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
Haute cuisine Haute cuisine Haute cuisine (French: literally "high cooking", ) or grande cuisine refers to the cuisine of certain kitchens. It is characterized by meticulous preparation and presentation of food in the established French style. "Haute cuisine" developed out of political and social changes in France. The "high" cuisine represented a hierarchy in 17th century France as only the privileged could eat it. "Haute cuisine" distinguished itself from regular French cuisine by what was cooked and served such as foods like tongue and caviar, by serving foods such as fruit out of season, by making it difficult and time consuming to