Perhaps the best of the restaurants is the grill-room
and Brasserie combined, in the ground-floor of the
Brasserie- rebuilt Casino, now called the Kurhaus.
Restaurant, Neri of Nice is the
Kurhaus one can luncj1 qU{te
about 9 francs, and dine for about 12.
The gourmet can safely be advised to eat a meal at
the Grand Hotel de l’Europe, where M. Henrard
Hotel de Richard always paid great attention to
l’Europe his cuisine. Although he no longer
personally controls the management of L’Europe, the
hotel is still under the direction of his family, and
retains its high reputation. The following is a menu
of a 7-franc table d'hote dinner served in September.
It has not been specially selected, and is therefore a
fair specimen : —
Bisque d’Ecrevisses.
Brunoise a la Royale.
Truites Meuniere.
Filet de Boeuf garni Beaulieu.
Ris de veau Princesse.
Petits pois a la Frangaise.
Perdreaux rods sur Canapes.
Glace Vanille.
Gaufrettes.
Corbeille de Fruits.
The wines here are good, the Moselle and Rhine
wines being especially cheap. Other hotels with
restaurants attached that may be mentioned are the
Britannique (with a fine garden in which meals are
served), the Bellevue, the Flandre, and the Rosette.
Belgian Towns 141
The last-mentioned is a small hotel attached to the
Palace of the late Queen of the Belgians, and is run by
her Majesty’s chef. The meals for the Palace were
always cooked at the hotel, and the restaurant, though
simply appointed, has latterly been excellent in its
way. Strangers feeding there should try and secure
a table on the little glass-covered terrace in front of
the hotel. Mention might also be made of a couple
of small restaurants that in the past were mostly
supported by the professional players at the tables.
One in a side street near the Casino, kept by a
Frenchman, has a reputation for its cheap French
wines ; and the Macon, at a franc the bottle, is
indeed drinkable. At the other, the Limbourg, the
cooking is German in character and flavour. Both
places may be recommended as wholesome and honest
to people who want to “ get through” on about 10
francs a day. There is no more to be said.
Ostende
Ostende, or as we call it Ostend, is not renowned
for the cheapness of its food, and the great majority of
its well-to-do visitors make a bargain with one of the
hotels to take them en pension , and are content with
the table d'hote dinner, which looks quite showy on the
menu card, though it does not waken that extra sense
of appreciation which every true gourmet possesses.
But Ostende is by no means a city of Dead Sea
apples, though he who would dine well there amidst
refined surroundings must have a long purse. The
same syndicate, or company, which owns the Hotel
de Paris at Monte Carlo has bought the The Royal
big Palace Hotel, which with its Sports Palace Hotel,
Club and its theatre and its great stretch The Dlg>ue
of garden, stands between the race-course and the sea,
and the manager brings there during the season his
142 c The Gourmet's Guide to Europe
Page 78
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
Perhaps the best of the restaurants is the grill-room and Brasserie combined, in the ground-floor of the Brasserie- rebuilt Casino, now called the Kurhaus.
Restaurant, Neri of Nice is the
Kurhaus one can lunch quite
about 9 francs, and dine for about 12.
The gourmet can safely be advised to eat a meal at the Grand Hotel de l’Europe, where M. Henrard Hotel de Richard always paid great attention to
l’Europe his cuisine. Although he no longer
personally controls the management of L’Europe, the hotel is still under the direction of his family, and retains its high reputation. The following is a menu of a 7-franc table d'hote dinner served in September. It has not been specially selected, and is therefore a fair specimen : —
Bisque d’Ecrevisses. Brunoise a la Royale. Truites Meuniere.
Filet de Boeuf garni Beaulieu.
Ris de veau Princesse. Petits pois a la Frangaise. Perdreaux rôtis sur Canapes. Glace Vanille. Gaufrettes.
Corbeille de Fruits.
The wines here are good, the Moselle and Rhine wines being especially cheap. Other hotels with restaurants attached that may be mentioned are the Britannique (with a fine garden in which meals are served), the Bellevue, the Flandre, and the Rosette.
Belgian Towns 141
The last-mentioned is a small hotel attached to the Palace of the late Queen of the Belgians, and is run by her Majesty’s chef. The meals for the Palace were always cooked at the hotel, and the restaurant, though simply appointed, has latterly been excellent in its way. Strangers feeding there should try and secure a table on the little glass-covered terrace in front of the hotel. Mention might also be made of a couple of small restaurants that in the past were mostly supported by the professional players at the tables. One in a side street near the Casino, kept by a Frenchman, has a reputation for its cheap French wines ; and the Macon, at a franc the bottle, is indeed drinkable. At the other, the Limbourg, the cooking is German in character and flavour. Both places may be recommended as wholesome and honest to people who want to “ get through” on about 10 francs a day. There is no more to be said.
Ostende
Ostende, or as we call it Ostend, is not renowned for the cheapness of its food, and the great majority of its well-to-do visitors make a bargain with one of the hotels to take them en pension , and are content with the table d'hote dinner, which looks quite showy on the menu card, though it does not waken that extra sense of appreciation which every true gourmet possesses.
But Ostende is by no means a city of Dead Sea apples, though he who would dine well there amidst refined surroundings must have a long purse. The same syndicate, or company, which owns the Hotel de Paris at Monte Carlo has bought the The Royal big Palace Hotel, which with its Sports Palace Hotel, Club and its theatre and its great stretch The Digue of garden, stands between the race-course and the sea, and the manager brings there during the season his
142 c The Gourmet's Guide to Europe