rmesan.
| La Creme d'Aretin.
| -----
| Les Croustades a la Victoria.
_Eau-de-vie Russe._ | -----
| La Carpe a la Chambord.
_Chablis Moutonne._ | Le Turbot a l'Amiral.
| -----
_Johannisberg 1893._ | Le Baron de Pauillac persille.
| Les pommes Macaire.
_Mouton Rothschild | Le Veloute Favorite.
1875._ | -----
| Le Desir de Roi.
_Clos Vougeot 1858._ | -----
| Les Becasses au fumet.
_Moet brut 1884._ | La Salade Esperance.
| -----
_Fine Champagne des | Les Asperges d'Argenteuil
Tuileries 1800._ | Sce Mousseline.
| -----
| La Pyramide a l'Ananas.
| Le Souffle aux Mandarines.
| Macarons et Gaufrettes
| Chantilly.
| -----
| La Corbeille de Fruits.
| Cafe.

What the cost of this feast would be it is difficult to estimate, and I
will not even hazard a guess.

I asked, last spring, an Englishman who knows his Paris better than most
Parisians, what he would consider a typical breakfast, dinner, and
supper in Paris, and he answered, "Breakfast _chez Henri_ at the
Gaillon, dine at the Ritz, and sup at Durand's."

There are two Henri's in Paris, one is the little hotel and English bar,
and the other is in the Place Gaillon. Henri's Restaurant Gaillon had
its days of celebrity in the Second Empire, and then sank, as the Maison
Grossetete, from grace until Henri Drouet, leaving Paillard's,
established himself there. When I first knew the restaurant it had
Paillard's cookery, but not Paillard's prices; but now that the whole of
the _monde qui dine_ has found it out, I fancy that the scale of prices
has risen to a level with that of the parent restaurant. The first room
is the best one to breakfast or dine in, for the others on hot days ar