22101719057 Med K10121 Digitized by the Internet Archive in 2016 https://archive.org/details/b2804938x The death of Frederic of the Tour d’ Argent, in Paris, and the acquisition of Ciro’s at Monte Carlo, by a British syndicate, occurred while this edition was in the press. THE GOURMET’S GUIDE TO EUROPE THE GOURMET’S GUIDE TO EUROPE BY LIEUT.-COL. NEWNHAM-DAVIS THIRD EDITION LONDON GRANT RICHARDS LTD PUBLISHERS r i First Edition , April 1903 Second Edition , March 1908 Third Edition , April i9h WELLCOME INSTITUTE LIBRARY Coll. welMOmec Call No. The pleasures of the table are common to all ages and ranks , to all countries and times ; they not only har- monise with all the other pleasures , but remain to con- sole us for their loss. — Brillat Savarin. PREFACE TO THIRD EDITION My idea in writing this book is to give information to travelling Anglo-Saxons, of both sexes, who take an interest in the cookery and food of the countries they pass through, and are not content to dine and breakfast every day at the hotel in which they may happen to stay. In the present edition a considerable amount of new information regarding the bourgeois restaurants will be found in the Paris chapter, and the chapter on the restaurants of French provincial towns has bqen amplified. I have rewritten the chapter on Berlin from personal experience, and have dealt more fully with The Hague, Geneva, and the Northern Italian towns than I did in previous editions. I have care- fully gone through the book, and corrections and additions will be found in every chapter. I have added to the information concerning the dining possi- bilities of most towns, some slight indication of what amusements are to be found “ after dinner,” and I hope that this feature may prove useful. Once more I thank Mr. Horace Lennard for bring- ing up to date the Belgian chapters. I record with much regret the death of Mr. vii viii ^Preface to Ehird Edition Algernon Bastard, who was my collaborates in the first edition of this book. I once more plead extenuating circumstances should there be any inaccuracies in the book, for it is very difficult, even with willing helpers, for one man to keep his eye on all the restaurants of Europe. With the publisher’s cordial assent, no advertise- ments of any hotels or restaurants appear in the book. As travelling gourmets, for the good of the great epicurean brotherhood, have helped me in the past by sending me information of any new dining-places which can be recommended, and of any alterations and improvements in old-fashioned ones, so I hope they will continue to do in the future. I am particularly indebted to several German and Austrian gentlemen who have written to me concerning the chapters on their countries. Any letters addressed to me at the Naval and Military Club, Piccadilly, will be gratefully received and acknowledged. N. NEWNHAM-DAVIS. CONTENTS i PARIS PAGE The Classic Restaurants— The “ Smart ” Restaurants — The Summer Restaurants — Across the River — Restaurants of the Parisians — Restaurants of the Quartier — Montmartre Restaurants — Foreign Restaurants — The Cheap Restau- rants— The Restaurants of the Suburbs — The Bill and Tips — Parisian Clubs — “ After Dinner ” . . i II FRENCH PROVINCIAL TOWNS

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22101719057 Med K10121 Digitized by the Internet Archive in 2016 https://archive.org/details/b2804938x The death of Frederic of the Tour d’ Argent, in Paris, and the acquisition of Ciro’s at Monte Carlo, by a British syndicate, occurred while this edition was in the press. THE GOURMET’S GUIDE TO EUROPE THE GOURMET’S GUIDE TO EUROPE BY LIEUT.-COL. NEWNHAM-DAVIS THIRD EDITION LONDON GRANT RICHARDS LTD PUBLISHERS r i First Edition , April 1903 Second Edition , March 1908 Third Edition , April i9h WELLCOME INSTITUTE LIBRARY Coll. welMOmec Call No. The pleasures of the table are common to all ages and ranks , to all countries and times ; they not only harmonise with all the other pleasures , but remain to console us for their loss. — Brillat Savarin. PREFACE TO THIRD EDITION My idea in writing this book is to give information to travelling Anglo-Saxons, of both sexes, who take an interest in the cookery and food of the countries they pass through, and are not content to dine and breakfast every day at the hotel in which they may happen to stay. In the present edition a considerable amount of new information regarding the bourgeois restaurants will be found in the Paris chapter, and the chapter on the restaurants of French provincial towns has bqen amplified. I have rewritten the chapter on Berlin from personal experience, and have dealt more fully with The Hague, Geneva, and the Northern Italian towns than I did in previous editions. I have carefully gone through the book, and corrections and additions will be found in every chapter. I have added to the information concerning the dining possibilities of most towns, some slight indication of what amusements are to be found “ after dinner,” and I hope that this feature may prove useful. Once more I thank Mr. Horace Lennard for bringing up to date the Belgian chapters. I record with much regret the death of Mr. viii ^Preface to Third Edition Algernon Bastard, who was my collaborator in the first edition of this book. I once more plead extenuating circumstances should there be any inaccuracies in the book, for it is very difficult, even with willing helpers, for one man to keep his eye on all the restaurants of Europe. With the publisher’s cordial assent, no advertisements of any hotels or restaurants appear in the book. As travelling gourmets, for the good of the great epicurean brotherhood, have helped me in the past by sending me information of any new dining-places which can be recommended, and of any alterations and improvements in old-fashioned ones, so I hope they will continue to do in the future. I am particularly indebted to several German and Austrian gentlemen who have written to me concerning the chapters on their countries. Any letters addressed to me at the Naval and Military Club, Piccadilly, will be gratefully received and acknowledged. N. NEWNHAM-DAVIS. CONTENTS PARIS The Classic Restaurants— The “ Smart ” Restaurants — The Summer Restaurants — Across the River — Restaurants of the Parisians — Restaurants of the Quartier — Montmartre Restaurants — Foreign Restaurants — The Cheap Restaurants— The Restaurants of the Suburbs — The Bill and Tips — Parisian Clubs — “ After Dinner ” . . i FRENCH PROVINCIAL TOWNS

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