Sauce, at the heart of gastronomy.

Despite certain supposedly modernist prejudices, the sauce must be returned to the centre of gastronomy. It has always been the DNA, the verb of the French cuisine. The sauce is integrated in the tradition, just as aromas, wines or cognac are. It results from the assemblage of several elements, which create a unique olfactory and gustatory identity.

Sauce is transversal. It allows the dialogue between the different elements of the dish. Only the sauce can create a harmonious relationship between two apparently opposite products. Sauce is 80% of the success of a recipe.

Only the sauce brings coherence to a dish, purity, power, crystalline taste.

The profession of saucier focussed on the concentration of ingredients composing the dressing. Those ingredients will establish together the connection between the elements making up the dish.

Only the sauce can create a harmonious relationship between two apparently opposite products.

Cuisine is not a demonstration, but a sensation. The beauty of a dish is ephemeral. The guest will usually remember mainly the taste, and that is where the sauce comes in, to constitute the soul of the recipe. Beyond appearances, sauce allows the dish to fully exist, just as culture allows us to escape superficiality, even in a time when delving deeper is often considered a mere waste of time.

The sauce, although light, gives the dish its deepness and its true character.