I have mentioned the ballroom which has taken the place of the old courtyard and its fountain, and in which many of the great banquets given at the Savoy are held. It is a fine room, light grey in colour, splendidly spacious, and when lighted up its colour shows off the ladies' dresses to perfection. My only objection to it as a banqueting-room was that the white light, which is admirable for a ballroom, was rather too glary for a dining-room. This has now been obviated by lessening the light when dinners are given in the room. If the Savoy could find some means of shading the lamps with pink or putting on pink glasses to the lamps on the occasion of banquets, it would, I think, please those like myself who think that the best light for a dining-room is a pink one. I asked M. Blond to give me the menu of any recent Savoy banquet of which the management was especially proud, not that I have not preserved many menus of many great dinners, but that I wished to shift the responsibility of selection on to his shoulders. This is the menu of the banquet and wines he has sent me as being typical of great Savoy feasts: Caviar de Bélouga. Blinis à la Gouriew. Queue de Bœuf à la Française. Crème Germiny. Filets de Sole à l'Aiglon. Suprême de Volaille à l'Aurore. Côte d'Agneau de Lait au Beurre Noisette. Pommes Lorette. Velouté Forestière. Délice de Strasbourg à la Gelée de Vin du Rhin. Bécassine Double Flambée à l'Armagnac. Perles du Perigord. Cœurs de Laitues Suzette. Asperges Vertes de Paris. Comices Toscane. Soufflé Pont l'Évêque. Corbeilles de Fruits. WINES. Schloss Johannisberg Cabinet, 1893. Veuve Clicquot, 1904. Magnums Pommery and Greno (Nature), 1904. Chât. Haut Brion "Cachet du Château," 1888. Cockburn's 1890 (Bottled 1893). Croft's 1881 (Bottled 1884). Hennessey's 70 year old Cognac. Many of the dishes included in this great dinner I hope I may meet at a future time at Savoy banquets. XLV THE RESTAURANT DES GOURMETS