{"id":3339,"date":"2009-01-10T17:23:05","date_gmt":"2009-01-10T15:23:05","guid":{"rendered":"http:\/\/www.cuisine-francaise.org\/blog\/?p=3339"},"modified":"2009-01-10T17:23:05","modified_gmt":"2009-01-10T15:23:05","slug":"names-of-the-french-dishes-french-cuisine","status":"publish","type":"post","link":"https:\/\/www.cuisine-francaise.org\/blog\/2009\/01\/10\/names-of-the-french-dishes-french-cuisine\/","title":{"rendered":"Names of the french dishes, French cuisine,"},"content":{"rendered":"
Cuisine\u00a0French, french names, french cuisine, name of French cuisine,typical dishes, names of French cuisine traditional dishes, French cuisine, french gastronomy, names of the dishes, French specialities. IN France, French\u00a0cuisine of reputation modiale dream to enter to the world heritage of l’ UNESCO great question?<\/div>\n
This text is translated by Internet Alta Vista, thank you to excuse us errors<\/span> !!<\/div>\n
The French areas offer such a variety of names of dishes of their cuisine according to their products of the soil, their traditions, their stories, according to the seasons, that these names connected with these areas are many and difficult with recenscer. Further in some paragraphs Ci after, some names of dishes typical, traditional, and French specialities are given. However an author, Pierrette FELOUX had l’ audacity of s’ to devote to it during 2 years, to write \u00a0\u00bb the Guide of Pierrette\u00a0\u00bb.<\/div>\n
This PIERRETTE’S\u00a0GUIDE on 276 pages, presents 959 names of typical, flat dishes traditional, and specialities of all the French areas. Each name of dish is accompanied photos, descriptions of the food which composes the dish,\u00a0the origin of its French area. The modes of preparation and cooking are noted for each name of dishes of the French\u00a0cuisine thus indexed. this book conquered\u00a0the INSTITUTE PAUL BOCUSE which comes from\u00a0 to buy to place it at the disposal of its pupils with ECULY (the RHONE) for the courses given to l’ Institute on the French cuisine, this book is essential to the students in\u00a0cuisine to pass their examination of end d’ year. It will be essential for their training course with l’ foreigner, the food translated into 5 languages allows them to better converse.<\/div>\n
The Masters\u00a0of hotel have the facility to present the photos, and the names of the dishes translated with their foreign customers. JOEL ROBUCHON, spangled big boss of French cuisine completely approved the Pierrette.’s guide\u00a0.\u00a0<\/div>\n
\"guide_pierrette_en.jpg\"Translated into 5 languages, (English, German, Spaniard, Italian) already of many users of these countries there are charmed to lay out d’ a book to learn the dishes from the French cuisine. Any amateur of the French cuisine, any professional of the restoration, any consumer of the French\u00a0cuisine will be charmed of l’ use of this guide.<\/div>\n
the FIRST BOOK IN PHOTOGRAPHS and translated. For the visits of France, plus d’ need; a translator to go to dine in a French restaurant, the GUIDE OF PiERRETTE SPEAKS the LANGUAGE ABOUT EACH ONE and offers a PHOTOGRAPH of the dish which exempts of many words to include\/understand the name of the dish written in the menus of the restaurants.<\/div>\n
\u00a0EACH MENU OF French RESTAURANT becomes easy.\u00a0 a practical format, \u00a0\u00bb of poche\u00a0\u00bb GUIDE\u00a0\u00bb is carried with each dinner. Easy d’ use, made like the many Americans, English, Germans, Spaniards and Italians who l’ adopted already, and addressed their comment of joy to the reception of the book ordered on Internet site: www.cuisine-francaise.org<\/strong> and paid with PAYPAL. You begin with letter a: Some examples with the wire of the lines of the text of the guide and its lexicon: the apricots in gratin, will accras of cod, aglets of duck,\u2026.Wing of line to capers, a\u00eeoli, aligot, larks without head,\u2026 anchoyade,\u2026 andouille of Transfers,\u2026 Sea eel,\u2026 stuffed spider, artichoke with the barigoule,\u2026 aspic,\u2026. then by b: baa with rum, backeoffe, flambl\u00e9es bananas, bar in salt crust, baron d’ lamb, Bavarian, flaps\u2026 fritters of zucchini flower. .bifteck poitevin. calf .blanquette. .boeuf Burgundian. .boeuf in stew\u2026 ox with the string, ox with the mode, ox miroton, ox in frost. .bombine ard\u00e9choise …… etc …..<\/div>\n
