{"id":8202,"date":"2010-02-07T19:44:52","date_gmt":"2010-02-07T17:44:52","guid":{"rendered":"http:\/\/www.cuisine-francaise.org\/blog\/?p=8202"},"modified":"2010-02-07T19:44:52","modified_gmt":"2010-02-07T17:44:52","slug":"what-eat-to-paris-what-eat-meals-authentic-to-paris","status":"publish","type":"post","link":"http:\/\/www.cuisine-francaise.org\/blog\/2010\/02\/07\/what-eat-to-paris-what-eat-meals-authentic-to-paris\/","title":{"rendered":"what eat to paris, what eat meals traditional to paris"},"content":{"rendered":"

eat traditional\u00a0to paris, what eat\u00a0to paris traditional ,what eat\u00a0traditional foods, meals to paris, what french foods and\u00a0meals traditional to\u00a0paris, the PIERRETTE’S GUIDE for the\u00a0meals traditional and 959 answer what eat\u00a0traditional\u00a0to paris ?\u00a0what eat traditional\u00a0to france\u00a0?\u00a0 pierrette\u2019s guide 959 \u00a0pictures of french food,meals\u00a0<\/strong>translator french english paris essential\u00a0meals, foods traditional restaurant guide\u00a0english french for\u00a0 dishes restaurant essential, with the PIERRETTE S GUIDE<\/span><\/strong> or 959 dishes, french meals of paris\u00a0\u00a0from typical FRANCE\u00a0Pierrette’s guidebook
\nThe first dictionary in French, translated in English, German , Italian , Spanish .<\/p>\n

\"guide_pierrette_en.jpg\"<\/a>A\u00a0 great\u00a0 present for :
\n-those who love french cuisine , they will discover new dishes and it will help them to diversify their everyday meals (959 \u00a0dishes )
\n– for students in catering schools
\n– for foreign tourists , il will help them to choose their menus in restaurants ( photos and descriptions )
\n-for French guides ; they won’t have to explain the dishes -which is sometimes difficult !<\/p>\n

Pierrette’s boutique<\/strong>
\nPierrette has selected 956 traditional,\u00a0authentic 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

A\u00a0 great\u00a0 present for know what 959 foods in the france, what eat, what meals\u00a0in the france and a help\u00a0with pictures\u00a0for the french restaurant,\u00a0 foods, meals\u00a0to french restaurant, help for the menu\u00a0and the eat of french restaurant, dishes typical, specialty of France.\u00a0 ( offered 100 recipes on the web site : www.cuisine-francaise.org<\/a> and www.french-food.biz<\/a>(Before 5 days you receive the PIERRETTE’S GUIDE personalized gifts.<\/p>\n","protected":false},"excerpt":{"rendered":"

eat traditional\u00a0to paris, what eat\u00a0to paris traditional ,what eat\u00a0traditional foods, meals to paris, what french foods and\u00a0meals traditional to\u00a0paris, the PIERRETTE’S GUIDE for the\u00a0meals traditional and 959 answer what eat\u00a0traditional\u00a0to paris ?\u00a0what eat traditional\u00a0to france\u00a0?\u00a0 pierrette\u2019s guide 959 \u00a0pictures of french food,meals\u00a0translator french english paris essential\u00a0meals, foods traditional restaurant guide\u00a0english french for\u00a0 dishes restaurant essential, […]<\/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":[4674,377,4236,57,1325,4675,4611,95,4613,1968,4673,4307,4315,3017],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/8202"}],"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=8202"}],"version-history":[{"count":1,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/8202\/revisions"}],"predecessor-version":[{"id":8206,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/8202\/revisions\/8206"}],"wp:attachment":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/media?parent=8202"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/categories?post=8202"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/tags?post=8202"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}