New-York tribune., 1922-04-30

hour of one O'Clock in the morcng. a famous
de luxe hotel took them n--ltcrally. They
We're given none TOO large room and bath
Al the bottom of a stuhy courtyard, for which
they were charged 225 francs day ($1Sl.
From that Overcharge ! rescued them, found
them quarters in our hotel similar to ours and
also for seventy-tive francs.
E'VEN with the vastly increased price Of
everything in francs in Paris these days
there is no reason for All American paying eX-
travarant prices for anything there--unless
he is insistent upon the privilege. The eX-
change is forever tremendously in his favor.
OF course he may. if he wishes 90 10 Ger
tain absurdly igh-prced little restaurant on
the Quay AuguStin. on the left bank of the
Seine. and pay ten dollars for duck, so as TO
get postcard Clearing the serial number Of
the duck since Tie establishment Of the place.
10 send back to tho folks at home but he can
get JUS as good duck for about one-eighth
OF that price over on the Boul' Mich in the
nearby Latin Quarter. And the $l.25 duck
will have iIs as fine a sauce as its pedigreed
brother. Every restaurant in Paris has its
own special sauce the pride of The house. its
making the PEI secret Of the establishment.
Paris&r restaurants rise or fall by the sue
OF the failure OF their sauces. Yet a
sauceIess restaurant is completely out Of The
question. veritably believe that they would
serve 1 sauce over watermelon here
One of the perpetual pctares that l carry
in my mind is that Of the Champs EIysees
that eternal Via sacre of the exQuistes-in
no i'm
Los Angeles and close my eyes and at once
conjure to my imagination that broad avenue
in all its wealth and detail: The long rows
OF chestnut trees in all The glories Of ther
bossoming. The little open-air Punch-and-
Judy thcatera which have come down in one
family for long aenera.ions the stamp market
which meets re!igiousy in the open each sun
day morning at II (and never quit the
seriousness Of its trading even in the darkest
days OF the war with the Boche airships ma
neuvering overhead and Big Bertha sending
her blessings upon the town al quarter-hour
nterVals), and the lovely restaurants i'm
among the trees and the lawns Deieuner in
one of these al eleFcn-thirty; the hors
douvres, an omelet Il ilet OF sole d salad
and finally crepes Suzette, which back in the
northern New York days Of my boyhood were
unprosaicaily known French pancakes Six
"aiters-you can count them--to accomplish
those crepes in chatting dish AT your very
elbow. Three captains Of the industry three
ordinary garden fed garcons-you begin TO
shudder at the very thought Of poul-boires
for all of them.
That is expensive business 1t is also
expensive business to wander out into the
suburbs of Paris and 20 to that little restau-
rant that your friend Of the tca-hour in the
Ritz on the de luxe ship that brought YOU
over to France suggested for your delecta-
ton Expensive and unnecessary. Out at
Chantilly the other day passed up that com
bination--a tiny inn, like Joseph Urban
stage setting, run by a couple of sharp-faced
English women, who could not even acquire
Breton accent, and led my companion into
the rear yard of small tavern which from the
street looked dull, whtcwashed, austcre and
uncompromising. Even TIE yard of the inn,
at first glance, seemed hardly better. The