{"id":784,"date":"2008-10-19T17:49:32","date_gmt":"2008-10-19T15:49:32","guid":{"rendered":"http:\/\/www.cuisine-francaise.org\/blog\/?p=784"},"modified":"2008-10-19T17:49:32","modified_gmt":"2008-10-19T15:49:32","slug":"que-manger-en-lorraine-et-nancy","status":"publish","type":"post","link":"http:\/\/www.cuisine-francaise.org\/blog\/2008\/10\/19\/que-manger-en-lorraine-et-nancy\/","title":{"rendered":"Que manger en Lorraine, et Nancy ?"},"content":{"rendered":"<div><\/div>\n<p><span style=\"font-size: x-small; font-family: Helvetica;\"><\/p>\n<div id=\"attachment_786\" style=\"width: 310px\" class=\"wp-caption alignleft\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/wp-content\/uploads\/2008\/10\/macarons-du-guide-de-pierrette.jpg\" rel=\"lightbox[784]\"><img aria-describedby=\"caption-attachment-786\" loading=\"lazy\" class=\"size-medium wp-image-786\" title=\"macarons-du-guide-de-pierrette\" src=\"http:\/\/www.cuisine-francaise.org\/blog\/wp-content\/uploads\/2008\/10\/macarons-du-guide-de-pierrette-300x175.jpg\" alt=\"macarons du guide de pierrette\" width=\"300\" height=\"175\" srcset=\"http:\/\/www.cuisine-francaise.org\/blog\/wp-content\/uploads\/2008\/10\/macarons-du-guide-de-pierrette-300x175.jpg 300w, http:\/\/www.cuisine-francaise.org\/blog\/wp-content\/uploads\/2008\/10\/macarons-du-guide-de-pierrette.jpg 479w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><p id=\"caption-attachment-786\" class=\"wp-caption-text\">macarons du guide de pierrette<\/p><\/div>\n<p><span style=\"font-size: x-small; font-family: Helvetica;\">La cuisine lorraine, et la cuisine r\u00e9gionale de Nancy, les plats typiques et les sp\u00e9cialit\u00e9s lorainnes, sont le gibier, la charcuterie, les poissons, les petits champignons des bois ,les fruits et baies sauvages des bois.<\/span><\/p>\n<div><span style=\"font-size: x-small; font-family: Helvetica;\"><span style=\"font-size: x-small; font-family: Helvetica;\"><span style=\"font-size: x-small; font-family: Helvetica;\"><\/p>\n<div><span style=\"font-size: x-small; font-family: Helvetica;\">\u00a0<\/span><\/div>\n<p><\/span><\/span><\/span><\/div>\n<p><span style=\"font-size: x-small; font-family: Helvetica;\"><span style=\"font-size: x-small; font-family: Helvetica;\"><span style=\"font-size: x-small; font-family: Helvetica;\"><span style=\"font-size: x-small; font-family: Helvetica;\">\u00a0<\/p>\n<p><\/span><\/span><\/span>\u00a0<\/p>\n<p><\/span><\/span><\/p>\n<p>\u00a0<\/p>\n<p>\u00a0<\/p>\n<p><span style=\"font-size: x-small; font-family: Helvetica;\">\u00a0Il y a aussi des alcools, l&rsquo;eau-de-vie de mirabelle, le Clair de groseille, le Perl\u00e9 de rhubarbe. <\/span><\/p>\n<p><span style=\"font-size: x-small; font-family: Helvetica;\">Dans l&rsquo;ancienne capitale des ducs de Lorraine, \u00e0 Nancy, c\u2019est le macaron qui est fameux. Mais il faut go\u00fbter aussi le boudin, l\u2019omelette \u00e0 la nanc\u00e9ienne, la bergamote, le g\u00e2teau au chocolat\u2026.<\/span><\/p>\n<p><span style=\"font-size: x-small; font-family: Helvetica;\">\u00a0Le miel des Vosges. Issu du sapin,\u00a0 sert aussi \u00e0 la fabrication du pain d\u2019\u00e9pices et aux fameux bonbons au miel connus et appr\u00e9ci\u00e9s dans tout le pays.<\/span><\/p>\n<p><span style=\"font-size: x-small; font-family: Helvetica;\">Retrouvez tous ces plats avec leur descriptions, recettes rapides, et photos dans le guide de pierrette, recueil de 959 plats de la cuisine fran\u00e7aise.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>La cuisine lorraine, et la cuisine r\u00e9gionale de Nancy, les plats typiques et les sp\u00e9cialit\u00e9s lorainnes, sont le gibier, la charcuterie, les poissons, les petits champignons des bois ,les fruits et baies sauvages des bois. \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Il y a aussi des alcools, l&rsquo;eau-de-vie de mirabelle, le Clair de groseille, le Perl\u00e9 [&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],"tags":[40,580,775],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/784"}],"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=784"}],"version-history":[{"count":3,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/784\/revisions"}],"predecessor-version":[{"id":789,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/784\/revisions\/789"}],"wp:attachment":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/media?parent=784"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/categories?post=784"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/tags?post=784"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}