The manager is M.A. Reynier who speaks English like an
Englishman.
The Epaule de Mouton is in the Rue des Harengs, one of the little
streets already alluded to, which run from the Grand Place to the Rue
Marche aux Herbes. In this street, which is barely five yards wide, are
some of the best restaurants of the town; but the stranger must be
particular and not enter the wrong door, as they are all huddled
together, and the names of some of the establishments are very similar.
There is, for instance, a Gigot de Mouton next door to the Epaule de
Mouton, and there is a Filet de Boeuf. It is at the Epaule, however,
where the best cuisine will be found. Behind the door on entering a snug
corner for a _tete-a-tete_ is to be found. Although the title of the
establishment suggests Simpson's and a cut off the joint, the cuisine
will be found thoroughly French, and everything is well and tastefully
done. In ordering, it must be remembered that one _plat_ is enough for
two persons, and this is the rule in most Belgian restaurants. The
Burgundy at L'Epaule de Mouton is renowned.
La Faille Dechiree is at a corner of another little street, the Rue
Chair et Pain, close by the Rue des Harengs. The construction and
decoration are quaint; one sits in a kind of tunnel and eats _Homard a
l'Americaine_ which is a speciality of the house.
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