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The Ninth Art at the Salon d'Automne
The first regionalist menus
The inaugural lunch of the Salon Gastronomique took place today. We tasted the Périgord menu of which the gods were jealous, and tomorrow the regionalist days begin.
Here for the gourmets and for the "others" are the very next menus that the Gastronomic Section of the Salon d'Automne has just established. Brillat-Savarin, so often invoked, and the good poet Charles Monselet must, if the dead still read the menus, turn in their graves and regret "for once" eternity.
Menu of the two "Nivernais and Morvan Days"
Sunday 2 and Monday 3 November
Horses-d'oeuvres
Loire goujons à la Cascamèche (Recipe from the Club des 20) Saupiquet des Amognes (prepared and served by Mr. Lhoste, from Saint-Benin-d'Azy) Morvan turkey (prepared by P. Caillot, from Decize). Celery loaves
Corbigny Hare Paté (Sauvan, Corbigny, Agriste)
Seasonal Salad
Goat and cream cheeses Walnuts from the Country Ramonidins Patricians Guignes (Ramond, Decize)
Castignère Cake (Vivier, Saint-Benin-d'Azy) Fruits
Café Rivière
Nantes City Days
Wednesday 5 and Thursday 6 November
Organized under the patronage of the City of Nantes, the Chamber of Commerce, the Industrial, Commercial and Agricultural Association of the West and the Tourist Office of Nantes and the Region, and carried out with the assistance of the Hotel, Caterer and Restaurant Owners' Union of Nantes, by Messrs. Gautier, President of the Union; Plé, president of the Culinary Union Mainguy, Prévot, Bernard, Vie, Josset, and their chefs.
Pâté Nantais called "de Campagne >
Pâté Nantais
Beurre blanc Nantais of Pike from Loire and Erdre (executed by Mainguy from Nantes, Vie from Sucé, Josset from Côte Saint-Sébastien) Lard Nantais
Canetons Nantais (executed by Prévot, Bernard and Plé, from Nantes)
Petits Pois from Nantes-Chantenay Cheeses and Butters from the Sèvre Vallet Valley
Gâteau Nantais
Waffles from Nantais Desserts from Nantes - Baskets of Fruit from Nantais Confectionery from Nantes
Berlingots from Nantes - Boya Chocolate
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