Espagnole sauce new sauce was an instant success, and was gratefully named in honor of its creators." In "Kettner's Book of the Table", published in 1877, an entirely different explanation is given: The name "Kettner" in the title refers to Auguste Kettner, former chef to Napoleon III, who emigrated to England and in 1867 opened a restaurant in Soho—"Kettner's"—one of the oldest restaurants in London. Espagnole sauce Espagnole sauce () is a basic brown sauce, and is one of Auguste Escoffier's five mother sauces of classic French cooking. This sauce was already compiled in different Spanish cooking handbooks of the late 19th
Cuisine of Gascony Cuisine of Gascony The cuisine of Gascony is one of the pillars of French cuisine. Its originality stems from its use of regional products and from an age-old tradition, typical of the Aquitane and the Midi-Pyrenees, of cooking in fat, in particular goose and duck fat, whereas the cuisine of the south of France favours frying in oil and the cuisine of Normandy contains more dishes that are simmered or cooked in butter. The long life expectancy of Gascons, despite a rich diet, is a classic example of the French paradox. The cuisine of Gascony is characterised by the use