and the prices at a corresponding height. This is the menu of a dinner at which I was one of the guests, which was a very carefully ordered and well- cooked and well-served feast : — Hors d’oeuvre. Consomme Madrilene. Creme de poisson Soubise. Barbue a la Russe. Selle de Behaque a la Montmorency. Poularde en cocotte Grande Cercle. Aubergines Cochachinois. Profiterolles Dcsir du Roi. Friandises. cParis 5 3 At Fontainebleau the Savoy Hotel is a new modern hotel, and its cuisine is quite first-class. It is some dis- tance both from the town and chateau, savoy Hotel, This hotel makes very substantial de- Fontainebleau ductions, both for rooms and meals, to golfers who come to play on the Fontainebleau links. The cuisine of the Hotel de France et de l’Angle- terre, an old house, with furniture and engravings which are quite in keeping with the Hotel de France palace across the way, is decidedly good. et de l’Angle- The meals are a la carte , and the prices j^e, Fontame- are high. The attendance is good, and people who go to Fontainebleau to visit the chateau will find it a capital though expensive place at which to breakfast. Of the accommodation and cookery in the surround- ing villages, an artist, who knows the forest well, writes thus to me : “ At Barbizon the Hotel des Charmettes, and at Marlotte the Hotel Mallet, are fairly comfort- able and picturesque inns, though apt to be over- crowded in the summer. In fine weather meals are served under an awning in the garden, and the prices are quite moderate. They do not pretend to be any- thing but inns, and the company is usually somewhat mixed. At Samois-sur-Seine the Hotel Beau Rivage is a small but comfortable hotel, with a terrace on which meals are served. The terrace has a delightful view of the river.” The Golf Club of Fontainebleau has a good club- house, where an excellent 3-franc lunch is served. It is possible to dine there on giving The Golf Club, notice. The subscription is 125 francs Fontainebleau a year for men, 100 francs for ladies, and 200 francs for double tickets. For a month, a quarter, a week, the subscriptions are in like proportions. For a day the fee is 5 francs. The links are open all the year round. 54 ^he Gourmet's Guide to Europe At Versailles the classic restaurant at which to lunch is that of the Hotel des Reservoirs, Madame Hotel des de Maintenon’s old villa. All the Reservoirs, crowned heads who visit the palace Versailles are gjven an official lunch at the Reservoirs. Below is the menu of dejeuner offered there by the President of the Republic to King Edward and Queen Alexandra on 4th February 1907 : Hors-d’oeuvre varies. CEufs brouilles pointes d’asperges. Filets de Sole Mornay. Noisette d’Agneau. Pommes de terre nouvelles. Chicoree a la Creme. Poulardes froides. Salade. Pots de creme, vanille et chocolat. Desserts varies. This is an excellent menu to suggest for any large party. My experience this year of the restau- rant of the hotel, which has a big glassed-over balcony, is that the prices are quite moderate, but that the service is rough. In old days the waiters in black ties and dress coats had the dignity which comes of serving in a house which entertains kings. But they have been told so often to “ hustle along ” by Ameri- can patrons that they now almost fling the food at their clients.

AI-modernized reading of the original text

and the prices at a corresponding height. This is the menu of a dinner at which I was one of the guests, which was a very carefully ordered and wellcooked and well-served feast : — Hors d’oeuvre. Consomme Madrilene. Creme de poisson Soubise. Barbue a la Russe. Selle de Behaque a la Montmorency. Poularde en cocotte Grande Cercle. Aubergines Cochachinois. Profiterolles Désir du Roi. Friandises. Paris 53 At Fontainebleau the Savoy Hotel is a new modern hotel, and its cuisine is quite first-class. It is some distance both from the town and chateau, savoy Hotel, This hotel makes very substantial de- Fontainebleau ductions, both for rooms and meals, to golfers who come to play on the Fontainebleau links. The cuisine of the Hotel de France et de l’Angleterre, an old house, with furniture and engravings which are quite in keeping with the Hotel de France palace across the way, is decidedly good. et de l’Angle- The meals are a la carte , and the prices j^e, Fontainebleau are high. The attendance is good, and people who go to Fontainebleau to visit the chateau will find it a capital though expensive place at which to breakfast. Of the accommodation and cookery in the surrounding villages, an artist, who knows the forest well, writes thus to me : “ At Barbizon the Hotel des Charmettes, and at Marlotte the Hotel Mallet, are fairly comfortable and picturesque inns, though apt to be overcrowded in the summer. In fine weather meals are served under an awning in the garden, and the prices are quite moderate. They do not pretend to be anything but inns, and the company is usually somewhat mixed. At Samois-sur-Seine the Hotel Beau Rivage is a small but comfortable hotel, with a terrace on which meals are served. The terrace has a delightful view of the river.” The Golf Club of Fontainebleau has a good clubhouse, where an excellent 3-franc lunch is served. It is possible to dine there on giving The Golf Club, notice. The subscription is 125 francs Fontainebleau a year for men, 100 francs for ladies, and 200 francs for double tickets. For a month, a quarter, a week, the subscriptions are in like proportions. For a day the fee is 5 francs. The links are open all the year round. 54 The Gourmet's Guide to Europe At Versailles the classic restaurant at which to lunch is that of the Hotel des Reservoirs, Madame Hotel des de Maintenon’s old villa. All the Reservoirs, crowned heads who visit the palace Versailles are gjven an official lunch at the Reservoirs. Below is the menu of dejeuner offered there by the President of the Republic to King Edward and Queen Alexandra on 4th February 1907 : Hors-d’oeuvre varies. CEufs brouilles pointes d’asperges. Filets de Sole Mornay. Noisette d’Agneau. Pommes de terre nouvelles. Chicoree a la Creme. Poulardes froides. Salade. Pots de creme, vanille et chocolat. Desserts varies. This is an excellent menu to suggest for any large party. My experience this year of the restaurant of the hotel, which has a big glassed-over balcony, is that the prices are quite moderate, but that the service is rough. In old days the waiters in black ties and dress coats had the dignity which comes of serving in a house which entertains kings. But they have been told so often to “ hustle along ” by American patrons that they now almost fling the food at their clients.

The gourmet's guide to Europe