Sauce Robert Sauce Robert Sauce Robert is a brown mustard sauce and one of the "small sauces", or compound sauces, derived from the Classic French demi-glace, which in turn is derived from Espagnole sauce, one of the five mother sauces in French cuisine (Bechamel, Veloute, Espagnole, Sauce Tomate and Hollandaise) . Sauce Robert is made from chopped onions cooked in butter without color, a reduction of white wine, pepper, an addition of demi-glace and is finished with mustard. It is best suited to pork, especially grilled pork, and meats. Sauce Robert is one of the earliest compound sauces on record. Of the
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