The Savannah morning news., 1904-12-18

little fortune and has returned home
TO France to enjoy ii. The chef Louis
has been chef for sixteen years. You
will have no difficulty in telling that
the restaurant is popular; you may
count eighty napkins in the boxes on
the walls. To save you the trouble of
consulting the menu. there is a slate
with the names of the plats du jour
potage au riz, twopence; rouget, sauce
capres, fivepence; boeuf au gratin,
fivepence.
Upon the same side of the street
there is the Restaurant Albert. Albert
was head waiter at the Europeen, and
being frugal. he saved enough money
10 start a restaurant for himself. and
he has been successful. You may
lunch for a shilling; omelette aux fines
herbes, fourpence; veau saute carotte,
tivepence; cheese petit Suisse. twopence
coffee, one penny. Albert gets a great
deal of help from his wife; it is said
she can cook as well as the chef.
She is handsome. and might play the
Marquise de Saint Maur in Caste"
They have beautiful children, and the
children sometimes come to the restau-
rant to see them.
In restaurants of this class it is
usual to give the waiter a penny, and
he does not expect more They have
no license, and send out for wine, get
upon each empty bottle. Having no
license, they can remain open all day
on Sunday.
France has given us the language of
diplomacy and of the cuisine.
I shall only refer to one restaurant
in Paris. If you have never dined at
Voisin's, in the Rue st. Honore. dine
there the next time you are in Paris.
You will have no difficulty in finding
if A of ha
Cirque it is one minutes walk on your
left: opposite to ii is the Church of
the Assumption. 1t is one of the last
of the classic restaurants left in Paris.
Philippe's, Cafe Richie, Brebant's, Mai
son dor. have all gone. When you
enter from the street you pass at once
into the restaurant. On the ground
floor there are three modest little rooms
in which you dine. In the first room
there are two ladies who will make out
your bill. and if you fail to salute them
upon entering you need not be sur
prised if you are charged two francs
additional in your bill. You may sit
down at one of the snow-white tables,
and it by chance a Partisan is beside
you who has enveloped himself in his
napkin so that he resembles a ghost,
do not let prejudice prevent you from
doing the same. Very quiet and peace
never kept a waiter who could speak
English. If YOU order red wine the
Burgundies and Bordeaux have the
reputation of being the Oldest and
most carefully selected in Europe. The
dishes are dear. but you need not or
der more than three. Order a sole
cooked in the way mentioned in the
bill of fare. The ways of cooking a
sole invented by the chefs of France
innnn0prq hla ha M
bition of every good little sole finally
to be taken to Paris and be cooked,
say, a la Colbert or au win rouge Sc
lect one entree, and finish with a
Chateaubriand aux pommes, and your
bill, divided by two. will not be a
heavy one. If you ordered as many
dishes as you find on the menu of the
table d'hote in the Hotel Continental,
madame would make out a bill which
would be appalling.
Dining one night at a restaurant not
far from the Faubourg St. Honore, l
ordered a sole au vim blanc. When it
was served 1 carefully removed the
white sauce and l found it was a sole
to be greeted unbenignly. Some day
| hope we NAV have a restaurant in
London where you may select your
food before it is cooked, choose your
fish as you would choose them at
Groves, in Bond street. select your
fruit and flowers to decorate the table
as you would select them at Solomon's
in Piccadilly.