Sauce a large variety of petites sauces could be composed. In the early 20th century, the chef Auguste Escoffier refined Carême's list of basic sauces in the four editions of his classic "Le Guide Culinaire" and its abridged English translation "A Guide to Modern Cookery". He dropped allemande as he considered it a variation of velouté, and added hollandaise and "sauce tomate", defining the five fundamental "mother sauces" still used today: A sauce which is derived from one of the mother sauces by augmenting with additional ingredients is sometimes called a "daughter sauce" or "secondary sauce". Most sauces commonly used in
French cuisine hold an AOC designation), lemons, nectarines and figs are grown there. Candied citron is used in nougats, while and the aforementioned brocciu and chestnuts are also used in desserts. Corsica offers a variety of wines and fruit liqueurs, including Cap Corse, Patrimonio, "Cédratine", "Bonapartine", "liqueur de myrte", "vins de fruit", "Rappu", and "eau-de-vie de châtaigne". French Guianan cuisine or Guianan cuisine is a blend of the different cultures that have settled in French Guiana. Creole and Chinese restaurants are common in major cities such as Cayenne, Kourou and Saint-Laurent-du-Maroni. Many indigenous animal species such as caiman and tapir are used