Author: Laure Verchère
Publisher: Rizzoli Publications
ISBN: 2081506572
Category : Travel
Languages : en
Pages : 0
Book Description
Discover the plush elegance of the Grand Hotel and Café de la Paix—a hub of cultural and café society elegance since 1862. Conjured up during Baron Haussmann’s extensive urban renewal program in the nineteenth century, and freshly renovated by master designer Pierre-Yves Rochon, the Grand Hotel and its Café de la Paix occupy a choice location among the Parisian facades surrounding Paris’s Opera Garnier. This bilingual edition retraces the history of the Belle Époque palace with its 458 rooms and suites, where visitors from all over the world meet under the glass roof of its winter garden. The Café de la Paix safeguards its authenticity by serving up iconic recipes—from the famed onion soup to the flaky mille-feuille—on the celebrated terrace that overlooks the boulevard des Capucines. In 1904, the Grand Hôtel’s head barman Franck Newman invented the original dry martini as a tribute to avant-garde actress Sarah Bernhardt, a regular guest. The café has been a meeting-place for notables from Oscar Wilde to Ernest Hemingway, Marlene Dietrich to Ines de la Fressange, and John Travolta to President Bill Clinton. Blending architecture, history, and timeless luxury, this volume celebrates the hotel and café that were at the epicenter of the most cherished era in Parisian history.
Le Grand Hôtel & Café de la Paix
Author: Laure Verchère
Publisher: Rizzoli Publications
ISBN: 2081506572
Category : Travel
Languages : en
Pages : 0
Book Description
Discover the plush elegance of the Grand Hotel and Café de la Paix—a hub of cultural and café society elegance since 1862. Conjured up during Baron Haussmann’s extensive urban renewal program in the nineteenth century, and freshly renovated by master designer Pierre-Yves Rochon, the Grand Hotel and its Café de la Paix occupy a choice location among the Parisian facades surrounding Paris’s Opera Garnier. This bilingual edition retraces the history of the Belle Époque palace with its 458 rooms and suites, where visitors from all over the world meet under the glass roof of its winter garden. The Café de la Paix safeguards its authenticity by serving up iconic recipes—from the famed onion soup to the flaky mille-feuille—on the celebrated terrace that overlooks the boulevard des Capucines. In 1904, the Grand Hôtel’s head barman Franck Newman invented the original dry martini as a tribute to avant-garde actress Sarah Bernhardt, a regular guest. The café has been a meeting-place for notables from Oscar Wilde to Ernest Hemingway, Marlene Dietrich to Ines de la Fressange, and John Travolta to President Bill Clinton. Blending architecture, history, and timeless luxury, this volume celebrates the hotel and café that were at the epicenter of the most cherished era in Parisian history.
Publisher: Rizzoli Publications
ISBN: 2081506572
Category : Travel
Languages : en
Pages : 0
Book Description
Discover the plush elegance of the Grand Hotel and Café de la Paix—a hub of cultural and café society elegance since 1862. Conjured up during Baron Haussmann’s extensive urban renewal program in the nineteenth century, and freshly renovated by master designer Pierre-Yves Rochon, the Grand Hotel and its Café de la Paix occupy a choice location among the Parisian facades surrounding Paris’s Opera Garnier. This bilingual edition retraces the history of the Belle Époque palace with its 458 rooms and suites, where visitors from all over the world meet under the glass roof of its winter garden. The Café de la Paix safeguards its authenticity by serving up iconic recipes—from the famed onion soup to the flaky mille-feuille—on the celebrated terrace that overlooks the boulevard des Capucines. In 1904, the Grand Hôtel’s head barman Franck Newman invented the original dry martini as a tribute to avant-garde actress Sarah Bernhardt, a regular guest. The café has been a meeting-place for notables from Oscar Wilde to Ernest Hemingway, Marlene Dietrich to Ines de la Fressange, and John Travolta to President Bill Clinton. Blending architecture, history, and timeless luxury, this volume celebrates the hotel and café that were at the epicenter of the most cherished era in Parisian history.
Galignani's Messenger
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 720
Book Description
Publisher:
ISBN:
Category :
Languages : en
Pages : 720
Book Description
The First Volume (for the Year 1757) of a Catalogue of the Libraries of Many Eminent Persons, Lately Deceas'd; ... Which Will Begin to be Sold this Day, and Continue Selling to the First of January 1758, ... at T. Osborne's and J. Shipton's ...
