On one side, inside a painted border featuring produce, flowers, or
birds, he lists the dishes he served. On the opposite side, his
guests sign their names and memorialise the occasion. For Menus,
Jacques selected his favorite illustrations of the last
half-century, where hosts can document their own celebratory meals
and the wines that accompany them. With an introduction by Pepin,
this dinner diary is both a practical register of what dishes were
served to which guests and an invaluable archive of memories.
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