Fry sauce Fry sauce Fry sauce is a condiment often served with French fries or tostones (twice-fried plantain slices) in many places in the world. It is usually a combination of one part tomato ketchup and two parts mayonnaise, with many variations which add additional ingredients to the basic recipe. Although sauce composed of a mixture of equal parts ketchup and mayonnaise appears in a New Orleans cookbook published in 1900, fry sauce was originally popularized in the United States by a chef named Don Carlos Edwards, who served it in his first restaurant, Don Carlos’ Barbecue in Salt Lake City, which
Prix Richelieu Prix Richelieu The prix Richelieu is a French literary award that rewards a journalist who "testified by the quality of his own language, his concern to defend the French language". It is awarded annually, under the sponsorship of the association and the Éditions Larousse. This prize was created in 1992 on the occasion of the fortieth anniversary of the founding of the"Cercle de presse Richelieu". The Cercle de presse Richelieu, created in 1952 by Paul Camus, Georges Duhamel, Jules Romains and Jean Cocteau, aims to preserve and expand the linguistic and cultural heritage and to maintain the quality and evolution