New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1900-05-20
HOTELS AND RESTAURANTS

II ID Ai'HCSSipie mere 20 give any list OF Parfu
hotels. You probably know some OF them Nv
reputation already, and if you do not you can
easily find somebody who can tell you Ru,
there is no harm in saying little about restau-
rants. If you want to do as the Parisians Do
you will begin your day with the Hghtest o.
breakfasts. a cup OF coffee or chocolate and q,
roll, and this you will naturally get where Won
lodge. Then between IL and I o'clock YOU viii
have dGjeuner la fouTchette. "A meal resemblnp
a dinner and then real dinner at from 6 n a
o'clock
The Paris restaurants may be generals
divided into two classes restaurants prix fr.
and restaurants IN carte. \ meal at the for
mer is pretty much like table d'h5te. the prjea
varying at different places from l frame 70 :
francs. To go to one Of these saves the troubIa
Of ordering the meal sometimes a puzzlnr
process to one who does not want % make him.
self more conspicUousIy foreign than necessary
\ few of these restaurants are the DI,er IA
Paris No. l. Boulevard Montmartre. Diner
Francais, NJ. - Boulevard des ItaI.enn-s. Res
taUrant du Commerce. No. % Passage des Pan
Dramas dow prices; Grand Restaurant de a
Porte st. Martin, No. % Boulevard St Martin
Cow prices) and Cafe Restaurant des Min.
isteTes No 90 Boulevard St German
But if you want to test those triumphs Of Gull
ARK IoF WHICH IdflS - 50 Justly famous
will be more likely to find them at their best n
the restaurants IA carte The great and famous
restaurants OF Paris are mostly OF this class
though there are, of course. many restaurants a
la carte where the prices are low. IN many q
these too. the prices are low merely because The
place is little Of the way. while The cooking
is pretty nearly as good as il is anywhere In
this class of restaurant you may have little
trouble in knowing what TO order y good yhin-
To know, on this account and on Others. is that
nearly every one of these places has some spe-
cialty-some dish which ii particularly
prides itself So. instead Of trying 20 find some
thing on obscure bill of fare, II is a GOOD way
to ask the waiter what is the speciality Of the
house and then order that. Thus you are saved
from the difficulty of ordering, and thus too YOU
get the best that there is in the house and gain
your purpose of trying the best OF French
cookery
Thus you VIII be helped as far as the ordering
of meal goes But have a care how YOU eat
things that YOU do not order They VIII bring
you side dishes, Just IS in an American restau-
rant-Olives. radishes butter, little fishes and so
oE-but the purpose is not the same in an
American restaurant. Do not touch them unless
you have ordered them for they watching
you. Do but taste an olive or an apple, and
olives OF apples Will appear on your bill. and at
prices. too that viii make YOU wish that you
were safe back at Delmouico's. They are
simple people these Frcnchme1, and they viii
not hurt you much if YOU are on your guard
These are just d few Of the restaurants Ia
carte: Maison Dorte. q very famous r-staurant
No. 81 Boulevard de- ItalieHs; NarSuery. No.
So Boulevard Bonne-Nouvelle; Noei-P--ers. No.
u Passage dez Princes; Foyot, No. - Rue ID
Tcurnon: Barbotte, No - Rue de punkerque,
and Cafe de rare en- Ciel, No. > Boulevard de
"H6pitaL
There are also in Paris a great number OF
cheap and fairly good restaurants. called bull
Ions The portions of food served are rather
small but the prices are extremely small, and
pretty elaborate dinner can b. patched up FOR
TWO francs or so. Everything used is charged
for including bread, butter. napkin, etc II
is scarcely necessary to say that IN every
restaurant in Paris, from greatest o. least, tips
tip vii! cause the usual heartfelt grief the
part of the waiter Some An ericaEs stiI hold
10 the belief that the whole tipping system S
bad and that no submission TO il should ever be
made. Do not take any such theory as that TO
Europe with you. to Paris or elsewhere The
system may he wrong, but you must remember
that it is the system. and that You cannot
change it. A reason for yielding 70 il may be
found IN the fact that IN most Paris r--yaurarts
the walters receive no pay whatever. depending
entirely On tips for their living. Wlils in some
they actually pay the propretors for the priyi-
Iege of being walters.