![\"guide_pierrette_en.jpg\"](\"\/blog\/wp-content\/uploads\/guide_pierrette_en.jpg\" "\\"guide_pierrette_en.jpg\\"")
<\/a>A format practises pocket, this guide called \u00ab\u00a0PIERRETTE’S GUIDE \u00a0\u00bb is useful, easy. 276 pages guide you at the restaurant in the research of the dish m\u00e9cononu. More difficulties to find the words French or English, they are in the book.<\/p>\nEach dish in photographs, teaches you l’ origin of the dish if it is regional, the composition of the dish by its principal food, its mode of preparation and its mode of cooking. You will recognize: L’ Institute of international course of French\u00a0cuisine Paul BOCUSE bought the guide for the library of its pupils, like l’ institute have this guide in your library. To offer or buy with any amateur of French cuisine, cook of the traditional dishes French, and in love with the French cuisine. The receipt of the guide are on the site: www.cuisine-francaise.org<\/strong>, with the receipts that spangled big bosses of the French\u00a0cuisine give especially for the site of the Pierrette’s guide.<\/p>\n \u00a0GOOD APPETIIT WITH the PIERRETTE’s GUIDE, and the site of French\u00a0CUISINE www.cuisine-francaise.org<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":" Cuisine\u00a0French,English-French translated,menu translated,French gastronomy, French English, menus ‘restaurants French English, names of dishes\u00a0translated, English French. This text is translated by Internet Alta Vista. Errors are possible. Thank you to excuse us \u00a0FIRST GUIDE-DICTIONARY of the french gastronomie, french food,\u00a0IN PHOTOGRAPHS, TRANSLATED by professional translators of each country, into French-English, French-German, French-Spanish, French Italian, of 959 […]<\/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":[4353,5200,377,2081,57,74,373,2223],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/3546"}],"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=3546"}],"version-history":[{"count":8,"href":"https:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/3546\/revisions"}],"predecessor-version":[{"id":7347,"href":"https:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/3546\/revisions\/7347"}],"wp:attachment":[{"href":"https:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/media?parent=3546"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/categories?post=3546"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/tags?post=3546"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n– names of the dishes d’ entries, of soups, of except d’ work, for example<\/span>: \u00a0\u00bb aspic\u00a0\u00bb … anchoiade\u00a0\u00bb \u00a0\u00bb fritters of flower of courgette\u00a0\u00bb \u00a0\u00bb brain of canut\u00a0\u00bb \u00a0\u00bb minestrone\u00a0\u00bb ,
\n– Names of the salad dishes<\/span>,… salad p\u00e9rigourdine… Lyons salad… names of the dishes d’ eggs for example: \u00a0\u00bb brouillade with the truffes\u00a0\u00bb … \u00a0\u00bb egg in meurette\u00a0\u00bb \u00a0\u00bb Lyons omelette \u00a0\u00bb … \u00a0\u00bb omelette nivernaise\u00a0\u00bb.
\n– Names of the dishes d’ Snails, names of the fish dishes, names of the dishes of poultries, game dishes<\/span>.
\n– Names of the ox dishes for example <\/span>\u00a0\u00bb lark without t\u00eate\u00a0\u00bb. \u00a0\u00bb rib steak bercy\u00a0\u00bb … \u00a0\u00bb tournedos rossini\u00a0\u00bb.
\n– Names of the dishes d’ lamb, of sheep, pig <\/span>\u00a0\u00bb for example \u00a0\u00bb bombine ard\u00e9choise\u00a0\u00bb enchaud p\u00e9rigourdin
\nnames of Calf meat dishes. Pork-butcheries, tripe and meat offals for example: \u00a0\u00bb Andouille of transfers. cr\u00e9pinette. \u00a0\u00bb double fat. .tablier of sapper….
\n– names of the regional complete dishes<\/span>: for example baeckoff, bouiillabaisse, bouride, garbure inhabitant of B\u00e9arn, all the potfuls (Alsatian, auvergnate….)
\n– names of the vegetable dishes<\/span>: for example \u00a0\u00bb artichoke with the barigoule\u00a0\u00bb crack of potatoes, \u00a0\u00bb ratatouille\u00a0\u00bb …..
\n– fruit names, desserts, ices<\/span> for example: Bavarian, lemon-yellow frosted,… lost bread, pear bourdaloue
\n– names of pastry making <\/span>for example: ardechois,… Vendean brioche,… bugnes,… chiboutz,… been necessary, fou\u00e9e poitevine,… fool,… Basque cake,… linzertorte. .moka… Brest bets. .pithiviers… savarin with rum…
\n– sauce names:<\/span> …. Burgundian,…. nantua. .mornay… ravigote… soubise… Thermidor.
\n– cheese names<\/span>: Abundance. .bleu of causses. .cabecou. .epoisse. .livarot… Maroilles cheese. .munster. , neufchatel\u00a0
\nTo buy on the site on line with safety paypal. With the serious one of\u00a0 sending, you receive the guide before 5 days in Europe, accompanied\u00a0 a word of l’ author, and\u00a0 a gift. Join the many users of the whole world (see the comments on the www.cuisine-francaise.org<\/strong> site) who are happy to have the guide! Find the many sales outlets of the guide in France and to l’ Foreigner (Belgium, Spain) on the www.cuisine-francaise.org<\/strong> site)<\/p>\n