Note on Food
Dublin Core
Title
Note on Food
Subject
A note on french cuisine.
Description
This note from LeRoy Neiman provides an fragmentary, aesthetic portrait of french haute cuisine. The writing begins with a comment on black truffles, followed by brief biography of Jean Banchet. The artist’s then closes the document with a nod to the Michelin-starred chef, Paul Bocuse. Although there are no direct links between this document and any one particular work, the note speaks his interest in both the aesthetic as well as sociological aspects of fine dining.
Creator
LeRoy Neiman
Source
LeRoy Neiman Foundation
Publisher
LeRoy Neiman Foundation
Date
c. 1990-2011
Contributor
LeRoy Neiman
Rights
Property of the LeRoy Neiman Foundation; please consult the organization's archivist for further details.
Relation
Notes
Format
Image/jpeg
Language
English
Type
Document
Identifier
LN_Notes_2952
Coverage
New York (N.Y.) New York
Text Item Type Metadata
Text
Black truffles the
staple of the French Kitchen
white (truffle) dissimilar in taste - tantalizing
Highly perishable
Black / stygian black truffle
Chef Jean Banchet
born France
started at Pyramid in Venice
when London Sporting Club (Kingsbridge)
Playboy Lake Geneva
Paul Bocuse 75 yr old (Elysee Palace) Leroi Past
Pepin Chef at Elysee Palace
staple of the French Kitchen
white (truffle) dissimilar in taste - tantalizing
Highly perishable
Black / stygian black truffle
Chef Jean Banchet
born France
started at Pyramid in Venice
when London Sporting Club (Kingsbridge)
Playboy Lake Geneva
Paul Bocuse 75 yr old (Elysee Palace) Leroi Past
Pepin Chef at Elysee Palace
Original Format
Felt-tipped pen on paper.
Files
Collection
Citation
LeRoy Neiman, “Note on Food,” LeRoy Neiman Foundation, accessed May 8, 2024, https://leroyneimanfoundation.omeka.net/items/show/261.