1930s - Vintage French Electrification Lunch Menu - 934 - Historic Normandy - Deluxe Dinner Program

Inside, the menu details an opulent 'Déjeuner' served at the Hôtel de France in Tessy. The culinary offerings reflect classic French gastronomy of the period, starting with 'Hors-d'Œuvres Variés' and 'Cantaloup Frappé,' followed by sophisticated dishes such as 'Dame de Turbot Sauce Hollandaise,' 'Poulet Cocotte Grand-Mère,' and 'Haricots Verts à l'Anglaise.' The main courses include 'Gigot d'Agneau Broche' and 'Foie Gras de Sarlat à la Gelée.'

The meal culminates with a choice of 'Glace ou Entremets,' 'Coupe de Fruits - Petits Fours,' and 'Fin Moka.' An impressive selection of 'Vins - Café - Champagne' is also listed, featuring prestigious appellations like 'Sainte-Croix-du-Mont,' 'Château Franc Jazin-Pomerol,' 'Pommard,' and 'Champagne Roederer.'

This menu offers a glimpse into the social and economic history of rural France during the interwar period, encapsulating a moment of progress and celebration.