La Louisiane booklet 'L'Histoire de la Louisiane'

              Printed in U. S. A.
Copyright. 1930.
By Ferd. J. Alciatore
Main Entrance Hall and Stairway to Banquet Rooms.
L'I Louisiane Restaurant
{/
L'Histoire
de Ia Louisiane
or
The Three Generations
Sometimes Called
Anatole, Ie Maitre
Par
Georges
L'Escritoire
GENESIS
In the Beginning, There Was the Swamp Primeval­But
Now, There is New Orleans
and La Louisiane
When in the Year of Our Lord 1 71 8, Sieur Jean Baptiste
Lemoyne de Bienville touched the point of his sword to a
spot of damp earth on the bank of the Mississippi river,
some 100 miles above its mouth, and said, "Here we will
build a city," he spoke as a man of real vision. But it is
much to be doubted if this foresighted and gallant gentleman
so much as suspected that the city of his founding would
one day become known and accepted as "America's Most
Interesting City." Nor is it probable that he foresaw that
this city, which is in all essential things thoroughly American,
should retain so much of the old-world character which quite
naturally distinguished it in its early and formative years.
And we may safely conclude that the high-born adventurer
would have been agreeably surprised and a trifle incredulous
if some prophet, standing at his velvet-clad elbow, had said,
"Monsieur, this city which you have in mind to build, will
one day attain world-wide fame as a successful rival of
Paris in the matter of good cooking."
Remarkable as these possibilities may have appeared at
that remote period, they nevertheless are accomplished facts
today.
New Orleans, with many claims to greatness, still wears
most proudly its degree of distinction as a city that has a
character entirely and indisputably its own, and it acknow~
6 THE "DIFFERENT" CITY
ledges no peer in the matter of good cooking. Other cItIes
the world over may advance their claims to culinary great­nessness.
New Orleans graciously concedes these, with the
single stipulation that there is room for only one at the top
and New Orleans has long ago taken and intends forever to
hold that unique position.
I t is quite natural that New Orleans should be different
as a city and famous as well for the quality and variety of
its cooking. Conditions here are different and New Orleans'
development has been different.
The French, who were the city's first settlers, have for
centuries held cooking to be one of the fine arts. The
Spanish, who controlled the colony of Louisiana for some
39 years, were not far behind the French in their apprecia­tion
of the finer things of the table.
With so auspicious a beginning, there were additional
factors assisting in the creation of a cuisine which is ad­mittedly
superior, as a whole, to any other. New Orleans
is situated in the center of a region which produces an
immense variety of foodstuffs. F rom the Mexican gulf and
its myriad inlets come oysters, shrimp and fish in great
number and of unusual delicacy of flavor. Fruits, vegetables,
poultry, meats and game have always been plentiful and
fine-flavored. (The game, sad to say, can no longer be
served.) Thus, the materials requisite for the creation of
a distinctive cuisine were, and are, present in abundance.
As a further encouragement to the native chefs to do their
ACHAPTER, dear friends, on Anatole. His
portrait, as you will observe, appears with
some frequency in these chronicles. Anatole,
who is more a personage than a person, is the
spirit which rules the kitchen of La Louisiane.
Upon your visit to this establishment, you may
or may not see him. That is a matter more or
less on the knees of the gods.
But, at the table, when the pompano papi!­lotte
is deftly disclosed to your view, or when
the baked Alaska extends a frigid but hearty
welcome, you will know that Anatole is with you
in spirit, if not in his own amply upholstered
person.
He is the personification of the skill of New
Orleans chefs; the present incarnation of masters
who have long since gone to their well-earned
reward, and the sign
and symbol of that
happy state wherein
cooking is properly
regarded as a fine art
and an appreciation
thereof as the mark
of an esthete of the
first degree and, as
well, a gentleman
and a scholar.
8 LA LOUISIANE, LE PREMIER
utmost, there is the interesting fact that the appetite, in
New Orieans, situated so near to the tropics, needs stimu~
lation. Seasoning-sometimes powerful, other times deli~
cate, always noticeable-is necessary if one is to eat with
greatest relish.
