Echenard, who with Mons. Ritz helped to create the
popularity of the Savoy Restaurant in London, and is also his coadjutor
in the management of the Carlton Restaurant; it is needless to remark
that any cuisine that Mons. Echenard takes in hand is worthy of
attention. Mons. Echenard has lately acquired the Reserve at
Marseilles--a very pretty cafe and garden about half-an-hour's drive
from the Cannebiere, along the Corniche Road; it stands in a commanding
position, with a lovely view of the bay and the surrounding mountains.
It has furnished apartments attached to it, and for any one having to
stay at Marseilles, either while waiting for the _Messageries Maritimes_
liner or for the arrival of a yacht, it is infinitely preferable to the
hot, stuffy town, and would be an excellent winter quarter. Like many
similar seaside cafes abroad, it has its own _parc au coquillages_ or
shell-fish tanks, and you here get the world-renowned _Bouillabaisse_ in
perfection.
The best shell-fish are the _praires_ and the _clovisses_, about the
same size as walnuts or little neck clams; the _clovisses_ are the
largest, and rather take the place of oysters when the latter are not in
season, in the same way the clam does in America; others are mussels,
oysters, and _langoustes_.
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