Filets de Sole Waleska.
Baron de Pauillac a la Broche.
Puree de Champignons.
Petits Pois Nouveaux.
Merles de Corse.
Salade.
Asperges. Sauce Mousseline.
Souffle du Parmesan.
Friandises.
The Hermitage, in which MM. Benoit and Fourault are interested, shares
the rush of fashionable diners with Ciro and the Paris and Grand, but I
cannot speak by personal knowledge of its dinners.
There are other restaurants not so expensive as the ones I have written
of, and further up the hill, which can give one a most admirable dinner.
The Helder is one of the restaurants where the men who have to live all
their life at Monte Carlo often breakfast and dine, and Aubanel's
Restaurant, the Princess', which one of the great stars of the Opera has
very regularly patronised, deserves a special good word. The Restaurant
Re, which was originally a fish and oyster shop, but which is now a
restaurant with fish as its speciality, is also an excellent place for
men of moderate means. Madame Re learned the art of the kitchen at the
Reserve at Marseilles, and she knows as much about the cooking of fish
as any woman in the world. When it came to my turn in the interchange
of dinners for six to provide a feast, I went to Madame Re and asked her
to give me a fish dinner, and to keep it as distinctive as possible of
the principality, and she at once saw what I wanted and entered into the
spirit of it.
Pages:
62
63
64
65
66
67
68
69
70
71
72
73
74
75
76
77
78
79
80
81
82
83
84
85
86