{"id":11632081476,"title":"FRANCE: 1962 - New York Times \u0026 Gourmet review of FRANCE's restaurant","handle":"france-1962-br-frances-restaurant","description":"\u003cp\u003eFrench Line: A reprint issued by CGT of a New York Times\/Gourmet Magazine article about dining on the S\/S FRANCE.\u003c\/p\u003e\n\u003cp\u003eDated November 29, 1970, the article describes the onboard culinary scene under the guidance of Chef des Cuisines Henri Le Huede. A warning: do not read this article on an empty stomach unless you live above a Michelin three-star restaurant. \u003c\/p\u003e\nAuthor Joseph Wechsberg walks the reader through the food service side of the ship, starting in the cold storage lockers and wine cellar deep within the hull, and ending with the two-man serving teams in the First Class Chambord Restaurant. The galley operations are explained as are many of the specialties that come forth.\n\u003cdiv\u003e \u003c\/div\u003e\nIf you love food, you will thoroughly enjoy this article.\n\u003cdiv\u003e \u003c\/div\u003e\nExcellent condition.","published_at":"2017-08-02T13:29:50-04:00","created_at":"2017-08-02T13:29:50-04:00","vendor":"Nautiques","type":"- Brochures and Paper","tags":["- Brochures and Paper","French Line"],"price":500,"price_min":500,"price_max":500,"available":true,"price_varies":false,"compare_at_price":950,"compare_at_price_min":950,"compare_at_price_max":950,"compare_at_price_varies":false,"variants":[{"id":47534123204,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"8373","requires_shipping":true,"taxable":false,"featured_image":null,"available":true,"name":"FRANCE: 1962 - New York Times \u0026 Gourmet review of FRANCE's restaurant","public_title":null,"options":["Default Title"],"price":500,"weight":113,"compare_at_price":950,"inventory_quantity":7,"inventory_management":"shopify","inventory_policy":"deny","barcode":"","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/2236\/1411\/products\/france_1962_restaurant.jpg?v=1503352949"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/2236\/1411\/products\/france_1962_restaurant.jpg?v=1503352949","options":["Title"],"media":[{"alt":null,"id":461466107951,"position":1,"preview_image":{"aspect_ratio":0.76,"height":650,"width":494,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/2236\/1411\/products\/france_1962_restaurant.jpg?v=1503352949"},"aspect_ratio":0.76,"height":650,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/2236\/1411\/products\/france_1962_restaurant.jpg?v=1503352949","width":494}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cp\u003eFrench Line: A reprint issued by CGT of a New York Times\/Gourmet Magazine article about dining on the S\/S FRANCE.\u003c\/p\u003e\n\u003cp\u003eDated November 29, 1970, the article describes the onboard culinary scene under the guidance of Chef des Cuisines Henri Le Huede. A warning: do not read this article on an empty stomach unless you live above a Michelin three-star restaurant. \u003c\/p\u003e\nAuthor Joseph Wechsberg walks the reader through the food service side of the ship, starting in the cold storage lockers and wine cellar deep within the hull, and ending with the two-man serving teams in the First Class Chambord Restaurant. The galley operations are explained as are many of the specialties that come forth.\n\u003cdiv\u003e \u003c\/div\u003e\nIf you love food, you will thoroughly enjoy this article.\n\u003cdiv\u003e \u003c\/div\u003e\nExcellent condition."}

FRANCE: 1962 - New York Times & Gourmet review of FRANCE's restaurant

Product Description

French Line: A reprint issued by CGT of a New York Times/Gourmet Magazine article about dining on the S/S FRANCE.

Dated November 29, 1970, the article describes the onboard culinary scene under the guidance of Chef des Cuisines Henri Le Huede. A warning: do not read this article on an empty stomach unless you live above a Michelin three-star restaurant. 

Author Joseph Wechsberg walks the reader through the food service side of the ship, starting in the cold storage lockers and wine cellar deep within the hull, and ending with the two-man serving teams in the First Class Chambord Restaurant. The galley operations are explained as are many of the specialties that come forth.
 
If you love food, you will thoroughly enjoy this article.
 
Excellent condition.
$5.00 $9.50
Maximum quantity available reached.