The proprietor, Mons. Debreuil, was _chef_ at some
of the best cafes in Paris, and he has a _clientele_ of many well-known
epicures in Bordeaux.
All these restaurants have saloons for private parties in case you
require them.
The principal _specialite_ of Bordeaux, besides claret, is lampreys,
which, when cooked _a la Bordelaise_, are about as rich and luscious a
dish as a most ardent candidate for a bilious attack can desire. If you
are there in the autumn, don't forget to order _Cepes a la Bordelaise_.
To the above of my worthy _confrere_, I would only add that the Chapon
Fin is a winter garden, somewhat resembling the Champeaux Restaurant in
Paris; there are rockeries and ferns, and a great tree-trunk runs up to
the roof, the foliage and branches being no doubt outside. A speciality
is the _Potage Chapon Fin_, a vegetable soup which is excellent. The
restaurant of the Bayonne is in a great conservatory. Judging from the
few meals I have eaten at each, I should class the Chapon Fin and the
Bayonne as being equal in cookery. The first floor of the Cafe de
Bordeaux is now decorated with mirrors and white walls, after the
manner of the _chic_ Parisian restaurants, but the Englishman who wishes
to drink whisky and soda there--an unholy taste in a wine country--and
who demands a special brand and Schweppe's soda, should ask how much he
is going to be charged for it before he commits himself.
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