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"Once upon a time, being seduced
by certain poetic words of Thackeray,
I made a special trip to a certain
cafe in Paris to eat bouilla-baisse.
I found it distinctly worth while.
Later I went to Marseilles, the home
of this dish, and there ate it again
and found it better. And then I
came back to America and ate it at
Antoine's in New Orleans and found
it best of all."
-from Irvin S. Oobb's Article, «,Just
to Make Your Mouth Water"-September
Oosmopolitan.
ANTOINE'S
INTERNATIONALLY FAMOUS
RENDEZVOUS o.F THE BEAU MONDE
FOR ALMOST A OENTURY.
713 ST. LOUIS STREET
NEW ORLEANS
E8tabluhed 1840
AntoineJ s Restaurant
Since 1840
NTOINE'S IS TO NEW ORLEANS
WHAT DELMONICO'S WAS TO
NEW YORK OR THE CAFE
ANGLAIS TO PARIS.
The home of good cheer.
The home of Fine Cooking.
The place where trouble and
tribulations are left behind.
It is the place "par excellence"P
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 gea.
at Antoine's.
But, some things you can get at Antoine"s
you cannot get elsewhere, because they are
special concoctions 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 ha\'e never partaken of a meal
at Antoine's invariably picture the place gorgeously
decorated with all 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 ragtime or excerpts of
the Operatic masterpieces; with footmen in princely livery
opening the carriage doors, and grooms to take care of the
cloaks.
None 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 home-like type, and attentive noiseless waiters,
who speak many tongues because they have learned
their avocation on both continents.
No deafening brass band between 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 referred 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
.il.ntoin6 AlciatoT6
Founder of the house of Antoine, who seeking his
fortune in America came to New Orleans and founded in
the year 1840 the Restaurant Antoine. Beginning in a
small way, it was not long before Antoine's was a byword
for all that stands highest in the culinary line. His talents
won for him an enviable reputation and the little restaurant
flourished. Antoine went back to France his native
land to die, and he left the business in the hands of his
son Jules.
Jules Alciatore
Jules, a fit successor to his illustrious father, took
charge of "Les affairs" and since he too had made his
studies in the land of his father, the house of Antoine
again prospered under his guiding hand, and today it
enjoys an international reputation wherever people gather
to discuss the gentle art of eating in its many and divers
forms. Jules, before his death placed the active management
of the restaurant in the hands of his son Roy.
Roy Alciatore
Roy, grandson of Antoine Alciatore, and present proprietor,
was born and reared in America, in a modern age,
but nevertheless retains these qualities which he inherited
from his grandfather and his father in the gastronomic
line, and due to the able tutelage of his father Jules, is a
fit successor to carryon the name of Antoine to still
greater heights.
A BIT OF HISTORY
If the original Antoine counted among his guests
such men as Henry Clay, General Boulanger, and the
Grand Duke Alexis, brother of the Czar of Russia, Jules
and Roy have had as their guests the following:
Ex-President Theodore Roosevelt, Ex-President William
H. Taft, Ex-President Calvin Coolidge, Ex-President
Herbert Hoover, Admiral Schley, Marechal Foch, Admiral
Richard Byrd, Patrick Cardinal Hayes, J. W. Weeks, ExSecretary
of War, George H. Dern, Secretary of War, L.
W. Roberts, Jr., Assistant Secretary of the Treasury, General
John J. Pershing, General J. Harbord, Commander
Cristobal Gonzalez Aller y Acebal, Rear Admiral H. H.
Christy, Vice-Admiral R. A. R. Plunkett-Ernle-Erle-Drax,
Commander of British West Indies Squadron, Rear-Admiral
Arthur J. Hepburn, Rear-Admiral E. B. Fenner, Vice-Admiral
Edw. Pettengill, Vice-Admiral Edw. Campbell, RearAdmiral
Hayne Ellis, Commander Louis :r. Gulliver, U. S.
Frigate Constitution, Captain H. C. C. Balgrove, H. M. S.
Norfolk, Captain Benjamin Dutton, U. S. S. Wyoming,
Commander Chas. E. Rosendahl, U. S. N., Captain G. S.
Burrell, C. F. C., U. S. N., Captain Louis Sable, Naval
Attache at Washington, Lieutenant J. M. Ocker and
Lieutenant H. L. Challenger, U. S. S., S-10, Mrs. Warren G.
