Arcachon
Of cooking at Arcachon there is nothing in particular to be said. The
place has a celebrity for its oyster-beds, and a great number of the
oysters we eat in England have been transplanted from the bay at
Arcachon to the beds in British waters.
Biarritz
The average of cookery in the hotels at Biarritz is very good, for the
competition is very keen, and as money is spent by the handful in this
town on the bay where the Atlantic rolls in its breakers, any hotel
which did not provide two excellent _table-d'hote_ meals would very soon
be out of the running. In the basement of the building in which is the
big Casino, "Mons. Boulant's Casino," as the natives call it, is a
restaurant where a _table-d'hote_ lunch and dinner are served; but _the_
restaurant of Biarritz is the one which Ritz has established on the
first floor of the little Casino, the Casino Municipal, where one
breakfasts in a glazed-in verandah overlooking the Plage and the
favourite bathing-spot, and at dinner one looks across to the
illuminated terrace of the other Casino. The decoration of this
restaurant is of the simplest but at the same time of the most effective
kind, being of growing bamboos which form green canopies above the
tables. Biarritz depends but little on the surrounding country for its
food, as the Pays Basque gives few good things to the kitchen.
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