Author: T. Osborne and J. Shipton (Booksellers)
Publisher:
ISBN:
Category :
Languages : en
Pages : 492
Book Description
Publisher:
ISBN:
Category :
Languages : en
Pages : 492
Book Description
Bradshaw's illustrated hand-book to Italy
Author: George Bradshaw
Publisher:
ISBN:
Category :
Languages : en
Pages : 416
Book Description
Publisher:
ISBN:
Category :
Languages : en
Pages : 416
Book Description
A Catalogue of a ... collection of Books, ... in which are included the libraries of G. Bagnall, Esq.; and the Rev. Dr. Croxall ... sold ... by T. Payne
Author: Thomas Payne
Publisher:
ISBN:
Category :
Languages : en
Pages : 214
Book Description
Publisher:
ISBN:
Category :
Languages : en
Pages : 214
Book Description
Dictionnaire Critique Et Documentaire Des Peintres, Sculpteurs, Dessinateurs & Graveurs de Tous Les Temps Et de Tous Les Pays: L-Z
Author: Emmanuel Bénézit
Publisher:
ISBN:
Category : Artists
Languages : en
Pages : 1238
Book Description
Publisher:
ISBN:
Category : Artists
Languages : en
Pages : 1238
Book Description
Bradshaw's illustrated travellers' hand book in [afterw.] to France
Author: George Bradshaw
Publisher:
ISBN:
Category :
Languages : en
Pages : 480
Book Description
Publisher:
ISBN:
Category :
Languages : en
Pages : 480
Book Description
Larousse Gastronomique
Author: Librairie Larousse
Publisher: Clarkson Potter
ISBN: 0593577744
Category : Cooking
Languages : en
Pages : 2536
Book Description
Since its first publication in 1938, Larousse Gastronomique has been an unparalleled resource. In one volume, it presents the history of foods, eating, and restaurants; cooking terms; techniques from elementary to advanced; a review of basic ingredients with advice on recognizing, buying, storing, and using them; biographies of important culinary figures; and recommendations for cooking nearly everything. The new edition, the first since 1988, expands the book’s scope from classic continental cuisine to include the contemporary global table, appealing to a whole new audience of internationally conscious cooks. Larousse Gastronomique is still the last word on béchamel and béarnaise, Brillat-Savarin and Bordeaux, but now it is also the go-to source on biryani and bok choy, bruschetta and Bhutan rice. Larousse Gastronomique is rich with classic and classic-to-be recipes, new ingredients, new terms and techniques, as well as explanations of current food legislation, labeling, and technology. User-friendly design elements create a whole new Larousse for a new generation of food lovers.
Publisher: Clarkson Potter
ISBN: 0593577744
Category : Cooking
Languages : en
Pages : 2536
Book Description
Since its first publication in 1938, Larousse Gastronomique has been an unparalleled resource. In one volume, it presents the history of foods, eating, and restaurants; cooking terms; techniques from elementary to advanced; a review of basic ingredients with advice on recognizing, buying, storing, and using them; biographies of important culinary figures; and recommendations for cooking nearly everything. The new edition, the first since 1988, expands the book’s scope from classic continental cuisine to include the contemporary global table, appealing to a whole new audience of internationally conscious cooks. Larousse Gastronomique is still the last word on béchamel and béarnaise, Brillat-Savarin and Bordeaux, but now it is also the go-to source on biryani and bok choy, bruschetta and Bhutan rice. Larousse Gastronomique is rich with classic and classic-to-be recipes, new ingredients, new terms and techniques, as well as explanations of current food legislation, labeling, and technology. User-friendly design elements create a whole new Larousse for a new generation of food lovers.
Dernier Tableau De Paris Ou Récit Historique De La Révolution Du 10 Août 1792, Des Causes Qui L'ont Produit, Des Événemens Qui L'ont Précédée, Et Des Crimes Qui L'ont Suivie
Author: J. Peltier
Publisher:
ISBN:
Category :
Languages : en
Pages : 452
Book Description
Publisher:
ISBN:
Category :
Languages : en
Pages : 452
Book Description
Biographie Universelle, Ancienne Et Moderne
Author:
Publisher:
ISBN:
Category : Biography
Languages : en
Pages : 1290
Book Description
Publisher:
ISBN:
Category : Biography
Languages : en
Pages : 1290
Book Description