Demi glace: what it is and where to eat it
A rich, concentrated brown sauce made from a reduction of veal or beef stock.
10 restaurants on Tastavo serve it
- Cuisine
- French
Typical ingredients
- veal stock
- beef stock
- mirepoix
- red wine
History of the dish
France
- Origin
- France
Read more
Demi-glace (French pronunciation: [dəmi ɡlas], lit. 'half-glaze') is a rich brown sauce in French cuisine used by itself or as a base for other sauces. The term comes from the French word glace, which, when used in reference to a sauce, means "icing" or "glaze".
Excerpt from the Wikipedia article “Demi-glace” · version used · CC BY-SA 4.0
Where to eat it
Brno
- Pavillon Steak House Demi-glaceCZK 130
- Monte Bú Restaurant Steakhouse Demi GlaceCZK 110
Bratislava
- ALFA piváreň & reštaurácia€2.20
- Reštaurácia Vivendy demi-glace€2.90
Munich
- La Bohème DEMI-GLACE€5.90
Linz
- OX in the City Demi-Glace€1.90
Prague
- SmíchovnaCZK 40
Riga
- Restorāns Rossini Demi-glace€4.95
Zadar
Split
- Portofino Demi-glace€4
General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.