Demi-glace Demi-glace Demi-glace (English: "half glaze") is a rich brown sauce in French cuisine used by itself or as a base for other sauces. The term comes from the French word "glace", which, used in reference to a sauce, means "icing" or "glaze". It is traditionally made by combining one part Espagnole sauce and one part brown stock. The sauce is then reduced by half, strained of any left over impurities and finished with a sherry wine. Common variants of demi-glace use a 1:1 mixture of beef or chicken stock to sauce espagnole; these are referred to as "beef demi-glace" ("demi-glace
French cuisine a very French tradition during Christmas. Chocolate and cakes also occupy a prominent place for Christmas in France. This cuisine is normally accompanied by Champagne. Tradition says that thirteen desserts complete the Christmas meal in reference to the twelve apostles and Christ. The modern restaurant has its origins in French culture. Prior to the late 18th century, diners who wished to "dine out" would visit their local guild member's kitchen and have their meal prepared for them. However, guild members were limited to producing whatever their guild registry delegated to them. These guild members offered food in their own homes