Foyot's, Foyot's, he rolled the name meditatively over on his tongue. I don't know.... We leaned back against the seat and drank in the soft air. I don't think that we talked very much. The cocher was driving over the bridge of Alexandre III with its golden horses gleaming in the late afternoon sunlight when Peter bent forward and addressed him, Allez au Café Anglais. Where meant nothing to me, but I was a little surprised at his hesitation. The cocher changed his route, grumbling a bit, for he was out of his course. I don't know why I ever suggested Foyot, said Peter, or the Café Anglais either. We'll go to the Petit Riche. _Chapter III_ If the reader has been led to expect a chapter devoted to an account of Mary Garden in Aphrodite, he will be disappointed. I did not see Mary Garden that evening, nor for many evenings thereafter, and I do not remember, indeed, that Peter Whiffle ever referred to her again. We dined at a quiet little restaurant, Boilaive by name, near the Folies-Bergère. The interior, as bare of decoration as are most such interiors in Paris, where the food and wines are given more consideration than the mural paintings, was no larger than that of a small shop. My companion led me straight to a tiny winding staircase in one corner, which we ascended, and presently we found ourselves in a private room, with three tables in it, to be sure, but two of these remained unoccupied. We began our dinner with escargots à la bordelaise, which I was eating for the first time, but I have never been squeamish about novel food. A man with a broad taste in food is inclined to be tolerant in regard to everything. Also, when he begins to understand the cooking of a nation, he is on the way to an understanding of the nation itself. There were many other dishes, but I particularly remember a navarin because Peter spoke of it, pointing out that every country has one dish in which it is honourable to put whatever is left over in the larder. In China (or out of it, in Chinese restaurants), this dish is called chop suey; in Ireland, Irish stew; in Spain, olla or puchero; in France, ragoût or navarin; in Italy, minestra; and in America, hash. We lingered over such matters, getting acquainted, so to speak, passing through the polite stages of early conversation, slipping beyond the poses that one unconsciously assumes with a new friend. I think I did most of the talking, although Whiffle told me that he had come from Ohio, that he was in Paris on a sort of mission, something to do with literature, I gathered. We ate and drank slowly and it must have been nearly ten when he paid the bill and we drove away, this time to Fouquet's, an open-air restaurant in the Champs-Elysées, where we sat on the broad terrasse and drank many bocks, so many, indeed, that by the time we had decided to settle our account, the saucers in front of us were piled almost to our chins. We should probably have remained there all night, had he not suggested