Garni Joseph (1 results)
Published by [1974] 1974
- Hardcover
- First Edition
- Signed
Seller: Raptis Rare Books, Palm Beach, FL, U.S.A.Raptis Rare Books
Contact seller5-star sellerThe original Le Cirque wine list used prior to the restaurant cataloging their wine cellar and printing a commercial style wine list, presented by front room captain Joseph C. Garni to Le Cirque co-founder Jean Vergnes. Quarto, bound in full leather with "Carte Des Vins Le Cirque" stamped in gilt, gilt ruling, and scrolling to t…he front panel, watered moirà silk endleaves, 14 pages contained in laminated sleeves, text in calligraphy decorated with hand-colored borders, the list contains sections of Champagnes, Bordeaux, Bourgogne, wines of the Rhone, Loire, Alsace, Vins Mousseux, Rose, Italian and American reds. Design, calligraphy and illustration by Le Cirque front room captain and master calligrapher Joseph C. Garni. Presentation copy, inscribed Joseph C. Garni opposite the dedication page, "Dear Jean, After twenty five years of you and I sharing the experiences of work I have come to look forward to the next quarter century of work and friendship with deep affection 'Joe' December 1, 1974." With an additional introductory calligraphic presentation page which reads in full, "Dear Jean, There are wines listed in this book that give us a great sense of pleasure, and there are others that help in refreshing one's spirit; and there are wines that stimulate interesting conversations. However, since I cannot make such wines for your pleasure and refreshment, I offer you the wine of friendship, the grapes of which were pressed by Him who changed water into spectacular wine. Joseph C. Garni." The recipient, Jean Vergnes, was a classically trained and highly acclaimed French chef, best-known as the co-founder and original co-owner along with Sirio Maccion of the famed Manhattan eatery Le Cirque, which opened in 1974. Vergnes had a major influence on American restaurant culture for more than four decades. He began his career working as a chef at various top restaurants in Paris during World War II, with a brief stop in Bermuda before moving to the United States in 1950. Classically trained in the French tradition, he was soon working in the kitchen of the Waldorf-Astoria, then as the youngest executive chef of the legendary Colony Restaurant, and finally as co-founder of Le Cirque, one of the most dazzling culinary jewels of New York since its opening in 1974. From 1986 to 1992, Daniel Boulud was executive chef of Le Cirque and in 1995, it was awarded the James Beard Foundation Award for Outstanding Restaurant. From the library of Jean Vergnes and thence by descent. In fine condition. A unique piece of culinary history.
