\u2019ve got fondue. Add some Reblochon and you\u2019ll find tartiflette on the table. <\/span><\/p>\n

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\"roblochon-num\u00e9ro<\/a>

roblochon-num\u00e9ro 928-du-guide-de-pierrette<\/p><\/div>\n

This hearty mountain cuisine also includes charcuterie made from pigs that graze on the hillsides, as well as donkey and goat sausage and sausages made with white wine or cabbage.<\/span><\/div>\n
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Regional red berries and orchard fruits such as blackcurrants, redcurrants, raspberries, apples, and pears are prized by chefs making jars of jam and by those in the business of making strong, clear raspberry, kirsch (cherry), and mirabelle plum eaux-de-vie. Further south, don\u2019t miss trying gla\u00e7ons de Meg\u00e8ve, a delicacy made of meringue and chocolate. <\/span><\/span><\/div>\n
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is a region with high mountains and myriad lakes and streams that teem with trout and crawfish. <\/span><\/p>\n

\u00a0Article de Maison de la France d’octobre 2008, photos tir\u00e9s du GUIDE DE PIERRETTE, promu par Maison de la France, Londres, New\u00a0 York, singapour, duba\u00ee, <\/span><\/p>\n

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French\u00a0cuisine, disches , french,gastronomie, Savoy\u00a0, savoie, french country, The highlands abound with game and the cows that graze there generously produce the milk used to produce excellent cheeses such as tasty Reblochon, Beaufort, tomme, Vacherin and Emmental. Pair them with boiled potatoes and you\u2019ve got fondue. Add some Reblochon and you\u2019ll find tartiflette on the […]<\/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],"tags":[6,92,718],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/631"}],"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=631"}],"version-history":[{"count":4,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/631\/revisions"}],"predecessor-version":[{"id":637,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/631\/revisions\/637"}],"wp:attachment":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/media?parent=631"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/categories?post=631"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/tags?post=631"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}