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OP: Culinary Chronicle Volumes 1-8

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by Opt Art

This amazing series by the Swiss publisher Opt Art, with text in both English and German, focuses on different regions, showcasing restaurants and chefs through reproductions of their menus and recipes accompanied by remarkably vivid large-format photographs of plated food. The series began in 1997 and was published annually until renowned photographer Bruno Hausch, who led the project, was killed in a mountaineering accident. 

The release of each handsome, slipcased, full cloth-bound volume generated much excitement. All volumes have since been sought by collectors who recognized the value of the perspective they provided. 

In honor of the series’ 25th anniversary and the publication of a ninth volume on Hungary, we offer here the original eight volume set in Fine, unused condition. All come with their slipcases, some of which do show shelfwear. Volume One’s slipcase, in particular, has suffered damage to the bottom edges but remains sturdy and intact. 

Volume 1: The Best of Hong Kong, Morocco/Marokko, and London (1997) includes profiles of three restaurants once contained within the Regent Hotel (now the InterContinental) in Hong Kong: Restaurant Yu, Restaurant Plume, and Restaurant Lai Ching Heen; Thai Woo; Hunan Garden; Golden Island Bird’s Nest Chiu Chau; Forum; Gaddi’s in Hong Kong. In Morocco: La Gazelle d’Or, Le Tivoli, Villa Maroc, and La Mamounia. And in London: The Dorchester, Restaurant Aubergine, and Pied-à-Terre.

Volume 2: Italy and California (1998) includes from Italy: Luisa Valazza of Al Sorriso, Massimo Ferrari of Al Bersagliere, Nadia Santini of Dal Pescatore, Gualtiero Marchesi of his eponymous restaurant, and Alfonoso Iaccarino from Don Alfonso 1890. From California: Thomas Keller of The French Laundry, Hubert Keller of Fleur de Lys, Traci Des Jardins of Jardinière, Mark Peel of Campanile, Ludovic Lefebvre of L’Orangerie, Max Elfman of Dobson’s, and Martin Woesle of Mille Fleurs.

Volume 3: New York and Paris (1999) includes from New York: David Waltuck of Chanterelle, Bernhard Muller of Lutèce, Christian Delouvrier of Lespinasse, Charlie Palmer of Aureole, Nobu Matsuhisa of Nobu, Eric Ripert of Le Bernardin, and Sirio Maccioni of Le Cirque. From Paris:  Alain Ducasse, Alain Passard of L’Arpège, Guy Savoy, Alain Senderens of Lucas Carton, Bruno Cirino of Royal Monceau and Le Jardin, and Jean-Claude Vrinat of Taillevent in Paris.

Volume 4: Spain and Southeast Asia (2000) includes profiles from Spain of elBulli, el Racó de Can Fabes, Arzak, Martín Berasategui, and Akelare.  From Singapore: Shangri-La Hotel and the Peninsula in Bangkok, and Pangkor Laut resort in Malaysia.

Volume 5: South and South Eastern France (2001) includes Thierry Marx’s Château Cordeillan-Bages, the Pourcel brothers’ Jardin des Sens, L'Oustau de Baumanière under Jean-André Charial, Michel Guérard’s Les Prés d'Eugénie, and 19 other restaurants.

Volume 6: Germany and Switzerland (2002) includes profiles on Dieter Müller and his eponymous restaurant, Christian Bau of Gourmetrestaurant Schloss Berg, Henri Bach and Berthold Bühler of Residence, and Hans Haas of Tantris, all in Germany. From Switzerland: Gerard Rabaey of Le Pont de Brent, Carlo Crisci of Le Cerf, Beat Bolliger of Walserhof, and Roland Johir of Johri’s Talvo..

 Volume 7: Belgium, Luxembourg and the Netherlands (2003) includes from Belgium: Christian Denis of Clos St. Denis, Yves Mattagne of Sea Grill, Olivier Schlissinger and Hervé Dindin of De Bijgaarden, Patricia Desmedt of ‘t Oud Konijntje, and Geert Van Hecke of De Karmeliet. From the Netherlands: Thierry Phal of La Bergerie and Lea Linster of Frisange in Luxembourg; Edwin Kats of La Rive, Pascal Jalhaij of Vermeer, and Jonnie Boer of De Librije.

Volume 8: Tokyo and Europe (2004) includes Hotel de Mikuni and Sushikoh as well as a profile of the Tsukiji fish market in Tokyo, Auberge de l’Ill in France, Le Calandre in Italy, and Restaurant San Pau and El Celler de Can Roca in Spain, as well as ten other restaurants.

Copies of individual volumes available by clicking the titles above.

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