french Cuisine, French food, french desserts, french gastronomy, translated in the French-english dictionary.The french dishes, typical French, are in the « Pierrette’s Guide ». For all the visitors of France and its areas. A visit of France is easy with the guide-dictionary « Pierrette’s guide » to eat all the dishes of the French specialities. The names of the French dishes are classified by alphabetical letter. The names of the dishes given in the lines which follow, left the guide-dictionary translated into French, French-English, French-German, French-Spanish, French-Italian. This guide-dictionary is your translator, the restorer in photograph for your culinary holidays in France.

flap with l’ échalette, steak fried, thigh of duck crystallized, Tartar, paved rumsteak, foie gras, escalope breaded with pastes, escalope with the cream, plate or plate of rib steak, seafood of Bordeaux, crunch Sir, crunches Madam, nets of herrings apples to l’ oil, the plate miller, the roasted plate, the stuffed snails of Burgundy, traditional blanquette of veal, andouillette fried, cottage pie of duck, kidneys flambe, calf’s head sauce ravigote, tripe with the mode of Caen, chickens vol-au-vent with laugh, chicken vol-au-vent with l’ old, a sauerkraut Alsatian, sauerkraut of the sea,

fish, shellfish of salmon roasted B3earnaise sauce, the mussels marine fried, endives braised with nuts of Jacques saint, line with the brown butter sauce, stripes with capers, quenelles of pike, salmon Tartar, smoked salmon, etc…

poultry, rabbit: stew of rabbit, rabbit hunter, rabbit in mustard sauce, steaklet of duck, turkey roll, pigeon to garden peas, guinea fowl with cabbage, basquaise chicken, roasted turkey poult, etc… with ox: flap with l’ shallot, slice of bread of marrow,….

basic cheeses: Camembert cheese, those with goat’s milk: rocamadour, droppings of chavignol, chabichous, those with the cow’s milk: cantal, holy nectary, county, coulommiers and d’ others like the roquefort, blue d’ Auvergne, fourme d’ ambert…

in the desserts and pastries : Tatin, caramel custard, cream-coloured burned, coffee liegois, chocolate liegois, clafoutis in summer, crèpes with the chocolate, sugar, the crèpes suzette, the strawberries, raspberries in summer with the whipped cream or sugar, l’ floating island, chocolate mousse, me nougfat frozen, the mystery, pear beautiful Helene, profiteroles with the chocolate, the baba with rum, the fritters d’ pineapple or with banana, cream puff, drill black, waffles, the cream slice, the marrowy one with the chocolate, the Brest bets, the soufflé with large – marnier, the lemon tart, the lemon tart meringuée, tart with pears, apple tart.

Only one Internet site to be visited: www.cuisine-francaise.org. The site is in 5 versions. Choose the flag to read the site.

You have 8 pages of visits on the site: the  » page; d’ accueil » , the page of  » presentation of the livre » , the page of the photographs for les » regional dishes français » , the page of the photographs for les » fromages » , the page of the photographs for the  » desserts » , the page of the photographs for the  » specialities françaises ».

On www.cuisine-francaise.org, You have the page to look at  » the lexicon of the plats » with the name of the 959 dishes, the page to see  » presentation of the livre » who is a sight of l’ interior of the book. You have the page for  » to buy with Paypal ». Direct site with the author who signs the book for you before l’ to send at your address within a fast time, between 2 and 7 days according to the countries.

You can go on the  » blog,  » you will find  » points of vente » in France and with l’ foreigner, if you do not want to buy directly on the site. You have the page of the  » recettes » dishes of the guide. You have the page of the  » receipts of the stars big bosses of France. » This site often moves by l’ addition of new receipts.

Come to visit www.cuisine-francaise.org regulary.