ocated in easy proximity to the town,
so-called restaurants are attached, but the patronage being intermittent
and uncertain, the choice of _plats_ is limited, and the service is slow
and bad. The Sauveniere Spring is nearest to the town, but the drive
there is all up-hill, monotonous, and dusty. The Geronstere is more
prettily situated, and is a favourite resort for luncheon during the
summer season; but unless the meal is specially ordered beforehand, the
visitor will, as a rule, have to be content with eggs, beef-steaks, or
cutlets. The Tonnelet is situated on the roadside, and the restaurant
there is often uncomfortable and dusty. Those who make the Tours des
Fontaines will be best advised to stop for lunch at the Source de
Barisart, which is situated in a most picturesque part of the woods, 160
feet above the town, from which it is distant about a mile. The
much-written-of Promenade de Meyerbeer is close at hand, and a stroll
beneath the trees before or after lunch will be enjoyed, for the
surroundings are charming and romantic. If previous notice for a meal
can be given, so much the better: there is probably a telephone from the
town. In trout time this fish should be included, as it is caught
plentifully in the district, and is, as a rule, fresh and good. As
before said, there is no good restaurant in the town,--excepting, of
course, those in connection with the principal hotels, where a
_table-d'hote_ is usually served at mid-day and in the evening. The Cafe
Restaurant attached to the Casino is convenient, and will be found more
than sufficient now that the gaming rooms have been suppressed. On the
other side of the Casino is the Hotel d'Orange, well appointed and with
a beautiful garden, and M. Goldschmidt, the proprietor, looks well after
his guests. His dining-room has all the character of a restaurant, being
open to the outside public. The company there is as a rule
gay--sometimes, it is said, even a little too gay, but everything is of
the best and well served. Probably, however, the gourmet will find
things more to his taste at the Grand Hotel de l'Europe, where M.
Henrard Richard always paid great attention to 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 6-franc _table-d'hote_ dinner
served in September. It has not been specially selected, and is
therefor