{"id":806,"date":"2008-10-20T16:11:02","date_gmt":"2008-10-20T14:11:02","guid":{"rendered":"http:\/\/www.cuisine-francaise.org\/blog\/?p=806"},"modified":"2008-10-20T16:11:02","modified_gmt":"2008-10-20T14:11:02","slug":"what-to-eat-in-alsace","status":"publish","type":"post","link":"http:\/\/www.cuisine-francaise.org\/blog\/2008\/10\/20\/what-to-eat-in-alsace\/","title":{"rendered":"What to eat in Alsace?"},"content":{"rendered":"<div style=\"padding: 0.6em;\">\n<div id=\"attachment_807\" style=\"width: 310px\" class=\"wp-caption alignleft\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/wp-content\/uploads\/2008\/10\/baeckoff4.jpg\" rel=\"lightbox[806]\"><img aria-describedby=\"caption-attachment-807\" loading=\"lazy\" class=\"size-medium wp-image-807\" title=\"baeckoff4\" src=\"http:\/\/www.cuisine-francaise.org\/blog\/wp-content\/uploads\/2008\/10\/baeckoff4-300x225.jpg\" alt=\"baeckoff n\u00b0 41 DU GUIDE DE PIERRETTE\" width=\"300\" height=\"225\" srcset=\"http:\/\/www.cuisine-francaise.org\/blog\/wp-content\/uploads\/2008\/10\/baeckoff4-300x225.jpg 300w, http:\/\/www.cuisine-francaise.org\/blog\/wp-content\/uploads\/2008\/10\/baeckoff4.jpg 373w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><p id=\"caption-attachment-807\" class=\"wp-caption-text\">baeckoff n\u00b0 41 DU GUIDE DE PIERRETTE<\/p><\/div>\n<p>The french cuisine in Alsace, Alsatian\u00a0sp\u00e9ciality, Alsatian Typical Disches, \u00a0sauerkraut, beer, white wine d&rsquo; Alsace, and foie gras cooked.<\/p><\/div>\n<div style=\"padding: 0.6em;\">The beer accompanied by inseparable the bretzel, the baeckeoffe (potatoes and pig), the tart flambe and the spaetzle (variety of noodles) which can accompany the poultries or game.<\/div>\n<div style=\"padding: 0.6em;\">Tarts: flammekueche or tart flambe, containing cream, bread dough, onion and plug. and famous gingerbread.<\/div>\n<div style=\"padding: 0.6em;\">Lastly, white wine, Riesling, Gewurztraminer, Muscatel, Tokay Pinot Gray, Sylvaner, White Pinot and Black Pinot.<\/div>\n<div style=\"padding: 0.6em;\"><a rel=\"lightbox\" href=\"\/blog\/wp-content\/uploads\/guide_pierrette_en.jpg\"><img loading=\"lazy\" style=\"position: 0px 0px 0px 0px\" title=\"guide_pierrette_en.jpg\" src=\"\/blog\/wp-content\/uploads\/.thumbs\/.guide_pierrette_en.jpg\" border=\"0\" alt=\"guide_pierrette_en.jpg\" width=\"59\" height=\"100\" align=\"left\" \/><\/a>\u00a0And to help you to choose all these dishes, the guide of pebble, with its 959 dishes, translated collection of the French regional kitchen, dictionary in 5 languages (French-English, French-Spanish, French Italian, German French, and French) of the specialities French and flat typical of the French kitchen.<\/div>\n<div style=\"padding: 0.6em;\">\u00a0Choose your native tongue to order the guide. Go on the site: www.cuisine-francaise.org Buy in full safety with Paypal on the site: <a href=\"http:\/\/www.cuisine-francaise.org\">www.cuisine-francaise.org<\/a>.<\/div>\n<div style=\"padding: 0.6em;\">Already of many sales charmed their purchasers of the whole world (the United States, Italy, Spain, kingdom &#8211; linked, Germany, Canada) to visit France. You will receive the guide, with a dedication with your personal name, before 7 days. An invaluable guide to taste the many French dishes.<\/div>\n","protected":false},"excerpt":{"rendered":"<p>The french cuisine in Alsace, Alsatian\u00a0sp\u00e9ciality, Alsatian Typical Disches, \u00a0sauerkraut, beer, white wine d&rsquo; Alsace, and foie gras cooked. The beer accompanied by inseparable the bretzel, the baeckeoffe (potatoes and pig), the tart flambe and the spaetzle (variety of noodles) which can accompany the poultries or game. Tarts: flammekueche or tart flambe, containing cream, bread [&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":[3,381],"tags":[794,93,5187,92],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/806"}],"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=806"}],"version-history":[{"count":3,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/806\/revisions"}],"predecessor-version":[{"id":825,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/806\/revisions\/825"}],"wp:attachment":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/media?parent=806"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/categories?post=806"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/tags?post=806"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}