George Washington Cable.
“Posson Jone.”

Souvenir

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)Restaurant Antoine

FONDE EN 1840

ROY L. ALCIATORE, PROPRIETOR

713-717 ST. LOUIS STREET NEW ORLEANS. LA.

ANTOINE'S RESTAURANT

Roy L. Alciatore, Proprietor -713-717 St. Louis S,treet, Between Royal and Bourbon Streets, New Orleans, La. -Established 1840.

MAIN ENTRANCE ANTOINE'S RESTAURANT

Established in 1840

•

ROY LEWIS ALCIATORE

Proprietor of Antoine's Restaurant. Grandson of Antoine Alciatore, founder.

Antoine Alciatore

Founder — 1840 to 1885. 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&rquot;s was a byword for all that left the business in the the 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 restaurant in] hands of his son Jules .

Jules Alciatore

Proprietor -1885 to 1930. Jules, a fit successor to his.illustrious father, took charge ‘Les affaires’ and since he too made his studies in the land of his father, the house of Antone again prospered under his guiding hand, and today, it enjoys an international reputation wherever stands highest in the culi the gentle art of eating in nary line. His talents won its many and divers forms. for him an enviable repu Jules, before his death tation and the little res placed the active manage taurant flourished. Antoine ment of the restaurant in went back to France his the hands of his son Roy. native land to die, and he hands of his son Jules.

•

Roy Alciatore Present Proprietor -1930 to --. 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 carry on the name of Antoine to still greater height.

Antoine's is to New Orleans what Delmonico's was to New York or The Cafe Anglais to Pairs.

The home of good cheer. The home of fine cooking. The place where trouble and tribulations are left behind. The place ‘ 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 concoctions of the culinary art, prepared under the master's eye. Eating at Antoine's is like getting a new start in life. You go in with the blues and leave with rosy impressions.

Those who have never partaken of a meal at An

toine'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 music or excerpts of the Operatic masterpiece; wih 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 immaculately

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 bands between courses. 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.

Distinguished Guests

In the Spring of 1940 Antoine's Restaurant celebrated the completion of one hundred years of uninterrupted service in catering to the gustatory needs of

lovers	of	fine	cuisine.		The	following		list	of	distinguished			guests		who	have
visited Antoine's in the					past century is			mute		evidence	of	the		fame	which the
House of Antoine				enjoys throughout			the world.

Ex-President Franklin D. Roosevelt, Ex-President Theodore Roosevelt, Ex-President William H. Taft, Ex-President Calvin Coolidge, Ex-President Herbert Hoover, Marechal Foch, General Boulanger, Admiral Richard Bryd, J. W. Weeks, Ex-Secretary of War, George H. Dern, Ex-Secretary of War, L. W. Roberts Jr., Ex-Assistant Secretary of the Treasury, Ray Lyman Wilbur, Ex-Secretary of the Interior, Commodore Ernest Lee Jahncke, Ex-Assistant Secretary of the Navy, General John J. Pershing, General J. Harbord. General Smedley Butler, Brigadier General J. H. White, Brigadier General Ray H. Fleming, Major General George Van Horn Moseley, Captain James J. Van Zandt, Major General J. L. Schley. Chief of Engineers, U.S.A., Lieutenant J. M. Ocher and Lieutenant H. L. Challenger of the "U.S. Submarine S-10," Captain W . L. Ainsworth, Colonel Frank Evans, U.S.M.C., Thomas Jefferson Coolidge, Ex-Undersecretary of the Treasury, Henry A. Wallace, Secretary of Agriculture, Nellie Tayloe Ross, Director of the

U.S.: Mint, U.S. Attorney General Frank Murphy, Marvin H. McIntyre, Secretary to Ex-PreSlident Roosevelt, Rear Admiral H . H. Christy, Vice Admiral R. A. R. Plunket,t -Ernle-E.rnle-Drax, Commander of West Indies British Squqadron, R ear Admiral Arthur J . Hepburn, Read Admiral E. B. Fenner, Vice Admiral Edward Pettengill, Vice Admiral Edward Campbell, Read Admiral Hayne Ellis, Commander Louis J. Gulliver, U. S. Frigate "Constitution," Captain II C. C. Blagrove, Captain Benjamin Dutton, Commander Charles E. Rosendahl, Captain G. S. Burrell C. F. C., Commander Paul Auphan of the “Jeanne d'Arc.” Admiral Culverius, Commander A. N. Addoms, U.S.S. “Moffett,” Rear Admiral G. J . Row-cliff , Commander Alejandro Salinus San Roman, Chilean Ship “Rancaqua.” Lieutenant Commander Neville Levy, U.S.N.R., Lieut.-Commander Paul Serpette, French Ship “d'Entrecaste.aux,” Lieutenant Commander Paul Broussaunt, French Submarine “Ouessant,” Lie.utenant Pierre Le Creux, French Submarine “Agosta,” Captain
J.: S. Abbott, Rear Admiral H. V. Butler, Captain A. B. Reed, Commander Cristobal Gonzalez Aller y Acebal, Spanish ~hip “Juan Sebastain de Elcano,” Lieutenant Commander H. R. Thurber, Lieutenant Commander Albert Casanova Gonzalez, Cruiser “Culba,” Rear Admiral P. A. Rossiter, Surgeon General U.S.N., Command

ant Gonet, Capt. Louis Sable, Naval Attache at-Washington, French Ambassador George Bonnet, English Ambassador Sir Esme Howard, French Ambassador Paul ClaudeI, German Ambassador Dr. Hans Luther, Royal Italian Ambassador. Augusto Rosso, French Ambassador J . Jusserand, Greek Ambassador Dmetrios Sicilianos, Royal Italian Ambassador Fulvio Suvich, Abdel Wahab Pasha Egyptian Undersecretary of State, Captain J oao Alberto Lins d·e Barros, Brazilian Cabinet Member, President Anastasio Somoza of Nicarag.ua, Harry

L. Hopkins, W. P . A. Chief, J . Edgar Hoover, F. B. 1. Chief, Howard O. Hunter, W. P. A. Administrator, Archibald MacLeish, Librarian of Congress,

F . V. Sorrels, Chief of Secret Service, Colonel E. W. Starling, Chief of White House Secret Service, Donald Richberg, Ex-Ambassador Hoffman Philip, Honourable Gerald Drew, Nathan Strauss, Chief Housing Administrator, Dr. Leon De Bayle, Minister of Nicaragua, Supreme Court Justice Felix Frankfurter, Lloyd
Griscom, Former Ambassador, Jefferson Caffery, Ambassador to Brazil, Harper Sibley, U. S. Chamber of Commerce, O. John Rogge, Assistant Attorney General, Major General Charles Macon Wesson, Chief of Ordnance U. S. A. Colonel
P. Pierson, Lieutenant Commander John J. Patterson, U. S. N, Commander Arnold E. True, Commander W . A. Griswold, Lieutenant Commander Touseth, Lieutenant Commander P. G. Voge, Lieutenant Commander Be'Verly Harrison, Lieutenant Commander J. C. Belock, Lieutenant Commander E. A. Taylor, S. D. Em:bick, Lieut. General Commanding III Army, Major General James B. Allison,
S. A.

Capt. T. H. Thomson Jr., Acting Commander of the Eighth Naval District, Vice Ad.miral Julio Allard P ., of Chile, Vice Admiral Jose Machada de Castro E. Silva, Chief of the Naval General Staff of Brazil, Vice Admiral Jose Guisasola, Chief ,of the Naval General Staff of Argentina, Rear Admiral Gustavo A. Schroeder, Chief of the Naval Staff of Uruguay, Rear Admiral Carlos Rostaidc

G. del V., Chief of the Naval General Staff of Peru, Commodore David Coello Ochoa, Director General of the Fleet of Mexico, Captain Julio Diez Arguelles y Fernandez Castro, Chief of the Naval General Staff of Cuba, Colonel Francisco Tamayo Cortez, Chief of the Naval General Staff of Colombia, Commander Cesar

A. Mongollen Cardenas, Commandant General of the Navy of Ecuador, Commander Antonio Picardi, Chief of the Naval General Staff of Venezuela, Commander Ramon Diaz Benza, Director General of the Navy of Paraguay, Major General John K. Herr, Major General Edmund B. Gregory, U. S. Quartermaster General, Francisco Doria Paz, Chairman Mexico City Council, Milo J. 'Warner, National Commander of American Legion, D. W. Tracy, A'ssistant Secretary of Labor, Major General Preston Brown, Brigadier General Hugh Matthews, Frank Knox, Secretary of the Navy, William Green, President American Federation of Labor, A. G. Black, Farm Credit Administrator, Lieutenant GenEral H. J. Grees, Commandirig Third Army, E. Portes Gill, Ex-President of Mexico, Commander W'alter Whitfield Wehb, U. S. Navy, 'Presidential Candidate Thomas E. Dewey, Barton K. Yount, Major General U.S.A., Lieutenant Commander Russell Holderman, Claude R. Wickard, Und,ersecretary of Agriculture, Lieutenant Commander Charles H. Quinn, U. S. N., Albd El Wahab Dawood Bey, Egyptian Ambassador

General Roberto Reyes, Nicaraguan Minister of War, U. S. Solicitor General Francis Biddle, Rear Admiral A. T. Beauregard, U. S. N.

