Peach Melba, floating island, croque-monsieur or American-style lobster, the mention of certain dishes is often enough to make your mouth water. However, behind these table words, there are stories little known to gourmets. Why is such a sauce called Béarnaise, Béchamel, Soubise or Robert? Why is such a pastry called amandine or conversation?
rf-4-culture
At the table or in the kitchen, what do words of mouth hide?
