Belgium - Liège; L. Haas-Depas - Antieke Menukaart met goudprint en decoratie - 1881-1900
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This Belgian menu card, titled “Antieke Menukaart met goudprint en decoratie”, was printed in colour by L. Haas-Depas for a wedding dinner on 12 May 1896 and measures 20 × 11.5 cm.
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Description from the seller
Antique, luxurious French-language menu from the nineteenth century, specifically for a wedding dinner on 12 May 1896 (XII MAI MDCCCXCVI).
A beautiful antique menu with a splendid, extensive menu and a rich wine list.
On the front, a handsome two-tone monogram in red and gold—an interwoven 'M' and 'E'—pointing to a marriage.
Marriages in these circles in the Liège area in the late 19th century were often strategic unions between influential industrial or legal families. In 1896 Liège was, thanks to steel and coal, one of the richest and most prosperous industrial cities in Europe. The bride undoubtedly brought a substantial dowry; the menu testifies to the high status of the couple. The extravagant menu is the ultimate proof of their wealth.
The antique menu shows a classic, princely 19th-century French banquet, consisting of a long sequence of successive courses:
● Huitres Royales: "Royal oysters" as a regal starter.
● Fondants Lucullus: A rich, creamy dish (often made with foie gras or truffle), named after the Roman gourmet Lucullus.
● Saumon Glacé Sauce Vincent: Cold salmon in jelly, served with a spicy green sauce (Sauce Vincent).
● Filet de chevreuil à la Sultan: Venison fillet "sultan-style" (often with a sweeter, spicy note, such as raisins or port).
● Chapons du Mans à la Monte-Carlo: Capons from the famous French region Le Mans, flamboyantly prepared in Monte Carlo style.
● Escaloppes de Langoustes en chaud-froid: Thin slices of langoustine in a glossy chaud-froid jelly.
-----//------
● Marquise au Champagne: A refreshing, ice-cold intermediate course based on champagne, intended to neutralize the palate.
● Morilles Farcies: Stuffed morels (precious mushrooms).
● Cailles aux feuilles de Vigne: Quail prepared with grape leaves or wine leaves.
● Timbales de Foie Glacé: Pastries filled with chilled foie gras.
● Glaces Reine Marguerite: Ice cream named after Queen Marguerite.
● Fraises · Ananas · Druiven / Desserts: A selection of fruit considered very luxurious at the time (strawberries, pineapple and grapes), followed by the remaining sweet desserts.
-----//-------
Such a dinner required an extraordinary wine list (VINS). Wines were drawn from legendary vintages of top-notch estates from the late 19th century:
Germany: Château de Johannisberg 1878 (a famous, decades-old high-quality Riesling from the Rheingau, available in both noble sweet and dry variants).
Bordeaux: The absolute top, including Cheval Blanc St-Emilion 1878, Château Brown Cantenac 1874 and Château Pauillac 1870.
As dessert wine: the king among sweet wines, Château d’Yquem 1874 (d’Yquem).
Burgundy: Heavyweights such as Clos du Roi 1881, Musigny 1878 and Saint-Georges 1870.
Champagne: Major houses represented, including Moët et Chandon, Veuve Clicquot Ponsardin (Veuve Clicquot) and Louis Roederer.
Digestifs: The meal ended with Port and Madeira (Madeira wine).
The printer and origin: Lower left inside, the name of the printer is listed: "L. Daas-Depas, Liège". This confirms the card was printed by the renowned stone-printer/lithographer Daas-Depas from Liège (Belgium).
It offers a perfect glimpse into how the affluent class celebrated a wedding at the end of the 19th century (the Belle Époque): with extremely exclusive dishes and wines that today would cost thousands of euros per bottle. In 1896 such an exclusive dinner was reserved for the wealthiest 1% of society.
The antique menu is in very good condition.
Size of the menu: 20 x 11.5 cm.
The menu is carefully packaged and shipped registered within one day, including a track-and-trace code, so it arrives safely."
