Category Archives: 2011

‘Sauces, spices, condiments and tableware’

The Regional House of Arts of the Table honours the history of Gravy boats and sauces ‘sauce is a culinary preparation liquid or semi-liquid destiny accompanies another preparation. The preparation and cooking sauce is independent of the dish it accompanies. In French cuisine, in the composition of a sauce, come into general liquid, fat, spices or condiments. Gourmets underline that sauce should enhance the dish it accompanies.’

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