9 DIGNATARIES

Senator John H. Bankhead, Senator William Gibbs McAdoo, Senator Gerald P Nye, Senator Henrick Shipstead, Senator Bennett Champ Clark, Senator John

H. Overton, Senator Allen J. Ellender, Senator Theodore Bilbo, Senator Robert Mouton, Senator Harry D. Wilson, Senator J. K. Griffith, Senator A. Leonard Allen, Senator Rene de Rouen, Governor David Scholtz of Florida, Governor A.

B. Chandler of Kentucky, Governor J. V. Allred of Texas, Governor Huey Pierce Long, Governor Earl K. Long of Louisiana, Governor L. White of Mississippi, Governor A. W. Norblad of Oregon, Governor Elect Arthur H. James of Pennsylvania, Representative Richard M. Kleberg, Representative Paul H. Maloney, Congressman Frank Reid, Congressman Wright Patman, Mayor James

J. Walker of N. Y., Mayor Fiorella La Guardia of N. Y., Mayor William Hale Thompson of Chicago, Mayor Edward J. Kelly of Chicago, Mayor Bernard Dickman of St. Louis, Mayor Angelo J. Rossi of San Francisco, Mayor Gryce B. Smith Of Kansas City, Mayor Thomas L. Holling of Buffalo, Mayor Robert S. Maestri of New Orleans, Mayor Martin Behrman of New Orleans, Archbishop Joseph Francis Rummel, Patrkk Cardinal Hayes, Monsignor Peter M. H. Wynhoven, Leon

C. Phillips, Governor of Oklahoma, Senator D. Worth Clark, Governor Sam H. Jones of Louisiana, Senator Daniel A. Reed, Congressman Harold E. Stassen.

Governor Homer Adkins of Arkansas, Governor Spessard Holland of Florida, Governor Burnet R. Maybank of South Carolina, Governor Frank M. Dixon of Alabama, Governor J. Melville Boughton of North Carolina, Governor Paul B. Johnson of Mississippi, Governor M. D. Van Wright of Michigan, John B. Gage, Mayor of Kansas City, Congressman Frank C. Osmers of New York City, Congressman F. Edward Hebert of Louisiana, Senator Charles L. McNary of Oregon, Maurice J. Tobin, Mayor of Boston, Payne Rotner, Governor of Kansas, Senator

D. Work Clark of Idaho.

NOTABLES

Rene Soulange Teissier, Consul General of France, Fernand Gobet, Belgian Consul, Dr. Ludovico Censi, Italian Consul, Edmundo Aragon, Mexican Consul, Nicaragua, Robert M. Cohan, British Consul, H. Stanford London, British Consul, Julio Holguin, Consul of Colombia, Dr. Waclaw Garonski, Consul of Poland,

Dr Francisco Banda, Consul of Ecuador, F. Gordon Rule, British Consul, Dr. Charles J. Hollub, Consul of Czecho-Slovakia, Count Jean de La Greze, French Consul, Rene Relage, French Consul, Dr. Vitale Gallina, Italian Consul, Dr. Ludovico Censi, italian Consul, Edmundo Aragon, Mexican Consul, Jayme de Brito, Brazilian C'Onsul, Jean Delalande, Cons,ul General of France, A.

J. Rodgers, British Consul, Andrew Jackson Higgins, Consul of Finland.

The Grand Duke AlexIs, brother of the Czar of Russia, Prince and Princess Achille Murat, Count and Countess Charles de Peslouan, Count Marcel Ie Becas, Count Mercier de Caladon, Malquis de Crequi Montfort de Courtivron, Prince Francois de Bergeyck of Belgium, Count and Countess de Castellani, Count Jean Michel Cressaty, Baron and Baroness Rodolphe de Schaunsee, Prince Louis Ferdinand Hohenzollern, Count Tullio Carminati di BrambilJ.a, Baron Andre Van Ravre of Belgium, Sir Herbert and Lady Marler of Canada, The Marquis of Donegall, Lord Godfrey Walter Phillimore. Lord Henry Mackinnon Raikes, Lord and Lady Swinfen, A1dmiral Sir Reginald Hall. Lady Dent of London, Lady Sonja Cye·rs of Ireland, Count Aldo Castellani, Charles Guy Fluke Greville, Earl of Warwick, Marquis and Marchioness Gian Gerolamo Chiavari, Lord Marley, Count Albrecht Von Bismark, Princess Von Bismark, Countess Zappola, Baron Von Mumm, Baron Richard Von Schrenk, Count Charles de Gramont, Lady Nelson of London, Raron W. A. Humboldt, Count Teofilo Rossi di Montelera, Sir Anthony Lindsay Hogg, Sir William and Lady Max Muller, Count and Countess David A. Constantini, Gl and Duke Dimitro, Sir and Lady Benjamin Drage, Count and Countess Robe,rt Jean de Vogue, Le Duc de J..evis Mirepois, Thelma Furness, Lady Hadfield, Grand Duchess M,arie of Russia, Prince and Princess Zalstem Zalessky, Sir Joseph Robinson of South Africa, Haron Von Falkenstein, Princess Alexis Obolensky, Prince Alexis Obolensky, Princess Alexis Obolensky Jr., Marquis de Talleyrand, Indian Princess Te Ata, Lady Gay Nicolaysen, Count Ivan Podjoursky, Sir Henry Getty Chilton, Countess Furstenburg.

AVIATION

Trans·atlantic Fliers Dieudonnes Costes and Le Brix, Transatlantic Fliers Wiley Post and Harold Gatty, Speedflier J ames ‘Jimmy’ Doolittle, Speedflier Roscoe Turner, Captain and Ace Eddie Rickenbacker, Transatlantic Flier ‘Dick’ Merrill, Francesco de Pindedo, Gaptain Alex Papina, Clyde Pangborn, Lowel Yerex, James G. Haizlip, Admiral Richard Byrd, Michel de Troyat, H. S. ‘Hank’ Jones, Carlton Putnam, C. R. Smith, Colonel Edgar Gorrell.

CELEBRITIES

Sir Thomas Lipton, Mr. and Mrs. W. K. Vanderbilt, Mrs. Franklin D. Roosevelt, Emily Roosevelt, Mrs. Warren G. Harding, Mrs. Woodrow Wilson, Alfred

Alfred M. Landon, Theodore Roosevelt Jr., Archie Roosevelt, Mr. and Mrs. Elliott Roosevelt, Herbert Hoover II, Curtis B. Dall, John J. Raskob, Charles M. Schwab, Mrs. Gloria Morgan Vanderbilt, Roy Chapman Andrews, Carter Glass Jr., Mr. and Mrs. Pierre Clemenceau, Judge Edward Fabre. Surveyor of the Canadian Supreme Court, Raymond Orteig, donor of the Lindbergh prize, John Ringling, John Ringling North, Judge Pierre Crabites, John W. (Bet a Million) Gates Joel Chandler Harris, Otto Kahn, Franklyn L. Hutton, John Drew, Walter' Hale, Louise Closser Hale, Jules Bache, Helen Keller, £Elizabeth Arden, Dexter Felo's,

