70 The Gourmet s Guide to Europe
Restaurant in the Grande Rue was one of the best
dining-places in the provinces of France. You dine
very well nowadays in Dieppe, for the restaurant of
the Casino and the Royal, in friendly rivalry, keep
each other well up to the mark. The Royal is one
„ A „ , of the Gordon Hotels, and M. Varnier,
who in winter is to be round at the
Metropole, Monte Carlo, is the director. The
windows of the restaurant of the hotel look over the
great stretch of grass which separates the houses of the
Plage from the sea. The prices of the Royal are said
to be high, but I found that I dined in the very pretty
little restaurant of the hotel just as well as I should
have dined in a first-class Parisian restaurant, and that
the prices were those of Paris. This is one of the
little dinners for two I ate at the Royal, very well
cooked, very well served, and not costing a fortune : —
Cantaloup Frappe.
Potage St. Germain.
Rouget en Papillotte.
Cotelette de Veau en Cocotte.
Aubergines Frits.
Coupe Royal.
The Casino Restaurant is managed by M. Dou-
coudert, who is the proprietor of the Grand Hotel.
The Casino It is a white room, with a wall of
Restaurant windows looking out on to the
terrace and the sea. Of an evening it is pleasant to
sit at one of the open windows and to look on the
terrace in half light with its little tables and its
groups of people walking leisurely backwards and for-
wards, and to hear the sound of the waves breaking
on the beach, mingling with the strains of the band.
On fire-work nights there is no better position from
which to see the Catherine-wheels splutter and the
rockets shoot up than the windows of this little
French Provincial F ovens
71'
restaurant. The cookery there is quite good, and
the prices are about the same as those at the Royal,
which seem to me not cheap, but on the other hand
not extortionate.
Just outside the Casino gates, and under the same
management, is the Casino Brasserie, a long wooden
shanty painted in bright colours, where The Casino
a little band plays and many cool Bocks Brasserie
are consumed, and where there is much jollity. An
excellent lunch is to be obtained for 2.50 francs, and the
dinner at 3.50 francs is also excellent at the price. All
sorts and conditions of men and women lunch and dine
there, and any one who does not require quietude while
he takes his meals will find the place distinctly amusing.
The Faisan Dore, kept by M. Cabois, is a restaurant
above a charcutier’s shop in the Grand Rue. A little
flight of stairs leads to the first floor, The Faisan Dore,
where is the dining-room, and in the 74 Grand Rue
interior, on the ground floor, can be seen a white-
capped, white -jacketed cook, very busy amid the
Vandyke shadows of his kitchen. The prices are
moderate, and the resident English give the little
restaurant a good deal of their custom. ✪ Sole Dieppoise
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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
70 The Gourmet s Guide to Europe
Restaurant in the Grande Rue was one of the best dining-places in the provinces of France. You dine very well nowadays in Dieppe, for the restaurant of the Casino and the Royal, in friendly rivalry, keep each other well up to the mark. The Royal is one „ A „ , of the Gordon Hotels, and M. Varnier,
who in winter is to be found at the Metropole, Monte Carlo, is the director. The windows of the restaurant of the hotel look over the great stretch of grass which separates the houses of the Plage from the sea. The prices of the Royal are said to be high, but I found that I dined in the very pretty little restaurant of the hotel just as well as I should have dined in a first-class Parisian restaurant, and that the prices were those of Paris. This is one of the little dinners for two I ate at the Royal, very well cooked, very well served, and not costing a fortune : —
Cantaloup Frappe.
Potage St. Germain.
Rouget en Papillotte.
Cotelette de Veau en Cocotte.
Aubergines Frits.
Coupe Royal.
The Casino Restaurant is managed by M. Doucoudert, who is the proprietor of the Grand Hotel. The Casino It is a white room, with a wall of
Restaurant windows looking out on to the
terrace and the sea. Of an evening it is pleasant to sit at one of the open windows and to look on the terrace in half light with its little tables and its groups of people walking leisurely backwards and forwards, and to hear the sound of the waves breaking on the beach, mingling with the strains of the band. On fire-work nights there is no better position from which to see the Catherine-wheels splutter and the rockets shoot up than the windows of this little
French Provincial F ovens
71'
restaurant. The cookery there is quite good, and the prices are about the same as those at the Royal, which seem to me not cheap, but on the other hand not extortionate.
Just outside the Casino gates, and under the same management, is the Casino Brasserie, a long wooden shanty painted in bright colours, where The Casino a little band plays and many cool Bocks Brasserie are consumed, and where there is much jollity. An excellent lunch is to be obtained for 2.50 francs, and the dinner at 3.50 francs is also excellent at the price. All sorts and conditions of men and women lunch and dine there, and any one who does not require quietude while he takes his meals will find the place distinctly amusing.
The Faisan Dore, kept by M. Cabois, is a restaurant above a charcutier’s shop in the Grand Rue. A little flight of stairs leads to the first floor, The Faisan Dore, where is the dining-room, and in the 74 Grand Rue interior, on the ground floor, can be seen a whitecapped, white -jacketed cook, very busy amid the Vandyke shadows of his kitchen. The prices are moderate, and the resident English give the little restaurant a good deal of their custom.
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Sole Dieppoise