There is no long waiting for one's food at the Au Petit Riche; the soup arrives almost immediately and is wonderful value for threepence. The _vol au vent_ is an admirable little fish pie, and the _filet mignon_ a most toothsome morsel of meat, while the _beignets_ are all that they should be. The little waitress, when we have arrived at the _filet mignon_ stage of the dinner, asks with the utmost solicitude: "Do you like eet?" and I have replied for both of us "Very much indeed." At the table to one side of us are a young couple whose dinner has consisted of curried chicken and plum pudding au Rhum, and at the table to our other side, two ladies are eating a typical woman's dinner of _hors d'œuvre_, poached eggs and spinach, and a vanilla ice. The Au Petit Riche finds room on its small _carte du jour_ for dishes to suit all tastes. The little waitress brings the total of the bill on a bit of green paper; and having finished our dinner, and having paid for it, we will go down into the lower rooms before leaving the restaurant. In the lower rooms every table is always occupied, and I fancy that the habitués of the restaurant prefer them to the upper ones. One of them is decorated with golden fleurs-de-lis on a blue ground, and another is an admirable representation of the kitchen of a Breton farmhouse, crockery and all complete. There is a great buzz of talk in these lower rooms, and Madame la Patronne, sitting at her desk amidst the tables, takes her share in the conversation and attends to the making out of the bills at one and the same time. If you go to the Au Petit Riche in the right frame mind you will be abundantly amused and interested, and you will get wonderful value for the very small sum your dinner will cost you.