Harvey S. Firestone Jr., Liberty Knickerbocker, Isabel Sloane, Mrs. Martin Johnson, Frank (Bring 'em Back Alive) Buck, Lessing Rosenwald, Mrs. Harrison Williams, Florence B. Gould, A. P. Giannini, Charles R. Gay, James B. Conant, President of Harvard, Adolph Ochs, Harold F. McCormick, Paul Doumont, N.B.C., Mr. and Mrs. Lenox R. Lohr, President N.B.C., Major Bowes, Dr. Roger Bigelow Merriman of Harvard, Dr. Christian Gauss of Princeton, Dr. Harold Dodds, President of Princeton, Dean C. E. Clark of Yale, Dr. Elward James McCormick

P. P. O. E., Mr. and Mrs. Ely Culbertson, Geraldine Rockefeller McAlpin Webster, Clyde R. Place, Architect of Rockefeller Center, W. P. Filmer, builder of San Francisco bridge, Major Max Oser, A. Atwater Kent, W. Seward Webb, Frances Drex'el Munn, Mary Munn, C. A. Munn, Leo McDonald, Mrs. Huey P. Long, Nathan Pereles, President of the Harvard Cluibs, Dr. Rufus C. Harris, President of Tulane, Dr. Roscoe Pound of Harvard, Justice Henry T. Lummus, Dr. Rene Cruchet of Paris and Bordeaux France, Dr. Hans Groedel of Berlin, Andre Lafargue Chevalier of the Legion of Honor, Andre Chevrillon, President of l'Academie Francaise, Fortunat Strowski, Raymon Laurent, Mayor of Paris, France, Firmin Roz l'Institut Francaise, Gabriel Louis Jarray, President of the French La Salle Delegation, Dr. Fernand Bruneryre, Paris Municipal Council, Jules Destom.bes, Academic de Sciences, Algedius Fauteux, President of the Montreal Historical Society, Gabriel Lugot, Chef of the Waldorf Astoria, Charles Baron, French Chamber of Deputies, Charles Holt' of “Time,” Otto Hagel of “Life,” George Buford Lorimer, of “Saturday Evening Post,” Mr. D. J. Von Balluseck, Ampsterdam Holland, Jean Jarandoux, French Minister of Affairs, Louis Mouquin, Miss Marion Huntington, Colonel Albanus Phillips, Frederick Stinchfield, President American Bar Association, Mary Cable Dennis, Gloria Baker, Mr. Charles Bedaux, Roger R. Grillon, Mrs. Dodge Sloan, Miss Anna Mae Tracy, Kelvin Cox

Vanderlip, M. Diamant Berger, Andre Geraux “Pertinax,” Steve Hannagan, Hugh Bailie., President United Press, Mr. and Mrs. Julian Street, Mr. and Mrs. Andre

L. Simon, President Wine and Food Society, Lafcadio Hearn, J. George Frederick, President Gourmet Society, Paul Henkel, Society of Restauranteurs, John

B. Kennedy, N.B.C., Booth Tarkington, Joseph Ziegler Leiter, Sigmund Spaeth, Mrs. Alice Roosevelt Longworth, Dean E. J. Kyle, A. and M. College, Mr. B. H. Winchell, Donald E. Baruch, Perry Moore, Colonel Robert Guggenheim, Allan Hoover, Joseph Simard of Canada, Thomas A. Beck, Richard C. DuPont, Professor Adolph Meyer of Johns Hopkins, Rebecca P. Guggenheim, Lilly Dache, Elsa Schiaparelli, Grace E. Smith, President National Restaurant Association, Mrs. George Washington Kavanaugh. Dr. H. Winettorr, Dr. Arthur Steindler, David Dubinsky, Harry Worchester Smith, W. R. Steinway, Paggy de Gripenberg of Helsinki, Finland, Roald Amundsen, Jules Charboneau, Sol Rosenblatt, General Council Democratic Party, Ercole Marchisio, James M. Eaton, Albert A. McVettie, President of National Restaurant Association, J. M. Gillette, K. T. Keller,

F. M. Bellanca, Ruth Draper.

SPORTS

James “Gentleman Jim” Corbett, John L. Sullivan, Jack Dempsey, George Carpentier, Primo Carnera, Max Baer, “Bugs” Baer, George M. Lott Jr., Martin Plaa, Vincent Richards, Don Budge, Ellsworth Vines, Bill Tilden, Henri Cochet, Ty Cobb, Chuck Klein, Lefty Gomez, Bob Feller, Roy Weatherby, Christy Mathewson, Babe Ruth, Roger Peckinpaugh, Larry Gilbert, Oscar Vitt, Bill Terry, Jimmy Foxx, Alva Bradley, Gerry Nugent, W'illiam Harridge, Mel Ott, Johnny Gice, Danny Shute, Johnny Revolta, Paul Runyan, Bennie Hogan, Henry Picard, Zel1 Eaton, Lloyd Mangrum, Dick Detz, Ed Dudley, Freddie Haas Jr., Fred Corcoran, Frank Walsh, Gus Novotny, John Dawson, Gene Sarazen, Rube Albaugh, Horton Smith, Lawson Little, Jimmy Thompson, Harry Cooper, Bobby Jones, Sam D. Perry, Knute Rockne, Andy Kerr, Amos Alonzo Stagg, Fritz Crysler, Red Dawson, Bernie Bierman, Earl “Red” Stick, Byron “Whizzer” White, Art Rooney, Kenesaw M. Landis, Glen “Slats” Hardin, Ted Cox, Pat O'Shaugnessy, Eddie Reed, Jim Cowley, Homer Norton, Walter Hagen, Al Barbee, Charles A. Hare, Frank McCormick, Frank Leahy, Betty Jameson, Webster N. Jones.

OPERA AND MUSIC

Adelina Patti, Geraldine Farrar, Jenny Lind, Sarah Bernhardt, Enrico Caruso, Emma Calve, Ricardo Martin, John McCormick, Mary Lewis, John Charles Thomas, Mary McCormick, Marion Talley, Richard Crooks, Enid Szantho, Sidney Rayner, Lawrence Tibbett, Giovanni Martinelli, Enzio Pinza, Nino Martini, Elizabeth Rethberg, Terbet Janssen, Bruna Castagna, Grace Moore, Maria Gambarelli, Natalie Bodanva, Joseph Bentonelli, Nelson Eddy, Lily Pons, Richard Ronnelli, Gladys Swathout, Anna Pavlowa, The Great Nijinsky, Leopold Stokowski, Eugene Ormandy, Fritz Kreisler, Grego Piatigorsky, Valdimir Golschmann, Jascha Heifetz, Arthur Zack, Gennaro Papi Pasquale Amatar, Louis Hasselmans, Edward Johnson, General Manager Metropolitan Opera Assn., Edward Ziegler, Assistant General Manager, Earle R. Lewis, Assistant General Manager, Chorus Master Fausto Cleva, Leo Silvera, Ida Krehm, Joseph Knitzer, Jeanette MacDonald, Helen Jepson, Ernest McChesney, George Barriere, Jeanne Foedor, Allan Jones, Alma Milstead, Lawrence Melchoir, John Brownlee, Eleanor Painter Strong, Efrem Kurtz Ballet Russe, Licia Albanese, Josephine Antoine Jarmila Novotna, Sari Biro, Kathleen Lockhart Manning.

STAGE

Alfred Lunt, Lynn Fontaine, Helen Hayes, Margaret Anglin, Lou Tellegen, Lillian Russell, Della Fox, Joe Jefferson, Fritzi Scheff, DeWolfe Hopper, Maude Adams, Julian Eltinge, Edwin Booth, Lawrence Barrett, Constant Coquelin, Evan Burrows Fontaine, Izetta Jewel, Cornelia Otis Skinner, Catherine Cornell, Tallulah Bankhead, Guy Bates Post, Katherine Standing, Guy Ro.bertson, Richard Mansfield, Ethel Barrymore, Basil Rathbone, Frank Crumit, Julia Sanderson, Florenz Ziegfeld, Marjorie Rambeau, Walter Hampden, Gus Van, Georgie Hale, Leo Fei.st, Mack Gordon, Harry Revel, Nikita Balieff, Lou Irwin, Herman the Great, Howard Thurston, Marcella Powers, Eric Linden, Bernice Claire, Frances Lederer, Margola Gilmore, E. H. Sothern, Edward Everette Horton, Katharine Hepburn, Billy House, Gertrude Lawrence, Dorothy Cormingole.