Harding, Mrs. Woodrow Wilson, Sir Esme Howard, English
Ambassador, Paul Claudel, French Ambassador, Dr. Hans
Luther, German Ambassador, Royal Italian Ambassador
Augusto ROSS0, Demetrios Sicilianos, Greek Ambassador,
Nellie Taylor Ross, Director of the U. S. Mint, Captain
Joao Alberto Lins de Barros, Brazilian Cabinet Member,
Colonel Frank E. Evans, Foreign Legion, Prince Louis
Ferdinand Hohenzollern, Baron and Baroness Rodolphe de
Schaunsee, Count and Countess de Castellani, Count and
Countess Charles de Peslouan, Count Marcel Ie Besac,
Count Mercier de Caladon, The Marquis of Donegall, Baron
Von Mumm, Count Tullio Carminati di Brambilla, Abdel
Wahab Pasha, Egyptian Undersecretary of State, John J.
Raskob, Theodore Roos~velt, Jr., Archie Roosevelt, Mr. and
Mrs. Elliot Roosevelt, Curtiss B. Dall, Herbert Hoover II,
SIr Thomas Lipton, Mayor James J. Walker, Mayor W. H.
Thompson, Mayor Fiorello LaGuardia, Senator Wm. Gibbs
McAdoo, Robert H. McAdoo, Senator Huey Pierce Long,
Congressman Reid, Senator Gerald P. Nye, Otto Kahn, John
Ringling, Theodore A. Lightner, Jules Bache, Monsignor
John J. M'Givney, Harper Sibley, Charles R. Gay, J. C.
Van Eck, Dexter Fellows, Kenesaw M. Landis, A. P .
Giannini, Adolph Ochs, John W. Gates, Dr. Victor F.
Manero, Fred E. Williamson, Harold F. McCormick, Dr.
Franz Groedel, Helen Kellar, Liberty Knickerbocker, Isabel
Sloane, Elizabeth Arden, Dr. Carlos Estevez, Florence B.
Gould, W. W. Atterbury, B. L. Atwater, Adolph Zukor,
Nicholas M. Schenck, Rene Delage, French Consul, Dr.
Vitale Gallina, Italian Consul, Dr. Ludovico Censi, Italian
Consul, Edmundo Aragon, Mexican Consul, Jayme deBrito,
Brazilian Consul, Francisco Banda, Ecuadorian Consul,
Fernand Gobert, Belgian Consul, Ernst Wendler, German
Consul, Jean de LaGreze, French Consul, Senator Henrick
Shipstead, J. Jusserand, Ex-French Ambassador, Henry I.
Harriman, Jean Tillier, Marcel Olivier, M. Georges Robinet,
Costes and Le Brix, French Trans-Atlantic Fliers, Wiley
Post and Harold Gatty, Francesco de Pinedo, James G.
Haizlip, Captain Eddie Rickenbacker, Clyde Pangborn,
James "J'immy" Doolittle, Roscoe Turner, Michel de
Troyat, Max Baer, Buddy Baer, Primo Carnera, Georges
Charpentier, Martin Plaa, Vincent Richards, Sam D. Perry,
Bobby Jones, George M. Lott, Jr., Chuck Klein, Babe Ruth,
Knute Rockne, Andy Kerr, Bernie Bierman, P. O'Shaugnessy,
Johnny Weismuller, James J. Corbett, Henri Cochet,
Leopold Stokowski, Fritz Kreisler, Eugene Ormandy,
Gregor Piatigorsky, Cecil B. De Mille, Edw. Cline, W. S.
