Originally Posted by Burney 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?
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