The Hotel de la Poste there is a house worthy of
special notice. The proprietor, Denise, himself cooks
a Canard-Duclair with a skill that no Hotel de la
great chef could better. He has a Poste
good cellar, but the visits of a little band of gourmets
from Havre have made serious gaps in its bins. The
hotel, with the exception of the kitchen, which re-
quired no improvement, has lately been entirely
modernised.
Havre Clubs
The Cercle Frangois I. is a social club which
consists of about 180 members. It opens its door
to all nationalities. Members can give cercle Fran-
their friends cards of admission for the 9ois *•
day, week, or month without charge. The cuisine
is excellent and the wines well chosen.
At St. Adresse, the Havre Yacht Club has as a
home a beautiful building, probably the finest club-
house of the kind in Europe. It stands palais des
high above the bay, opposite the win- Regattes
ning flag in the regattas. It has a long wide verandah,
and its suite of rooms, high and finely proportioned,
comprise a dining-room, a ball-room, and a concert-
room or theatre.
AFTER DINNER
Havre boasts two theatres — the large municipal
theatre in the Place Gambetta, where one obtains
solid amusement, and the Theatre-Cirque on the
Boulevard Strasbourg, where lighter fare is provided.
The Folies Bergeres in the Rue Lemaitre is the Cafe
Concert of the town. There is music after dinner at
Frascati’s and the Casino at St. Adresse.
F
82 The Gourmets Guide to Europe
Rouen
The restaurant at the Hotel d’Angleterre is the
dining -place at which the travelling Englishman
Hotel d’ Angle- generally orders his Sole Normande and
terre, Cours Caneton Rouennaise , and the hotel and
Boieldieu restaurant, which have been recently
redecorated, are very fresh and smart. The proprietor
Hotel de Paris, of the Hotel de Paris, on the Quai de
50 Quai de Paris parjs> prides himself on the cookery in
his restaurant, and his 4-franc table d'hote dinner is
really an excellent meal at the price. I am told
by men who know Rouen well that the cookery
Hotel de la °f t^le HQtd de la Poste is all that a
Poste, Rue fastidious diner can require, and that
Jeanne d Arc the prices are very reasonable.
The Restaurant de la Cathedrale in the Rue des
Carmes is under the direction of MM. Convert and
Restaurant de la Schwartz, the former of whom was for
Cathedrale, Rue a while maitre-chef at Marlborough
des Carmes House. Its cookery under the personal
superintendence of M. Convert is first-class, and it
has an excellent cellar of wines. MM. Convert and
Schwartz cater for some of the leading clubs in the
city — the Union and Lloyd’s, for instance. The view
of the cathedral from the windows of the restaurant
is a fine one.
Of course the Rouen duck is not any particular
breed of duck, though the good people of Rouen will
probably stone you if you assert this. It is simply a roan
duck. The rich sauce which forms part of the dish
was, however, invented at Rouen. The
Pari^Rue^e6 delights of the Sole Normande I need not
la Grosse dilate on. A good bottle of burgundy
is the best accompaniment to the duck.
The Restaurant de Paris, in the Rue de la Grosse
French 'c Provincial Fawns 83
Page 47
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
The Hotel de la Poste there is a house worthy of special notice. The proprietor, Denise himself cooks a Canard-Duclair with a skill that no Hotel de la great chef could better. He has a Poste good cellar, but the visits of a little band of gourmets from Havre have made serious gaps in its bins. The hotel, with the exception of the kitchen, which required no improvement, has lately been entirely modernised.
Havre Clubs
The Cercle Francois I. is a social club which consists of about 180 members. It opens its door to all nationalities. Members can give cercle Francois. Members can give their friends cards of admission for the day, week, or month without charge. The cuisine is excellent and the wines well chosen.
At St. Adresse, the Havre Yacht Club has as a home a beautiful building, probably the finest clubhouse of the kind in Europe. It stands palais des high above the bay, opposite the win- Regattes ning flag in the regattas. It has a long wide verandah, and its suite of rooms, high and finely proportioned, comprise a dining-room, a ball-room, and a concertroom or theatre.
Havre boasts two theatres — the large municipal theatre in the Place Gambetta, where one obtains solid amusement, and the Theatre-Cirque on the Boulevard Strasbourg, where lighter fare is provided. The Folies Bergeres in the Rue Lemaitre is the Cafe Concert of the town. There is music after dinner at Frascati’s and the Casino at St. Adresse.
F
82 The Gourmets Guide to Europe
Rouen
The restaurant at the Hotel d’Angleterre is the dining -place at which the travelling Englishman Hotel d’ Angle- generally orders his Sole Normande and
terre, Cours Caneton Rouennaise , and the hotel and
Boieldieu restaurant, which have been recently
redecorated, are very fresh and smart. The proprietor Hotel de Paris, of the Hotel de Paris, on the Quai de 50 Quai de Paris parjs> prides himself on the cookery in his restaurant, and his 4-franc table d'hote dinner is really an excellent meal at the price. I am told by men who know Rouen well that the cookery
Hotel de la °f t^le HQtd de la Poste is all that a
Poste, Rue fastidious diner can require, and that Jeanne d Arc the prices are very reasonable.
The Restaurant de la Cathedrale in the Rue des Carmes is under the direction of MM. Convert and Restaurant de la Schwartz, the former of whom was for Cathedrale, Rue a while maitre-chef at Marlborough des Carmes House. Its cookery under the personal superintendence of M. Convert is first-class, and it has an excellent cellar of wines. MM. Convert and Schwartz cater for some of the leading clubs in the city — the Union and Lloyd's, for instance. The view of the cathedral from the windows of the restaurant is a fine one.
Of course the Rouen duck is not any particular breed of duck, though the good people of Rouen will probably stone you if you assert this. It is simply a rouen duck.. The rich sauce which forms part of the dish was, however, invented at Rouen. The PThe delights of the Sole Normande I need not dilate on. A good bottle of burgundy is the best accompaniment to the duck. The Restaurant de Paris, in the Rue de la GrosseGrosse
French 'c Provincial Fawns 83