So, we have in New Orleans the tradition of good cook~
ing, the materials wherewith to perform the function to the
finest degree and the need for so doing. In consequence,
there are in New Orleans several restaurants whose fame is
widespread and a great number which stand high with at
least their little circle of local patrons.
It is perhaps permissible to say, without overstepping
the bounds of a reserved modesty, that the Restaurant de
La Louisiane stands at the head of those establishments
which have done so much to build up the New Orleans
reputation and are still doing a good piece of work in up~
holding the old traditions.
La Louisiane, located today-as it has been for all of
its 49 years- at 725 to 731 Iberville Street-was founded
by Louis Bezaudun who killed the proverbial brace of birds
with a single stone by naming his place "La Louisiane," a
title which at one stroke indicated his ownership and identi~
fied the restaurant with the state of Louisiana, which in
French is called "Louisiane." From M. Bezaudun and his
wife- a most capable assistant and helpmate in the true
French manner- the restaurant passed to F ernand J.
Alciatore, Sr., their nephew. The rise to fame of this elder
THE ALCIATORE SAGA 9
Alciatore is of itself an interesting story and deserves a
place in these pages.
At the early age of 10, he announced to his father that
it was his intention ' to follow in the paternal footsteps. AI­ciatore
pere then took him into the kitchen and set him to
doing the many and varied small tasks which are the foun­dation
of a true chef's education. He was taught, for ex­ample,
how to set a table and how to serve a meal. It is
to be understood that he was initiated into the mysteries of
dishwashing, the scouring of pots and pans, the paring of
potatoes, the handling of the fire and the proper and efficient
ways of preparing foodstuffs of many kinds as preliminary
to the finer work of the chef.
By the time he had arrived at the mature age of 1 5 years
he was sent to Paris to acquire from the masters in "the city
of light," such training in. the technique of fine cooking as
would be difficult for his busy father to impart to him. His
first job was with Brabant, who did so great a service to
humanity by originating the Brabant potato. It was while
the studious young man was with Brabant that he won
recognition; and the occasion was spectacular in the extreme.
A high potentate of one of the many then existing European
monarchies dropped in at Brabant's for a meal. With the
rashness of youth, the fledgling chef offered to prepare for
the royal personage an omelette. M' sieu Brabant, after
nearly succumbing to the apoplexy which his amazement
had induced, gave consent. The omelette was prepared ;:md
10 BRABANT··MARGUERY··ESCOFFIER ----
into it young Alciatore put all the knowledge and skill which
he had acquired in his father's kitchen-plus the necessary
eggs and other things, of course. High praise of the dish
was carried back to the kitchen. Less than a year later, the
then 1 7.year.old Alciatore W<:lS chef of the Grand Hotel at
Marseilles. It was in this position that he acquired his
intimate knowledge of the several dishes for which Mar·
seilles has always been famous, particularly the bouillabaisse
Marseillaise. This dish, as it is now prepared in La Louisi·
ane, is ·rated as superior to the Marseilles concoction, not
only because of the perfection to which its preparation has
been brought, but because of the greater delicacy and finer
flavor of the ingredients obtainable in the New Orleans area.
M'sieu Alciatore returned to America after having studied
under Marguery (to whom the world is gratefully indebted
for filet de sole Marguery) and Escoffier-the last·named
recognized as one of the greatest chefs of all time. The
returning voyageur brought back a unique distinction; he
was the only American citizen to be awarded a diploma for
excellence in cooking by Le Revue Scientifique, Industrielle
et Agricole de France.
M'sieu Alciatore, some years before his death, turned
over the reins of management to his eldest son, F ernand J.
Alciatore, Jr., who has been in full charge since 1904, and
who is ably and faithfully upholding the tradition of super~
excellence established by his father and his grand~uncle and
grand.aunt.
(,
l
THE OYSTER, as Anatole so emphatically
puts it, "is the noblest game fish of them all."
