Roux French cuisine, but may be lard or vegetable oil in other cuisines. The roux is used in three of the five mother sauces of classical French cooking: béchamel sauce, velouté sauce, and espagnole sauce. In Cajun cuisine, roux is made with bacon fat or oil instead of butter and cooked to a medium or dark brown color, which lends much richness of flavor, albeit less thickening power. Central European cuisine often uses lard (in its rendered form) or more recently vegetable oil instead of butter for the preparation of roux, which is called in Slovak, in Czech, in Polish, ()
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