The copper country evening news. [volume] (Calumet, Mich.) 18??-1907, 1897-05-27
PARIS RESTAURANTS
.o.A1loN FOR THOSE WHO IN
Nro. .'o VISITING THE GAY CITY.

a Their thiis'
Zines Astonish Even "ish "''ns
Americans.
- Americans who think that New
nus ~ an expensive place ought to go
VOTE = There is no doubt that the
TO l" nf New York at first class places
prioes u INIT the New York restanr-
are pis ro not reached such expertness
s ~ making out bills as they nave III
ID Therefore it is not at all unoom-
faii'' % notice an American with his
mon ,oinc over his bill with the hair
VIZ VIII rising upon his head.
slo Ths,e are plenty of places in Paris
uhoro YOU can get "a dinner cheaper
wnI Lor;llons Duval, for example. These
'n '.oUronts are sprinkled all over Paris,
ie "S tbev give you plain food very well
auu az n reasonable figure. But the
UOO araoe American generally goes to the
'welI places, which are about II in
~mber There is the Cafe de Paris,
n nuhat,s Chevillard's, Durand's, Jo-
o1 L,s the Restaurant Larue, the Tour
"a Mares, Paillard's, the Mai
y IN Doree. the Cafe Voisin and the Res
sOn Iucas. together with the Cafe
Imolais. the Lion dor, Foyot's and
MaTouery's, if you choose to include
. , The Cafe Anglais is no longer
Cyst class, the Lion d Or has been closed,
Toyot,s is in the Latin quarter and
Mcrcnery's is only middle class. The
highest priced places are Durand's, Pail
lords and the Cafe Voisin, and these
oro the most frequented. Each year the
restaurant frequented by the "swells"
changes. Two years ago 1t was Du-
rond's last year it was Pailiard's and
this year it is Voisin's.
Americans are generally disappointed
in the appearance of these places be-
canse they are frequently small and by
no means gorgeous in their equipments.
They are all arranged in about the same
way-a row of cushioned seats or di-
vans running around the wall, with ia
HES nlaced next to them. The guests
nearly always ensconce themselves on
the seats next to the wall and are served
from the other side of the tables by the
walters Occasionally, when the place
is crowded, people will seat themselves
on the outside, but ordinarily they are
found on only one side of the table. AS
for the table linen, the china, the knives
and forks, they are by no means as fine
as we find in many of the American
hotels and restaurants The cooking,
however, is hard TO excel The reason
that the Paris restaurants obtain such
high prices is owing to their popularity
of getting what they call primeurs.
Their Paris epicuIean guests seem TO
want to eat things out of season. For
example, they are fond of serving you
peas in January. Then, they will give
You pheasants and birdnest soup and
other exotic dishes.
Here is q sample dinner and very
plain one for two at Paris restaurant.
They charge you, by the way, 90 CEN
times or 10 cents, to sit down. There
fore for the two places, or converts put
down / franc; an aperitif, the substi-
tute for our American cocktail, another
franc; a bottle of ordinary white wine,
francs; bottle of ordinary burgundy,
francs; tureen of bouillon, another
franc; a sole with normandy sauce, 8
francs; a duckling with turnips and
cream, ID francs; asparagus with de-
licate sauce 2 francs; ice cream tart,
francs; coffee, half a france; liqueurs,
| franc; tip, half franc; total, about
10 francs, or about $12.
The French have many ways of cook
ing eggs most deliciously. For exam
pie, eggs with shrimps, scrambled eggs
with chicken gravy, and scrambled eggs
with almost everything, much better
you find, than in America. They also
cook many things in covered saucepan'
which are most appetizing. Their sauce
pans are earthenware, of the kind call
ed casseroles, and by keeping them Gov
cred they can cook chicken en- casse
role which will make your mouth wa
ter. The average American chicken i
baked i'll an oven--although the cool
thinks she is roasting it when she i
only baking it-and, as rule, 1T is DIR.
and tasteless and unfit to eat.
You can get lunch, or what tn
French call breakfast, at any Of thes
restaurants, including a bottle of ordi
nary wine, butter, shrimps, eggs AM
mushrooms, chicken with articholx
hearts, strawberry tart, coffee an
cheese for about % francs, say So. Blu
all OF these bills that l am giving yo
are the dinners and breakfasts ordere
by people who are careful. The averag
american is apt to take things which
are suggested to him by the waiter, an
when he has eaten with his table com
panlon say four dishes and finds that
costs SIC apiece it makes him very tired
II you will notice, / have put on tn
piils Of fare above only ordinary wines
IL you place yourself in the hands {
the sommeiller, or wine steward, an
.eii him you want something very goot
ne will bring you up an old cobwebb
bottle of burgundy without any tag o
~ and will tell you that it is good
4. Is 1t will generally cost you moi
.nan champagne, and by the same toxic
Nis better than champagne. American
soon lind out the places where they hay
a