Espagnole sauce new sauce was an instant success, and was gratefully named in honor of its creators." In "Kettner's Book of the Table", published in 1877, an entirely different explanation is given: The name "Kettner" in the title refers to Auguste Kettner, former chef to Napoleon III, who emigrated to England and in 1867 opened a restaurant in Soho—"Kettner's"—one of the oldest restaurants in London. Espagnole sauce Espagnole sauce () is a basic brown sauce, and is one of Auguste Escoffier's five mother sauces of classic French cooking. This sauce was already compiled in different Spanish cooking handbooks of the late 19th
French cuisine of 10:00 pm and 11:00 pm. Some restaurants close for dinner on Sundays. In French cuisine, beverages that precede a meal are called apéritifs (literally: "that opens the appetite"), and can be served with amuse-bouches (literally: "mouth amuser"). Those that end it are called digestifs. The apéritif varies from region to region: Pastis is popular in the south of France, Crémant d'Alsace in the eastern region. Champagne can also be served. Kir, also called "Blanc-cassis", is a common and popular apéritif-cocktail made with a measure of crème de cassis (blackcurrant liqueur) topped up with white wine. The phrase "Kir Royal"