Espagnole sauce end of the process, and the sauce is further reduced. "Espagnole" is the French word for "Spanish", but the sauce's origin story is argued by French cooks. According to Louis Diat, the creator of "vichyssoise" and the author of the classic "Gourmet's Basic French Cookbook": "There is a story that explains why the most important basic brown sauce in French cuisine is called "sauce espagnole", or Spanish sauce. According to the story, the Spanish cooks of Louis XIII's bride, Anne, helped to prepare their wedding feast, and insisted upon improving the rich brown sauce of France with Spanish tomatoes. This
Murri Cuisine the main garnishing on the plate, assuming the likeness of fecund earth to complement the appearance of the meats. "The aim is to present the best of Mother Earth, in close to what we are used to seeing, the soil, leaves, ocean and sky. That is when we form a connection with the universe." said Thibault. Relatively new and still in its experimental stages, other chefs have begun to experiment with murri/fossilised cuisine. These include renowned French chef Andrea Toulouse and Kim Salinger from New York. Chefs who have presented full menus of murri cuisine have commented that force and