The New Orleans crescent. [volume] (New Orleans, La.) 1866-1869, 1868-05-31
a FESTIVE oCCAsIoN.

A dinner was given, a few days ago, at the cor.
ner of Canal and Bourbon streets, the rarest and
most delightful il was ever our good fortune to
sit down at. Tie giver Of the dinner was Colonel
Dumonteil, the courteous and liberal successor of
Bellanger; the place, up stairs in the well-known
confectionery and restaurant at the corner of
Canal and Bourbon streets, and the guests were
members Of the New Orleans press. 1t was Col.
Dumonteil's intention to insugurate the sum
mer season With appropriate ceremonies, and he
rightly thought the best way to herald his inten.
tons to our good people was through the press.
There was 10 ostentstion in the preparations.
When the company were gathered, mine host in
vited them to taste his amontado as An sppe-
tzer, and few minutes afterwards asked them
to dinner. The soup was "potage royal" aud
rightroya dsh it was. We have eaten of bisque
made by tie best Of the creole cooks of former
times, gumbo at the st. Louis Hotel society balls,
and clam soups at the best eating houses in the
First District, but never have we tasted anything
to compare to the exquisite flavor Of Dumonte's
potdge royal. 1t was the chef d'Guure OF all
cookery, and our attention was 80 occupied with
trying to find out how it was made that we be-
came somewhat confused as to the remainder OF
the feast. We have faint souvenir Of red snap
per msyonnaise, vol ADVENT fnanciere. fet sauce
pergueux, asparagus, green peas, partridges, beef
roasted and in steaks, mutton in several styles,
and all other dishes mortal man could wish for or
imagine The table did not grosn under the weight
of eatables, butt with true good taste and sdUoir
rice, every meat was carved at a side table, and
the plates were served as occasion demanded.
That Colonel Dumontiel has as good cellar
as any in the country will be shown by
the following list of the wines furnished with
princely profusion during the repast: Table
wine-st. Julien, Chateau Lsngoa, Chateau La
Rose (ler c1u.), Braune Mouton, Chs. Duluc,
Cote Rotie, Haut Sauterne, Chateau Yquem.
Sherry-Muscat de Lunel, Krug frappe, and two
or three others not less pure or delightful but the
names of which have escaped our memory. The
Chateau Yquem, the sherry (De LUXE Freres) and
the Muscat de Lunel are all entirely genuine.
The propretors of these celebrated vineyards
were the schoomates of Col. Dumonteil in the
Paris military academy, and are still his intimate
friends, furnishing him with their best vintage
in memory of school boy days and gallant
deeds in Algeria. The patrons of Col. Dumonteil
will need no remembrance of his services in the
lost cause, and the ladies OF New Orleans, who
know what good lunches, delicious ice cream and
sherbets, genuine coffee and the best of pdtes
and cakes are, will surely not fail to frequent
their old and favorite place, at the corner of
Canal and Bourbon streets. A band of music,
comprising the best performers in New Or.
leans play nightly, from seven to midnight,
amongst them Grueling, Spiers and Meyer,
all first rate artists. The verandah is one
of the most pleasant and airy in the city. To
amateurs we can cordially recommend Colonel
Dumonteil and his assistants for good dinner,
and to the ladies' we must say we have never eaten
better sweetmeats or ices than are to be had at
the corner of Canal and Bourbon streets.