In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to a dish. Sauce is a French word taken from the Latin salsa, meaning salted. Possibly the oldest recorded European sauce is garum, the fish sauce used by the Ancient Romans, while doubanjiang, the Chinese soy bean paste is mentioned in Rites of Zhou in the 3rd century BC.
Beurre blanc or Beurre Nantais is a warm emulsified butter sauce made with a reduction of vinegar and/or white wine and shallots into which softened whole butter is whisked in off the heat to prevent separation. The small amount of emulsifiers naturally found in butter, including a trace of lecithin, is used to form an oil-in-water emulsion. Although similar to hollandaise in concept, it is considered neither a classic leading nor compound sauce. This sauce originates in the cuisine of the Loire-Atlantique department.
Chateaubriand is a dish that traditionally consists of a large front cut fillet of tenderloin grilled between two lesser pieces of meat that are discarded after cooking. While the term originally referred to the preparation of the dish, Auguste Escoffier named the specific front cut of the tenderloin the Chateaubriand.
Béarnaise sauce is a sauce made of butter, egg yolk, white-wine vinegar, and herbs. It is regarded as a "child" of hollandaise sauce. The difference is only in the flavoring: béarnaise uses shallot, black pepper, and tarragon, while hollandaise uses white pepper or a pinch of cayenne.
Beef bourguignon or bœuf bourguignon, also called beef Burgundy, and bœuf à la Bourguignonne, is a French beef stew braised in red wine, often red Burgundy, and beef stock, typically flavored with carrots, onions, garlic, and a bouquet garni, and garnished with pearl onions, mushrooms, and bacon. A similar dish using a piece of braised beef with the same garnish is pièce de bœuf à la bourguignonne.
A bistro or bistrot, in its original Parisian form, is a small restaurant serving moderately priced, simple meals in a modest setting. The term has also become used by more pretentious restaurants.
Lobster Thermidor is a French dish of lobster meat cooked in a rich wine sauce, stuffed back into a lobster shell, and browned. The sauce is often a mixture of egg yolks and brandy, served with an oven-browned cheese crust, typically Gruyère. The sauce originally contained mustard.
Gastrique is caramelized sugar, deglazed with vinegar or other sour liquids, used as a sweet and sour flavoring for sauces.
Alexandre Étienne Choron was a French chef.
Jackson's was a restaurant in Highgate, an inner suburb of Perth, Western Australia. It was established in July 1998 and closed in 2014. For much of its existence, it was Perth's number one "special night out" destination. It won many awards, and was described by The New York Times as "... perhaps the town's top table, with a formidable selection of Australian wines ...".
Print Hall is a four level bar/restaurant at Brookfield Place in Perth, Western Australia. Opened in 2012, and housed in the former headquarters of Perth's daily newspaper, The West Australian, it has been described by The New York Times in 2014 as "... one of the city's most celebrated new restaurants, ... featuring soaring ceilings and a bright white atrium." The establishment features Print Hall Bar, Print Hall Dining Room, The Apple Daily Bar and Eating House, Bob's Bar and Small Print Baker and Roastery.
Bistro Moulin is a restaurant in the New Monterey neighborhood of Monterey, California in the United States that serves French cuisine.
St. Lawrence is a French-Canadian restaurant in the Japantown neighbourhood of Vancouver, British Columbia. It opened in June 2017. Located on the ground floor of a heritage building at 269 Powell St, originally a Japanese general store, St. Lawrence serves a blend of traditional Québécois dishes and French haute cuisine. Executive chef and owner J.C. Poirier began developing the concept for St. Lawrence in 2013, and sought with both the menu and the décor to replicate the feeling of being inside a rural French home and eating a country-style meal. The interior, which features a blue and green colour scheme and numerous keepsakes and photographs, was developed by Vancouver-based studio Ste. Marie.
Uncle Billy's is a Chinese restaurant in Chinatown, a small precinct in the Perth suburb of Northbridge, Western Australia. Serving a Hong Kong style cuisine, the restaurant is popular among those seeking late-night food in the nightlife district of Northbridge.
Billy Lee's is a Chinese restaurant in Chinatown, a small precinct in the Perth suburb of Northbridge, Western Australia. Serving Cantonese cuisine, the restaurant is popular for revellers in the nightlife district of Northbridge looking for Chinese food during the early morning hours.
Rob Broadfield is an Australian restaurant critic and food writer. He has been described as 'Perth's most eminent food critic'. He was described by the ABC as 'very much the definition of the bon vivant'.
Emma Ferguson and Dan Morris are a restaurateur couple from Western Australia.
Nine Japanese Bistro is a Japanese-fusion restaurant in the suburb of Perth, Western Australia. Situated in Perth's inner city on the corner of Lake and Bulwer streets, the restaurant was opened in 2003 by its chef, Muneki Song.
