Brandenburg cuisine Sauce Hollandaise" (asparagus with potatoes and hollandaise sauce). In the forested areas of Brandenburg such as the Schorfheide, and in the regions of Niederlausitz Fläming many dishes are featuring game and mushrooms. In well-yielding years an abundance of chanterelles, chestnuts and boletus can be found in Brandenburgs forests and therefore also on the menus of inns, guesthouses and restaurants. A very typical speciality of the region Niederlausitz are Plinsen which is a kind of pancake. Also in this region the famous linseed oil is extracted and used as an ingredient very frequently. For example one of the most famous dishes
French cuisine central figure to the modernization of haute cuisine and organizing what would become the national cuisine of France. His influence began with the rise of some of the great hotels in Europe and America during the 1880s – 1890s. The Savoy Hotel managed by César Ritz was an early hotel in which Escoffier worked, but much of his influence came during his management of the kitchens in the Carlton from 1898 until 1921. He created a system of "parties" called the brigade system, which separated the professional kitchen into five separate stations. These five stations included the "garde manger" that