Read Ebook: Le Purgatoire by Sandre Thierry

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Ebook has 746 lines and 70581 words, and 15 pages

PARIS PAGE

The "Cuisine de Paris"--A little ancient history--Restaurants with a "past"--The restaurants of to-day--Over the river--Open-air restaurants--Supping-places--Miscellaneous 1

FRENCH PROVINCIAL TOWNS

The northern ports--Norman and Breton towns--The west coast and Bordeaux--Marseilles and the Riviera--The Pyrenees--Provence--Aix-les-Bains and other "cure" places 35

BELGIAN TOWNS

The food of the country--Antwerp--Spa--Bruges--Ostende 79

BRUSSELS

The Savoy--The Epaule de Mouton--The Faille D?chir?e--The Lion d'Or--The Regina--The Helder--The Filet de Sole--Wiltcher's--Justine's--The Etoile--The Belveder--The Caf? Riche--Duranton's--The Laiterie--Miscellaneous 90

HOLLAND

Restaurants at the Hague--Amsterdam--Scheveningen-- Rotterdam--The food of the people 105

GERMAN TOWNS

The cookery of the country--Rathskeller and beer-cellars--Dresden--M?nich--N?remburg--Hanover-- Leipsic--Frankfurt--D?sseldorf--The Rhine valley--"Cure" places--Kiel--Hamburg 110

BERLIN

Up-to-date restaurants--Supping-places--Military caf?s--Night restaurants 144

SWITZERLAND

Lucerne--Basle--Bern--Geneva--Davos Platz 151

ITALY

Italian cookery and wines--Turin--Milan--Genoa-- Venice--Bologna--Spezzia--Florence--Pisa--Leghorn-- Rome--Naples--Palermo 157

SPAIN AND PORTUGAL

Food and wines of the country--Barcelona--San Sebastian--Bilbao--Madrid--Seville--Bobadilla-- Grenada--Jerez--Algeciras--Lisbon--Estoril 178

AUSTRIA AND HUNGARY

Viennese restaurants and caf?s--Baden--Carlsbad-- Marienbad--Prague--Bad Gastein--Budapesth 196

ROUMANIA

The dishes of the country--The restaurants of Bucarest 207

SWEDEN. NORWAY. DENMARK

Stockholm restaurants--Malm?--Storvik--Gothenburg-- Christiana--Copenhagen--Elsinore 210

RUSSIA

Food of the country--Restaurants in Moscow--The dining-places of St. Petersburg--Odessa--Warsaw 217

TURKEY

Turkish dishes--Constantinople restaurants 226

GREECE

Grecian dishes--Athens 230

INDEX 233

PARIS

The "Cuisine de Paris"--A little ancient history--Restaurants with a "past"--The restaurants of to-day--Over the river--Open-air restaurants--Supping-places--Miscellaneous.

Paris is the culinary centre of the world. All the great missionaries of good cookery have gone forth from it, and its cuisine was, is, and ever will be the supreme expression of one of the greatest arts in the world. Most of the good cooks come from the south of France, most of the good food comes from the north. They meet at Paris, and thus the Paris cuisine, which is that of the nation and that of the civilised world, is created.

The great glory of Voisin's is its cellar of red wines, its Burgundies and Bordeaux. The Bordeaux are arranged in their proper precedence, the wines from the great vineyards first, and the rest in their correct order down to mere bourgeois tipple. Against each brand is the price of the vintage of all the years within a drinkable period, and the man who knew the wine-list of Voisin's thoroughly would be the greatest authority in the world on claret.

If the Anglais and Voisin's may be said to have much of their interest in their "past," Paillard's should be taken as a restaurant which is the type and parent of the present up-to-date restaurant. The white restaurant on the Boulevard des Italiens has kept at the top of the tree for many years, and has sent out more culinary missionaries to improve the taste of dining man than any other establishment in Paris. Joseph, who brought the Marivaux to such a high pitch of fame before he emigrated to London, came from Paillard's and so did Frederic of the Tour d'Argent, of whom I shall have something to say later on. Henri of the Gaillon, Notta, Charles of Foyot's--all were trained at Paillard's.

Caviar frais. Consomm? Viveur. Filets de Sole Joinville. Coeurs de Filet Rachel. Pommes Anna. Haricots Verts ? la Touranquelle. An Ice or some iced Fruits and some Coffee.

And this repast might well be washed down by a bottle of Montrachet 1885, with a glass of Fine Champagne Palais de St-Cloud to follow.

This is the menu of the banquet:--

What the cost of this feast would be it is difficult to estimate, and I will not even hazard a guess.

Hors-d'oeuvre ? la Russe.

POTAGES.

Consomm? Viveur. Pailles et Parmesan.

POISSON.

Timbale de Homard ? l'Am?ricaine.

ENTR?ES.

Baron de Pauillac ? la Boulang?re. Endives Poch?es au jus. Escalopes de Foies grand Op?ra.

B?casses Flamb?es au fumet. Salade Port Mahon. Mousse Boh?mienne glac?e. Truffes au Champagne ? la gel?e.

L?GUMES.

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