"Fabres French Dishes Tablecloth w/ Le Coq Au Vin"
$350
Coq au vin translates to "rooster in wine". It is a rich, rustic French stew where bone-in chicken is slowly braised in red wine (usually a Burgundy), along with smoky bacon (lardons), mushrooms, and aromatic herbs
Homard a l'Americaine
American-style lobster or lobster à l'armoricaine is a traditional gastronomic culinary specialty of Parisian cuisine and more generally of French gastronomy, based on lobster (or lobster) with American sauce (olive oil, butter, tomato sauce, onion, shallot, garlic, white wine, and cognac...
Beef à la mode or bœuf à la mode is a French dish of a piece of beef braised in stock and wine with carrots and onions.
46 1/2" x 50 1/4"
VG
Oscar Fabres (1894-1960) was a Chilean illustrator and commercial artist. He studied art in Paris and settled in New York in 1940.