At the time his books were published , La Varenne had ten years ' experience as `` chef de cuisine '' to Nicolas Chalon du Blé , Marquis of Uxelles ( `` marquis d'Uxelles '' in French ) , to whom he dedicated his publications and whom he immortalized in `` duxelles '' , finely-minced mushrooms seasoned with herbs and shallots , which is still a favourite flavouring for fish and vegetables .
La Varenne had ten years ' experience as `` chef de cuisine '' to the Marquis d'Uxelles , to whom he dedicated his publications and whom he immortalized in `` duxelles '' , finely-minced mushrooms seasoned with herbs and shallots , which is still a favourite flavouring for fish and vegetables .