- 235
Gainsbourg, Serge
Estimate
150 - 200 EUR
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Description
- Gainsbourg, Serge
- Recettes de cuisine. Manuscrits autographe. Sans date.
2 pages in-4 (297 x 210 mm et 269 x 208 mm). Traces de pliure. Nombreuses taches. Un feuillet est contrecollé sur papier 'garda'.
Condition
Traces de pliure. Nombreuses taches. Un feuillet est contrecollé sur papier 'garda'.
"In response to your inquiry, we are pleased to provide you with a general report of the condition of the property described above. Since we are not professional conservators or restorers, we urge you to consult with a restorer or conservator of your choice who will be better able to provide a detailed, professional report. Prospective buyers should inspect each lot to satisfy themselves as to condition and must understand that any statement made by Sotheby's is merely a subjective, qualified opinion. Prospective buyers should also refer to any Important Notices regarding this sale, which are printed in the Sale Catalogue.
NOTWITHSTANDING THIS REPORT OR ANY DISCUSSIONS CONCERNING A LOT, ALL LOTS ARE OFFERED AND SOLD AS IS" IN ACCORDANCE WITH THE CONDITIONS OF BUSINESS PRINTED IN THE SALE CATALOGUE."
"In response to your inquiry, we are pleased to provide you with a general report of the condition of the property described above. Since we are not professional conservators or restorers, we urge you to consult with a restorer or conservator of your choice who will be better able to provide a detailed, professional report. Prospective buyers should inspect each lot to satisfy themselves as to condition and must understand that any statement made by Sotheby's is merely a subjective, qualified opinion. Prospective buyers should also refer to any Important Notices regarding this sale, which are printed in the Sale Catalogue.
NOTWITHSTANDING THIS REPORT OR ANY DISCUSSIONS CONCERNING A LOT, ALL LOTS ARE OFFERED AND SOLD AS IS" IN ACCORDANCE WITH THE CONDITIONS OF BUSINESS PRINTED IN THE SALE CATALOGUE."
Catalogue Note
Gainsbourg, bon vivant, nous livre ici deux recettes : l'une pour l'entrecôte Diane, flambée à l'armagnac ou au cognac et accompagnée d'échalottes et de capres écrasés ; l'autre, une recette de pommes de terre en robe des champs à la truffe fraiche.