Little Falls weekly transcript. (Little Falls, Morrison Co., Minn.) 1894-19??, 1897-06-11

PARIS RESTAURANTS.
INFORMATION FOR THOSE WHO IN
= TEND VISITING THE GAY CITY.
The "SwellF Eating Places and Samples
of Their ChaFHss-Prioes That SONS
times .Astonish Even High Rollins
Americans.
Those Americans who think that New
York ia 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 as they have in
Paris. Therefore it Is not at all uncom.
mon to notice an American with his
vito going over his bill with the hair
slowly rising upon his head.
There are plenty Of places in Paris
where you can get a dinner cheaper.
the bouillons Duval, for example. These
restaurants are sprinkled all over Paris,
and they give you plain food very we'll
cooked at . reasonable figure. But the
average American generally goes to the
swell places, which are about ~ 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 the Latin quarter and
Marquery's isonly middle class. The
highest priced places are Durand' q, 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.
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 eide 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 epicu1ean 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 a 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 1 franc; an aperitif, the substi-
tute for our American cocktail, another
franc; q bottle of ordinary white wine,
8 francs; bottle of ordinary burgundy,
2 francs; tureen Of bouillon, another
franc; q sole with normandy sauce, g.
francs; duokling with turnips and
cream, Is francs; asparagus with de-
licate sauce, IL francs; ice cream tart,
3 francs; coffee, half france; liqueurs,
franc; tip, half franc; total, about
90 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 sauoepans
which are most apretizing. 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 is
baked in an oven-although the cook
thinks she is roasting it when she is
only baking it-and, as a rule, 1t is dry
and tasteless and unfit to eat.
You can get lunch, or what tho
French call breakfast, at any Of these
restaurants, including q bottle Of ordi-
nary wine, butter, shrimps, eggs and
mushrooms, chicken with artichoke
hearts, strawberry tart, coffee and
cheese for about rs francs, say @5. But
all Of these bills that am giving you
are the dinners and breakfasts ordered
by people who are careful The average
American is 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 IL
costs so apiece it makes him very tired.
II you will notice, have put on tho
bills Of fare above only ordinary wines.
Il you place yourself in the hands Of
the eommeiller. or wine steward, and