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
St. Lars restaurant voted "restaurant of the year" by Natt & Dag. The restaurant has received favorable reviews from all major Norwegian newspapers. During the "horse meat scandal" or the 2013 meat adulteration scandal that shocked European consumers on the beginning of 2013, St. Lars' horse beef tartar became their best-selling starter dish. Owner Andreas Viestad got a lot of media attention claiming that prepared correctly horse beef was the best meat to be had. In the morning hours of June 6, 2012 the restaurant's custom made grill was stolen by four men in a van. Viestad who called the grill "the Rolls