Fifteen or
sixteen plates piled in front, or at the side of each place, mark the
number of courses to be gone through, and most of the guests eat the
meal through from soup to fruit without shirking a single course.
CHAPTER IV
BRUSSELS
The Savoy--The Epaule de Mouton--The Faille Dechiree--The Lion
d'Or--The Regina--The Helder--The Filet de
Sole--Wiltcher's--Justine's--The Etoile--The Belveder--The Cafe
Riche--Duranton's--The Laiterie--Miscellaneous.
Brussels must have been a gayer city than the Brussels of to-day when it
earned the title of "a little Paris." There is at the present time very
little indeed of Paris about the Belgian capital, and, in the matter of
restaurants, there is a marked contrast between the two cities. Here the
latter-day Lucullus will have to seek in queer nooks and out-of-the-way
corners to discover the best kitchens and the cellars where the wines
are of the finest _crus_. The aristocracy of Belgium mostly dines _en
famille_ and the restaurants that cater for the middle classes are the
most patronised. There are, however, several establishments which
provide for more refined tastes, but they will not be found upon the big
boulevards or the main thoroughfares. Four of the best restaurants in
Brussels are in two narrow little streets, and their exteriors resemble
old-fashioned London coffee-houses, rather than resorts of fashion.
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