Demi-glace warm. At this point, the espagnole is prepared, and when it is finished, the brown stock is added in equal portions to the espagnole. Demi-glace keeps very well, about six months refrigerated or almost indefinitely frozen. Due to the considerable effort involved in making the traditional demi-glace, chefs commonly substitute a simple "jus lié" of veal stock or to create a simulated version, which the American cookbook author Julia Child referred to as a "semi-demi-glace"(i.e. sans espagnole sauce). However, even today, many chefs who prepare French "haute cuisine" use a demi-glace prepared in their own kitchen. Concentrates and mixes, mostly
French cuisine course) or "dessert", sometimes with a salad offered before the cheese or dessert. French regional cuisine is characterized by its extreme diversity and style. Traditionally, each region of France has its own distinctive cuisine. Paris and Île-de-France are central regions where almost anything from the country is available, as all train lines meet in the city. Over 9,000 restaurants exist in Paris and almost any cuisine can be obtained here. High-quality Michelin Guide-rated restaurants proliferate here. Game and ham are popular in Champagne, as well as the special sparkling wine simply known as "Champagne". Fine fruit preserves are known from