Little Falls weekly transcript. (Little Falls, Morrison Co., Minn.) 1894-19??, 1897-06-11
.PAl.IS RESTAURANTS.
INFORMATION FOR THOSE WHO m
TEND VISITING THE GAY CITY.

ONFOnMAliON TOn l0O0G WnO IN.
TEND VISITING THE GAY CITY.
The ''swell" Eating Places and samples
T. Of Their Charges-Prices That sosns-
times Astonish Even High Rollins
Americans. t5Fs&S
Those Americans who think that New
York is an expensive place ought to 60
to Paris. There Is no doubt that the
prices Of New York ut first class places
are high, but the New York restaur-
ants have not reached such expertness
in making out bills as they have In
Paris. Therefore it is not at all uncon-
mon to notice an American with his
wife going over his bill with the hair
slowly rising upon bis head.
There are plenty of places in Paris
where you can get dinner cheaper
the bouillons Duval, for example. These
restaurants are sprinklcd all over Paris,
and they give you plain food very well
cooked at q reasonable figure. But the
average American generally goes to the
swell places, which are about Ia in
number. There is the Cafe de Paris,
Cubat's, Chevillard's, Durand's, Jo-
seph's, the Restaurant Larue, the Tour
d'Argent, Mares, Paillard's, the Mai
son Doree, the Cafe Voisin and the Res
taurant Lucas, together with the Cafe
Anglais, the Lion dor, Foyot's and
Marquery's, if you choose to include
them. The Cafe Anglais is no longer
first class, the Lion Or has been closed,
Foyot's is in tho Latin quarter and
Marquery's is only middle class. The
highest priced places are Durand s, Pail
lard's and the Cafe Voisin, and these
are the most frequented. Each year the
restaurant frequented by the "swells"
changes. Two years ago it was Du-
rand's, last year it was Paillard's and
this year it is Voisin's. 4FS
Americans are generally disappointed
in the appearance Of these places be.
cause 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 d.
vans running around the wall, with ia
bles placed 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
az 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 epicurean guests seem to
want to eat things out of season. For
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 a very
plain one for two at Paris restaurant.
They charge you, by the way, so cen
times, or 10 cents, to sit down. There
fore for the two places, or converts, put
down l franc; an aperitif, the substi-
ute for our American cocktail, another
franc; a bottle of ordinary white wine,
francs; bottle Of ordinary burgundy,
francs; tureen Of bouillon, another
'ranc; sole with normandy sauce,
'rancs; duokling with turnips and
'ream, Is francs; asparagus with de-
icate sauce, IL francs; ice cream TART
francs; coffee, half q france; liqueurs,
franc; tip, half franc; total, about
20 francs, or about $12.
The French have many ways Of cook
ng eggs most deliciouely. For exam
de, eggs with shrimps, scrambled eggs
With chicken gravy, and scrambled eggs
With almost everything, much better,
you find, than in America. They also
ook many things in covered sauoepans
which are most appetizing. Their sauce
,ans are earthenware. of the kind call
ID casseroles, and by keeping them COW
red they can cook chicken en- oasse-
ole which will make your mouth wa.
er.' The average American chicken is
'aked in an oven-although the cook
links she is roasting it when she is
My baking it-and, as rule. it is dry
md tasteless and unfit to eat. II
You can get lunch, or what the
french call breakfast, at any Of these
including bottle Of ordi-
'ary wine, butter, shrimps, eggs and
chicken with artiohoke
earts, strawberry tart, coffee and
heese for about Is francs, gay IS. But
II Of these bills that am giving you
re the dinners and breakfasts ordered
y people who are careful The average
american 10 apt to take things which
re suggested to him BY the waiter, and
'hen he has eaten with his table COM
anton say four dishes and finds that it