The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1915-10-23
new ''CREMERIE"
Famous Restaurant to Reopen
as Up-tO-Date Cafe.
Latest in Elaborate and SAM
tary Equipment Is Here.

y
Following a close of two months,
during which it has been completely
remodeled, the well known Cremerie
restaurant will be opened again early
next week. A force of men is now
putting in the finishing touches and
when the doors are thrown open
again, transformation affecting
every part of the famous eating house
will have been completed.
Kitchen, dining room and lunch
room, all of which are located on the
ultra modern style. On the second
floor a banquet room has been fitted
out and in the basement bakeshop,
store room and refrigerator have been
built.
The chef, Charles Lienhardt, who
will lord it over the kitchen has been
given a place to prepare the meals
that ranks on par in excellence of
equipment with any kitchen in the
country.
Mr. Lienhardt has had re-
markab1e experience and training
| for his work. He spent several years
in leading hotels in France and Ger
many. He is an Alsatian. In this
| country he has been a chef at the
| Congress hotel, Cafe Vienna and the
| Wellington hotel in Chicago. He
spent two seasons as chef at the Chip
pewa hotel, Mackinac Island, and was
the harvey E1dllnS IlOuSS SySl0IIl,
of the Santa F'e Railway company, at
| FL Paso, Hutchinson, Dallas and AL
| buquerque, and was chef at the Blue
Hills club, Kansas City.
| His assistant, Eugene Gaillard, is a
French chef whose experience in this
| country has been in the Waldorf-As-
toria, New York; and in the La Sale
and Sherman hotels of Chicago. He
was recommended for this place by
| the chef of the Baltimore hotel, Kan
sas City, Mo.
Three huge ranges will boil, stew
and otherwise cook the hot dishes. "A
charcoal broller will handle exclu-
sively the broiling of steaks and a
| three layer steamer will care Tor veg
| etableS.
No nand will touch the dishes in the
process of washing them. That duty
has been delegated to an electric dish
washer. No tea towel will help to dry
| them, the washer also serving as q
sterilizer thrusting them out steamine
| hot and before they reach the end OF
a long metal shoot they are dry.
| The air breathed by patrons of the
| Cremerie will be thoroughly pure
sure to get by the state board OF
health-for it will be washed before il
is allowed to slip into the main floor
| A fan takes the air as 1t enters the
basement and blows it through a fine
mist of water After this cleansing i
] is carried to the first and second floor
| All 80 Vic ~
| two minutes.
The kitchen opens into the new
dining room which has taken the place
| of the old lunch room and the old din
ing room houses the new lunch coun
ter. This room now extends practi
| cally the length of the building. Be
hind it an office has been built for the
chef and a dressing room for the wait
resses.
A merchants lunch which will be {
4 fo,f Sc car al
| lunch counter will be kept at the prop
er temperature by a steam table. Al
automatic egg boiler which can be Sc
| to boil an egg as desired from one II
twelve minutes will prepare that ent
of the busy mans diet. Refrigerator
with glass walls will keep cool all coli
dishes.
An electric potato peeler in tn,
basement removes that part of thu
business fro m a drudgery to refine
ment.
The banquet room on the secon'
floor has been tinted pink and finish
ed in mahogany to conform with tn
remainder of the building.
| Marble, slate, vitrified wainscotin
and tile lend their sanitary and sub
stantial effects everywhere in the res
| taurant.
Altogether, the New Cremeri'
seems equipped in every way to Civ
Topeka a modern and up to date res
! taurant.
The appliances and facilities ar
such that the culinary work is re
duced to a science and an art.
The old Cremerie was closed som'
time ago by order of Judge Georg'
H. Whitcomb's directing the remova
of the fixtures, which were the prop
erty of creditors. He stated that a.
| there was no prospect for the cred
itors to get lease to the building i
was not to their best interests to op
crate the restaurant longer.
Fred Ross, who now has the leas'
of the building occupied by the Gre
merle was appointed receiver las
November. Later Ross resigned anC
E. C. Thrall was appointed. Aftel
Ross resigned he procured lease OF
the building and planned to establish
this entirely new place as soon as h
could get possession. Clarence Scott
who has been proprietor of the res
taurant since 1895 is associated will
him in the new place. The resta ura n
had not been dark before since 1898