ALEXANDRE DUMAINE (1895-1974) Manuscript of one page signed "A.Dumaine". "As a worker in life, man has a duty to contribute a stone to the common edifice - but a stone of value and without personal relief - that blends in with the nobility of the whole. This is the only way he can survive himself, ennobled by the efforts of all. '

Included: First edition of his book "Ma Cuisine". Culinary memories and recipes collected by Henry Clos Jouve. Editions de la pensée moderne, 1972. In-4. Hardback. With dust jacket. 215 pages. Numerous colour and black and white photographs in and out of the text. Photographic illustrations by Alice and Marc Flament. Alexandre Dumaine Head chef at the prestigious Hostellerie de la Côte d'Or gourmet restaurant in Saulieu, Burgundy. One of the three great chefs of his time, he is a key figure in French gastronomy.