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The Gourmet's Guide To Europe

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. NORWAY. DENMARK

Stockholm restaurants--Malmö--Storvik--Gothenburg--
Christiana--Copenhagen--Elsinore 210

CHAPTER XIV

RUSSIA

Food of the country--Restaurants in Moscow--The
dining-places of St. Petersburg--Odessa--Warsaw 217

CHAPTER XV

TURKEY

Turkish dishes--Constantinople restaurants 226

CHAPTER XVI

GREECE

Grecian dishes--Athens 230

INDEX 233

CHAPTER I

PARIS

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.

Paris is the culinary centre of the world. All the great missionaries of
good cookery have gone forth from it, and its cuisine was, is, and ever
will be the supreme expression of one of the greatest arts in the world.
Most of the good cooks come from the south of France, most of the good
food comes from the north. They meet at Paris, and thus the Paris
cuisine, which is that of the nation and that of the civilised world, is
created.

When the Channel has been crossed you are in the country of good soups,
of good fowl, of good vegetables, of good sweets, of good wine. The
_hors-d'oeuvre_ are a Russian innovation; but since the days when
Henry IV. vowed that every peasant should have a fowl in his pot, soup
from the simplest _bouillon_ to the most lordly _consommés_ and splendid
_bisques_ has been better made in France than anywhere else in the
world. Every great cook of France has invented some particularly
delicate variety of the boiled fillet of sole, and Dugleré achieved a
place amongst the immortals, by his manipulation of the brill.

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The Gourmet's Guide To Europe