His name is Guichard. Go and have a talk with
him. Hear what he has to say on the _fond-de-cuisine_ theory. Let him
arrange your menu and await the result with confidence. That confidence
will not be misplaced.
For purely local dishes of the _cuisine-bourgeoise_ type, you might try
a meal at the Hotel de la Poste. But for general comfort the English
Club stands easily first. The coffee-room is run admirably, and as for
wine and cigars, they are as good as money can buy. A strong remark, eh?
But true, nevertheless. For a supper after the play you might give a
trial to the restaurant at the new Palais d'Hiver. Other restaurants are
at the Hotel de France and the Hotel Gassion.
For confectionery, cakes, candied fruits, etc., Luc or Seghin will be
found quite A1. Whilst for five o'clock tea, Madame Bouzoum has
deservedly gained a reputation as great as that of Rumpelmayer on the
Riviera. But again a word of warning! Be discreet as to repeating any
local tittle-tattle you may possibly overhear. So much for Pau.
Throughout the mountain resorts of the Pyrenees, such as
Luchon--Bagneres de Bigorre, Gavarnie, St-Sauveur; Cauterets--Eaux
Bonnes, Eaux Chaudes, Oloron, etc., you can always, as was stated
previously, rely upon getting an averagely well-served luncheon or
dinner, and nothing more--trout and chicken, although excellent, being
inevitable.
Pages:
67
68
69
70
71
72
73
74
75
76
77
78
79
80
81
82
83
84
85
86
87
88
89
90
91