New-York daily tribune. [volume] (New-York [N.Y.]) 1842-1866, 1844-08-16
Lifa I'm Paris.

Life In Paris.
A Bostonan, who visited the French capital
last Spring, furnishes the following sketches OF
things as they came under his observation. The
letter is addressed to the Boston Daily Advertiser
PARIS, LIST April. 1874.
MEURIcE's HoTEL is an Immense building IN
the form nf hollow square, fronting on the Rue
de Rivoli and overlooking the Garden nj the
Tuileries in the most fishinnabe and delightful
quarter of Paris. It's proprietor is one of the
most estimate md ohiging men Of the craft
every thing in the establishment is on the most
liberal scale. 1t is the head quarters of English
and American travellers, and It's table d'hofe is
attended by the best company IN Europe. Here.
then, every citizen of the United States who hnds
himself in Paris should appear, if not as perma-
nent boarder, at least rs an occasional guest ;
that he may make comparison between III b
splendid establishment and the great Astor and
fremont OF his own land.
The American must not expect to find the
same arrangements as he meets with at home.
for it is safe to say that in the two countries
every thing is difforent-but he is fairly entitled
to draw comparison between tho comforts sevc-
rally offered him and will have the opportuniiy
of showing the correctness of his Judgment by tho
impartality of his decision.
1t is not too much TO say that at Meurce's-
as perhaps at the fremont or the As,or-onc
may have any thing he wants, upon the sole con-
dition of being willing to pay for 1t. The first
great difference in the French and American
houses is the amount Of this payment, which IN
the former exceeds the latter by about fifty per
cent. But the greater difference is made in the
mode of computation. In America you have
board and lodging to certain extent at a fixed
price; in Paris, each apartment and article is
charged by itself.
But let us look at the table d'h6te. where din.
ner is served every day at O'Clock for Al francs
a head. The room is inferior In size To It's Amer
can rivals. The single table, which runs from enc
to end, can accommodate hut 90 or IS persons
but this table is decorated with great taste. Splen
did artificial flowers adorn the centre and fl ,wer
pots of verbena and hyacin,hs ornament the sides
1t is perfumcd garden-profusely brilliant with
light crystal and silver; and occupied by person:
10 corresponding attire You notice in n moment
that the attendants are Servants, and not merely
Help; and that their ready and sktliul alterations
are the results of habit and discip,:ne-to which
the American Hotels entirely strangers.
There is no noisC-no rafting of knives OF
plates-no running--no disorder--no tumu;
The plates are changed almost impercepubly. acc
you hear nothing but the conversation of different
parties, mingling the various languages OF Europe
in which the English evidently pfedominates.--
There is no hurry, and no unreasonable duration
The dinner Is an hour, or an hour and half II
progress-and then the company retire. TIL:
table is very fair specimen OF the capabilities o
the market and the power Of the artist. Ih,
dishes arc well dressed and served hot ali,
promptly. / have seen private establishment:
which are certainly vastly more sumptuous :
and Others quite respectable, not nearly so luxu
rious. A stranger will, however, be able TO judg'
pretty well, from this exhibition, of the fanou:
French Cuisine, and its pretcnsions to Epcnrea.
perfection.
Do not set it down to American prejudice whcr
tell you, IN one word, that IL is interior III mos
of its appointments to our native gastronomy
There are two sufficient causes for this. One !:
the inieriority OF the materials, and another tLt
eternal disposition of the people u stimulate b,
adulterated articles. Every kind Of provision il
sold here at nearly double the American price ex
COD. bread. Nothing passes the Barrier OF the cit,
without paying the Octroi,' which is tax levc'
upon every article of food for man or beast; an,
this tax is 81 arranged TO the introduction
of large and coarse articles rather than fac anC
tender ones These latter are undoubtedly TO b,
had for the tables OF the wealthy; but mae hun
dred and ninety nine IN a thousand are suppilec
frun, the COMMON markets. l have very care
fully examined the productions there exposed
and Am must decidedly OF opinion that they arr
greatly below American Standard. TIE
Capon. alone, Is superior TO our Poultry, bat the
Ducks and Geese arc poor; and, when The Tue
kies are not stuffed with tr,ffles, they have the
appearance of having died upon their nest. The
Sslmen is very fine, and the rurbo, fat, but these
IRE too costly for food. Other FISH thin and
tasteess. The Lobster, at francs, is inferior 10
the American at so cents. 1t is here different
soecies. The rich Cape Cod Oyster, or the plump
New-Yorker, Is unknown. There is small one.
with strong copper taslc, which is eaten before
dinner by those who acquire a taste for it.
At Mernce's and places OF established repu.
tation, you may take, with confidence, of what
j. presented to yhu. But elsewhere, Prenes
Gards, you may get puppy soup or ca, for
RABBIT. There are dinners tor two francs, ana
deieuEes Ia fourchette for one. But the ghosts
OF murdered reptiles seem lowering round the
tables. You think this is exsggeration. Not so.
Every thing is eaten. and its quality disguised in
the cookery. Every good thing is initiated by