Thus, then, you are at table; your napkin is spread, but you see no soup. The reason is at once evident, and you accept with gratefulness the little plate of Ostend oysters, each somewhat smaller than a five- franc piece, that are before you. Who would seek for pearls without when such treasures are to be found within the shell--cool and juicy and succulent; suggestive of delights to come, and so suited to the limpid glass of Chablis. What preparatives for the potage, which already I perceive to be a _printanière_. But why dwell on all this? These memoranda of mine were intended rather to form a humble companion to some of John Murray’s inestimable treatises on the road; some stray recollection of what in my rambles had struck me as worth mention; something that might serve to lighten a half-hour here or an evening there; some hint for the wanderer of a hotel or a church or a view or an actor or a poet, a picture or a _pâte_, for which his halting-place is remarkable, but of whose existence he knew not. And to come back once more, such a picture as I have presented is but a weak and imperfect sketch of the Hôtel de France in Brussels--at least, of what I once remember it. Poor Biennais, he was an _artiste!_ He commenced his career under Chicaud, and rose to the dignity of _rôtisseur_ under Napoleon. With what enthusiasm he used to speak of his successes during the Empire, when Bonaparte gave him carte-blanche to compose a dinner for a ‘party of kings!’ Napoleon himself was but an inferior gastronome. With him, the great requisite was to serve anywhere and at any moment; and though the bill of fare was a modest one, it was sometimes a matter of difficulty to prepare it in the depths of the Black Forest or on the sandy plains of Prussia, amid the mud-covered fields of Poland or the snows of Muscovy. A poulet, a cutlet, and a cup of coffee was the whole affair; but it should be ready as if by magic. Among his followers were several distinguished gourmets. Cambacérès was well known; Murat also, and Decrès, the Minister of Marine, kept admirable tables. Of these, Biennais spoke with ecstasy; he remembered their various tastes, and would ever remark, when placing some masterpiece of skill before you, how the King of Naples loved or the arch-chancellor praised it. To him the overthrow of the empire was but the downfall of the cuisine; and he saw nothing more affecting in the last days of Fontainebleau than that the Emperor had left untouched a _fondue_ he had always eaten of with delight. ‘After that,’ said Biennais, ‘I saw the game was up.’ With the Hundred Days he was ‘restored,’ like his master; but, alas! the empire of casseroles was departed; the thunder of the cannon foundries, and the roar of the shot furnaces were more congenial sounds than the simmering of sauces and the gentle murmur of a stew-pan. No wonder, thought he, there should come a Waterloo, when the spirit of the nation had thus degenerated.