on the www.cuisine-francaise.org<\/strong> site, within the framework visualization of the guide, you Return can download with format pdf the totality of the lexicon of the 959 names of the dishes of the French\u00a0cuisine present in the guide of Pierrette. Each translation offers this lexicon in the language of the selected country. Return on the site: www.cuisine-francaise.org<\/strong><\/a>.<\/strong><\/div>\n
FIRST DICTIONARY IN PHOTOGRAPHS ON the FRENCH\u00a0CUISINE by a lexicon of A to Z, and a lexicon by category of names of the dishes, you have in the guide:
\n24 names of soups and soups,
\n106 names of except d’ work, entered,
\n35 salad names, 24 names of dishes at base d’ eggs,
\n170 names of dishes for snails, frogs, fish, shellfish,
\n79 names of dishes of poultries and game,
\n53 names of beef dishes, bull,
\n29 names of dishes of sheep, lamb,
\n22 names of dishes of pig,
\n29 names of calf dishes,
\n55 names of dishes of pork-butchery, tripe and meat offals,
\n31 names of regional complete dishes,
\n13 names of dishes of pastes,
\n107 names of dishes of vegetables, potatoes,
\n80 names of cooked fruit dishes, desserts, creams, ices, dessert,
\n84 names of dishes of pastry making, souffl\u00e9,
\n27 names of sauce dishes,
\n28 cheese names that l’ one finds mainly on the cheese plates of the restaurants.<\/div>\n
Marc VEYRAT spangled big boss of French cuisine, and much d’ other spangled big bosses applauded l’ arrived of this work which was presented to 100 stars with Mougins in October 2008.<\/div>\n
All sales outlets in France and with l’ foreigner are on the www.cuisine-francaise.org<\/strong> site Tourist points like l’ tourist office of Dinard, MOUNT Saint Michel, MEMORIAL OF CAEN,\u00a0soon Tourist office HONFLEUR, the \u00ab\u00a0bookshop of the world\u00a0\u00bb in STRASBOURG, tourist office from METZ,<\/div>\n
\"guide_pierrette_en.jpg\"\u00a0in PARIS: the galleries lafayettes Haussmann, Brentanos bookshop, bookshop W H SMITH street of rivoli, greedy Bookshop, Spanish bookshop, in Province, the fnac of Caen, Avignon, Marseilles, Nimes, Cannes, Nice,<\/div>\n
the tourist offices of CANNES, ANTIBES, JUAN the PINES, FATTY, MANDELIEU the NAPOULE, THEOULE, sell the GUIDE OF PIERRETTE in all the languages. House of France under the patronage of the Minister for Tourism Mr. Erv\u00e9 NOVELLI helps with the promotion of the guide of PIERRETTE.<\/div>\n
House of Spain France, HAS MADRID, and in BARCELONA, and in Belgium. These two HOUSE OF FRANCE sell the guide of Pebble in the only version of the language of the country. Visit the other House of France they will give you the folders on the GUIDE OF PEBBLE in your language.<\/div>\n
You wish to receive on your premise \u00a0\u00bb THE GUIDE OF PIERRETTE \u00a0\u00bb buy in safety with paypal on the site: www.cuisine-francaise.org<\/strong> before 5 days you receive the guide with a word of l’ author and a small present in your residence.<\/div>\n
\u00a0With the serious one of the site you will make as all the users who ordered on Internet and who left their comment of joy to the reception of the guide. Receipts of spangled big bosses give their receipt regularly, often visit the site of the Guide: www.cuisine-francaise.org <\/strong><\/div>\n","protected":false},"excerpt":{"rendered":"

Cuisine\u00a0French, french names, french cuisine, name of French cuisine,typical dishes, names of French cuisine traditional dishes, French cuisine, french gastronomy, names of the dishes, French specialities. IN France, French\u00a0cuisine of reputation modiale dream to enter to the world heritage of l’ UNESCO great question? This text is translated by Internet Alta Vista, thank you to […]<\/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":[5187,95],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/3339"}],"collection":[{"href":"https:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/comments?post=3339"}],"version-history":[{"count":4,"href":"https:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/3339\/revisions"}],"predecessor-version":[{"id":3343,"href":"https:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/3339\/revisions\/3343"}],"wp:attachment":[{"href":"https:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/media?parent=3339"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/categories?post=3339"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/tags?post=3339"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}