It must be explained that the game, in this
case, is not in the catching of the oyster, which if
an unexciting though picturesque pastime, but in
the preparation of His Bivalvular Majesty into
the infinitude of dishes for which he is so admirably
adapted. "Even the frying of an oyster," says
Anatole, "which is the simplest form of prepara~
tion-is a function, if properly performed; and
when one considers the oyster a la Rockefeller,
en brochette and thus wise, even I must be at
my best if the result is to be what it should."
Anatole is here shown demonstrating with his
well known grace and
skill the correct met~
hod of breaking and
entering the oyster's
tightly locked home­a
performance punc~
tuated, we are grieved
to say, by an occasion~
al expletive in Ana~
tole's remarkably ex~
preSSlve French.
12 WILLIAM MAKEPEACE THACKERAY
One of many interesting facts regarding La Louisiane is
that the building it occupies was, in earlier times, the home
of the Zacharie family. It was erected in 1837 and is there­fore
close to the observance of its centennial. The building,
despite the inevitable changes necessitated by the march of
progress, stands, outwardly at least, as it did in the days of
the Zacharie occupation. The balconies-:::>r "galleries," as
they have always been called in New Orleans-still protect
the passerby from sun and rain and offer a pleasant lounging
place for the building's occupants in the cool of the evening.
They are enclosed by the wrought iron railings which are
so distinct a feature of the New Orleans architecture. The
original owner, James Waters Zacharie, according to local
history, was a merchant prince who flourished in the early
nineteenth century. Mr. Zacharie, who was thoroughly
imbued with the spirit of hospitality, entertained many
distinguished guests in his palatial home. Iturbide, who
preceded Maximillian as Emperor of Mexico, was probably
the most famous of these guests. An interesting figure,
because of the glamor reflected by his association with trans­cendent
greatness, was Henri Gratien Bertrand, who ac­companied
the emperor Napoleon to St. Helena. William
Makepeace Thackeray, who achieved a notable distinction
in the world of letters, was several times a guest of honor.
On one occasion he was so moved by the excellence of his
entertainment that he broke into poetry to the extent of
several lines extolling the bouillabaisse which had been pre-
POETRY--OF A SORT 13
pared for his special delectation. At the risk of destroying
some illusions among the admirers of Thackeray these lines
are quoted here.
This bouillabaisse a noble dish is,
A sort of soup or broth or brew
Or holch patch of all sorts of fishes
Thai Greenwich never could outdo.
Green herbs, red peppers, mussels, saffron,
Sales, garlic, troul and dace,
All these you eat al Derre's tavern,
In that one dish of bouillabaisse.
The recipe for bouillabaisse, as now followed in the kitchen
of La Louisiane, if one would read it, would disclose that the
great writer drew somewhat on his f.ertile imagination in
listing the numerous ingredients which go into the making
of a bouillabaisse. As to his poetry, the laws of hospitality,
which are binding even unto the fourth generation, forbid
comment.
It has been said of New Orleans architecture that it is
unique-different entirely from any other. There may be
indications of a derivation from other schools of architecture
but, in the main, the type of building found in the Vieux
Carre can be seen nowhere else on earth. And this is to a
large extent true of New Orleans cooking. The French and
Spanish influences were the foundation for the local cuisine,
but in the course of the years the great skill of the city's
chefs, their sincere devotion to their art and the opportunities
Main Dining Room of the Restaurant de La Louisiane, decorated in the style of the
Louis XVI Period-an adoption of the interior of the Restaurant Larue, of Paris.
----------- ---
16 "LEGACY FROM A STORIED PAST"
afforded by the natural resources of the New Orleans area
have at last culminated in a method of cooking that stands
as an inspiration for all others and which so far has not been
imitated with any great degree of success.
Lenore Kay, special writer for the San Francisco Chron­icle
said, among other nice things about the city: "New
Orleans cooking is a legacy from a storied past whose glam­orous
ghosts still linger in every street of the Old Quarter."