CINEMA

Mary Pickford, Marguerite Clark, Eugene O'Brien, Charles Spencer Chaplin, Douglas Fairbanks, Lew Cody, Richard Barthelmess, William S. Hart, Betty Compton, Theda Bara, Rod Laroque, Esther Ralston, Ricardo Cortez, Ann Harding, Roscoe "Fatty" Arbuckle, Irene Rich, Cathryn Carver, Adolf Menjou, Grant Withers, George O'Brien, Warner Baxter, Anita S+,ewart, Tom Geraghty, Jack Mulhall, Tully Marshall, Jack La Rue, Jack Warner, Nick Stuart, Sue Carol, John Bunny, Marie Dressler, Jimmy Dunn, Gail Patrick, Andy Devine, Charley Chase, Margot Grahame, Buddy Rogers, Errol Flynn, Jeanette MacDonald, Gene Raymond, George Brent, Frank McHugh, Phillips Holmes, Evelyn Keys, Alan Mowbray, Eugene Palette, Dolores Costello Barrymore, George Bancroft, John Mack Brown, Roscoe Karns, Margaret Livingston, Allen Jenkins, Steffi Duna, John Carroll, Roscoe Ates, Colleen Moore, Virginia Bruce, Tullio Carminati, Johnny Weismuller, Leo Carillo, Jack Benny, Judy Garland, Paulette Goddard, Joel Mc-

Crea, Frances Dee, Margaret Tallichet, Bill Gargan, Buddy Ebsen, Randolph Scott, Richard Arlen, Patsy Kelly, Geraldine Dvorak, Grady Sutton, Buster Keaton, Mary Healy, Dorothy Lamour, Dorothy Dell, Joe E. Brown, Anna Neagle, A. Jolson, Eddie Cantor, George Jcel, Harry Richman, Leah Ray, Helen n, Ethrelda Leopold, David Niven, Joseph Calleia, Jean Bello, Bob Burns, Wallace Beery, Jackie Coogan, Erik Rhodes, William Boyd, Polly Moran, Jean Murat of France, Robert Cummings, Leatrice Joy Gilbert, Shirley Reid, Constance Moore, Mischa Auer, Bruce Cabot, Roland Yo'ung, Hugh Herbert, Groucho Marx, Helen Vinson, John Sheffield, Gail Drexel, Deanna Durbin, Charles Laughton, Pe~gy Moran, Virginia Dale, Shirley Krebs, Walter Pidgeon.

ORCHESTRA LEADERS AND SINGERS

Fred Waring, Ted Lewis, Joe Venuti, Glen Miller, Frankie Masters, Phil Harris, George Olsen, Abe Lyman, Ran Wilde, Art Kassel, Shep Fields, Tom Gerun, Al Donahue, Jack Fulton, Ben Bernie, Jimmy Grier, Lani McIntyre, Red Nichols, Clyde Lucas, Rudy Vallee, Roger Wolfe Kahn, John E. Hamp, Ted Weems, Guy Lombardo, Charles Barnet, Paul Whiteman, Smith Ballew, Benny Meroff, Irving Aaronson, Henry Busse, Vincent Lopez, Lou Forbes, Jesse Stafford, Buddy Rogers, Ethel Shutta, Harriat de Goff, Lynn Chalmers, Morton Downey, Donna Dae, Ruth Etting, Miriam Grahame, Julie Gibson, Lilia

Kipieona, Camille de Montis, The Boswell Sisters, Nick Lucas, Vivian Janis, .Joan Edwards, Mary Lee Kelly, Leo Feist, Fred Crosby, Joseph Sudy, Buddy 'Clark, Wayne King, Arthur Ravel, Jimmy Dorsey, Kay Kyser, Art Jarrett, Evelyn and her Vio~in, Charlie Wright, Russ Morgan, Ozzie Nelson, Harriet Hilliarc, Phil Spitalny, Dixie Dunbar, Bob Crosby.

DANCE TEAMS

Chaney and Fox, Jack and Edna Torren.ce, Crawford and Caskey, The Randalls, Pepp,ino and Rhoda, Richard Stuart and Flora Lee, Mary Jane More and Billy Revel, Miles and Kover, Peppino and Mascotte.

AUTHORS, COLUMNISTS, ARTIISTS

O. O. McIntyre, Will Rogers, Irvin S. Cobb, Louis Sobol, Ward Morehouse, Heywood Broun, George Matthew Adams, Lucius Beebe, Bruno Lessing, Francis Wallace, G. Selmer Fougner, Roundy Coughlin, Charles E. Crawford, orthy Dix, Bob Davis, Julian Street, Phil Dunning, H. L. Mencken, Will Irwin, Elsie Robinson, Abe Martin, Mrs. Leatitia 1m-in, Zona Gale, Shelia Kaye Smith, Channing Pollack, Bruce Gould, Beatrice Blackmar Gould, Beverly Smith, Wallace Irwin, Monty Woolley, Garet Garret, Natalie Vivian Scott, Grace Tho.mpson, Seton, “Andrea,” Upton Close, Collinson Owen, John A. Kennedy, T. M. Storke, Eleanor Mercein, Donald Lawder, W. Ward S:mith, Cora, Rose an.d Bo,b Brown, Mrs. WIlliam Brown Meloney, Elda Garbe, Ellis Hollums, Madame Marcel, Tinayre, Andre Demaison, General Perri'er, Madame Saint Rene Taillandier, Roark Bradford, Kathleen MeLaughlin, Frederick, L. Collins, Doris Fleeson, Robert Ormond Case, G. J. Korchendorfer, Elizabeth Woody, Frank Finkelhoffe, John Monks Jr., James Norman Hall, Charles MacArthur, Louis Zara, Walter Davenport, Lillian Hellman, MHdred Seydell, Hector Fuller, Allan Viliers, Alan Goud, Carton Beals, Eleanor Patterson, J. Gortatow:sky, Richard Harding Davis, William B. Powell, Ralph Ketham, Prunella Wood, Edward Astley, Alice P,orter, Lloyd C. Douglas, Courtney Riley Cooper, Leonard Q. Ross, George Sokolsky, Dorothy Dawe, Basil Woon, G. Edward Davidson, John Henry Titus, Edith Johnson, DeLoss Walker, Elliott White Springs, Sherwood Anderson, Thomas Wolfe, Pat O'Donnell, Hugh Baillie, Kent Cooper, Adolph o.chs, Joseph Pulitzer, Dr. Paul de Kruiff, Paul Reynaud, Rene Belbenoit, John Erskine, Shelia Hibben, Katherine Darst, J. B. Prie3tley, Abel Green, Uncle Vic, Duncan Hines, Mike “The Snowdigger,” J. K. of the “Milwaukee Jonrnal,” Vera Brittain, J. Donnell Tilghman, Sillman Evans, Clem Hearsey, Archibald MacLeish, Stark Young, Will Durant, Steve Hannagan, Lloyd Gregory, Bill Cunningham, Frank Boege, Paul Hollister, Henry Beckett, Marc T. Greene, J. George Frederick, Ellwood Douglas, Dorothy Ducas, Adele Brown, Thomas SU2'rue, Gwen Dew, Gwen Bristow, Bruce Manning, Frances Bryson, Mrs. Louis Oppenheimer, Octavus Roy Cohen, Franklin Lewis, F.

Edw. Hebert, Hermann B. Deutsch, William Wiegand, Meigs O. Frost, K. T. Knoblock, Franz Blom, Ken Gormin, Stanley Clisby Arthur, O. M. Samuels, Lyle

Saxon, Hendrick Van Lo'on, Rockiwell Kent, lior Thomas, Dari'O Rappaport, Xavier Gonzales, Daniell Bishop, Carl Anderson, M. R. Cooper, O. W. Chessman, Ivan Dmitri, Cecil Beaton, Sydney Smith, Clifford McBride, Enrique Alferez, McClelland Barclay, J. W. Ireland, Fitzpatrick, Ham Fisher, Moro Gonzalez, Ann Silverman, Sally Silverman, Harry Rudwigsol, Rube Goldberg, John Held Jr., Otto Hagel, Cornelia Otis Skinner, R. H. Waldo, Virginia Gale, Wayman Adams, Ed Reed, Carl Anderson, J. B. McEvoy, Drew Pearson 'and Robert Allen, Ernest Young, Gunther Lessing, Quentin Reynolds, James J. Reynolds, Frederick Babcock, Frederica Fox, Frances Parkinson Keyes, Alexander Woollcott, Andre Plyof Paris, Sinclair Lewis, K. D. B. Watson, S. L. A. Marshall, Al Pollard, Jimmie Fidler, Don Burke of “Life,” Richard Mowrer, Rosamond Mowrer, Thomas W. Briggs, J. C. Furnas, Alfred Knopf, Blanche Knopf, Whitney, Head of Associated Press, Robert Ardrey, Charles B. Driscoll, George Tucker, Henry McLemore, Raymon Clapper, Frederick Ca.ble Oechsner, John Chase, Hunter Osborne, W'inifred Osborne, Willie Etheridge, Rudolph Mitchell Crosby, Byron Price of Associated Press, Andre Maurois, Neal O'Hara, Ralph Honcock of Costa Rica, Milton Bracker, Alva Johnston, Truman Bailey, Raimundo de Ovies, Bill Howland of

“Time” Bill Corum, Dr. Charles C. Conc.annon, Ralph Chapman, Dale Harrison,

Edith Johnson, Karl Kae Knecht, Harrison Carroll, Catherine Garrison Chapin,

Willard Chevalier of “Business Week.”

