The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1897-05-12
PARIS RESTAURANTS.
INFORMATION FOR THOSE WHO IN
TEND VISITING THE GAY CITY.


of Their Charges Prices That Some
times Astonish Even High Rolling
Americans.
Those Americans who think that New
York is an expensive place ought to go
TO Paris. There is no doubt that the
prices of New York at first class places
are high, hut the New York restaur-
ants have not reached such experiences
in making out bills rs they have in
Paris. Therefore it is not ut all uncom-
mon to notice an American with his
wife going over his bill with the hair
slowly rising upon his head.
There are plenty Of places i'll Paris
where you can get dinner cheaper
the bouillons Duval, for example. These
restaurants are sprinkled all over Paris,
and they give you plain food very we'll
cooked ut reasonable figure. But the
average American generally goes to the
swell places, which are about IL in
number There is the Cafe de Paris
Cubat's, Chevillard's Durand's, Jo-
seph's, tho Restaurant Larue, the Tour
d'Argent, Mares, Paillard's the Mai
son Dorec the Cafe Voisin and the Res
taurant Lucas, together with the Cafe
Anglais, the Lion d'Or. Foyot's and
Mrquery's, il you choose 10 include
them The Cafe Anglais is no longer
first class, the Lion Or has been closed,
Foyot's is i'll the Latin quarter and
Marquery's is only middle class. The
highest priced places are Durand's, Pail
Al
arc the most frequented. Each year tho
restaurant froquentod by tho "swells"
changes. Two years ago it was Du-
rand's, Inst year it was Paillard's and
this year it is Voisins.
Americans arc generally disappointed
i'll the appearance of these places be-
cause they are frequently small and by
no means gorgeous in their equipments.
They nre all arranged in about the same
way-a row of cushioned seats or di-
vans running around tho wall, with tn
bles placed next to them. Tho guests
nearly always ensConce themselves on
the seats next to the wall and are served
from tho other side Of the tables by the
walters Occasionally, when the place
il crowded. people will seat themselves
on tho outside, but ordinarily they are
found ON only ono side of the table. Az
for tho table linen, the china, the knives
and forks, they arc by no means M 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 IL owing to their peculiarly
of getting what they call primeurs
Their Paris epicurcan guests seem to
want to eat things out of season. For
example, they arc fond of serving you
peas in January. Then, they will give
you pheasants and birdnest soup and
other exotic dishes.
Hero Is "A sample dinner and very
plain one for two at Paris restaurant
They charge you, by tho way, 30 cen
times, or 10 cents, to sit down. There
fore for the two places. or converts, put
down / frame; an aperitif, the substi-
tuto for our American cocktail, another
franc; II bottle of ordinary white wine,
3 francs; "A bottle Of ordinary burgundy,
z francs; u turocn of bouillon, another
franc; IL solo with normandy sauce, =
cream, 10 francs; asparagus with Il de-
licatc sauce, II francs; ice cream tart.
b francs coffee, half II france liqueurs.
1 franc; tip, half II franc; total, about
| 60 francs, or about $l3.
The French havo 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 saucepans
which are most appctizing. Their sauce
pans are earthenware, of the kind call
ed casseroles, and Ivy keeping them COW
cred they can cook chicken en- oasse-
role which will make your mouth wa
ter, The average American chicken is
baked i'll an oyen-although the cook
thinks she is roasting it when she is
only baking it--and, as II rule, it is dry
and tastoless and unfit to eat
You can get "A lunch, or what the
French call breakfast. mt any Of these
restaurants. including II bottle of ordi
nary wine. butter, shrimps, eggs and
mushrooms, chicken with artichoke
hearts, strawberry tart, coffee and
cheese for about 25 francs, say IS. But
all of these bills that am giving you
are the dinners and breakfasts ordered
| by people who arc careful. Tho average
American il apt to take things which
are suggested to him by the waiter, and
when he has eaten with his table COM
panion say four dishes and finds that it
costs 80 apiece it makes him very tired
If you viii notice, have put on the
bills of faro above only ordinary wines.
If you place yourself in the hands Of
the summeillcr or wine steward, and
tell him you want something very good,
he will bring you up an old cobwebby
bottle Of burgundy without any tag on
it and will tell you that it is good. SO
it is. 1t will generally cost you more
than champagne, and by the same token
it is better than champagne. Americans
soon find out the places where they have
good burgundy and bordeaux, but they
have to pay for them. | would advise
these Americans always to trust i'll the
sommeiller rather than attempt to find
things themselves from the wine list,
because the wine list is meaningless.
All it can tell you is vintage and prices,
and sometimes not even that. Paris
Cor. San Francisco Argonaut.
Enlightened.
larry dc Windt, the Siberian traveller,
took "A number of woodcuts of the An
dree polar balloon for distribution
among the natives of northwestern ST.
beria One day he noticed Il Tchuktchi
studying one of the pictures intently