Van Dyke, 'fod Browning, John Ford, Robert Florey, Jack
Benny, Leo Carrillo, Al Jolson, Rudy Valee, Gus Van,
George Jessel, Eddie Cantor, Helen Morgan, Harry Richman,
Major Bowes, Leo Feist, Ben Piazza, Vivian Janis,
Lou Forbes, Leah Ray, The Boswell Sisters, George Olsen,
Roger Wolfe Kahn, John E. Hamp, Ted Weems, Frankie
Masters, Guy Lombardo, Charles Barnet, Phil Harris, Clyde
Lucas, Paul Whiteman, Jesse St~fford, Smith Ballew,
Nick Lucas, Irving Aaronson. Henry Busse, Vincent Lopez,
Chaney and Fox, Jack and Edna Torrence, Miles and
Kover, Peppino and Rhoda, Peppino and Mascotte, Emma
Calve, Enrico Caruso, Sarah Bernhardt, Anna Pavlowa,
Nijinsky, Richard Mansfield, John McCormack, Marion
Talley, Margaret Anglin, Otis Skinner, Cornelia Otis Skinner,
Lou Tellegen, Lily Pons, Katherine Cornell, Lawrence
Tibbett, Mary McCormick; Walter Hampden, Ethel Barrymore,
Basil Rathbone, Flo Ziegfeld, Marjorie Rambeau,
Katherine Standing, Guy Bates Post, Nikita Balieff, Mary
Lewis, David Libidins, Hizi Koyke, Richard Crooks, John
Charles Thomas, Phil Dunning, O. O. McIntyre, Will
Rogers, Irvin S. Cobb, IiI. L. Mencken, Will Irwin, Elsie
Robinson, J. Gortatowsky, Roark Bradford, Collinson Owen,
Abe Martin, Mr. and Mrs. Julian Street, Kathleen McLaughlin,
W. A. Ireland, Mr. and Mrs. Andre Simon, Frederick
L. Collins, Hendrick Van Loon, John A. Kennedy,
K. T. Knoblock, Meigs O. Frost, Herman B. Deutsch,
Franz Blom. Bruce Manning, Gwen Bristow, Zona Gale,
Basil Woon, Sheila Kay Smith, Sydney Smith, George E.
Sokolsky, Channing Pollock, Carlton Beals, Heywood
Broun, Professor Felix Frankfurter, Bruce Gould, Beatrice
Blackmer Gould, Dorothy Dix, Beverly Smith, Wallace
Irwin, Ham Fisher, Louis Sobol, Ward' Morehouse, T. M.
Storke, Monty Woolley, Garet Garret, Clem Hearsey, Donald
Lawder, Natalie Scott, Eleanor Niercien, Bob Davis,
Grace Thompson Seton, Alan J. Gould, Andrea, J'amshed
Dwishaw Petit, W. Ward Smith, Upton Close, Hugh Baillie,
Hector Fuller, Franklin Lewis, Russell Kay, John Held,
Jr., Rube Goldberg, Mrs. Eleanor Patterson, Cora, Rose
and Bob Brown, Sheila Hibben, Marc T. Greene, W. W.
Aldrich, Robert V. Fleming, Henry Hood, B. Carp, Al
Lichtman, JOSGph Ziegler Leiter, O. M. Samuels, Frederick
Hennessy and many others.
Other celebrities including:
Charles Spencer Chaplin, Douglas F'airbanks, Lew Cody,
Buster Keaton, Richard Barthelmess, John Drew, Anita
St~wart, Theda Bara, Wm. S. Hart, Marguerite Clark, Warner
Baxter, George O'Brien, Grant Withers, Betty Compton,
Adolphe Menjou, Cathryn Carver, Roscoe "Fatty"
Arbuckle, Joe E. Brown, Ann Harding, Ricardo Cortez,
Esther Ralston Eugene W. Palette, Irene Rich, Dolores
Costello Barrymore, George Bancroft. John Mack Brown,
Roscoe Karns, Margaret Livingston, Allen Jenkins, Sue
Carol, Nick Stuart, Tully Marshall, Jack LaRue, Geraldine
Dvorack, Buddy Ebsen, Marie Dressler, Jack Warner, Rod
Laroque and many others.
MAY WE QUOTE
O. O. Mcintyre
In New York Day by Day.
"Whenever I speak of New Orleans, someone invari·
ably mentions a meal at Antoine's."
Will Rogers
Syndicated News Service.
"Jules Alciatore is the distinguished and gentlemanly
proprietor of Antoine's, the famous eating place of New
Orleans, and let me tell you brother, when you have a
famous eating place in that city, it must be some place,
beeause they do know how to eat, and what to eat, and
hospitality, and when you speak of Antoine's you have
reached the "z" and "&" in alphabetical praise.
It was founded in 1840 and has never had to resort
to a jazz band. Imagine a restaurant existing and making
a world wide reputation on just food. My sombrero is
tipped to Jules at Antoine's."
Irvin Cobb
Author
"What Jules can do to oysters and fish and various
other things that make up a meal, is what the cooks must
do to them in heaven."
Otto Kahn
Patron of the Arts
"A Monsieur Jules avec l'admiration de quelqu'un qui
sait apprecier."
Ex-President Calvin Coolidge
"Deep appreciation for Antoine's."
