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
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