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The Gourmet's Guide to Europe By: Algernon Bastard |
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Publisher's Announcement
DINNERS AND DINERS: Where and how to Dine in London By Lieut. Col. Newnham Davis New and Revised Edition
Small Crown 8vo. Cloth. 3/6
WHERE AND HOW TO DINE
IN PARIS By Rowland Strong
Fcap. 8vo. Cover designed cloth. 2/6 London: GRANT RICHARDS
The
Gourmet's Guide
To Europe BY LIEUT. COL. NEWNHAM DAVIS AND ALGERNON BASTARD EDITED BY THE FORMER [Illustration] London
GRANT RICHARDS
48 LEICESTER SQUARE, W.C.
1903
The pleasures of the table are common to all ages and ranks, to all
countries and times; they not only harmonise with all the other
pleasures, but remain to console us for their loss. Brillat Savarin.
PREFACE
Often enough, staying in a hotel in a foreign town, I have wished to
sally forth and to dine or breakfast at the typical restaurant of the
place, should there be one. Almost invariably I have found great
difficulty in obtaining any information regarding any such restaurant.
The proprietor of the caravanserai at which one is staying may admit
vaguely that there are eating houses in the town, but asks why one
should be anxious to seek for second class establishments when the best
restaurant in the country is to be found under his roof. The hall porter
has even less scruples, and stigmatises every feeding place outside the
hotel as a den of thieves, where the stranger foolishly venturing is
certain to be poisoned and then robbed. This book is an attempt to help
the man who finds himself in such a position. His guide book may
possibly give him the names of the restaurants, but it does no more. My
co author and myself attempt to give him some details what his
surroundings will be, what dishes are the specialities of the house,
what wine a wise man will order, and what bill he is likely to be asked
to pay. Our ambition was to deal fully with the capitals of all the countries of
Europe, the great seaports, the pleasure resorts, and the "show places."
The most acute critic will not be more fully aware how far we have
fallen short of our ideal than we are, and no critic can have any idea
of the difficulty of making such a book as we hope this will some day be
when complete. At all events we have always gone to the best authorities
where we had not the knowledge ourselves. Our publisher, Mr. Grant
Richards, quite entered into the idea that no advertisements of any kind
from hotels or restaurants should be allowed within the covers of the
book; and though we have asked for information from all classes of
gourmets from ambassadors to the simple globe trotter we have not
listened to any man interested directly or indirectly in any hotel or
restaurant. Hotels as places to live in we have not considered critically, and have
only mentioned them when the restaurants attached to them are the
dining places patronised by the bon vivants of the town. Over England we have not thrown our net, for Dinners and Diners leaves
me nothing new to write of London restaurants. In conclusion I beg, on behalf of my co author and myself, to return
thanks to all the good fellows who have given us information; and I
would earnestly beg any travelling gourmet, who finds any change in the
restaurants we have mentioned, or who comes on treasure trove in the
shape of some delightful dining place we know nothing of, to take pen
and ink and write word of it to me, his humble servant, to the care of
Mr. Grant Richards, Leicester Square. So shall he benefit, in future
editions, all his own kind. We hear much of the kindness of the poor to
the poor. This is an opportunity, if not for the rich to be kind to the
rich, at least for those who deserve to be rich to benefit their
fellows. N. Newnham Davis.
CONTENTS
CHAPTER I PARIS
PAGE The "Cuisine de Paris" A little ancient history Restaurants
with a "past" The restaurants of to day Over
the river Open air restaurants Supping places Miscellaneous 1
CHAPTER II FRENCH PROVINCIAL TOWNS The northern ports Norman and Breton towns The
west coast and Bordeaux Marseilles and the Riviera The
Pyrenees Provence Aix les Bains and other "cure" places 35
CHAPTER III BELGIAN TOWNS The food of the country Antwerp Spa Bruges Ostende 79
CHAPTER IV BRUSSELS The Savoy The Epaule de Mouton The Faille Déchirée The
Lion d'Or The Regina The Helder The Filet de
Sole Wiltcher's Justine's The Etoile The
Belveder The Café Riche Duranton's The
Laiterie Miscellaneous 90
CHAPTER V HOLLAND Restaurants at the Hague Amsterdam Scheveningen
Rotterdam The food of the people 105
CHAPTER VI GERMAN TOWNS The cookery of the country Rathskeller and
beer cellars Dresden Münich Nüremburg Hanover
Leipsic Frankfurt Düsseldorf The Rhine valley "Cure"
places Kiel Hamburg 110
CHAPTER VII BERLIN Up to date restaurants Supping places Military
cafés Night restaurants 144
CHAPTER VIII SWITZERLAND Lucerne Basle Bern Geneva Davos Platz 151
CHAPTER IX ITALY Italian cookery and wines Turin Milan Genoa
Venice Bologna Spezzia Florence Pisa Leghorn
Rome Naples Palermo 157
CHAPTER X SPAIN AND PORTUGAL Food and wines of the country Barcelona San
Sebastian Bilbao Madrid Seville Bobadilla
Grenada Jerez Algeciras Lisbon Estoril 178
CHAPTER XI AUSTRIA AND HUNGARY Viennese restaurants and cafés Baden Carlsbad
Marienbad Prague Bad Gastein Budapesth 196
CHAPTER XII ROUMANIA The dishes of the country The restaurants of Bucarest 207
CHAPTER XIII SWEDEN... Continue reading book >>
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