This unusual excellence in cookery, as was said before,
is due in some part to the fact of the large variety of food­stuffs
that have always been ready to the hand of the New
Orleans chef. F or example, oysters. New Orleans oysters,
are said by folks who know to be finer than any that are
found anywhere else in the country. They lend themselves
better to cooking in various styles than the oysters of Europe.
This superlative excellence is due to the favorable conditions
under which our oysters are grown. The local supply comes
from the bays and inlets on the Gulf of Mexico along the
Louisiana coast, south and southeast of New Orleans. In
this area the fresh waters of the Mississippi and Atchafalaya
rivers and several important bayous combine with the salt
waters of the Gulf to produce an oyster that is fine in texture,
moderate in size and flavored with that degree of saltiness
which is considered perfection. The oyster is an . outstanding
example of the influence of local supplies of foodstuffs on our
native cuisine. With so splendid a flavor and working up
so nicely in cooking, it IS no wonder that visitors to New
FISH FOR THE CODS 17
Orleans indulge rather liberally . their taste for oysters. At
La Louisiane, oysters are served on the half shell, fried, a la
Rockefeller or en brochette and they take an important part
in the making of soups and stews, dressing for chickens and
turkeys, flavoring for Creole gumbo and other dishes.
A similar delicacy of flavor distinguishes the fresh and
salt~water fish obtained from the waters around New Orleans;
. and this, again, accounts for the prominence which fish
occupies in the menu of every first~class New Orleans restau~
rant. In La Louisiane, the two feature dishes ' are pompano
papillotte and bouillabaisse Marseillaise. Buster crabs, soft
shell crabs, and crab meat, served as canape crab Louisiane;
shrimp, served plain~boiled or remoulade, and crayfish served
plain~boiled or as bisque ecrevisse Louisiane, are also im~
portant items in the Louisiane list of native specialties.
Redfish is made up as courtbouillon and trout dishes include
broiled tenderloin trout or filet de truite Marguery.
La Louisiane enjoys a world~wide fame for the general
excellence of its cuisine. Constantly, there are requests from
prominent persons all over the country for some of La
Louisiane's recipes. Usually these requests are courteously
denied; in rare cases the information is given. Simply to
afford the readers of this booklet an idea of how much
~~ought and care are expended on every Louisiane dish, a
few selected recipes are printed herein. These recipes, it
will be seen, are hardly the sort that can be produced suc~
cess fully in a home kitchen and it is difficult, if not impos~
18 RECIPES
sible, to interpret them with satisfactory exactness in restau~
rants outside of New Orleans-for two reasons: One is that
most of the ingredients are obtainable only in the New Or~
leans area, and if they are to be found elsewhere, the quality
and fl~vor do not match with those produced here; the other
is that the indefinable something-the craftsmanship, we
might call it-which has made New O rleans cooking
famous, is so often lacking in other centers. Here, the aim
has always been to produce something unusual, something
worthy of being exclaimed over, and the matter of cost or
profit has not entered into the question at any point. It is
not so elsewhere, or at least, less so. Nevertheless, for all
who care to read, the following are printed.
Oysters Rockefeller Louisiane
With oysters Rockefeller Louisiane, the sauce is the
thing. To make this sauce one puts together chervil.
tarragon. curly lettuce. spinach. green onions and garlic.
These flavorings are then ground as finely as possible in a
machine and. to heighten their pungency. are amplified by
the a'ddition of salt. pepper. nutmeg. cayenne pepper.
W orcestershire sauce and peppermint extract. Obviously.
no set quantities can be named for these seasonings; one
must have the "savoir faire" as a prerequisite to success in
such compoundings. Butter is at last added to the mixture
and the whole is worked into a smooth paste. And now
for the oysters f These are carefully opened and allowed to
remain on the half shell. A thick layer of coarse or rock
II
"WHILE IT may not be altogether true that 1
fish is a brain food," admits Anatole, "it is
certainly the fact that a preference for fish in its
finer table manifestations is an indication of an in~
telligently directed taste in matters of the cuisine.
