1910s - Large French Restaurant Menu Chandivert 1912 - Fine Dining Culinary Souvenir from Hôtel de Than - Elegant Ephemera
1910s - Large French Restaurant Menu Chandivert 1912 - Fine Dining Culinary Souvenir from Hôtel de Than - Elegant Ephemera
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🕰️ Vintage from the 1910s
🤍 Handpicked by Vincent
📐 Dimensions: 22x13 cm (8.7x5.1 in)
📦 Carefully packed and shipped worldwide
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The extensive meal begins with 'Hors d'Oeuvre' (Appetizers) like 'Beurre, Radis, Crevettes' (Butter, Radishes, Shrimps), followed by a 'Relevé' (Intermediate Course) of 'Filets de Soles Lépin' (Fillets of Sole Lépin).
'Entrées' (Main Courses) feature refined options such as 'Tête de Veau tortue' (Calf's Head Turtle) and 'Filets de Bœuf Bouquetière' (Beef Fillets with a vegetable garnish).
'RôTs' (Roasts) include 'Canetons à la Presse' (Pressed Ducklings), complemented by a 'Salade' (Salad) of 'Asperges sauce Mousseline' (Asparagus with Mousseline Sauce).
Desserts offer 'Glace Pralinée Algérienne' (Praline Algerian Ice Cream), 'Corbeilles de Fruits' (Fruit Baskets), and 'Friandises' (Sweets).
Beverages listed are 'Café' (Coffee), 'Liqueurs,' and fine 'Vins' (Wines) such as Graves, Médoc, Beaune, and Heidsieck.
'Entrées' (Main Courses) feature refined options such as 'Tête de Veau tortue' (Calf's Head Turtle) and 'Filets de Bœuf Bouquetière' (Beef Fillets with a vegetable garnish).
'RôTs' (Roasts) include 'Canetons à la Presse' (Pressed Ducklings), complemented by a 'Salade' (Salad) of 'Asperges sauce Mousseline' (Asparagus with Mousseline Sauce).
Desserts offer 'Glace Pralinée Algérienne' (Praline Algerian Ice Cream), 'Corbeilles de Fruits' (Fruit Baskets), and 'Friandises' (Sweets).
Beverages listed are 'Café' (Coffee), 'Liqueurs,' and fine 'Vins' (Wines) such as Graves, Médoc, Beaune, and Heidsieck.
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