CINEMA DIREOTORS AND EXECUTIVES

Cecil B. DeMille, W. S. Van Dyke, Tod Browning, John Ford, Robert Florey, Boris Petroff, Chester Miller, Edward Cline, William “Bill” Pine, Arthur Lubin, Ralph Nelson, James A. McDonough, Jack McGowan, Lloyd Bacon, Herbert Wilcox, David Niven, Edwin Justin Mayer, Albert A. Kaufman, Edward Small, George Cukor, Morris Ryskind, Ivan Kahn, Mort H. Singer, Henry King, Howard Hawks, Victor Fleming, Jack Warner, James A. Fitzpatrick, Idwal Jones, Roland Reed, Hobe Erwin, John Darrow, Harry Rapf, Colonel E. A. Schiller Jack Chertok, Dick Mayberry, John Ridgeley, Albert Morkin, Donald Briggs, MacHoffman Jr., Alan Davis, John Gallaudet, Jolin Payne, Regis Toomey, Ben Piazza,

Irving Mills, Jimmy Starr, Julie Carter Starr, Lionel Keene, Henry Lichtig, Robert Z. Leonard, Adolph Zukor, N. M. Schenck, Gunther Lessing, Joseph Mankiewicz, Leon Schlesinger, Van Nest Polgase, Walt Diney, Joseph Pasternack, Rene Clair, Boris Monos, R. E. George, Prince Mike Romanoff, Pandro Berman.

VISITORS FROM FAR AWAY LANDS

Jamshed Dwishaw Petit from Bombay, India, Abdel Wahab Pasha from Egypt, Mr. Josolaphas Introgra from Constantinople, Turkey, M,r. E. A. Hirsch and Mr. Garland J. Hirsch from Manila, Philippine Islands, Mr. and Mrs. Harry Faser from Johannesburg, South Africa, A. W. Longfield from Melbourne, Australia, Mr. R. J. McNicol from Shanghai, China, Mr. Bom Kavasp from Bombay, India, Mr. Thorold Gunnerson from Melbourne, Australia, Commadant J. J. A. Keuchenius, Curacao, Dutch West Indies, Aina Bjorklund from Sitockholm, Sweden Raliallah Youssef Mullohedak from Teheran Iran Persia, Vichi Anderiman from Ankara, Turkey, C. R. Mossy from Port of Spain, Trinidad, Nercia Salis from Bucharest, Roumania, J. Vicoloyevik from Belgrade, Serbia, Lyman and Sybil Ferris from Ketchikan, Alaska, Joseph Simard from Montreal Canada, J. Matthiasen, Hong Kong, China, George K. Campbell, Honolulu, Louis Montilla from Lima, Peru, G. P. Kruger, Co,penhagen, Denmark, Colin Re1th from Bahrein Island, Persian Gulf, Hedinn Valdemarssen of Iceland.

In compiling this list we have endeavored to include all of our distinguished visitors. If we have forgotten anyone we are sorry for the unintentional omission.

Ex-President Franklin D. Roosevelt, “To Antoine's-It's good to be back again."

Ex-President Calvin Coolidge, ”Deep appreciation for Antoine's."

Alfred M. Landon, “To Roy Alciatore-With sincere delight at your real hospitality and the opportunity of visiting you again.”

Elliott Roosevelt, “May I express my deep appreciation for a very rare experience, which will be long remembered. Never has it been my experience to enjoy such fine fare.”

Herbert Hoover II

“When you want real food go to Antoine's-When you want real life go to New Orleans.”

O. O. McIntyre In New York Day by Day “I, too, have enjoyed myself at the famous Antoine's and hope to again.” 18

Julian Street

Gourmet and Author of “Abroad at Home” “Wines,” “Where Paris Dines,” Etc.

“I am old enough to remember some of the historic restaurants of the world~The Cafe An-glais, Voisin, and Paillard (which are no more) in Paris, and the Tour d'Argent in the days of the famous Frederic. I rememher the Carlton in London when Escoffier:'as Chef, and Lhardi's in Madrid. In New York I knew Delmonico's, Sherry's, Rector's and J. B. Martin's in their prime. Great places all of them. Antoine's resembles none of these in style and setting, for like every great restaurant, it has a style of its own. Its age, its picturesque, its high culinary traditions, and its record of practically a century under "the management of successive generations of the same family, make it entirely" unique. It is more than a first-rate restaurant in New Orleans. It is an, American institution, and establishment of which the whole country may be "proud.”

Herman B. Deutsch Author-“The 'Incredible Yanqui,” “The Wedge,” Etc. “To Roy Alciatore whom I acknowledge as a master and supreme artist in his line.”

Count Marcel Le Besac “Now I am convinced. At Antoine's one eats and drinks just like in France.”

Irvin S. 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.”

George E. Sokolsky London Times “The very best dinner I have eaten east of Shanghai, and then equal to the Lung Foo Soo, which to epicures is heaven.”

H. L. Mencken

Mr. Alciatore, Like every other visitor who has been in your restaurant I remember it with pleasure.

Prince Louis Ferdinand Hohenzollern, “I have found a truly great restaurant in North America.”

MeigsFrost 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.”

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.”

Abe Martin

Columnist

"This place beats Brown county all holler."

Natalie Vivian Scott

Modern Priscilla

"No voice, no lute, no pipe there, and no orchestra. But what is so little emphasized in modern restaurants- food, in its most glorified form, quiet in which to enjoy it, and leisure."

Hugh Baillie

President UnHed Press

"Eureka. This is the flood and wine mood I have been attempting to recapture ever since 1921, when I last had such an experience at the Cafe Cathedral in Rouen. Congratulations, Roy."

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."

John Ringling "Superior Cuisine in unique surroundings. Best wishes to Jules, Roy and Escoffier." 20

The Marquis of Donegall

Special Correspondent, London Daily Mail

"Chez Antoine j'ai mange' miex qu'a Paris-et helas fort mieux qu'en ne puis manager a Londres. And that's That!"

Clem Hearsey

N. Y. Morning Telegraph

"Mention Antoine's on the -boulevards of Paris, the Strand of London, the Great White Way of New York, or in any American city where the bon vivant .. is to be found, and lips will smack in ple-asant remembrances."

Ethel Barrymore

"Since my first visit to Antoine's, when I was 14 years old, it has been the only restaurant in the world for me."

Harry Fraser

Johannesburg, S.outh Mrica To Roy Alciatore.-l have traveled the world for a good meal and at last I have found it here at Antoine's.

CATHERINE STOPPED HERE

Nellie Tayloe Ross

Director of U. S. Mint.

With so much appreciation of the delectable dinner at Antoine's.

Collinson Owen

British Author.

I discovered here in New Orleans the be-st dinner I have had in America, with first class French cooking. It was by Jules Alciatore at Antoine's.

Mayor Fiorello LaGuardia

The cooks at Antoine's cook like other cooks think they are cooking.

Katharine Cornell

A thousand thanks for a delicious meal and a delightful eve.

Helen Morgan

To Roy Alciatore.-I have dined in many famous places, some deserving of their reputation and some not. Antoine's has a great reputation and my experience here proves that Antoine's more than deserves its reputation.

Hendrick Van Loon

With many thanks for the best dinner eaten since Voisin (God save his memory) closed his lamented doors.