Antique, luxurious French-language menu from the nineteenth century, specifically for a wedding dinner on 12 May 1896 (XII MAI MDCCCXCVI).
A beautiful antique menu with a splendid, extensive menu and a rich wine list.
On the front, a handsome two-tone monogram in red and gold—an interwoven 'M' and 'E'—pointing to a marriage.
Marriages in these circles in the Liège area in the late 19th century were often strategic unions between influential industrial or legal families. In 1896 Liège was, thanks to steel and coal, one of the richest and most prosperous industrial cities in Europe. The bride undoubtedly brought a substantial dowry; the menu testifies to the high status of the couple. The extravagant menu is the ultimate proof of their wealth.
The antique menu shows a classic, princely 19th-century French banquet, consisting of a long sequence of successive courses:
● Huitres Royales: "Royal oysters" as a regal starter.
● Fondants Lucullus: A rich, creamy dish (often made with foie gras or truffle), named after the Roman gourmet Lucullus.
● Saumon Glacé Sauce Vincent: Cold salmon in jelly, served with a spicy green sauce (Sauce Vincent).
● Filet de chevreuil à la Sultan: Venison fillet "sultan-style" (often with a sweeter, spicy note, such as raisins or port).
● Chapons du Mans à la Monte-Carlo: Capons from the famous French region Le Mans, flamboyantly prepared in Monte Carlo style.
● Escaloppes de Langoustes en chaud-froid: Thin slices of langoustine in a glossy chaud-froid jelly.
-----//------
● Marquise au Champagne: A refreshing, ice-cold intermediate course based on champagne, intended to neutralize the palate.
● Morilles Farcies: Stuffed morels (precious mushrooms).
● Cailles aux feuilles de Vigne: Quail prepared with grape leaves or wine leaves.
● Timbales de Foie Glacé: Pastries filled with chilled foie gras.
● Glaces Reine Marguerite: Ice cream named after Queen Marguerite.
● Fraises · Ananas · Druiven / Desserts: A selection of fruit considered very luxurious at the time (strawberries, pineapple and grapes), followed by the remaining sweet desserts.
-----//-------
Such a dinner required an extraordinary wine list (VINS). Wines were drawn from legendary vintages of top-notch estates from the late 19th century:
Germany: Château de Johannisberg 1878 (a famous, decades-old high-quality Riesling from the Rheingau, available in both noble sweet and dry variants).
Bordeaux: The absolute top, including Cheval Blanc St-Emilion 1878, Château Brown Cantenac 1874 and Château Pauillac 1870.
As dessert wine: the king among sweet wines, Château d’Yquem 1874 (d’Yquem).
Burgundy: Heavyweights such as Clos du Roi 1881, Musigny 1878 and Saint-Georges 1870.
Champagne: Major houses represented, including Moët et Chandon, Veuve Clicquot Ponsardin (Veuve Clicquot) and Louis Roederer.
Digestifs: The meal ended with Port and Madeira (Madeira wine).
The printer and origin: Lower left inside, the name of the printer is listed: "L. Daas-Depas, Liège". This confirms the card was printed by the renowned stone-printer/lithographer Daas-Depas from Liège (Belgium).
It offers a perfect glimpse into how the affluent class celebrated a wedding at the end of the 19th century (the Belle Époque): with extremely exclusive dishes and wines that today would cost thousands of euros per bottle. In 1896 such an exclusive dinner was reserved for the wealthiest 1% of society.
The antique menu is in very good condition.
Size of the menu: 20 x 11.5 cm.
The menu is carefully packaged and shipped registered within one day, including a track-and-trace code, so it arrives safely."
Details
Era
1400-1900
Number of objects
1
Country
Belgium
Geographical specification
Liège
Map maker/publisher
L. Haas-Depas
Map/book title
Antieke Menukaart met goudprint en decoratie
Period
1881-1900
Condition
Good
Additional Information
Antique Menu Card 12 May 1896
Map colour
Printed in colour
Height
20 cm
Width
11.5 cm
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