Paul Claudel
French Ambassador at Washington
"Honneur au Restaurant Antoine et son excellente
cuisine." Julian Street
Author~American Adventures, Etc.
"I shall look forward to returning some day to your
hospitable roof and your distinguished table."
Dieudonne Costes-Le Brlx
French Aviators
"Ce dejeuner fut excellent."
Roark Bradford
N. Y. Evening Post
"The good chefs of New Orleans approach their craft
as an art. The pompano en papillotte, the oysters Rockefeller
of Antoine are poems."
Frederick L. Collins
Harpers Bazaar-Dining de Luxe
"Every country has its Restaurant Royal, its Restau-
rant par excellence. 1 have eaten excellent meals at BUfl's
in the gallery at Milan; at Helder's and the Savoy in
Brussels; at Tournie's in Madrid; at the Paris in Havana;
at Antoine's in New Orleans, etc., etc."
Natalie Vivian Scott
Modern Priscilla
"No voice, no lute, no pipe there, and no orchestra.
But-what is so little emphasized in modern restaurantsfood
in its most glorified form; quiet in which to enjoy it.
and leisure."
Elizabeth Arden
"To Jules and Antoine's, a combination of geniality
and gastronomical ecstasy."
John A. Kennedy
Hearst Newspapers
"Were 1 a musician, 1 should wish to compose an
opera in your honor; were 1 a poet, 1 should seek to sing
of your glories in verse; but being neither, 1 can only tell
you in my own modest way how much 1 appreciated the
food at Antoine's."
K. T. Knoblock
Author-There's Been Murder Done, Etc.
"There has been no decline in Antoine's standards.
All over the world Antoine's is known, and from all over
the world gourmets and great men come to New Orleans
to dine at Antoine's."
Collinson Owen
British Author
"I discovered here in New Orleans the best dinner 1
have had in America, with first class French cooking. It
was by Jules Alciatore at Antoine's."
Washington, D. C., Times
Elsie Robinson
"Romance and adventure hover above the range when
Antoine cooks a fish. The pompano becomes a poem, a
jewel, a song."
Chicago Daily Tribune
Kathleen McLaughlin
"You may go to Antoine's, the oldest and most famous
of New Orleans French Restaurants, and have set before
you the masterpiece prepared by Jules Alciatore."
Meigs O. Frost
Author-A Marine Tells It To Me, Etc.
"To Jules Alciatore of Antoine's, cooking is an art.
As a poet blends words to produce a sonnet; he blends
ingredients to produce a sauce."
Edward Cline
Director First National Pictures
"Mrs. Cline and I have come miles out of our way to
taste these marvelous shrimp that Antoine's Restaurant
prepares."
Herman B. Deutsch
Author-The Incredible Yanqui, Etc.
"Jules Alciatore, a real genius in the poetry of pots
and pans."
New York Herald Tribune
"There is Antoine's where Jimmie Walker met the
famous Rockefeller oysters and the pompano of delicious
excellence and succumbed to their charms."
Abe Martin
Columnist
"This place beats Brown county all holler."
W. A. Ireland
Columbus Ohio Evening Dispatch
"If I had been Lafitte the pirate I would have seized
the culinary treasures of Antoine's and not wasted my
time at sea."
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 banquet halls, one for one hundred, and two
for two hundred covers each, which can be engaged for
banquets, dinner dances, and after-theatre supper dances.
Remember, that when you eat at Antoine's, you do
not leave with that dull heavy! feeling which is the result
of a coarse avoirdupois meal, but rather in a rejuvenated
happy sentiment so well illustrated by Rabelais in his
Epicluean Essays.
SUGGESTIONS
While it would take 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
duplicated.
Huitres en Coquille 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.
This dish made its debut to the world from the
kitchens of Antoine.
Bisque d'Ecrivisses 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.
Pompano en Papillotte
Succulent Pompano with a delicious sauce
cooked in a paper bag in order to retain the
flavor.
Pommes Sotlfflees
Puffed potatoes which are the one new
thing under the sun.
Poulet Chanteclair
Chicken marinated in red wine and cooked
in such a manner as to impart a most distinctive
flavor.
Omelette Soufflee H istoriee
A fitting finale to a well balanced repast.
Ball Room
Small-Party-Table Banquet
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Banquet en \'honneur du Marecha\ Foch chez Antoine's December 8th, 1921.
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