1900s - Vintage Hotel De Paris Dinner Menu - Classic French Cuisine - Exquisite Dining Experience from the Turn of the Century

This captivating document is a dinner menu from the Hotel de Paris, explicitly dated January 30, 1900. It offers a fascinating glimpse into the culinary preferences and sophisticated dining experiences of the early 20th century.

The menu, written entirely in French, presents a lavish multi-course dinner. It begins with 'Potage Crème de Volaille' (Cream of Poultry Soup) and 'Saumon Sauce Hollandaise' (Salmon with Hollandaise Sauce). Main courses include 'Filet de Boeuf Périgueux' (Beef Fillet Périgueux), a rich dish typically featuring truffles, and 'Faisans Rôtis sur Croûtes' (Roasted Pheasants on Croutons).

Accompanying these substantial dishes are 'Salade de Saison' (Seasonal Salad) and 'Petits Pois à l'Anglaise' (English-style Green Peas). The menu also features 'Canetons Glacés à l'Orange' (Iced Ducklings with Orange), an intriguing cold or glazed poultry preparation. The meal concludes with 'Bombe Glacée' (Iced Bomb, a type of molded ice cream dessert), followed by the general 'Dessert' category, promising a sweet ending to this grand turn-of-the-century feast.