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
Lettonie (restaurant) of Lettonie in September 2001, Blunos opened Blinis in Bath, two months later. This held two Michelin stars for a single edition of the guide in 2002. The menu served at Lettonie was predominantly French in nature, although featured elements of Latvian cuisine. Dishes include a pork belly served with morels and a celeriac puree; at the time pork belly was an unusual dish to be served in a fine-dining restaurant. Blunos explained that he had originally had a pork tenderloin as well, but since diners preferred the belly dish, the fillet was dropped. The signature dish of the restaurant