[1] At the age of 13, Verdon began an apprenticeship after which he worked in several prestigious restaurants in Paris and Deauville including Le Berkeley.

Verdon served a menu of trout in Chablis and sauce Vincent, beef filet au jus and artichoke bottoms Beaucaire as well as his own dessert of meringue filled with raspberries chocolate.

However creative differences rose after a Texan food coordinator hired by Johnson began to supply Verdon with canned and frozen vegetables to keep White House costs down.

[3] He often spoke out about the food choices of the Johnsons, once saying to The Washington Post, "You can eat at home what you want, but you do not serve barbecued spareribs at a banquet with the ladies in white gloves."

He resigned from his post in 1965 after he was asked to prepare a cold garbanzo bean puree, a dish which he reportedly detested regardless of its temperature.

[4] After leaving the White House, Verdon began to demonstrate kitchen appliances before opening up the restaurant Le Trianon in San Francisco, California.