John A. Kennedy

Hearst Newspapers

Were I a musician, I should wish to compose an opera in your honor; were I a poet, I should seek to sing of your glories in verse; but being neither, I can only tell you in my own modest wa'Y ho<w much I appreciated the fo'ed at Antoine's."

Lawrence Tibbett

To Antoine's.-Remembering the keenest of gastronomic pleasure.

Eleanor Mercien

Saturday Evening Post.

My compliments to the best "petit diner" I have ever eaten.

Channing Pollock

To Roy Alciatore who has kept the din out of dinner and the tradition of eating, as something more than a purely animal function.

Frankie Masters

My ambition is that some day my music will ·be as marvelous and as pleasing as your wonderful food.

Eddie Cantor

For years I raved about Kosher restaurants, but from now on I am taking the stump for Antoine's. Did I eat!

Professor Felix Frankfurter

As President Eliot of Harvard has !::aid: He who knows not the value of good food is to that extent uncivilized.--Dr. Eliot must also have assisted and been edified by Antoine's.

Ward Morehouse

Seemingly the folk from Hollywood and the port of N. Y. who get as far south as the Gulf rush to Antoine's Restaurant in St. Louis Street and don't come out again until they're ready to leave for the North.

Jamshed Dinshaw Petit

Bombay, British India.

I have never known better food and hospitality than at Antoine's.

Bob Davis

New York Sun.

Mon Jules—I, the imperial ambassador from the immeasurable pit, pronounce your Cafe Brulot Diabolique the quintessence of Hell's best, brewed in the pit where all incomparable sinners take their vows and declare that death hath no sting and the grave no victory.

John J. Raskob

To Antoine whose only remaining task is to develop one's appetite to a point where one can properly appreciate and fully enjoy the results of the high plane to which he has developed the culinary art. In this year of our Lord 1934 and of Antoine's '94.

Joe E. Brown

I have had dinner at Antoine's and did I enjoy it. You said a MOUTHFUL.

Cornelia Otis Skinner

To Roy Alciatore with much appreciation for the best meal I have eyer had.

Baron and Baronness Rodolphe de Schauensee

The best meals we have had in America we have had at Antoine's.

LILY STOPPED

Abde-l Wahab Pasha Egyptian Undersecretary of State. Everything is delightful in the original restaurant of Antoine's. It has been a great pleasure to lunch here.

Buddy Ebsen Hollywood To Roy Alciatore.-Just to let you know that a body hasn't lived till they've blistered their tongue on an oyster Rockefeller at Antoine's. Yours from now on.

Frederick L. Collins Harper's Bazaar-Dining de Luxe Every country has its restaurant Royal, it~ restaurant par excellence. I have eaten excellent meals at Biffi's in the Gallery at Milan; at Helder'S and the Savoy in Brus'sels; at T'ournie's in Madrid; at the Paris in Havana; at Antoine's in New Orleans, Etc., Etc.

Lucious Beebe What Frau Sacher's was to Vienna and the Cafe Martin was to Manhattan, Antoine's is still to New Orleans

House Beautiful Magazine Staff Correspondent. At Antoine's are dozen of dishes which have lured people from all countries to come reverently to eat and eat again.

Anna Steese Richardson Collier's Magazine To Roy Alciatore who carries on the fine tradition of Antoine's, with charm and distinction

Andre L. Simon President Wine and Food Society. In 1940 Antoine's will celebrate its Centenary and it is hoped that a .goodly number of the Wine and Food Society's members from all parts of the world will meet at New OTleans and 3/t Antoine's for this auspici'ous occasion.

Mary Reid Holland's Magazine. The menu at Antoine's re'ads like a roster of great men. Poulet Rochambeau, Salade Mirabeau, Filet de Boeuf R()Ibespierre, Oeufs Coolidge, Etc.

J. George Frederick President The Gourmet Society Many members of the Goul"met society have dined at Antoine's and they know how very well you are carrying forward the tradition of your forbears. ·

We are with you 'and we greet you as a leading American Gourmet conducting a priceless Gourmet Shrine.

G. Selmer Fougner The New York Sun.

I hear nothing but compliments from my many friends who have eaten at Antoine's.

Elizabeth WoodY McCall's Magazine. I shall long remember my pleasant visit to Antoine's.

Duncan Hines Adventures in Good Eating.

Antoine's is one of the most distinctive and distinguished res'taurants in America, by all means visit and eat in this famous restaurant. It is old style and utterly delightful.

Betty Ann The Milwaukee Journal.

If you are planning a trip to New Orleans YOUr visit will not be complete unless you visit Antoine's and sample some of its world famous creations.

A Staff Correspondent

The Detroit News.

New Orleans the Mecca of the Bon Vivant and the home of Antoine's.

TIME

The Weekly News Magazine-May 1'0, 1937.

The President Roosevelt and his son were whisked away to Antoine's famed old restaurant in the Vieux Garre, to eart Proprietor Roy Alcirutore's specialties: oysters Rockefeller and Pompano en Papillotte.

I. W. Kanarek

Memp'his, Tenn.

"I had dinner in your r-estaurant the other evening, and received one of your booklets. I found therein quotations from a lot of ,celebrities, praising your meals and service. I found nothing had been said by non-celebrities.

"And so in behalf of that vast unspoken multitude, want to say that the food that you serve in your joint-is damn good stuff!" 25

~l~ You 1Know 'G~l.s About 'G~~ )\~.stau..ant Antoln~?

That in 1940 Antoine's Restaurant celebrated its 100th year of uninterrupted service to the gourmets of the world under three successive generations of the Alciatore family, Founder Antoine Alciatore, Son Jules Alciatore and Grandson Roy Alciatore and present proprietor.

That Antoine's gallery of celebrities contains over two theusand autographs and pictures of the distinguished vi3itors who have dined at Antoine's. That besides the m?ln dining room, Antoine's has 15 other dining rooms available for banquets and private parties of two to two hundred guests. IThat the old fashioned Welsbach gas mantles provide the only source of heat in the main dining room, even in the coldest of winters.

That the huge plate glass mirrors in the main dining room were formerly in the Grand Ball Room of the famous old St. Louis Hotel, and were imported from France.

That until a few years ruga, sand covered the floor in the main dining room and that sawdust still covers the floor in Antoine's famous Mystery Room.

That the 1840 Room is a reproduction of an original early Antoine's private dining room and contains oil paintings of Antoi.e and Mrs. Antoine Alciatore, old menus dating back to the early 80's and old theatre programs containing Antoine's advertisements as far back as 1852 besides the original pair of baby shoes worn by the founder of Antoine's.

That the Chef, waiters and other employees have ,neen with Antoine's for many years many of them having begun their career there and ended it there after a lifetime of faithful service.

That bus boys must serve an apprenticeship of 10 years before they are eligible to become waiters, that the present headwaiter has been with Antoine's for 40 years, and that his predecessor served the house for 50 years.

That the same me'nu has been in use at Antoine's for the past 50 years, being used summer and winter, for luncheon and for dinner, day in and day out, year in and year out. It is the only menu used at Antoine's and is printed entirely in French.

That the customer's orders are taken without the aid of paper and pencil, and entirely by memory, and it is seldom that errors or omissions occur.

That when serving our famous Cafe Brulot Diabolique and Crepes Suzette the lights are dimmed so that our guests may feast their eyes on the beautiful blue flame of the burning brandy.

That the oysters a La Rockefeller at Antoine's were so named because of the extreme richness of the sauce, because at the time the elder Rockefeller was then the richest man in the world.

That Pompano en Papillotte was especially created in honor of a distinguished French Baloonist who was entertained at Antoine's, the paper bag being fashioned to resemble the inflated gas bag of a balloon. Its main purpose however is to retain the seductive flavours of the fish while it is cooking.

