[CURNONSKY]. Approximately 53 letters or postcards, most of them original letters to the author (L.A.S.), addressed to Curnonsky by chefs, cooks, and food connoisseurs, 1925–1952; numerous letterhead sheets. Gastronomic correspondence with the “Prince of Gastronomes.” Several letters relate to the preparation of the book *Bons plats, bons vins. 3,000 recettes revues par Ferdinand Wernert* (Ponsot, 1950), for which Cur had sought contributions from numerous chefs. L. Abélard (in Thouars, with a recipe for Poulet à la Curnonsky), Paul Bouillard (Le Filet de sole in Brussels), Eugénie Brazier, A. Brossard (Hostellerie du Père Auguste in Dombrot-le-Sec, biographical note, with typewritten recipes and photo), Charles Bué (Grand Hôtel Pascal in Manosque), Candrelier (Écu de France in Bourgueil), Gabriel Coudrais, Louis Cointreau, Devron (Moulin de Barbasse in Fermaincourt), Marcel Dorin (6, la Couronne in Rouen and Auberge de la Truite in Saint-Martin-aux-Chartrains), Alexandre Dumaine (la Côte d’or in Saulieu), Jean Effel, Marie Fanton (at La Malmaison), D. Fréchin-Fillioux (Fillioux in Lyon, recipes for “demi-deuil” poultry and quenelles), André Gibert (Château Haut-Brion), Apollinaire Guérault, M. Mennessier (l’Yvette in Saint-Rémy-les-Chevreuse, with G. Coudrais), Mennweg (Au Filet de sole in Lyon), Marcel Mignon (La Crémaillère in Pau), Nicolas, Pavil (with illustration), Pharamond, Fernand Point (La Pyramide in Vienne, 6), Racouchot (Aux Trois Faisans in Dijon), Mélanie Rouat (Riec-sur-Bélon, with Robert Mathéi), André Villebœuf (joint letter with Maurice Garçon and 8 others), and a joint letter from the Club des Gastronomes, etc. Enclosed is a typewritten list of the Great Chefs of Paris, annotated by Curnonsky (8 pp., in-4), and a list of the “great chefs who have contributed recipes”; plus 3 postcards, menus from the Dîner du Vin d’Anjou and others, etc.