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Article PARIS RESTAURANTS. Page 1 of 3 →
Note: This text has been automatically extracted via Optical Character Recognition (OCR) software.
Paris Restaurants.
PARIS RESTAURANTS .
WE take the following interesting account from the Pall Mall Gazette : — For once or twice that one has spent at week or ten days in Paris , how often is one not assailed with the question , "Which do you consider to be the best restaurant ? " or
, "Where do you advise us to breakfast ?" or dine , as the case may be . These are questions easier asked than answered ; and the larger is one ' s experience of Paris restaurants , the more diffidence one must feel in making reply . Not because there is any lack
of places to which the average Englishman may be recommended in the full belief that his wants will be supplied , but because it is so difficult to decide between their conflicting claims . To a friend , whose idiosyncrasies are familiar to one and to whose
tastes one has already ministered , it is easy to say , go to this restaurant or to that ; but when one does not know whether the questioners' special fancy lies in the direction of
fish , made dishes , game or sweets , so far as solids are concerned , or in the direction of claret , burgundy , or champagne , in regard to wines , the responsibility becomes almost oppressive . But a few general rules may nevertheless be laid down , adherence to
which will ensure any visitor to Paris a good dinner at a minimum of say 20 f . Let him go to the Cafe Anglais , upon the Boulevard des Italiens ; to the Cafe Riche , almost opposite to it ; to the Cafe Foy , commonly called " Bignon ' s" also upon the Boulevard
, des Italiens , at the corner of the Chaussee d'Antin ; to Durand ' s , opposite the Madeleine ; to the Cafe Voisin , at the corner of the Rue St . Honore aud the Rue de Luxembourg ; or to Brcbant ' s , otherwise known as Vachette ' son the Boulevard
, Montmarte . With the most elementary knowledge of the art of dining and with the merest smattering of French , it will go hard with him if he does not emerge from either of these restaurants with the firm
determination to come there again . Each of them of course , ha 3 , its speciality , and those who are aware of the fact are not slow to avail themselves of their knowled ge . The Cafe Anglais , for instance , justly prides itself upon its cellar ; and those who are fortunate enough to possess the friendshi p of "Ernest "
have doubtless been conducted b y that functionary into the spacious vaults where repose vintages which are not to be gotten for gold at the greatest of wine merchants . Another speciality of the Cafe Anglais is the " pomme de terre a l'ananas" a dish
, which can only be appreciated to perfection when it succeeds or accompanies a " filet de bceuf Chateaubriand . " A Russian salad is also one of the dishes to be eaten at the Cafe Anglais . At the Caf 6 Riche the wines are also very excellentfor the proprietor is
him-, self a large grower of Burgundy , and he caters for the Socief e des Agriculteurs de France , whose monthly dinners are not b y any means to be despised . Members of this society enjoy the privilege of breakfasting at the Cafe Riche for 3 f ., and of dining
there for twice that sum , aud they are not slow to avail themselves of it—for they would pay for the some meal elsewhere more than three times that price . It is said that the French do not know how to cook game ; but assuredly the " perdrix aux choux" has
a charm all its own , and nowhere is better cooked than at the Cafe Riche , which always has a reserved celebrity for its " spoume " a sort of ice pudding in layers ,
with a centre of apricot-kernels and pistachio nuts . At Voisin ' s , as at the Cafe Anglais , the wine is of peculiar excellence . This is one of the few places at which Chateau-Margaux of 1848 can be drankone may order it almost anywhere—and the same restaurant also possesses the best
growths of Pontet Canet , a wine which , though only ranked in the fifth class is one of the most improved of clarets since Vhe vinyards where it is grown changed hands some 15 years ago . Those whose tastes lie in the direction of dry champagne can ask
for the " Bellenger Sec " which is sold at this establishment ; and among the dishes in which Voisin ' s chef excels may be noted red mullet a \ a bordelaise and roast saddle of lamb or of mutton . In the opinion of many good judgesBignon ' s and Durand ' s
, are better as breakfasting than as dinner places ; though for the matter of that , he would be a fortunate man who was condemned to dine at either of them for the term of his natural life . At the same time it must be said that their breakfasts are by
mere force of fashion in most demand . Durand with his " oeufs a la cocotte " and his Chateau d'Yquem , and Bignon with
Note: This text has been automatically extracted via Optical Character Recognition (OCR) software.
