Some of the
specialities of the house are _Potage Reine_, _Barbue a la Russe_,
_Caille a la Souvaroff_, _Tournedos a la Rossini_, _Caneton de Rouen au
Sang_, _Becasse Flambee_, _Salade Gauloise_, _Crepes Suzette_, _Glace
Gismonda_, _Peches Flambees_ and from this list any one could choose
either a little dinner or a big one.
Of restaurants attached to hotels I do not propose to write in this
article, with one exception, for there are few of the hundreds of hotels
at which one cannot get a very fair dinner; and at some, such as the
Elysee Palace, over which Caesario presides, one can get an excellent
one; but the purpose of this book is to give information to the man who
wishes to dine away from hotels. The one exception is the Ritz, in the
Place Vendome, and I include this in my list because the Ritz is a
restaurant firstly, and an hotel secondly, and because as a dining place
it holds an exceptional position in Paris. It is the restaurant of the
smartest foreign society in Paris, and the English, Americans, Russians,
Spaniards, dining there always outnumber greatly the French. It is a
place of great feasts, but it is also a restaurant at which the
_maitres-d'hotel_ are instructed not to suggest long dinners to the
patrons of the establishment.
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