1910s - Vintage French Handwritten Menu Card - Elegant Dinner - Historical Culinary Ephemera - Belle Époque Gastronomy
1910s - Vintage French Handwritten Menu Card - Elegant Dinner - Historical Culinary Ephemera - Belle Époque Gastronomy
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🕰️ Vintage from the 1910s
🤍 Handpicked by Vincent
📐 Dimensions: 16x9 cm (6.3x3.5 in)
📦 Carefully packed and shipped worldwide
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The menu details a rich and varied progression of dishes, beginning with 'Barquettes à la Royale' (Royal tartlets) and 'Turbans de homards à l'Amirale' (Lobster turbans Admiral style), indicative of classic French haute cuisine.
Main courses include 'Coeur de filet à la Chambord' (Heart of fillet Chambord style) and 'Chaudfroid de Poulardes truffées' (Truffled capon chaudfroid), emphasizing luxurious ingredients and complex preparations.
The meal concludes with an array of exquisite desserts such as 'Parfait meringué' (Meringue parfait), 'Glace Formosa' (Formosa ice cream), 'Gaufrettes Vanille' (Vanilla wafers), 'Petits fours glacés' (Glazed petits fours), and a refreshing 'Coupe de fruits' (Fruit cup), defining a refined dining experience from the early 20th century.
Main courses include 'Coeur de filet à la Chambord' (Heart of fillet Chambord style) and 'Chaudfroid de Poulardes truffées' (Truffled capon chaudfroid), emphasizing luxurious ingredients and complex preparations.
The meal concludes with an array of exquisite desserts such as 'Parfait meringué' (Meringue parfait), 'Glace Formosa' (Formosa ice cream), 'Gaufrettes Vanille' (Vanilla wafers), 'Petits fours glacés' (Glazed petits fours), and a refreshing 'Coupe de fruits' (Fruit cup), defining a refined dining experience from the early 20th century.
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