cook French, names of the typical dishes of Paris, names of the French typical specialities of Paris, typical dishes Parisian, French gastronomy, menus, charts of the restaurants translated on the French traditional dishes, French desserts, all the French cuisine is in Paris by the large variety of the restaurants which propose the dishes of the French areas, and the typically French specialities.

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The guide that you buy on the site is translated by professional translators of each country. All the purchasers of the guide are content, it not there does not have; error.

A first book dictionary on the French typical dishes, containing the specialities and typical dishes of Paris east to be bought with the Editions Pierrette FELOUX,  » PIERRETTE’S GUIDE – WHAT DISH TO CHOOSE?  » on Internet site www.cuisine-francaise.org with safety paypal, or near all bookshops.

Many sales outlets in France, in Belgium, and Spain with Madrid and Barcelona
(.exemples in Paris, galleries lafayettes Paris haussman,
bookshop brentanos,
Bookshop W SMITH street of rivoli,
in all fnac,
tourist offices of the Mount Saint Michel, tourist offices of Cannes)
and well d’ others which are given on the www.cuisine-francaise.org site.
There is one of them can be close to on your premise.
You will find also the guide to be bought on Internet site of Fnac.com in all its French and foreign versions.

(in photograph Marc VEYRAT at the time of the presentation by PIERRETTE of sound  » guide » . Marc VEYRAT and Joel ROBUCHON, two French spangled big bosses, approved l’ edition of this guide in all its languages.The school Paul BOCUSE of which international repute by its chief Paul BOCUSE  is more to make. Its school is in Ecully in the RHONE bought the book to present it to its pupils of cuisine who come from the whole world.

 

The French specialities are:

– the pot with fire (beef, leeks, carrots, cooked in a meat stock) to taste with gherkins and mustard.

– The steak tartare, beef chopped that l’ one eats believed with condiments onions, yellow d’ egg, ketchup, gherkins, mustard, sauce worcestershire.) Some require to cook steak. been useful with chips. and all beef roasted (dimension of ox, thick piece of 5 centimetres,) flap, paved rumsteak,

– Tournedos rossini (thick ox of 6 centimetres been useful with foie gras and a toast)

– the small one salted, (lenses with pigmeat, sausages lenses,

– potful – is containing cabbages, carrots, potatoes, according to its name Alsatian potful, auvergnate, lorainne, Basque, etc… one adds various meats or sausages, and other vegetables (haricot beans, leeks, turnips…)

– rabbit stew, (rabbit cooked after a marinade with the red wine and condiments) been useful out of sauce, often been useful with pastes

– Sir Crunches, of ham between two sandwich bread sections, of the bechamel sauce and the Gruyere gratiné on the top,

– Madam Crunches, crunches it Mister with an egg with the dish posed on the top,

– the stuffed snails, the French typical dish the snails are served in their shell after having cooked with the furnace with a joke (butter, garlic and parsley)

– calf sweetbread, the kidneys, the hearts, are meat offals cooked with sauces.

– Seafood, been useful for the majority believed on a  » plateau » (oysters, crawfish, shrimps, moulds, clams, hard shell clams,) bulots cooked been useful with mayonnaise.

– Cheeses: France has so much varieties of cheese qu’ he is said, French can eat a cheese different the 365 days from year.

– desserts: (lemon tart, paste broken with the lemon juice and pieces of lemon peel mixed with sugar and eggs. Is often presented with meringue above, is called lemon tart meringué. All tarts, with apples, or various fruits of season. Babas with rum, (kind of brioche soaked completely with rums, been useful with whipped cream) the caramel custards, (blank with eggs and caramel) the coffee ice creams, (swell of ice coffee with chantilly and coffee) chocolate mousses, (mixture of yellow d’ eggs, chocolate and cream fraiche) crèpes with the chocolate, and famous the crèpes suzettes (been useful flamed with the large one – marnier, peels d’ oranges) pears beautiful – Helene, (pears with ice cream vanilla, and hot chocolate) profiteroles with the chocolate (paste with cabbages with the interior of the ice vanilla, and the hot chocolate been used above) marrowy for the chocolate (chocolate cake running with l’ interior) etc 2

 will have you the choice in Paris of much of traditional dishes of whole France, (sauerkraut, bouillabaisse, fondues, crèpes Breton etc…) who are not named in this page.

They are too numerous for all to quote them. You will have need for the first guide, dictionary, collection and lexicon by alphabetical letter of A to Z of the French gastronomy.  » The PIERRETTE’GUIDE – WHAT DISH TO CHOOSE ? French cuisine. Edition Pierrette FELOUX.

It is translated in your language:
French-English,
French-Spanish,
French-German,
French-Italian,
or in French.

 

You will easily find all the dishes typical French which you want to eat in whole France.

 

– You  will have more difficulties in choose the dishes of the French cuisine. This guide is for you. More need for dictionary of translation to include/understand the charts and menus of the restaurants. Classified by alphabetical letter, of A to Z the names of the dishes are left in French.

– The charts and menus of the restaurants are still not translated in your language. The name of the dishes are not always correctly translated. It is why the author of the guide advises you to keep the French charts. You will have the description of the dishes, the mode of preparation and the mode of cooking in your language. Go on the site: www.cuisine-francaise.org

– To choose its French dishes typicals is easy with the  » PIERRETTE’S GUIDE  » on the French cuisine.

– Go on this bond to look at two pages of presentation of the guide. http://www.cuisine-francaise.org/pdf/cuisine-francaise.pdf

– MORE DISAPPOINTMENT on the contents of l’ plate been useful by the restaurants.

The guide explains you the ingredient-food, the mode of preparation, the mode of cooking of each dish. A photograph of the dish is presented, you include/understand this better; is one calf sweetbread, a kidney, tripe, an apron of sapper!! you will look at their photograph.

Offer for the price of a meal in Paris, the guide. You will be able to eat and taste the 959 dishes of the French cuisine.

– More need for dictionary of translation to speak with the waiter about the restaurant. The guide will answer all your questions (ingredients, fast receipt) about all the French dishes.

– You will choose at the restaurant with the guide with the hand d’ a format of  » poche » (Dimensions of the guide are of 22 centimetres out of 13 centimetres), you have 276 pages of reading.

– You will be to guide in all the categories of the dishes, of meats, fish, vegetables, the dishes starting, the more traditional, flat dishes typical, French specialities, the desserts and pastry makings.

Go on this bond, to read the name of the 959 dishes explained in the guide. http://www.cuisine-francaise.org/pdf/plats-francais.pdf 

 – BUY with safety paypal on the site: www.cuisine-francaise.org.

– Choose your country by the bond on the flag.

– Order your guide. Before 5 days in Europe, you will receive the guide. It will be dedicated by l’ author with your name accompanied d’ a small present.

– Read on the site: www.cuisine-francaise.org  » comments  » purchasers of the whole world, who are very content. – Recommend the site to your friends.

You will find the receipts of the dishes of the guide on the site: www.cuisine-francaise.org with the name  » receipts of chefs ». You will have also receipts given by French spangled chiefs.

Good appetite with the  » PIERRETTE’S GUIDE  » so long on the site: www.cuisine-francaise.org