Air France: Les grandes recettes culinaires

Les grandes recettes culinaires des provinces de France, 1961, Air France

The introduction to this beautiful little cookbooklet, full of French provincial recipes by venerable Air France chefs, advises us the dishes are "far from easy to execute with dash." But we can TRY, can't we?! Food this nice on planes is definitely a vestige of a bygone era.

Crown roast of lamb! The potatoes sound wonderful.

The king of entrées.

Chateaubriand continued, and sweetbreads! If you're feeling adventurous.

Poulet Champagne 🐓 🍾 . I have a wonderful Coq au Champagne recette in my cookbook too, page soixante (that's 60!).

Simplified version? Oui, s'il vous plait!

I love to cook with wine. Sometimes I even put it in the food! Har, har.

An entire bottle of Riesling! That should make for a lovely, sweet saumon.

Mouth-wateringly gorgeous.

Tournedos! Veau sautées! (This is not the vegetarian section).

More poulet et vin! And a nice trout.

Similar to a meuniere.

J'adore a good jambon.

Oink, oink, et quack, quack.

The provinces!

🇫🇷 🍾 🇫🇷