Cook French traditional. The traditional French cuisine is different for the typical dishes from the French areas. The number of the typical, flat dishes traditional is important.

THIS TEXT EAST TRANSLATED BY INTERNET ALTA VISTA. THANK YOU TO EXCUSE US FOR THE ERRORS.

 The typical food of the receipts of the French traditional gastronomy is cooked with the products of the soil of each area. The wines produced by the French areas are found cooked for the preparation, or cooking, of the traditional dishes of the French kitchen. The cuisine of Mr. VATEL of the large tables of Louis XIV with the castle of Versailles, with Mr. Paul BOCUSE, evolved/moved. Some dishes are with sauces, sauces with the wine, sauces with mushrooms ….. All the game (hare, wild boar, deer, stag, wild duck, woodcock, hen d’ water, pigeon, ruails,…. meats (ox, pig, lamb, calf) poultries (guinea fowl, chicken, hen, cock, poulard,….) meat offals (kidneys, tripe, foie gras, apron of sapper, feet of pig, …… pork-butchery (sausages, sausage, ham, pie, pot, …… crustacean, fish and molluscs (oysters, lobsters, crawfish, lobster, scallop, plate, ……. duck, rabbit are cooked dishes. These typical or traditional dishes are French specialities. The famous snails of Burgundy, frog the thighs, the calf’s head, the kidneys, the tripe, are dishes that all the areas of France propose in their menus.

To know the variety of all these typical dishes, flat traditional which compose the French traditional cuisine, and make the difference of the French gastronomy, the  » Guide of Pierrette » First book in photographs, counts more than 959 dishes of the menus of the traditional French cuisine. Translated into 5 languages, (French-English, French-Spanish, French-German, French-Italian) and in its only French version. This deliver-guide is to be seen on the site: www.cuisine-francaise.org.

 You can see some regional, flat of French specialities, flat dishes of desserts, cheese dishes. The lexicon of A to Z of the 959 dishes is to be seen on the site: www.cuisine-francaise.org

 You can l’ to buy on line with paypal. This book is important, it is useful for all your displacement in the visit of the areas of France. You will have the names of the typical and traditional dishes with l’ origin of the French areas. You will know this qu’ is a  » apron of sapper  » who eats himself in Lyon, and in his area. You have the photograph of the  » apron of sapeur » you have the name of the principal food which composes this typical dish. You have the mode of preparation, and the mode of cooking.

This book on 276 pages, is the only dictionary which gathers 959 French dishes in photographs of the areas of France. Don’t your foreign friends know the French cuisine ? You must explain the dishes to them? a gift to be made with your friends, they will thank you!!! Receipts of the typical and traditional dishes of the  » GUIDE DE PIERRETTE » are on Internet site: www.cuisine-francaise.org.

 The book is d’ a pocket format to be used at the restaurant. At the house, the number of the dish and page which you have in the guide, give you the receipt on the www.cuisine-francaise.org site. You can test the receipt on your premise. Regularly receipts of French cuisine are added. Often come on the www.cuisine-francaise.org site.

SO LONG ON the www.cuisine-francaise.org  GOOD APPETITE WITH the  » GUIDE DE PIERRETTE » and FRENCH CUISINE