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NI'OINE S IS TO NEW ORLEANS
WHA'f MARTIN'S WAS TO NEW
YORK OR BREBANT TO PARIS.
The home of good cheer
The home of :fine cooking.
The place where troubles and tribulations
are left behind.
It is the place par excellence for the gourmet, because
there is always something new for the refined senses .
New dishes new seasoning new presentation
of eatables.
What you can get elsewhere you can get at
Antoine's.
But, some things you can get at Antoine's you
cannot get elsewhere because they are special con-coctions
of the culinary art prepared under the master's eye
Dishes are created, or new ways of serving old
ones are discovered almost weekly
Eating at Antoine s is like getting a new start
in life
You go in with the blues and leave with rosy
impressions.
SURROUNDINGS.
Those who have never partaken of a meal at Antoine's invariably
picture the place gorgeously decorated with an the
bright colors of the rainbow, with gold, silver and bronze leaf
plastered in the very recesses of the ceiling, with a select band
playing popular ragtimes or excerpts of the operatic master-
pieces · with footmen in princely livery opening the carriage
doors, and grooms to take care of the cloaks.
N one of all that.
Antoine's is today what it was at its inception
an immaculate clean place, with tableware and
linen of the severe solid homelike type and attentive
noiseless waiters, who speak many tongues
because they have learned their avocation on both
continents.
:\1 \\.' III TI r. "R00 f
No deafening brass band between the courses .
No boisterous table neighbors.
When you go to Antoine s, it is to give your palate an undisturbed
treat.
That is why the place is unique and in a class of its own.
Had Brillat-Savarin lived a century later he would undoubtedly
have r eferred to Antoine s in his' Physiologie du
Gout, because it is that particular atmosphere of
the place which enhances the artistically prepared
dishes and develops to the highest degree the gastric
fluids.
Not to have eaten at Antoine s is almost saying
that you have never been in New Orleans
A BIT OF HISTORY.
Antoine s, founded in the year 1840 by Antoine Alciatore,
the father of Jules the present owner was located one block
away in the same street, on part of the site now occupIed by
the New Courthouse
~ °nw cou R'I'IlOl S1£
Just as in those days , when carriages lined St. J-Iouis street
from Chartres to Royal to bring the elite of Creol e society to
the r enowned place, a fter a performance at the Fren ch Opera,
so do the autos fill nowadays St. Louis street from Royal to
Bourbon to bring the joyous crowd in ·quest of the gastronomic
delicacies of Jules after a n evenin g at the theatre or a society
dance in the ball room
If the original Antoine s counted amongst his au est s such
me n as H enry Clay General Boulanger ann the Grand Duke
Alexis, brother of the Czar of Russia, Jules has h ad amongst
his g uest s ex-Pr esident Roosevelt , ex-President Taft , Admiral
Schley ex-Secr etar y of the Navy Meyer and such cel ebrities
as S<t ra h Bernhardt , Booth Coquelin Barrett and Man sfield.
SPE CIALTIE S .
'While it would tak e a volume to mention the hundreds of
specialties offered to the epicure at Antoine s, it is worth while
singling out a few which have often been imitated but never
equaled.
Huftres a la Rockefeller
Oysters baked in their shell with
such rich ingredients that the name
of the multi-millionaire was borrowed
to indicate their value
Tomates Frappees a la Jules Cesar
Iced stuffed tomatoes .for hot weather, creating
a sensation to the palate as if one were suddenly
elevated to the ethereal regions .
Bisque d' Ea-evisses a la Cardinal.
A soup made of crayfish boiled in white wine
and subsequently pounded into a pulp with an addition
of cream, aromatic herbs and vegetables .
Truite SaUm01t1lee Rupinicoscoff
Salmon-trout prepared according to the famous Moscovite
chef Alexandrovitch Rupinicoscoff, whose recipe was given to
Jules on the condition that its composition never be divulged.
Terrapin a la st Antoine
A tide-water diamond-back tortoise fed
for weeks in a private pond on a special
diet, to impart the particular flavor so characteristic
when cooked and served in its own
shell.
Filet de Bceuf Robespierre
A creation of Old Antoine'sl 'Vl;J. tl he
cooked for the Prince de Talleyrand-Perigord.
In the game line you have your choice of t Becassines a la Parisienne,
Canards a la Tour d Argent,
Ballotines de Sarcelles Charles-Quint
and fifty others.
When calling for a desert, think of
Omelette Soujjtee Historiee,
a fitting sweet for your guest. The order should be given at
the beginning of the repast. As a bouquet, try
Orange Brulot or Cafe Brulot Diabolique
Do not worry about what you have to order Just tell the
waiter how you feel and how much appetite you think you
have Suggestions will be made accordingly
ANTOINE'S ANNEX.
In order to satisfy the numerous demands of the social
world and special organizations, a new and elaborate annex
was recently constructed on the adjoining property, formerly
occupied by three residence buildings.
A little apart from the smaller private dining rooms accommodating
from four to twenty persons each, there are now
three large banquet halls, one for one hundred, and two for
three hundred covers each, which can be engaged for banquets,
dinner-dances and after-theatre supper-dances.
R\I-!, ROO)l
Service can be ordered by round tables, horseshoe tables,
or small-party tables.
The same care which, for the last three-quarters of a cen-
tury, has governed the carrying out of individual orders, is
given to banquets, and the specialties are served whether for
a few or for hundreds.
Remember that, when you eat at Antoine's, you don't
leave with that dull, heavy feeling which is the result of a
coarse avoirdupois meal. but in a rejuvenated happy sentiment
so well illustrated by Rabelais in his epicurean essays.
A DISCIPLE OF PANTAGRUEL.
