Food and flavor, a gastronomic guide to health and good living . s devotes no fewer than seventypages of his Gourmets Guide to Europe to a studyof the inns, hotels, and restaurants of ProvincialFrance. He found that almost every town of anyimportance has some special dish or some special pateof its own; there are hundreds of good old inns wherethe cuisine is that of their province, and there are greattracts of country which ought to be marked by somespecial color on all guide-book maps, where the cook-ery is universally good. This noted English epicure advises gourmets whohave time to journey
Food and flavor, a gastronomic guide to health and good living . s devotes no fewer than seventypages of his Gourmets Guide to Europe to a studyof the inns, hotels, and restaurants of ProvincialFrance. He found that almost every town of anyimportance has some special dish or some special pateof its own; there are hundreds of good old inns wherethe cuisine is that of their province, and there are greattracts of country which ought to be marked by somespecial color on all guide-book maps, where the cook-ery is universally good. This noted English epicure advises gourmets whohave time to journey leisurely and especially those whohave an automobile at command, to make a journey ofgastronomic exploration in the district between Mont-pellier and Toulouse, which is a cradle of goodcooks and where some of the traditions of cookery ofthe old Romans still linger. The land of the Meuse,the Moselle, and the Saone is another and more north- FRENCH SUPREMACY 263 erly paradise of good cooking. In Dordogne there isnot a peasant who cannot get a traveler en panne a. Coming to market, Brittany truffled omelette which would make an aldermansmouth water . . and all the Midi from theAlps to the Pyrenees is a happy hunting ground for thegastronome. 264 FOOD AND FLAVOR My own experience in these regions is much morelimited, but wherever I followed this epicures adviceI found him a reliable guide. In most parts of France,however, a guide to good cheer is hardly needed, foryou can stop at almost any inn with the assurance ofgetting a savory lunch, dinner, or supper. In Proven-cal inns garlic is no doubt used too freely, but noharm can come to those who cannot stomach it, since itswarning appeals as distinctly to the nose as the rattle-snakes does to the ear. The Pyrenees are famed for trout and chicken we found excellent, the trout less so. Aninnkeeper with whom I discussed the matter admittedfrankly that they left something to be desired in thematter of flavor. A Parisian epicu
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Keywords: ., bookauthorfinckhen, bookcentury1900, bookdecade1910, bookyear1913
