Old and New Paris: Its History, Its People, and Its Places, v. 1

by H. Sutherland Edwards

AT the corner of the Rue Marivaux stands the Café Anglais, now the only one remaining of the historical Paris restaurants, which for the most part date their reputation from the years 1814 and 1815, when the European Allies had their head-quarters in the French capital. The invasions which restored the French Monarchy, and which had been undertaken with no other object, brought defeat, but at the same time prosperity and gaiety to Paris; whereas the invasion of 1870 and 1871 caused nothing but misery to the vanquished. During the early days of the Restoration such houses as Les Trois Frères Provençaux, in the Palais Royal, La Maison Dorée, the Café Riche, and the still extant Café Anglais, did a magnificent trade, thanks to the number of Prussian, Russian, Austrian, and English officers who frequented them, and who, after the toils of war, abandoned themselves willingly to some of the joys of peace.

Most of these famous restaurants sprang from wine-shops; for it is a fact that every celebrated dining-place in Paris has owed its reputation primarily to the quality of its wine. The three brothers from Provence who started the restaurant known under their name were simply three young men who, having vineyards of their own and a connection with other wine-growers, maintained an excellent cellar. But when people came in to taste its contents it was absolutely necessary, in order to render appreciable the flavour of the wine, to give them something to eat. Then, as they spent their money freely, it was found possible and even desirable to engage a first-rate cook; until at last the reputation of the cellar was equalled by that of the kitchen.

Who has not read of Les Trois Frères Provençaux in Balzac’s “Scenes from Paris Life”? It was in one of their upstairs rooms, moreover, facing the garden of the Palais Royal, that the hero of Alfred de Musset’s “Enfant du Siècle” had his last sad interview, his last sad meal, with the young woman from whom he was about to separate for ever.

La Maison Dorée, too, was a famous house. The scene of many an orgie, it kept its doors open continuously. Here it was that M. de Camors, in Octave Feuillet’s novel of that name, at the end of an extremely late supper threw a gold piece into the mud and told a ragpicker who happened to be passing that if he would pull it out with his teeth he could have it for himself; and who does not remember how, so soon as the chiffonnier had performed this feat, the dissipated but not altogether degraded gentleman begged the poor man to knock him down in return for the insult offered to him.

La Maison Dorée used to be kept by a proprietor named Hardy, and the fact that the neighbouring café and restaurant, of almost equal celebrity and dearness, belonged to a Monsieur Riche, whose name it bore, gave rise to the saying that a man must be “très riche pour dîner chez Hardy, et très hardi pour dîner chez Riche.”

The Café Riche used to be the favourite dining place of Jules Janin on evenings of first performances. Here on these interesting occasions he was always to be seen; and the usual genial tone of his criticisms was possibly attributable to the excellence of M. Riche’s chef. Not, however, that Janin wrote his notices of new plays the same night. He published them week by week in the feuilleton of the Journal des Débats, afterwards to be corrected and published under the title of “Questionable History of Dramatic Literature.”

The Café Riche was never such a late house as La Maison Dorée, which went on day by day and year by year, never closing, regardless of the clock. Thus it was at once the earliest and the latest of Paris taverns; and if it was possible to get supper there at 3 or 4 o’clock in the morning after a dull evening party, a traveller was equally sure that the place would be open when, arriving at Paris by train at, say, 6 in the morning, the vacuum in his stomach demanded an immediate breakfast.

A story is told of a gentleman who, living immediately opposite the side entrance of La Maison Dorée, dedicated to this famous hostelry all the time he did not spend in bed. Rising extremely late, he turned into {123} the Maison Dorée towards four in the afternoon to look at the papers, converse with some of the frequenters, take a preparatory glass of absinthe, and finally dine—this being, of course, the great event of his well-spent day. His dinner began at an advanced hour of the evening, and lasted well into the night. Then he was joined by friends from the theatre bent on supping; and it was not till towards sunrise that he returned to his apartments over the way.

Unlike the Temple of Janus, which was never shut in time of war, the Maison Dorée could only keep its doors open in time of peace. Such war, at all events, as the Prussians brought to the gates of Paris and to Paris itself in 1870 and 1871 was fatal to its existence. Since those terrible years Paris has lost something of its gaiety and frivolity. The Café Anglais still exists; but even at this celebrated supping-place of former years supper is now an unknown meal. Nothing is served in the Café Anglais after nine o’clock. This café, oddly enough, seems to have been named after a nation which in the year 1815 can scarcely have been popular among the French. Its origin, or at least its name, dates from the year of the Waterloo campaign, and, strangely enough, it is the only great restaurant of that period which to this day survives. Possibly the establishment was not called Café Anglais merely by way of invitation to the English portion of the occupying forces. The title may have been meant to indicate that the service of the table was conducted after the English rather than the French fashion. The French, it must be admitted, preceded us in the matter of napkins, and also, if their boast on the subject can be admitted, in the earlier use of four-pronged forks, made by preference of silver. But in the year 1815 the French knew nothing of salt-spoons; and though plates were changed frequently enough, the same knife and fork served throughout the various courses, the diner cleaning on a piece of bread a knife which did duty for every dish which came on the table. It replaced the salt-spoon, and was frequently used for conveying food to the mouth. Not only English dining-places, but English hotels were highly esteemed in 1815; and Dr. Véron, in his “Mémoires d’un Bourgeois de Paris,” speaks of cleanliness as an English invention unknown to the French until the peace which followed the Napoleonic wars.

In the art of living the French have generally been considered by the rest of Europe to have reached the greatest proficiency; and their methods and customs have accordingly been more imitated than those of any other nation. Of their cookery there is but one opinion; for every man in Europe who can afford a great table keeps either a French cook or a cook educated in the French school. The variety given by French cooks to the very simplest dish is too well known to require emphasis; and even Macaulay quotes the story of that Parisian chef who could make twelve different dishes out of a poppy-head.