The difference between the establishments of the fashionable restaurateurs before the revolution, and those in vogue at the present day, is, that their profession presenting many candidates for public favour, they are under the continual necessity of employing every resource of art to attract customers, and secure a continuance of them. The commodiousness and elegance of their rooms, the savouriness of their cooking, the quality of their wines, the promptitude of their attendants, all are minutely criticized; and, if they study their own interest, they must neglect nothing to flatter the eyes and palate. In fact, how do they know that some of their epicurean guests may not have been of their own fraternity, and once figured in a great French family as chef de cuisine?
Of course, with all this increase of luxury, you must expect an increase of expense: but if you do not now dine here at so reasonable a rate as formerly, at least you are sumptuously served for your money. If you wish to dine frugally, there are numbers of restaurateurs, where you may be decently served with potage, bouilli, an entrée, an entremet, bread and desert, for the moderate sum of from twenty-six to thirty sous. The addresses of these cheap eating-houses, if they are not put into your hand in the street, will present themselves to your eye, at the corner of almost every wall in Paris. Indeed, all things considered, I am of opinion that the difference in the expense of a dinner at a restaurateur's at present, and what it was ten or eleven years ago, is not more than in the due proportion of the increased price of provisions, house-rent, and taxes.
The difference the most worthy of remark in these rendezvous of good cheer, unquestionably consists in the company who frequent them. In former times, the dining-rooms of the fashionable restaurateurs were chiefly resorted to by young men of good character and connexions, just entering into life, superannuated officers and batchelors in easy circumstances, foreigners on their travels, &c. At this day, these are, in a great measure, succeeded by stock-jobbers, contractors, fortunate speculators, and professed gamblers. In defiance of the old proverb, "le ventre est le plus grand de tous nos ennemis," guttling and guzzling is the rage of these upstarts. It is by no means uncommon to see many of them begin their dinner by swallowing six or seven dozen of oysters and a bottle of white wine, by way of laying a foundation for a potage en tortue and eight or ten other rich dishes. Such are the modern parvenus, whose craving appetites, in eating and drinking, as in every thing else, are not easily satiated.
It would be almost superfluous to mention, that where rich rogues abound, luxurious courtesans are at no great distance, were it not for the sake of remarking that the former often regale the latter at the restaurateurs, especially at those houses which afford the convenience of snug, little rooms, called cabinets particuliers. Here, two persons, who have any secret affairs to settle, enjoy all possible privacy; for even the waiter never has the imprudence to enter without being called. In these asylums, Love arranges under his laws many individuals not suspected of sacrificing at the shrine of that wonder-working deity. Prudes, whose virtue is the universal boast, and whose austerity drives thousands of beaux to despair, sometimes make themselves amends for the reserve which they are obliged to affect in public, by indulging in a private tête-à-tête in these mysterious recesses. In them too, young lovers frequently interchange the first declarations of eternal affection; to them many a husband owes the happiness of paternity; and without them the gay wife might, perhaps, be at a loss to deceive her jealous Argus, and find an opportunity of lending an attentive ear to the rapturous addresses of her aspiring gallant.
What establishment then can be more convenient than that of a restaurateur? But you would be mistaken, were you to look for cabinets particuliers at every house of this denomination, Here, at BEAUVILLIERS', for instance, you will find no such accommodation, though if you dislike dining in public, you may have a private room proportioned to the number of a respectable party: or, should you be sitting at home, and just before the hour of dinner, two or three friends call in unexpectedly, if you wish to enjoy their company in a quiet, sociable manner, you have only to dispatch your valet de place to BEAUVILLIERS' or to the nearest restaurateur of repute for the bill of fare, and at the same time desire him to bring table-linen, knives, silver forks, spoons, and all other necessary appurtenances. While he is laying the cloth, you fix on your dinner, and, in little more than a quarter of an hour, you have one or two elegant courses, dressed in a capital style, set out on the table. As for wine, if you find it cheaper, you can procure that article from some respectable wine-merchant in the neighbourhood. In order to save trouble, many single persons, and even small families now scarcely ever cook at home; but either dine at a restaurateur's, or have their dinners constantly furnished from one of these sources of culinary perfection.
But, while I am relating to you the advantages of these establishments, time flies apace: 'tis six o'clock.—If you are not disposed to drink more wine, let us have some coffee and our bill. When you want to pay, you say: "Garçon, la carte payante!" The waiter instantly flies to a person, appointed for that purpose, to whom he dictates your reckoning. On consulting your stomach, should you doubt what you have consumed, you have only to call in the aid of your memory, and you will be perfectly satisfied that you have not been charged with a single article too much or too little.
Remark that portly man, so respectful in his demeanour. It is BEAUVILLIERS, the master of the house: this is his most busy hour, and he will now make a tour to inquire at the different tables, if his guests are all served according to their wishes. He will then, like an able general, take a central station, whence he can command a view of all his dispositions. The person, apparently next in consequence to himself, and who seems to have his mind absorbed in other objects, is the butler: his thoughts are, with the wine under his care, in the cellar.
Observe the cleanly attention of the waiters, neatly habited in close-bodied vests, with white aprons before them: watch the quickness of their motions, and you will be convinced that no scouts of a camp could be more on the alert. An establishment, so extremely well conducted, excites admiration. Every spring of the machine duly performs its office; and the regularity of the whole might serve as a model for the administration of an extensive State. Repair then, ye modern Machiavels, to N° 1243, Rue de la Loi; and, while you are gratifying your palate, imbibe instruction from BEAUVILLIERS.