And it is equally true that the high forehead is
usually characterisitc of those who prepare fish
properly in the kitchen."
The numerous specialites de la maison of La
Louisiane in the fish department represent re­search,
ingenuity and freedom from restraining
precedent in their development through the years
and a high degree of skill in the daily interpreta~
tion of the recipes which the earlier and pioneer
chefs have "bequeathed as a rich legacy unto
their issue."
Our artist asserts
that the picture here­with
is a faithful por~
trayal of Anatole in
the act of catching
the day's supply of
fish. This statement,
in all delicacy, we
must condemn as be­ing
highly fanciful.
'\
20 TRY THESE
salt IS placed in a circular baking pan. The oysters are
arranged thereon in a neat circle and the pan goes into the
oven for a thorough baking. When the oysters have arrived
at the point of perfection, they are withdrawn from the
oven, the sauce is applied and the dish is ready to be served.
T res facile? Essayez~le.
Pompano Papillot te Louisiane
The process of preparing and cO,oking the pompano pa~
pillotte is as interesting as the serving of it and the whole
process is fully justified by the resultant dish which can ·
only be described as having that "je ne sais quoi" which
is the basis of all charm.
The pompano, fresh from the deep waters of the Mexican
Gulf, is boned and the skin removed. The filets and the
bones are boiled in water which has been seasoned with
salt, pepper, lemon and grated nutmeg. A sauce is pre~
pared from butter, chopped green onions, flour and the
water in which the fish has been boiled. This sauce should
be made somewhat thick. To one~half of the sauce is
added the flesh from the bones of the pompano, plus some
crabmeat, shrimp, mushrooms, and trufHes- all of which
has been chopped together to make a dressing. En at~
tendant, that is to say, meanwhile, a sheet of heavy white
paper has been cut with the scissors into the shape of a
heart, about ten inches high and eight inches wide. This
paper is oiled carefully and upon it is placed a spoonful of
sauce, then a filet of the pompano and on top of that the
QUEL DESSERT 21
dressing. The paper is folded over in the shape of a half
heart and crimped along the edges to form a tightly closed
bag. This package, or papillotte, is put into an oiled baking
pan and set in the oven for a period of ten to fifteen minutes.
The dish is served as it comes from the oven, the waiter
using a table knife to slit the top sheet of the papillotte
which remains as a secondary service plate for the dish to
which it has contributed so much of flavor and unusualness.
T res interessant, n' est ce pas?
Baked Alaska Louisiane
This is a dessert which provides the proper finishing
touch for the meal that is out of the ordinary.
The whites of eggs are separated from the yolks. The
yolks are mixed with powdered sugar and flavored with
vanilla extract. This mixture should be stirred until very
smooth and not too thick. The whites of the eggs are
beaten until they have ballooned into a fine and firm­textured
meringue. The yolk mixture is added to this
meringue which is gently stirred meanwhile. On a flat dish,
slices of sponge cake are placed. On this foundation, a
layer of the meringue is spread and on this spread a scoop
of ice cream is set for each person at the table. The re­mainder
of the meringue is then added and this is built up
into the shape of a Mississippi 'river levee, sloping down­ward
at each end. The mass is sprinkled with powdered
sugar and run into the oven for just long enough to impart
a rich golden tint to the exposed surface. Some of the
22 SERVICE PAR EXCELLENCE
mermgue, which has been thriftily withheld, is put into a
cornucopia, and with this the completed dish is decorated
with figures of birds and hearts and such other quaint
fancies, plus the word "Welcome" or a similar greeting and
occasionally the given or pet name of the feminine guest
of honor. Soigne? M ais si, mais si.
