Sauce a large variety of petites sauces could be composed. In the early 20th century, the chef Auguste Escoffier refined Carême's list of basic sauces in the four editions of his classic "Le Guide Culinaire" and its abridged English translation "A Guide to Modern Cookery". He dropped allemande as he considered it a variation of velouté, and added hollandaise and "sauce tomate", defining the five fundamental "mother sauces" still used today: A sauce which is derived from one of the mother sauces by augmenting with additional ingredients is sometimes called a "daughter sauce" or "secondary sauce". Most sauces commonly used in
Saint Barthélemy cuisine wines including Italian, Spanish, Australian and Chilean. Saint Barthélemy cuisine Saint Barthélemy cuisine mainly revolves around French cuisine, West Indian cuisine, Creole cuisine, Italian cuisine and Asian cuisine. The island has over 70 restaurants serving many dishes and others are a significant number of gourmet restaurants; many of the finest restaurants are located in the hotels. There are also a number of snack restaurants which the French call "les snacks" or "les petits creux" which include sandwiches, pizzas and salads. West Indian cuisine, steamed vegetables with fresh fish is common; Creole dishes tend to be spicier. The island hosts gastronomic