One of the mysteries of the English language finally explained.
In "à la milanaise": (of a dish) characteristic of Milan and its region; usually involving the use of grated Parmesan cheese, saffron, and butter, and sometimes a coating of breadcrumbs.
Frequently as postpositive: = "à la milanaise".
Mid 19th century; earliest use found in Alexis Soyer (1810–1858), chef. From French milanaise, feminine of milanais.
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