ravel and the Cuisine
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Even the names of the «real wines of France breathe an aroma of
sun-drenched vineyards. Chateau Y qwm, Chamhertin
IIospicas de Bfauna, I cute Cliquot. And so through the
roll-call of splendid and fabulous vintages!
With a ceremony prescribed by tradition (treasured even
through the Cocktail Age) these wines are served, and reverentlv
consumed, aboard French Line ships. The sommelierthat genial
mentor, hears in the cradled bottle. The cork is drawn with a
deft flourish the nectar poured with a conjurer's skill. You
lift your glass, twirl it. inhale the bouquet. Then, and then
only, do you salute your palate with the first, incredible sip!
If the aesthetics of wine strike you as a pleasant study, con
sider the delights of French Line cuisine as a supplementary
research. W ho but a French chef knows four hundred and twenty
ways of preparing a filet of sole? And where but in a French
milieu can he do full justice to his calling? Cherish the thought
of cold langoustf accompanied by Chablis 1921. Truffled capon
plus Chateau La fit** 1923. W ith the crowning soufflé: a Cham
pagne. demi-secto be continued after dinner. A profound and
moving subject this, w itlt infinite possibilities!
A our life on France- Afloat can be nothing less than Epicurean.
The gracious atmosphere the perfect service English-speak
ing I the space and modernity. The bouquet, in short, of
informed and civilized living, i And behind all this is staunch
Breton seamanship, rooted in a tradition centuries old.) Your
travel agent will be glad to help you plan a French Line trip,
without charge. French Line, 19 State Street, ISew York City.
PARIS, February 17- Morch 17, April 7 and 28, May 19
LAFAYETTE. March 10, May 16
ILE DE FRANCE. February 3, March 24. April 14, May 5 and 26
CHAMPLAIN, February 10. March 3. April 3 and 21. May 12 DE GRASSE. February 27
This advertisement, which ran soon after the Repeal of Prohibition, was designed to
emphasize the French knowledge of wines and to accentuate the French Line tradition
of urbane and civilized living. The effect aimed at was to convey to the public a sense
of the individual atmosphere of French Line ships produced by perfect service and the
most delicious food prepared by master French chefs. It is part of a campaign produced
by N. W. Ayer Son Inc., and ran in American class magazines in colour and in black
and white. The layout is by Leon Karp of N. W. Ayer and the painting is by Pierre Roy,
the French Surrealist. The text is set in Bodoni and the sailing dates in Cairo.