(French - Bresse) Benoît Perrat. Comus en Bresse: Rapsodie Culinaire at Gastronomique. *Signed*

100 pp. Preface by Pierre Aguetant. Essay by Charles Abdullah. 11x9, dec. wrappers. First Edition. Vonnas: Benoît Perrat, [1936].

Warmly inscribed & signed by Perrat above the preface. Chef Benoît Perrat (1873-1957) was a contemporary of Auguste Escoffier and worked in the finest restaurants in Lyon, Geneva, Paris, and Berlin, as well as in the princely and royal courts of Europe. After the Great War, he returned to France and settled in Vonnas, where he ran the modern Grand Hôtel "with panache and distinction" until the Second World War.

Here he sings the praises of the gastronomy of Bresse, beloved for its chickens and extraordinary produce and brioches. Fine condition; scarce.

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