Justice. The students in the “Quartier” when they
are in funds sometimes dine at this restaurant, which
they call “ Le Navigateur ” — there is a portrait of
the old sea-dog and a sketch of his ship the Astrolabe
on the carte du jour. Some of the specialties of the
house are Filets de Sole Laperouse , Bouillabaisse , which
is served always on Fridays, and Tripes a la mode de
Caen , provided on Thursdays. The connoisseurs say
that the Maison Joanne in the Rue Montorgueil
cooks the finest tripe in Paris ; but the little upstairs
room in that establishment near the Halles is not
to be compared in comfort with the rooms of the
“ Navigateur,” and I have tasted the tripe at both
establishments and could detect no difference. The
burgundy at the Laperouse is excellent ; Corton and
Chambertin of 1878, Richbourg 1874, Clos Vougeot
1893, and a beautiful Romanee 1887. Its Bordeaux,
its Chateau Yquem in particular, and its wines of the
Rhone are also to be recommended.
Foyot’s, where one lunches well if one is going
to spend an afternoon in the Luxembourg, and
Foyot, 33 Rue where one dines before going to the
de Tournon Odeon, is quite an aristocratic restau-
rant. It is one of the restaurants which M. Charles
Mourier controls. The restaurant is at the corner
of the Rues de Tournon and Vaugirard, and when
the Anarchists thought that to blow up a restaurant
would be a warning to aristocratic diners, Foyot’s
appeared to them to be very handily situated for their
purpose. The bomb exploded, but the only person
hurt was an Anarchist poet who had been so false to
his tenets as to have taken a very pretty lady to dine
a deux in this restaurant of the well-to-do, and to
have given her Truite Meuniere to eat. Needless to
say, Paris laughed at the incident. Potage Foyot , Riz
de Veau Foyot , Homard Foyot , and Biscuit Foyot are
some of the dishes of the house, and are all excellent.
c 'Paris 33
Of the restaurants of the “ Quartier ” I write in
conjunction with those of Montmartre.
The Restaurants of the Parisians
In labelling some restaurants as being Parisian I
only wish to indicate that they are more patronised
by the French people and less by the cosmopolitan
world of Paris than the “smart” restaurants are. If we
start from the Madeleine Square and walk up the
boulevards towards the Place de la Bastille, we shall
pass most of the best known of the typically French
restaurants. In the Madeleine Square Lucas, Place de
is Lucas’s. It used to be a very quiet la Madeleine
and rather sombre restaurant, and its clients were very
steady-going, a number of the better-class visitors from
the provinces making it their headquarters at meal-
times. Large windows, in nouveau art frames, have
now taken the place of the old-fashioned casements,
and the interior has been rather garishly decorated.
I suspect the prices of having gone up a step when
the alterations were made, but the m
' T9,V6m6
cuisine remains quite excellent. The Anglaise,
Harengs Lucas are the most appetising 28 Rue Boissy
hors d* oeuvre I know, and in the cellar dAnglas
there are some fine old cognacs which are not
at all unreasonable in price. In the Rue Boissy
d’Anglas, behind Lucas’s, is the Taverne Anglaise, a
quiet establishment, the patrons of which say that they
get Lucas’s cookery at considerably less than Lucas’s
prices.
Page 20
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Justice. The students in the “Quartier” when they are in funds sometimes dine at this restaurant, which they call “ Le Navigateur ” — there is a portrait of the old sea-dog and a sketch of his ship the Astrolabe on the carte du jour. Some of the specialties of the house are Filets de Sole Laperouse , Bouillabaisse , which is served always on Fridays, and Tripes a la mode de Caen , provided on Thursdays. The connoisseurs say that the Maison Joanne in the Rue Montorgueil cooks the finest tripe in Paris ; but the little upstairs room in that establishment near the Halles is not to be compared in comfort with the rooms of the “ Navigateur,” and I have tasted the tripe at both establishments and could detect no difference. The burgundy at the Laperouse is excellent ; Corton and Chambertin of 1878, Richbourg 1874, Clos Vougeot 1893, and a beautiful Romanee 1887. Its Bordeaux, its Chateau Yquem in particular, and its wines of the Rhone are also to be recommended.
Foyot’s, where one lunches well if one is going to spend an afternoon in the Luxembourg, and Foyot, 33 Rue where one dines before going to the de Tournon Odeon, is quite an aristocratic restaurant. It is one of the restaurants which M. Charles Mourier controls. The restaurant is at the corner of the Rues de Tournon and Vaugirard, and when the Anarchists thought that to blow up a restaurant would be a warning to aristocratic diners, Foyot’s appeared to them to be very handily situated for their purpose. The bomb exploded, but the only person hurt was an Anarchist poet who had been so false to his tenets as to have taken a very pretty lady to dine a deux in this restaurant of the well-to-do, and to have given her Truite Meuniere to eat. Needless to say, Paris laughed at the incident. Potage Foyot , Riz de Veau Foyot , Homard Foyot , and Biscuit Foyot are some of the dishes of the house, and are all excellent.
c 'Paris 33
Of the restaurants of the “ Quartier ” I write in conjunction with those of Montmartre.
The Restaurants of the Parisians
In labelling some restaurants as being Parisian I only wish to indicate that they are more patronised by the French people and less by the cosmopolitan world of Paris than the “smart” restaurants are. If we start from the Madeleine Square and walk up the boulevards towards the Place de la Bastille, we shall pass most of the best known of the typically French restaurants. In the Madeleine Square Lucas, Place de is Lucas’s. It used to be a very quiet la Madeleine and rather sombre restaurant, and its clients were very steady-going, a number of the better-class visitors from the provinces making it their headquarters at mealtimes. Large windows, in nouveau art frames, have now taken the place of the old-fashioned casements, and the interior has been rather garishly decorated. I suspect the prices of having gone up a step when the alterations were made, but the m
' T9,V6m6
cuisine remains quite excellent. The Anglaise, Harengs Lucas are the most appetising 28 Rue Boissy hors d* oeuvre I know, and in the cellar dAnglas there are some fine old cognacs which are not at all unreasonable in price. In the Rue Boissy d’Anglas, behind Lucas’s, is the Taverne Anglaise, a quiet establishment, the patrons of which say that they get Lucas’s cookery at considerably less than Lucas’s prices.