A large 4page menu with a single page insert of Some of Mr Garin's Specialties. Chez Garin Menu , located o the Rue La Grange in Paris France . Got 2 Michelin Stars after being open only 2 Years. This menu is circa 1960's. Measures about 9 5/8" x 12 2/4" when closed. The menu is unpriced.

Due to the size limitations of my scanner, the entire menu may not show in some of the scans.  

PARIS, July 29, 1973 — Georges Garin served nothing special Friday night. At Chez Garin, the restaurant he opened 12 years ago, the usual things were on the menu, such as fish soup, lobster fricassèe, steamed chicken and liver with raisins, accompanied, if the customer wanted, by 20-year-old red Burgundies. And the bill was steep. Chez Garin was closed yesterday and it won't open again. Maitre Garin, as they often address the master among cooks, has called it quits and is moving to the south to his other restaurant, a small one, in a valley of Provence near the port of Toulon. Thus is disappearing what gastro nomic writers from both sides of the Atlantic used to consider perhaps the best place to eat in the City of Paris, one of the best in France and thus, if you will, in the world. Chez Garin, on the left bank of the Seine near Notre Dame cathedral, reached two-star status in the Michelin Guide within two years. It was an as cension no one before Chef Garin had ever achieved in such a short span. How? At one point, The New York Times said, “Garin has often been described as the most talented cook in France,” which is a way of saying ho thrives on the challenges of elaborate cuisine and difficult dishes. Continue reading the main story ADVERTISEMENT An American gourmet and “regular” at Chez Garin, for instance, remembered a trout soufflé where the meat of the fish was mixed with a sauce (whose recipe is secret), turned into a soufflé the usual way and then put back into the fish's skin. The same widely-traveled gourmet also said the Chez Garin's fish soup was better than any he had ever had on either the Atlantic or the Med iterranean coasts. Mr. Garin also made a reputation be cause of his cellar, rich in red as well as white Burgundies. The Gault et Millau “Juillard Guide of Paris” especially lauds an Haut-Brion '53, a Chateau Latour of the same year and a La Tache 1959. Others remember a Clos de Vougeot 1961 and a Corton '66. Although one of the most expensive restaurants in town, you had to book your table well in advance. Dr, Henry A. Kissinger, President Nixon's adviser on national security, has been a visitor more than once. Mr. Garin doesn't recall what Dr. Kissinger ordered the time he was there with a woman friend, but the memory is vivid of a request made by two Secret Service men guarding the Presidential adviser. The two agents specified they wanted fish without bones—it seems they didn't want to be pinned down in an emergency. But if Chez Garin is so renowned, why does its owner choose to close down? “If I go on working as hard as I do,” he told a customer recently, “I will only he killing myself.” Last week, in a telephone conversation, he said simply: “I am 60. That is the retirement age.” Mr. Garin, a small man with a beard resembling Victor Hugo's, pushed him self hard and others as well. In fact, in his kitchen he was considered a tyrant, a frequent case among perfectionists. Being a perfectionist, he never really found anybody he considered capable to replace him. That created a problem after he acquired his second restaurant in the south—Le Lingousto (Provencal for “the tongue that tastes”) at Solles Toucas, eight miles from Toulon. He couldn't be in both places at once, and whenever he wasn't in Paris, the cuisine wasn't quite the same, and Mr. Garin knew it. In fact, the commuting may have cost Mr. Garin his third Michelin star, which instead this year went to Le Vivarois. Mr. Garin today described his new place as “modest,” Chez Garin certainly wasn't that, The minimum price for a meal was between $40 and $50 per person, but one gourmet, when asked for confirmation, shook his head and snapped: “Anybody who asks that ques tion does not deserve Mr. Garin's cuisine.”

in very good condition with cover edge foxing

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