That over 1,080,000 orders of Oysters a La Rockefeller have been served at Antoine's since 1899 when this dish was invented by Jules Alciatore, and since

there are 6 oysters to an order the total number of actual oyster,s i.s 6,480,000. That most ·of the cooking is done with coal on a French Range, whkh range was purchased a few years ago to replace its predecessor which had been in continuous use in the Antoine's kitchen for over 40 years. That the original Marble Mortar, hollowed out from a gigantic piece of stone is still in use at Antoine's since the founding of the restaurant, and that over a dozen pestles made of lignum Vitae the hardest known wood have been completely worn down in all of these years, in this same mortar. That the Dungeon, a private dining room at Antoine's was so named because it was actually used as such during the Spanish occupation of New Orleans. That the private library at Antoine's contains over 400 cook books, books on wine, and other related subjects, some of which are over 200 years old and one old tome dating -back to the year 1659. That Antoine's boasts of having one of the finest cellars in the country containing rare wines from many different countries and nationalities ,the stock carried at all times numbering well over 5,000 bottles, the oldest dating back to 1884. The oldest brandy dating back to 1811. That the success of Antoine's is due to the fact that greater stress is placed on the food and cuisine than on decorations, and that there are no disturbing influences such as music and dancing to interfere with the enjoyment of dining and wining. That Antoine's believes that foods and wines are inseparable and for this reason will not serve wines and liquors to people who do not care to eat. For this re'as'On Antoine's does not have a bar or cocktail lounge. It is the people who drink without eating who become paralyzed by alcohol. That a restaurant is made, not .born, and while it takes a hundred years to acquire a reputation, it only takes six months to lose it. That if you are in a hurry, it is useless to waste your time in a first class restaurant. Time is a necessary element in the proper preparation of food, and if you cannot spare the time, you are better off at the corner drug store, where they will dish you out an already prep,ared sandwich in short order, and it will probaJbly taste better than a complicated culinary concoction thrown together in less than the required time. Hurry enters not into the mind of the gastrophile. That good food is a restaurant's only. worthwhile ad, and all the gold leaf, dim lights and soft music in the world cannot compete with a refined palate. That cheap prices and good cuisine do not go together. Cheap prices mean cheap materials. A humble hen has never yet been known to lay an egg that hatched out into a p.heasant, and neither will a sandwich ever take the place of a skillfully prepared dish. When Antoine's was established in 1840 there were no electric lights, no automobiles, no moving pictures, no radio, no airplanes, no telephones and no elevators. That if you visited Antoine's in the early days, you probably dressed by the light 'of an oil lamp, you sent a meslsanger by foot to make a re,servation for you, you probably arrived in a carriage, you pro.bably asked the waiter with a long moustaehe what dish 'Was special for the day as there were no printed menus then.

BY ROY L. ALCIATORE

Having been asked to write a dissertation on the gustatory likes and dislikes of the great and near great who have been guests at Antoine's restaurant shall ,begin by saying that of all the famous Ne,w' Orleans di.shes Huitres en coquille a La Rockefeller is beyond question the "plat" which has met with universal acclaim from visiting celebrities. More has been said and written about this one dish than about all the others combined. It was Buddy Ebsen, the ,cinema star who said: "A body hasn't llived until they've ,blitstered their tongue on an Oyster Rockefeller at Antoine's." Leah Ray remarked: "When a girl eats Oysters Rockefeller for breakfast you know they must be good." Phil Harris who had never before been able to make up his mind to eat an oyster, basted them a La Rockefeller and called for a second dish of these succulent bivalves.

Pompano en Papillotte rates second place in the esteem of visiting moguls.

Jules Alciatore was the first to introduce into New Orleans cooking in paper

,bags. A famout balloonist who had done fancy stunts on errant air waves at

the French army maneuvers was to be entertained at Antoine's and Jules was

told to prepare a dish which would resemble the gas envelope, of a balloon.

Pompano in the paper bag has been famous from that day onward. When tliis

dish was served to President Franklin D. Roosevelt champagne was substituted

for the white wine ordinarily used in the sauce and the Presiden't was loud in

his praise of this famous New Orleans delicacy. Pompano en papillotte has

brought forth enthusiastic comments from Irvin S. Cobb, our genial Movie Direc

tor Cecil B. DeMille, Alfred M. Landon, Herbert Hoover and countless others.

Next in popularity are the famous "Pommes Soufflees" or blown up

potatoes. The story of the accidental discovery of the method of cooking these

potatoes has been told many times, nevertheless if we were to place end to end

the question asked by ninety-nine percent of the visitors "What makes the8e

potatoes puff up?" thIS question mark would girdle the globe many times. The

late caricaturist Sidney Smith regaled himself by stuffing these 'potatoes with

Pompano en Papilotte sauce and often suggested that we create a stuffed potato

of this type. Among the devotees of Pommes soufflees I should say that Bobtby

J ones, Harry L. Hopkins, Sir Thomas Lipton and Cornelia Otis Skinner are the

most enthusiastic.

The late Florenz Ziegfeld's favorite dish were frog's legs saute demi-Borde

laise and although he had never tasted these before visiting New Orleans he

afterwards had hundreds of frogs shipped annually to his estate at Lake Edward in Canada. When Primo Carnera the ex-fighter visited Antoine's it was found necessary to place bricks under the tal>le legs to accommodate his great bulk. He had a light lunch consisting of a huge platter of Spaghetti Milanaise, two whole roasted chickens I;lnd the whole washed down with a bottle of Chianti. Prince Louis Ferdinand Hohenzollern, grandson of Kaiser Wilhelm, introduced

us to his favorite beverage a mixture of Champagne with a small quantity of Red Bordeaux wine added.

The multi-millionaire Joseph Leiter was a great amateur of Fresh Caviar and he carried his own supply with him wherever he traveled lest he be unable to obtain it when the urge manifested itself. It would ,be fitting to remark here that inasmuch as the Fresh Caviar imported in refrigerated containers from Russia costs wholesale $10 a pound or more depending on the brand and grade, it is indeed a luxury "Fit for a King." The Malossol Caviar, mildly salted and. shipped in cans is not as expensive, and is the kind that is usually employed when Caviar is called for.

When Ex-President William Howard Taft visited New Orleans in 1909 he was taken to Antoine's and was given a taste of the delicious Louisiana river shrimp. He called for more shrimp and more shrimp practically making a meal of these and pronounced them most delectable. Upon tasting the Cafe Brulot Dia,bolique, Bob Davis, roving correspondent of the N. Y. Sun, exclaimed: "I, the imperial ambassador from the immeasurable pit, pronounce your Cafe Brulot Diabolique the quintessence of Hell's best, brewed in the pit where all incomparable sinners take their vows and declare that death hath no sting and the grave no victory." The late John Ringling of circus fame on tasting the Cafe Brulot commented: "What could be more sublime than to taste the delights of heaven while beholding the terrors of Hell?"

Although fried catfish is not on the Antoine menu, we were forced to produce some from the market to satisfy the craving of Roscoe Turner, the speed flier. The late Sarah Bernhardt was very fond of Escargots or French Snails and. Enrico Caruso repeatedly called fOT a Matelotte d'Anguille or eel stew. The Grand Duke Alexis, ·bro-ther of the Czar of Russia regaled himself with Tortue Molle a La Rupinicoscoff, a soft shelled turtle stew prepared from a se·cret recipe given to Jules Alciatore by a famous Muscovite chef.

Speaking of Ambassadors brings to mind an incident which transpired many years ago which is worthy of mention because we consider it to ,be the greatest moment of dark despair in the history of Antoine's. It seems that a great Ambassador was to be feted, dined and wined Chez Antoine and preparations and arrangements were made in advance to insure absolute perfection of details. Special dishes the ingredients of which had to be imported were imported with great care and patience and on the night of the banquet all was in readiness for the feast. The piece de resistance was brought in, presented to the Ambassador, who with calm and studied nonchalance declared: "If you don't mind I would

. like to have some sliced ham and cheese." After all, Ambassadors do get fed up on rich dishes, but why oh why did it have to happen to us?

A special oyster dish was created for Marechal Foch when he breakfasted at Antoine'~ in 1921. These Oysters a La Fosh also happen to be a favorite dish

of our own charming Dorothy Dix. The visit of Marechal Foch occurred during the days of prohi.bition but as a gesture of true Southern hospitality some white wine was procured and offered to the Marechal, who d.eclined it with these words: "I appreciate your kindness and thoughtfulness, but since I am in America enjoying the hospitality of America I cannot conscientiously break the laws of America."

Harry Richman is fond of Shrimp Richman a spicy dish created in his honor. The late O. O. McIntyre praised in his column the lettuce' Chapon salad which he enjoyed at Antoine's. He was a lover of fine foods and. had a special weakness for salads. Ex-President Theodore "Teddy" Roosevelt was very fond of game and when he sank his famous teeth into the fat ,breast of the papabote or' Louisiana Upland plover which was prepared for him, it was evident that he appreciated the rare flavor of this now practically extinct bird.

