Boulets à la Liégeoise balls are then cooked in a pan until golden brown before lowering the heat and letting the meat simmer in a sweet and sour sauce made from onions, vinegar, brown sugar, Liège syrup and Corinthian raisins. The sauce is called "sauce lapin" (literally "rabbit sauce"), not because of any rabbit in the sauce but after Madame Géraldine Lapin, née Corthouts, wife of Ernest Lapin (1868-1922), a tax collector in the suburbs of Liège. A true institution in brasseries and friteries throughout Liège, and known nationwide, this dish is traditionally served with French fries (it is then called "boulets-frites"), mayonnaise, and
Restaurant Andrew Fairlie restaurant's walled kitchen garden in 2015 by the vintners. The restaurant was one of ten restaurants in the UK to be selected to hold a full allocation of six bottles of the new vintage. Krug Champagnes are popular at the restaurant, with Krug Grand Cuvee being matched to the signature tasting dish of smoked lobster. This dish is created by removing the meat from the lobster shells, cold smoking it over whisky casks, and placing it back in the shells, before baking it at a high temperature with butter, herbs and lime juice. Gillian Glover visited the restaurant in 2004