Menu of the Caravelle flight from Paris to Cairo.
4to (200 x 260 mm). 2 pp. on a bifolium inserted in an illustrated printed wrapper with the reproduction of a watercolour of Versailles.
Printed menu for the meal served on board 1960's Bastille Day flight from Paris to Cairo, performed by Air France with the legendary Sud Aviation Caravelle. The sumptuous menu comprised "langue de boef fumée en gelée", "cote de veau poèlée Toulousaine" and fresh peas in butter, followed by Salade Lapérouse and a selection of cheeses, pastries, and fruit for dessert. The discerning traveller was also offered a range of aperitifs, champagne, French wine, cognac, and liqueurs.
Light soiling and dust-staining to covers, otherwise well preserved.