Visitors from Norway and Sweden go for Smorgasbord and Hors d'Oeuvres, the French like bizarre dishes, the ItaLians love pastes and ots of Olive oil, the English lean toward roast beef, the Germans like simple food well prepared, and the Americans are willing to try anything once.

Our strangest request was for a dish of fish eyes which were served and relished by a distinguished man of letters who of necessity must remain incognito.

•

Antoine's is our one restaurant that ranks with the great ones of Europe-and our oldest. For a century it has been run by the Alciatore family and held to its standards. More famous people have dined there than at any other place in America. It is not only a -center of Creole cooking but has also originated several dishes, such as Oysters Rockefeller, that no one has succeeded in copying. If you are looking for the best restaurant in America, this is it.

By J. DONNELL TILGHMAN

Stage Magazine, July 1938. 30

Camille Averna

Head Chef 32

Propl'eitor Roy Alciatore Sampling 1,OOO,OOOth order of Oysters Rockefeller. Head Waiter "Cassou" in Attendance

Sugg~stions

While it would take a volume to mention the hundreds of specialists offered to the epicure at Antoine's, it is worth while singling out a few which have oHen been imitated but never duplicated.

Huitres ('n Coquille a La Rockefeller

Oysters baked in their shells 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'Ecrevisses 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 Papilotte Succulent Pompano with a delicious sauce cooked in a paper bag in order to retain the flavor.

Pommes Soufflees

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.

Crepes Suzette The famous French pancakes burned with brandy and liqueurs, served a La Antoine.

Cafe Brulot Diabolique Black coffee burned vdth cognac and flavored with spices. Another of Antoine's exclusive creations.

"Once upon a time, being seduced by certain poetic words of Thackeray, I made a special trip to a certain cafe in Paris to ea~ bo:tilla-b.:tisse. I found it diltim:dy 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. Cobb's Article, Just to Make Your Mouth Water."-Cosmopolitan Magazine.

Will Rogers

Syndicated News Service.

"Antoine's is the famous eating place in ew Orleans, and let me tell you brother, when you have a famous eating place in that city, it must be some place, because 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 alpha.betical 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 ilombrero is topped to Jliles and Roy at Antoine's."

HENDRICK VAN LOON

CARL-r

ANDE:RJON~-

-----~

When the great MaI1chal Ferdinand Foch, generalissimo of the Allied Armies against Germany in 1917 and 1918, visited Nt.lw Orleans during the course of an American tour, the Knights of Columbus of this city ,tendered him a ·ceremonial breakfast on the morning of December 8, 1921.

A special dish "Huitres Foch" had been presented in his honoT, and "F. Foch" as he authographed the menu was delighted with the meal. But when Jules Alciatore placed before him a bottle of fine

Bordeaux, saved from Jules' private cellar (for Prohibition was still in force), he shook his head, saying in French:

"I am the guest of the American people, and as s'uch cannot bring myself to bre·ak one of their laws."

On several occasions, during its century of existence, radical re-arrangements of furniture have h.ad to be made at Antoine's for distinguished guests.

One such was the visit of Primo Carnera, the giant heavyweight prizefighter, who consumed two whole roast fowls casserole, and a mediumsi ~ed hOliler of spaghetti specially prepared for

him at Atnoine's. Realizing that the Ambling Alp could not comfortably place his legs under an ordinary table, Roy Alciatore sent for bricks of which a foundation was built beneath each of the four legs of the ta,ble : on which the huge boxer's meal was served.

And Primo scribbled, in awkward French: "To

M. Alciatore, a true champion, my stomach and my legs are grateful."

The Divine Sarah Bernhardt played her repertoire at the Old French Opera House in New Orleans in the early years of the present century-L'Aiglon, La Soreiere, and the rest. As a tribute from one suprem~ aI"tist t'o another, i,t was t'he cu'S'tom of Jules Alciatore to prepare a small tureen of delicious soup each night, during her engagement, at such a time that he could with his own hands br.ing it to her in her dreiS'Sl ~ ing room just after the second act of whatever drama was on the night's bill. .

On the closing night the great actress kissed him

enthusiastically and declared : "If my New Orleans engagement has been a success, my dear Jules, it is because you-have provided me with the strength to make it so."

Only one guest has ever carried gustatory coals to Antoine's Newcastle. That was the late Joseph Leiter of Chicago. To 'be sure, the sportsmen of New Orleans, bagging a limit of woodcock, snipe, doves, or wild duck, will occasionally bring them to Anaine's to be prepared in that matchless kitchen.

But the late Joseph Leiter w'hose favorite ' dish was fresh Beluga caviar, which he imported in ice containers from Russia, always carried his own supply, lest the urge for a snack of these sturgeon eggs should find him where the delicacy was not to be obtained.

An even in New Orleans, he kept his own private supply of Beluga Caviar-at Antoine's. 'Incidentally, Beluga caviar is probably the world's most expensive food article, the price being somewhere in the neighborhood of $15 per pound.

Women have the right to change their minds, and are proverbially prone to exercise this right. That fact is responsible for the last contribution of the late Jules Alciatore to the list of notable creations which Antoine's has given the world of fine food: "Cotelette Hawaii."

In 1932 a hostess selecting a luncheon menu fOl! a group of friends she planned to entertain "chose fr-esh pineapple for dessert. During the course of the luncheon she changQd her mind and decided to close her meal with an Omelette Historiee. What to 'do with the pineapple, already sliced and sugared in its own delicious juices? There was in that year a vogue for lamb chaps as a reducing diet. And so Jules

simmered a thick slice of pineapple in its own juice until it had become a golden broiv..-n. Upon thds was placed a tenderly broiled lamb ,chop. And over the whole was poured a spedal variant of Sauce Bearnaise, -crolWned with one inky-black broiled fresh mushroom. Behold! Cotelotte Hawaii had sprung full-panoplied from the Jovian range at Antoine's beca.use a hostess had suddenly changed her

mind a,bout dessert.

For eight years, during the century of its existence, Antoine's restaurant solemnly took periodic orders for elaborate banquets which were never prepared.

In 1914, for the first time, a man whose clothing might well be described as shabby-genteel, came to the famous dining room, spoke to M. Jules, and asked that dinner for four be prepared for that evening. M. Jules looked doubtful, but these doubts were allayed when the stranger made known the menu he had selected, together with the wines chosen to accompany each course. Only one 'who was accustomed to the finest in food and drink could possibly have arranged that menu.

The meal was prepared, and was ready to be served that night punctually at

7:30. But no one ever appeared to eat it. The incident was forgotten, as just another disagreeable mischance, but the same man appeared some two months later and again ordered as sumptuous and carefully chosen a meal as befor,e. This time it was recognized he was suffering from delusions. Obviously once a person of great wealth, one accustomed to ordering the sort of meals he now still thought he could order, he had no thought of returning with guests to partake of the treat so prepared.

Yet ,his order was taken quite deferentially, and he was assured all would be ready for him. No preparations were made to be sure, and as ;before h'El did n{)t appe'ar at the time specified. For eight years, at intervals, this strangest of all Antoine's "guests" would thus drop in, order a royal banquet, and drop out of sight for another month or two. Then he disappeared. But in every instance his order had been taken as respectfully and as ceremoniously as if he had been the : ::y's best known and wealthy bon vivant.

STRANGE AS I,T SEEMS "

EYE OPENERS

SINCE 1840 1'HE ONLY ~E'AT IN THE OIN\NG

ROOM OF AN-rOlNE'S I<E5IAURANf, NE\V OR1£At-IS,

LA" 11.45 COIWE FROM

THe OLD C/JS M:4N7i.ES / ON rll£ Cf/I1NOEL I£R. .

-by Bob Crosby

Notes

Capuchin A Catholic friar.

Spring 2022 Group:

Crawford Finley
Mackenzie Griffin
Katelyn Swanson

Winter 2022 Group:

Kayden Broussard
Michael Harrison
Alana McGee
Caroline Sanchez

Source

Cable, George Washington. "Posson Jone'" and Père Raphaël: With a New Word Setting Forth How and Why the Two Tales Are One. Illus. Stanley M. Arthurs. New York: Charles Scribner's Sons, 1909. Google Books. Web. 27 Feb. 2012. <http://books. google.com/books?id=bzhLAAAAIAAJ>.

L’Anthologie Louisianaise