* Bon Voyage Monsieur Dumolet. Dinner Menu..S.S. France 1974
by Jean-Adrien MERCIER

ItemNo:	4556
Medium:	Offset-Lithograph
Paper:	See notes
Paper Size:	10.50x8.25 in.
Released:	1974
Signed:	Plate
Reference:	See notes
Price:	$35.00

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Offset printing is a commonly used printing technique where the inked image is transferred (or "offset") from a plate to a rubber blanket, then to the printing surface. When used in combination with the lithographic process, which is based on the repulsion of oil and water, the offset technique employs a flat (planographic) image carrier on which the image to be printed obtains ink from ink rollers, while the non-printing area attracts a water-based film (called "fountain solution"), keeping the non-printing areas ink-free. Development of the offset press came in two versions: in 1875 by Robert Barclay of England for printing on tin, and in 1903 by Ira Washington Rubel of the United States for printing on paper.

Notes

"BON VOYAGE MONSIEUR DUMOLET." DINNER MENU FROM THE COMPAGNE GENERALE TRANSATLANTIQUE FRENCH LINE SHIP, S.S. FRANCE, DATED MAY 26, 1974. Published by Imprimerie Transatlantique, 1974., Paris, 1974. FIRST EDITION. Size of folded Menu as issued 10 1/2" x 8 1/4" . Fully opened with center fold as issued 10 1/2" x 16 1/2" with beautiful color artwork by JEAN A. MERCIER on front cover. Rear cover offers words and music to the song "Monsieur Dumollet," with an illustration of a poodle on one side of the words and a sail boat on the opposite side. The S.S. France was one of the last transatlantic liners. "One area given an unusual amount of attention was the ship's kitchens; 1,500 square meters in area, and placed almost amidships, between the two dining rooms which the one kitchen served. It was thought by the CGT directors that the France would not only display the best in French art and design, but also French cuisine. The kitchens were equipped with the most advanced machinery available, as well as many traditional cooking aides, including a stove that was 12 meters long and 2.5 meters wide. Staffed with 180 of France's best cooks, sauce and pastry chefs, rotisserie cooks, head waiters and wine stewards, this team made the France one of the finest restaurants in the world." This is reflected in the menu offerings. Chef des Cuisines: Ettienne Kraemer. The menu is offered in French on the inside of the front page; the menu is offered in English on the facing page. A beautiful menu with vibrant colors.