Mesclun
On July 10, 1924, in Paris, Philippe Tiranty and Paul Gordeaux reunited with many friends at the Cochon d'Or (a famous restaurant in La Villette), decided to create the foyer des Amitiés niçoises, and to call it Lou Mesclun.[4] Noted chef Alice Waters comments, "Outdoor markets in Provence display mesclun in profusion, a melange of the first tender young leaves which appear in the garden.On occasion, baby curly endive (chicory) or young dandelion greens find their way into the medley, depending solely upon the grower's personal preferences combined with the reality of whatever else might send up shoots in the spot where mesclun grows."[5] In the North American foodservice industry, the first appearance of mesclun traces to restaurants and farm stands in the early 1980s, with a rise in popularity since.[citation needed] A mesclun mix can be described as comprising baby leaves of lettuces and other greens (and often herbs) in a wide range of leaf shapes, colors, textures and tastes.