Maxim's, Caves du Restaurant
Cognac 1920 Maxim's, Caves du Restaurant
Fine Champagne, Réserve des Grands Ducs, Glass shoulder button, Presumed 1920's
Provenance: Artus, 7/9/2000
Maxim’s has been founded in Paris as a bistro in 1893 by Maxime Gaillard, formerly a waiter. It became one of the most popular and fashionable restaurants in Paris under its next owner, Eugene Cornuché. He gave the dining room its Art Nouveau decor and made sure that it was always filled with beautiful women. The restaurant was also immensely popular with the international celebrities such as Aristotle Onassis, Maria Callas, the Duke of Windsor, Brigitte Bardot (she created a scandal when she entered the restaurant with bare feet), Jeanne Moreau, Barbra Streisand. Fashion designer Pierre Cardin bought Maxim’s and he created an Art Nouveau museum. 1920 - 1929. It is sometimes referred to as the Roaring Twenties or the Jazz Age, when speaking about the United States and Canada. In Europe the decade is sometimes referred to as the "Golden Age Twenties" because of the economic boom following World War I. The League of Nations gives Spitzbergen to Norway. A woman named Anna Anderson tries to commit suicide in Berlin and is taken to a mental hospital, where she claims she is Grand Duchess Anastasia of Russia
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Some details: |
|
| Size | 70 cl |
|---|---|
| Vintage | 1920 |
| Vintage text | Presumed 1920's |
| Alcohol | 40.0 % |
| Bottled | 1974 |
| Button | Glass shoulder button |
| Classification | Réserve |
| Fill level | Top shoulder |
| Region | Fine Champagne |
| Seal | Original cork |
Cognac
Renowned throughout the world, the production of Cognac has been regulated by its very own AOC since 1909. Only liqueurs from eaux-de-vie made from crus from the controlled appellation area of Cognac can be labelled as such. This liqueur must be distilled and aged on-site in compliance with authorised techniques: double distillation in a copper Charentais still, ageing in oak barrels for a set minimum ageing period.
A good Cognac is subjected to a complex manufacturing process. It is never made from the eau-de-vie of a single cru, but from a `marriage' of eaux-de-vie that vary in age and cru - some as old as a hundred. To establish the age of a Cognac, only the number of years spent in oak casks or barrels are taken into account. As soon as an eau-de-vie is decanted into a glass recipient, it ceases to age. The longer it is left to age, the more a Cognac gains in complexity, fragrance, aromas and taste (spiced, pepper and cinnamon flavours).
Please note that only Cognacs made exclusively from Petite and Grande Champagne (50% minimum) can use the "Fine Champagne" appellation.
Maxim's, Caves du Restaurant
Maxim’s has been founded in Paris as a bistro in 1893 by Maxime Gaillard, formerly a waiter. It became one of the most popular and fashionable restaurants in Paris under its next owner, Eugene Cornuché. He gave the dining room its Art Nouveau decor and made sure that it was always filled with beautiful women. The restaurant was also immensely popular with the international celebrities such as Aristotle Onassis, Maria Callas, the Duke of Windsor, Brigitte Bardot (she created a scandal when she entered the restaurant with bare feet), Jeanne Moreau, Barbra Streisand. Fashion designer Pierre Cardin bought Maxim’s and he created an Art Nouveau museum.
Le Restaurant
Maxim’s has been founded in Paris as a bistro in 1893 by Maxime Gaillard, formerly a waiter. It became one of the most popular and fashionable restaurants in Paris under its next owner,
Art Nouveau
Eugene Cornuché gave the dining room its Art Nouveau decor and made sure that it was always filled with beautiful women.
Celebrities
The restaurant was also immensely popular with the international celebrities such as Aristotle Onassis, Maria Callas, the Duke of Windsor, Brigitte Bardot (she created a scandal when she entered the restaurant with bare feet), Jeanne Moreau, Barbara Streisand. Fashion designer Pierre Cardin bought Maxim’s and he created an Art Nouveau museum.
Louis Vaudable
It was during the fifties, sixties, and seventies that Maxim's, under the management of Louis Vaudable, became the most famous restaurant in the world but one of the most expensive ones as well.
