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    [Lyndon B. Johnson]. Chef René Verdon's White House Menus. Bound in a large blue-green binder, White House chef René Verdon has kept a record of nearly every official luncheon or dinner from December 9, 1963, through December 1, 1965. Each menu includes the occasion for the meal, the number of guests, and wine/drink list. When compared to the menu kept by Verdon as the chef for the Kennedy's, the Johnson's dinner fare was less haute cuisine and more basic American.

    Chef René Verdon (1924-2011) served as the head chef in the White House from 1961 to 1965. He is praised with having elevated the bland institutional fare previously prepared by naval stewards and caterers. His menus received much media attention showcasing the sophistication of the Kennedy household and solidifying Jackie's reputation for being a Francophile with refined tastes. After Kennedy's assassination, Verdon stayed on with the Johnsons for a period of two years. In 1965, the Johnsons hired a Texas "food coordinator" in an effort to bring southern food to the White House and to cut costs. The new household brought a demand for canned vegetables and dishes like "cold puree of garbanzo beans." Verdon felt his standards were being compromised and quit at the end of 1965.


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    Auction Dates
    October, 2012
    4th-5th Thursday-Friday
    Bids + Registered Phone Bidders: 3
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