Paris Restaurants.
PARIS RESTAURANTS .
WE take the following interesting account from the Pall Mall Gazette : — For once or twice that one has spent at week or ten days in Paris , how often is one not assailed with the question , "Which do you consider to be the best restaurant ? " or
, "Where do you advise us to breakfast ?" or dine , as the case may be . These are questions easier asked than answered ; and the larger is one ' s experience of Paris restaurants , the more diffidence one must feel in making reply . Not because there is any lack
of places to which the average Englishman may be recommended in the full belief that his wants will be supplied , but because it is so difficult to decide between their conflicting claims . To a friend , whose idiosyncrasies are familiar to one and to whose
tastes one has already ministered , it is easy to say , go to this restaurant or to that ; but when one does not know whether the questioners' special fancy lies in the direction of
fish , made dishes , game or sweets , so far as solids are concerned , or in the direction of claret , burgundy , or champagne , in regard to wines , the responsibility becomes almost oppressive . But a few general rules may nevertheless be laid down , adherence to
which will ensure any visitor to Paris a good dinner at a minimum of say 20 f . Let him go to the Cafe Anglais , upon the Boulevard des Italiens ; to the Cafe Riche , almost opposite to it ; to the Cafe Foy , commonly called " Bignon ' s" also upon the Boulevard
, des Italiens , at the corner of the Chaussee d'Antin ; to Durand ' s , opposite the Madeleine ; to the Cafe Voisin , at the corner of the Rue St . Honore aud the Rue de Luxembourg ; or to Brcbant ' s , otherwise known as Vachette ' son the Boulevard
, Montmarte . With the most elementary knowledge of the art of dining and with the merest smattering of French , it will go hard with him if he does not emerge from either of these restaurants with the firm
determination to come there again . Each of them of course , ha 3 , its speciality , and those who are aware of the fact are not slow to avail themselves of their knowled ge . The Cafe Anglais , for instance , justly prides itself upon its cellar ; and those who are fortunate enough to possess the friendshi p of "Ernest "
have doubtless been conducted b y that functionary into the spacious vaults where repose vintages which are not to be gotten for gold at the greatest of wine merchants . Another speciality of the Cafe Anglais is the " pomme de terre a l'ananas" a dish
, which can only be appreciated to perfection when it succeeds or accompanies a " filet de bceuf Chateaubriand . " A Russian salad is also one of the dishes to be eaten at the Cafe Anglais . At the Caf 6 Riche the wines are also very excellentfor the proprietor is
him-, self a large grower of Burgundy , and he caters for the Socief e des Agriculteurs de France , whose monthly dinners are not b y any means to be despised . Members of this society enjoy the privilege of breakfasting at the Cafe Riche for 3 f ., and of dining
there for twice that sum , aud they are not slow to avail themselves of it—for they would pay for the some meal elsewhere more than three times that price . It is said that the French do not know how to cook game ; but assuredly the " perdrix aux choux" has
a charm all its own , and nowhere is better cooked than at the Cafe Riche , which always has a reserved celebrity for its " spoume " a sort of ice pudding in layers ,
with a centre of apricot-kernels and pistachio nuts . At Voisin ' s , as at the Cafe Anglais , the wine is of peculiar excellence . This is one of the few places at which Chateau-Margaux of 1848 can be drankone may order it almost anywhere—and the same restaurant also possesses the best
growths of Pontet Canet , a wine which , though only ranked in the fifth class is one of the most improved of clarets since Vhe vinyards where it is grown changed hands some 15 years ago . Those whose tastes lie in the direction of dry champagne can ask
for the " Bellenger Sec " which is sold at this establishment ; and among the dishes in which Voisin ' s chef excels may be noted red mullet a \ a bordelaise and roast saddle of lamb or of mutton . In the opinion of many good judgesBignon ' s and Durand ' s
, are better as breakfasting than as dinner places ; though for the matter of that , he would be a fortunate man who was condemned to dine at either of them for the term of his natural life . At the same time it must be said that their breakfasts are by
mere force of fashion in most demand . Durand with his " oeufs a la cocotte " and his Chateau d'Yquem , and Bignon with