Author: Chiberta (Restaurant) ; art by Gagelin
Title: Chiberta. Grand Diner Annuel Du 20 Décembre 1949. With Original Meal Receipts
Description: Paris: 1948-1949. Menu with Art deco cover and 5 detailed receipts for meals in 1948.."Just a few steps off the Champs-Elysées near l'Etoile, Le Chiberta has been here since the 1930s and in the hands of 3 star chef Guy Savoy since 2004... Among the celebrated chefs who have worked here is Philippe Da Silva who now owns and operates the 4 star hotel and Michelin-starred restaurant LES GORGES DE PENNAFORT, near Draguignan. The restaurant is now in the capable hands of young Irwin DURAND who prepped for this position at M.Savoy's 3 star gem at La Musée de la Monnaie. Like all meals in restaurants of this class we began with a coupe de champagne accompanied by an amuse-bouche, a fleur de truite, crème acidulée (smoked trout with tart cream sauce.) With M doing double duty as my companion and sommelière we were able to sample a broad assortment from Chef Durand's kitchen. For starters M was served a velouté of petit pois with sorbet. She liked it so much that she forget to feed me a spoonful. .
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See more books from our catalog: Ephemera
Title: Chiberta. Grand Diner Annuel Du 20 Décembre 1949. With Original Meal Receipts
Description: Paris: 1948-1949. Menu with Art deco cover and 5 detailed receipts for meals in 1948.."Just a few steps off the Champs-Elysées near l'Etoile, Le Chiberta has been here since the 1930s and in the hands of 3 star chef Guy Savoy since 2004... Among the celebrated chefs who have worked here is Philippe Da Silva who now owns and operates the 4 star hotel and Michelin-starred restaurant LES GORGES DE PENNAFORT, near Draguignan. The restaurant is now in the capable hands of young Irwin DURAND who prepped for this position at M.Savoy's 3 star gem at La Musée de la Monnaie. Like all meals in restaurants of this class we began with a coupe de champagne accompanied by an amuse-bouche, a fleur de truite, crème acidulée (smoked trout with tart cream sauce.) With M doing double duty as my companion and sommelière we were able to sample a broad assortment from Chef Durand's kitchen. For starters M was served a velouté of petit pois with sorbet. She liked it so much that she forget to feed me a spoonful. .
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Price: US$ 300.00 Seller: Wittenborn Art Books
- Book number: 16-5103
- Book number: 16-5103
See more books from our catalog: Ephemera