Taking place in the kitchens for centuries ”sauce”, whose arising  falls on the Renaissance period, bringing along significant developments in gastronomy, especially French has managed to become one of the most valuable touchstones of the world cuisine.

The master chef Taillevent, who lived in the 14th century of  Charles, led this flavour movement, complementing the period with the description of 17 sauces in the book “Le  Viandier de Taillevent”. Thanks to Marie-Antoine Careme's venture, inventions and theories in the 19th century, the sauces nowadays continue to leave unforgettable aromas on our palates through modern recipes.

While chariot of history always keeps on rolling forward in our 11th issue we give place to special cocktails, desserts and meals prepared with sauces.

Thanks to everyone who have been following us for the last 10th issues and who are with us now.