The Dinard Club is cosmopolitan in membership,
but the Anglo-Saxon members greatly outnumber the
others. It is run on pleasant British The Dinard
lines, and its cookery is French, but Cluto
plain enough to suit British tastes. It has bridge and
billiard rooms. The subscription is 120 francs fora
94 ^he Gourmet's Guide to Europe
year, io francs for a week, and other sums in like pro-
portion for other periods.
The Golf Club of Dinard is four miles distant at
, St. Briac. The links are good ones
on the downs, with fine sea views.
A tramway connects St. Briac with Dinard.
AFTER DINNER
The Dinard Casino, with its opera and operetta
troupes, its balls, its Tzigane musicians, and its baccarat
club, focuses the evening amusement of Dinard.
There is a second Casino, which was at one time in
competition with the “ high life ” one, but is now to
be incorporated into the Royal Hotel.
Dinan
All the hotels at Dinan cater for the excursionists
who come there for the day by steamer or rail. I
ate at the Hotel de Paris et d’Angleterre portions of a
huge meal, which comprised ham, cold bar and sauce
Tartare , beef, and a fricassee of haricots hlancsy veal and
potatoes, cheese and fruit, the cost of which, including
unlimited red or white wine or cider, was 2 francs.
Had I gone to the Hotel de France or the Hotel
de l’Europe I should have been offered a similar bar-
barous feast at the same extraordinarily small cost.
Roscoff
Roscoff is celebrated for its primeursy for the Gulf
Stream gives it an equable climate, and the market gar-
deners whose ground is near the sea supply vegetables
to the Paris markets very early in the year. Lobsters
and langoustes are exported in great quantities from
Roscoff, and here, as along all the Brittany coast,'
French Provincial Fowns 95
prawns, artichokes, eggs, lobsters, crabs, langoustes are
plentiful. Hotel des Bains
Here is a typical Breton menu, one de Mer
of the meals at the Hotel des Bains de Mer, Ros-
coflF : —
Artichauts a l’Huile.
^ Pommes de terre a l’Huile.
Pore frais froid aux Cornichons.
Langouste Mayonnaise.
Canards aux Navets.
Omelette lines Herbes.
Filet aux Pommes.
Fromage a la Creme.
Fruits, biscuits, &c.
Cidre a discretion.
This is rather a terrible mass of food ranged in the
strangest order, but I insert it to show the traveller in
Brittany that he need never think his meal ended when
he reaches the omelette, and that he had better take a
gargantuan appetite with him.
Brest
This great naval town has better cafes than it has
dining or lunching places ; the Cafe Brestois in the
Rue de Siam, and the Grand Cafe in the same street,
being both good. Besides the restaurants attached to
the hotels, there are the Restaurant Aury and the
Brasserie de la Marine, both on the Champ de Bataille,
but I have no details concerning them.
Quimper
At the Hotel de 1’Epee the table d'hote meal is good
at 3 francs a head. The hotel is a real
old-fashioned French provincial one,
and stands on the quay. Fresh sardines and excellent
vegetables are specialties of this hotel,
Hotel de l’Epee
96 "The Gourmet's Guide to Europe
Pont Aven
Page 54
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 Dinard Club is cosmopolitan in membership, but the Anglo-Saxon members greatly outnumber the others. It is run on pleasant British The Dinard lines, and its cookery is French, but Club plain enough to suit British tastes. It has bridge and billiard rooms. The subscription is 120 francs fora
94 ^he Gourmet's Guide to Europe
year, io francs for a week, and other sums in like proportion for other periods.
The Golf Club of Dinard is four miles distant at , St. Briac. The links are good ones on the downs, with fine sea views. A tramway connects St. Briac with Dinard.
The Dinard Casino, with its opera and operetta troupes, its balls, its Tzigane musicians, and its baccarat club, focuses the evening amusement of Dinard. There is a second Casino, which was at one time in competition with the “ high life ” one, but is now to be incorporated into the Royal Hotel.
Dinan
All the hotels at Dinan cater for the excursionists who come there for the day by steamer or rail. I ate at the Hotel de Paris et d’Angleterre portions of a huge meal, which comprised ham, cold bar and sauce Tartare , beef, and a fricassee of haricots blancs, veal and potatoes, cheese and fruit, the cost of which, including unlimited red or white wine or cider, was 2 francs. Had I gone to the Hotel de France or the Hotel de l’Europe I should have been offered a similar barbarous feast at the same extraordinarily small cost.
Roscoff
Roscoff is celebrated for its primeurs; for the Gulf Stream gives it an equable climate, and the market gardeners whose ground is near the sea supply vegetables to the Paris markets very early in the year. Lobsters and langoustes are exported in great quantities from Roscoff, and here, as along all the Brittany coast,'
French Provincial Fowns 95
prawns, artichokes, eggs, lobsters, crabs, langoustes are plentiful. Hotel des Bains de Mer
Here is a typical Breton menu of the meals at the Hotel des Bains de Mer, Roscoff : —
Artichauts a l’Huile.
^ Pommes de terre a l’Huile.
Pore frais froid aux Cornichons.
Langouste Mayonnaise.
Canards aux Navets.
Omelette lines Herbes.
Filet aux Pommes.
Fromage a la Creme.
Fruits, biscuits, &c.
Cidre a discretion.
This is rather a terrible mass of food ranged in the strangest order, but I insert it to show the traveller in Brittany that he need never think his meal ended when he reaches the omelette, and that he had better take a gargantuan appetite with him.
Brest
This great naval town has better cafes than it has dining or lunching places ; the Cafe Brestois in the Rue de Siam, and the Grand Cafe in the same street, being both good. Besides the restaurants attached to the hotels, there are the Restaurant Aury and the Brasserie de la Marine, both on the Champ de Bataille, but I have no details concerning them.
Quimper
At the Hotel de 1’Epee the table d'hote meal is good at 3 francs a head. The hotel is a real old-fashioned French provincial one, and stands on the quay. Fresh sardines and excellent vegetables are specialties of this hotel,
Hotel de l’Epee
96 "The Gourmet's Guide to Europe
Pont Aven