La Louisiane's main dining room, recently remodeled,
resembles closely the Restaurant Larue, of Paris. It is
richly decorated, but with a quiet elegance that invites the
calm and leisurely enjoyment of a meal. The spaciousness
of the room permits the seating of individual parties so as
to provide a degree of conservational privacy-except, of
course, in the busiest hours. Music is provided at luncheon
and dinner. The selections, while they include popular
numbers, do not range downward to the lowest point in the
scale of current musical taste. Lenore Kay-already men­tioned-
has referred most appreciatively to the "twinkly
twitter of sweet-voiced canaries overhead. " Most of La
Louisiane's waiters have been with the house for many years.
They are fully grounded in the niceties of fine service, and
are especially helpful to the guest who requires or appreci­ates
a little assistance in the ordering of a meal. The dining
room is cooled by a typhoon fan system, and the same
apparatus is employed in the winter months for renewing
and freshening the atmosphere of the room. Electric re­frigerators
in the store room keep all foodstuffs fresh and
appetizing, and the good effects are particulary noticeable
in the case of lettuce, celery and other salad vegetables.
r.F===================================~
ANATOLE, who leans heavily (as he would, if
he leaned at all) towards the unusual in cook­ery,
is especially proud of his baked Alaska Lou­isiane.
This is a dessert dish, which is a toothsome
example of the paradox. (A paradox, says Mr.
Webster, is something which apparently cant's be
so). The baked Alaska Louisiane is, in very fact,
a combination of two desserts, one frozen and one
baked. And while colorable imitations of it are
obtainable here and there the world over it is
to Anatole at La Louisiane that one must come
for the baked Alaska Louisiane which causes one
unfailingly to express a delighted "Oh!" and an
appreciative "Ah ! "
with each ethereal
spoonful.
The artist, with
skillful pen, here
shows Anatole put­ting
his well beloved
finishing touches on
a portion of baked
Alaska Louisiane.
24 L'HOTEL DE LA LOUISIANE
Besides the main dining room, which seats 300 persons
comfortably, there are six private dining rooms, with capa~
cities from four to 250. These are arranged for necessary
privacy and convenience.
The upper floors of the building, occupie'd by La Louisiane
are fitted up as the Hotel de la Louisiane. All rooms are
large and airy, making them deiightfully cool in summer;
they are comfortably steam~heated ' in winter, and most of
them are equipped with private baths. The result is a
cozy family hotel, in which the service is of the highest order
and the rates most attractive, especially for extended
sOJourns.
In every detail of its appointments, La Louisiane is
abreast of the newest ideas in restaurant hygiene and effici~
ency; in other words, what was good in the old manner has
been retained and what could be improved upon has been
bettered wherever .opportunity offered.
The guest book at La Louisiane, in which many prom~
inent patrons of the establishment have been invited to sign
their names, is practically a complete register of the men and
women who have been in the public eye for the last forty
years.
Sarah Bernhardt, the lady with "the voice of gold" was
as accomplished a gourmet as she was an actress. On every
visit to New Orleans she made it a point to dine at La
Louisiane. In the guest book, she wrote in a hand that
reflected her remarkable character, "Que Dieu garde M' sieur
LA VOIX D'OR 25
Alciatore pour Ie bonheur de ses clients." (May God pre­serve
Mr. Alciatore for the happiness of his patrons.) julius
Kruttschnitt, a famous gourmet, who went to New York
city as president of the Southern Pacific Lines and was
probably the first railroad president in the United States to
draw a salary of $100,000 a year, was a regular patron of
La Louisiane while he lived in New Orleans.
The list ot' names, which is so lengthy that it cannot be
given in full here, includes the following: George McManus,
who drew a priceless sketch of Maggie and jiggs and signed
it; Raymond Hitchcock, who drew his own portrait; William
Randolph Hearst, Colonel E. W. House, Lothrop Stoddard,
Harold Lloyd, Kermit Roosevelt, who wrote, "After twenty­two
years, I find F ern and Alciatore as magnificent as ever";
Commander (now Admiral) R. E. Byrd, Suzanne Lenglen,
H. Bedford jones, the author; john Temple Graves, Emile
Coue, Theodore Roosevelt. (father and son), William Mc­Kinley,
before he was president, George Ade, and General
john j. Pershing, both officially and incognito.
