{"id":983,"date":"2008-10-21T19:08:43","date_gmt":"2008-10-21T17:08:43","guid":{"rendered":"http:\/\/www.cuisine-francaise.org\/blog\/?p=983"},"modified":"2008-10-21T19:10:22","modified_gmt":"2008-10-21T17:10:22","slug":"what-to-eat-in-ile-de-france","status":"publish","type":"post","link":"http:\/\/www.cuisine-francaise.org\/blog\/2008\/10\/21\/what-to-eat-in-ile-de-france\/","title":{"rendered":"What to eat in Ile de France?"},"content":{"rendered":"
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\"paris-brest-n\u00b0-601-du-guide-de-pierrette\"<\/a>

paris-brest-n\u00b0-601-du-guide-de-pierrette<\/p><\/div>\n

\u00a0In France, French cuisine, In Ile de France, vegetables, fruits, condiments\u2026 and the art of the sugar refinery!<\/p><\/div>\n

Taste cultivated mushroom, with the tasty fruit and vegetables like the Faro apple, cherry of Montmorency, pear of Groslay, garden peas with the Frenchwoman, the asparagus d’ Argenteuil, or the bean chevrier.<\/div>\n
\u00a0Side meats, the Ile de France raises a consistent poultry and the generous pig which gives Boiled ham but also splendid oxen and calves which one draws the receipts from Navarin of lamb, the Mironton Ox, the calf’s head vinaigrette or from the beef stew Henry IV.<\/div>\n
And certainly in a concern of supplementing its table, the area developed quite succulent condiments such as the Mustard of Meaux which raises the taste, a consequent cheese plate with the Brie, famous desserts like Paris-Brest, and the lemon pie which one can enjoy with glass of Large – marnier, produces exclusively with Neauphle-the-Castle.<\/div>\n
\u00a0And finally softnesses. Because did you know that the Paris region abounds in it? Sugars d’ barley of Moret-sur-Loing, Candies to the Rose de Provins, Chocolate Paving stones of Meaux in fool containing each one a grape, and the poppy of Nemours – candy in fruit pastes and liquor\u2026 Favours of king.<\/div>\n
this article was extracted from the heading \u00a0\u00bb gastronomie\u00a0\u00bb of house of France, which sells the guide of Pierrette, in Madrid, Barcelona, and Brussels.<\/div>\n
Find all these marvellous dishes in the guide of Pierrette , in this collection 959 photographs and descriptions, receipts fast of the French traditional dishes of all France and all the areas are classified by alphabetical letter to find them easily.<\/div>\n
Visit the site of the guide of Pierrette and to buy on line with safety paypal: www.cuisine-francaise.org<\/a><\/div>\n
choose your language: French, English, German, Spanish, Italian, and you will receive before 7 days your guide dedicated by l’ author with your name.<\/div>\n
Join the many users of the United States, kingdom linked, Canada, Australia, Spain, Italy, Germany, Belgium, France who are charmed of l’ utility d’ such a book to visit whole France and to recognize the dishes of the French kitchen.<\/div>\n
Regularly visit the site to find many traditional receipts and big bosses, like marc VEYRAT, so long, and good appetite. Roast pears with blackcurrant.<\/div>\n
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\"poires-au-cassis-n\u00b0-680-du-guide-de-pierrette\"<\/a>

poires-au-cassis-n\u00b0-680-du-guide-de-pierrette<\/p><\/div>\n

RECIPE : You in the gardens of Versailles get (oh not, at the market!) 6 small pears, 1\/2 liter of red good wine, 15 Cl of blackcurrant cream, 100 fruit blackcurrant gr., 1 spoon with sugar soup, 20 cinnamon gr., 1 pepper pinch of ground Sichuan and 50 butter gr. For roast pears: made mijoter pears with the red wine with cinnamon, sugar and pepper. After cooking, arrange in a dish going to the furnace pears with the blackcurrant cream and the blackcurrants fruits, the butter and the juice of lemon. Place it at middle height of the furnace and finish soft furnace cooking (180\u00b0) during 10 minutes while permanently sprinkling in order to preserve pears. Those must enough firm beings to be held around the cake. For the dessert with the white chocolate, it is necessary for you for 6 people, 200 gr. of sugar, 100gr of egg yolks (4 small yellows), 5 whole eggs, 100 gr. of flour, 100 white chocolate gr. and 150 butter gr. Start by working sugar, eggs whole and the yellows with the spatula, until the mixture bleaches. With soft fire, dissolve butter and the chopped white chocolate. Then mix it with the apparatus and pour the whole in a buttered mould. Charge during approximately 12 minutes with 200\u00b0. Supervise cooking. The medium must be quite found. Lastly, unmould the dessert and pose pears, upright, around.\u00a0 accompanies this delicate dessert by Bandol expenses 1986.<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"

\u00a0In France, French cuisine, In Ile de France, vegetables, fruits, condiments\u2026 and the art of the sugar refinery! Taste cultivated mushroom, with the tasty fruit and vegetables like the Faro apple, cherry of Montmorency, pear of Groslay, garden peas with the Frenchwoman, the asparagus d’ Argenteuil, or the bean chevrier. \u00a0Side meats, the Ile de […]<\/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":[12,4],"tags":[92,74,75],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/983"}],"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=983"}],"version-history":[{"count":5,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/983\/revisions"}],"predecessor-version":[{"id":989,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/983\/revisions\/989"}],"wp:attachment":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/media?parent=983"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/categories?post=983"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/tags?post=983"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}