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Physiologie du goût


Henri Flammarion. 1951

168 drypoints (2 volumes) – limited edition of 200 copies

"Henri Flammarion, who had asked me 10 years earlier to illustrate "Break of Day", came back to me with a high profile project : illustrating Brillat-Savarin's masterpiece. A magnificent writing style, a manifesto about culinary arts and savoury food but also collected memories of a great 19th century Chef. It was my longest battle: it took me 5 years to achieve 168 drypoints. Not only did I etch dishes and produce from the French terroir, but I also chose to etch portraits of famous contemporary names of French Gastronomy: Curnonsky, Edmond Chaix, le docteur de Pomiane, Fernand Point.

One day, I met all of them at Mennessier's house in Saint Remy-les-Chevreuses to try his famous "coquelet sauce à la diable". We ate in complete silence during the entire meal. I have never forgotten those delicious flavours. After lunch, Curnonsky, still quite overcome, called Mennessier, stood before him and kissed him on both cheeks..."