Henry Watterson wrote: "I have lived at La Louisiane
many long and happy years and I know no better kitchen in
all the world, nor a more lovable host than Papa Alciatore."
Other signatures and messages are from William H.
Crane, the actor; Otis Skinner, General Gouraud of the one
arm, who kissed Papa Alciatore for his thoughtfulness in
serving a meal where no knife was required; Emma Calve,
julian Eltinge, David Wark Griffith, Al jolson, Costes and
26 WHO'S WHO
Le Brix, the French transatlantic flyers; William Fox, Ruth
Roland, Ben Turpin, Charles Ray, Monte Blue, DeWolfe
Hopper, Admiral Kato, of the Japanese Navy; Rear-Admiral
Thomas P. Magruder of the U. S. Navy; William Faversham,
John Drew, Alleyne Ireland, Riccardo Martin, Harry Hou­dini,
Fritz Kreisler, Tito Schipa, Commander A. C. Read,
U. S. Navy, who commanded the N. C. 4 on her transatlantic
flight; General N ivelle 0 f the French Army.
Briggs, the great cartoonist drew a sketch where one of
his fa'mous characters was calling out: "Oh, Skin-nay! 1 ain't
mad at nobody! C'mon over!"
Rube Goldberg drew himself at a table. The waiter is
asking: "How do you like La Louisiane?" Rube is answer­ing:
"If 1 went to Heaven, would you ask me how 1 like it?"
Anna Held wrote for her old friend, Papa Alciatore: "I
love my home, but oh! you Louisiane! C' est la que je
voudrais vivre et aimer."
And a few pages later is the signature of William Jennings
Bryan. Others that follow are: WaUace Morgan, Julian
Street, Harris Dickson, Wm. "BiU" Hart, Dorothy
Dix, Robert L. Ramsey, member of the O. Henry award
committee; Edward Meredith, a former secretary of agri­culture;
Grace King, Roland Holt, her publisher; Marguerite
Clark, David Warfield, Frances Carson, who rode to fame as
Judy in "Daddy-Long-Legs", Clara Kimball Young, Henry
Morgenthau, American Ambassador to Turkey; Nat Good­win,
Albert Spalding, Nellie Melba, James Montgomery
LA ,L OUISIANE'S
CAFE ANA TOLE
FOR YOUR OWN USE
The inspiration for the idea of packing La Louisiane's
Cafe Anatole came from the restaurant's patrons, Again and
again, they have asked for the privilege of buying a supply to
take back to their far distant homes. And similar requests
have come by mail.
So, Cafe Anatole has been put up in one-pound bags and
it is now obtainable at a moderate price-regulated, of course.
by the fluctuations of the coffee market.
Full directions for making (the French drip metho::!) are
furnished. The regulation coffee big-gin.
made of chinaware and imported
from La Belle France, is sold at a
reasonable figure.
Shipment of any quantity, from
one pound upward. are mailed or
shipped anywhere in the United
States. For prices and other infor­mation.
write Restaurant de La
Louisiane, 725 Iberville Street.
New Orleans, La.
~.
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28 AU REVOfH
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Flagg, William F. Ryan, financier; Emerson Hough, Ger­trude
Ederle, Sir Thomas Lipton, Edward Lasker, Emilio
de Gogorza, Champ Clark, Fritzi Scheff, and Martin Beck.
General H. H. Whitney, wrote: "Je t'adore, Louisiane,"
in the book.
George W. Cable dined with Papa Alciatore and wrote :
.. Here is one of the most beguiling and satisfying spots in
all my native city."
The management of La Louisiane welcomes inquiries from
all quarters. And these requests need not be limited to
questions about La Louisiane prices and service. Informa­tion
as to New Orleans- the place and its people- will be
cheerfully gi v~n . Letters should be a,ldressed to Restaurant
de la Louisia np. 725 Iberville Street, N dW Orleans, Louisiane.