Quote Originally Posted by Burney View Post
He also put vanilla in his tomato sauce, though.

To be honest, I'm sure it's very nice. but it's not really a dauphinoise, is it? It's more a sort of a pommes gratin thingummy.
If Jean-Christophe Novelli, a proper Frog, chef and absolute dreamboat, says it’s a dauph, it’s a ****ing dauph. Capisce?