{"id":66,"date":"2008-05-27T07:54:55","date_gmt":"2008-05-27T05:54:55","guid":{"rendered":"http:\/\/www.cuisine-francaise.org\/blog\/?p=66"},"modified":"2008-05-27T07:54:55","modified_gmt":"2008-05-27T05:54:55","slug":"cuisine-francaise","status":"publish","type":"post","link":"http:\/\/www.cuisine-francaise.org\/blog\/2008\/05\/27\/cuisine-francaise\/","title":{"rendered":"Cuisine Fran\u00e7aise"},"content":{"rendered":"<p>Cuisine fran\u00e7aise, plats fran\u00e7ais, recettes des Chefs cuisiniers expliqu\u00e9s et traduits dans le livre : \u00a0\u00bb Guide de Pierrette \u00ab\u00a0. Indispensable dans les\u00a0\u00bb French Restaurants \u00a0\u00bb pour commander votre repas lorsque vous visitez, voyagez, vous vous d\u00e9placez en France. En cinq langues retrouvez la traduction des plats r\u00e9gionaux, des sp\u00e9cialit\u00e9s, des fromages, des desserts de la cuisine fran\u00e7aise. Avec 942 photos, 959 plats expliqu\u00e9s un touriste ne se posera plus la question : quel plat choisir ?. Pour les cuisini\u00e8res, cuisiner gr\u00e2ce \u00e0 ce livre est un excellent rappel des ingr\u00e9dients qui composent vos recettes. (voir le site <a title=\"Cuisine Francaise\" href=\"http:\/\/www.cuisine-francaise.org\" target=\"_self\"><strong>Cuisine Fran\u00e7aise<\/strong><\/a>, Guide de Pierrette)<\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" class=\"aligncenter\" title=\"Foie gras\" src=\"\/blog\/wp-content\/uploads\/2008\/05\/foie_gras.jpg\" border=\"0\" alt=\"Foie gras\" width=\"377\" height=\"283\" \/><\/p>\n<p style=\"text-align: center;\">Foie gras du P\u00e9rigord<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Cuisine fran\u00e7aise, plats fran\u00e7ais, recettes des Chefs cuisiniers expliqu\u00e9s et traduits dans le livre : \u00a0\u00bb Guide de Pierrette \u00ab\u00a0. Indispensable dans les\u00a0\u00bb French Restaurants \u00a0\u00bb pour commander votre repas lorsque vous visitez, voyagez, vous vous d\u00e9placez en France. En cinq langues retrouvez la traduction des plats r\u00e9gionaux, des sp\u00e9cialit\u00e9s, des fromages, des desserts de [&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],"tags":[40,5187,5185,5182,5186],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/66"}],"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=66"}],"version-history":[{"count":0,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/66\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/media?parent=66"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/categories?post=66"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/tags?post=66"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}