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PARIS: RESTAURANT, c1890. At La Tour d Argent, the restaurant overlooking the Seine River, the owner Fr d ric Delair serves his famous, numbered, pressed duck. Oil on canvas, 1890s
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PARIS: RESTAURANT, c1890. At La Tour d Argent, the restaurant overlooking the Seine River, the owner Fr d ric Delair serves his famous, numbered, pressed duck. Oil on canvas, 1890s
PARIS: RESTAURANT, c1890.
At La Tour d Argent, the restaurant overlooking the Seine River, the owner Fr© d© ric Delair serves his famous, numbered, pressed duck. Oil on canvas, 1890s
Granger holds millions of images spanning more than 25,000 years of world history, from before the Stone Age to the dawn of the Space Age
Media ID 6182865
1890s Duck Encbr Food Frederic Number Owner Platter Press Restaurant Serve Waiter Carve
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EDITORS COMMENTS
This print takes us back to the enchanting streets of Paris in the late 19th century. The scene depicts a bustling restaurant, perched on the banks of the Seine River, known as La Tour d'Argent. Owned by Frédéric Delair, this establishment is renowned for its exquisite cuisine and impeccable service. In this particular moment frozen in time, we witness Monsieur Delair himself personally attending to his esteemed guests. With great finesse and pride, he presents his famous pressed duck dish - a delicacy that has earned him widespread acclaim. Each succulent bird is meticulously numbered and served on an elegant platter. The interior of the restaurant exudes an air of sophistication and grandeur. The walls adorned with oil paintings add a touch of artistic elegance to the ambiance. As patrons savor their meals, waiters gracefully navigate through tables, ensuring every need is met. This image not only captures a snapshot from history but also encapsulates the essence of French culinary excellence during that era. It serves as a testament to Frédéric Delair's dedication to gastronomy and his commitment to providing an unforgettable dining experience at La Tour d'Argent. As we gaze upon this masterpiece captured on canvas over a century ago, it transports us into a world where food was celebrated as art and restaurants were revered as cultural institutions.
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