He also wrote several famous books that continue to be read, mostly in schools of architecture. He liked to write in short, terse sentences and paragraphs.
I do not believe that Corbu, as we were taught to call him affectionately in architecture school, would fuss over a birthday celebration the way I do. He probably would have condemned birthday parties, especially the cake and presents, as bourgeois.
He believed that sofas are bourgeois, too.
But chairs are not bourgeois; chairs are architecture. He said so.
To mark this date I have prepared a simple four-course menu, designed as the ideal birthday luncheon for Le Corbusier. Let us assemble correctly and magnificently in the light; pull up a chair, s’il vous plaît, and enjoy—but not too much; I have a funny feeling that pleasure may also be bourgeois.
Le menu pour le déjeuner d’anniversaire de Le Corbusier
Service: on a paved terrace, overlooking a manicured grassy garden; skyscrapers in the distance; biplane circling overhead
amuse-bouche: L’Esprit Nouveau
Cold cucumber-leek soup with French grey salt
Served in shot glasses with thick black rims
entrée: La Savoye
Poached trout with egg white omelette (taken from hens in harmony with the zeitgeist)
Discreet garnish of serpentine cucumber peel (measuring 5 mm x 4 cm precisely), circular radish slices
Served on square plate
le plat principal: La Ronchamp
Lamb stew with autumn roots and cream; potatoes dauphinoise
Served on rustic ceramic plates made by local Burgundians
le dessert: Vers une bonbon radieuse
Served in large portions
Space and light and order. Those are the things that men need just as much as they need bread or a place to sleep. (Le Corbusier, ca. 1927)