A Distinguished Provincial at Paris. Honore de Balzac

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      “Plautus, the great comic Latin poet, was once a miller’s lad. Machiavelli wrote The Prince at night, and by day was a common working-man like any one else; and more than all, the great Cervantes, who lost an arm at the battle of Lepanto, and helped to win that famous day, was called a ‘base-born, handless dotard’ by the scribblers of his day; there was an interval of ten years between the appearance of the first part and the second of his sublime Don Quixote for lack of a publisher. Things are not so bad as that nowadays. Mortifications and want only fall to the lot of unknown writers; as soon as a man’s name is known, he grows rich, and I will be rich. And besides, I live within myself, I spend half the day at the Bibliotheque Sainte-Genevieve, learning all that I want to learn; I should not go far unless I knew more than I do. So at this moment I am almost happy. In a few days I have fallen in with my life very gladly. I begin the work that I love with daylight, my subsistence is secure, I think a great deal, and I study. I do not see that I am open to attack at any point, now that I have renounced a world where my vanity might suffer at any moment. The great men of every age are obliged to lead lives apart. What are they but birds in the forest? They sing, nature falls under the spell of their song, and no one should see them. That shall be my lot, always supposing that I can carry out my ambitious plans.

      “Mme. de Bargeton I do not regret. A woman who could behave as she behaved does not deserve a thought. Nor am I sorry that I left Angouleme. She did wisely when she flung me into the sea of Paris to sink or swim. This is the place for men of letters and thinkers and poets; here you cultivate glory, and I know how fair the harvest is that we reap in these days. Nowhere else can a writer find the living works of the great dead, the works of art which quicken the imagination in the galleries and museums here; nowhere else will you find great reference libraries always open in which the intellect may find pasture. And lastly, here in Paris there is a spirit which you breathe in the air; it infuses the least details, every literary creation bears traces of its influence. You learn more by talk in a cafe, or at a theatre, in one half hour, than you would learn in ten years in the provinces. Here, in truth, wherever you go, there is always something to see, something to learn, some comparison to make. Extreme cheapness and excessive dearness – there is Paris for you; there is honeycomb here for every bee, every nature finds its own nourishment. So, though life is hard for me just now, I repent of nothing. On the contrary, a fair future spreads out before me, and my heart rejoices though it is saddened for the moment. Good-bye my dear sister. Do not expect letters from me regularly; it is one of the peculiarities of Paris that one really does not know how the time goes. Life is so alarmingly rapid. I kiss the mother and you and David more tenderly than ever.

      “LUCIEN.”

      The name of Flicoteaux is engraved on many memories. Few indeed were the students who lived in the Latin Quarter during the last twelve years of the Restoration and did not frequent that temple sacred to hunger and impecuniosity. There a dinner of three courses, with a quarter bottle of wine or a bottle of beer, could be had for eighteen sous; or for twenty-two sous the quarter bottle becomes a bottle. Flicoteaux, that friend of youth, would beyond a doubt have amassed a colossal fortune but for a line on his bill of fare, a line which rival establishments are wont to print in capital letters, thus – BREAD AT DISCRETION, which, being interpreted, should read “indiscretion.”

      Flicoteaux has been nursing-father to many an illustrious name. Verily, the heart of more than one great man ought to wax warm with innumerable recollections of inexpressible enjoyment at the sight of the small, square window panes that look upon the Place de la Sorbonne, and the Rue Neuve-de-Richelieu. Flicoteaux II. and Flicoteaux III. respected the old exterior, maintaining the dingy hue and general air of a respectable, old-established house, showing thereby the depth of their contempt for the charlatanism of the shop-front, the kind of advertisement which feasts the eyes at the expense of the stomach, to which your modern restaurant almost always has recourse. Here you beheld no piles of straw-stuffed game never destined to make the acquaintance of the spit, no fantastical fish to justify the mountebank’s remark, “I saw a fine carp to-day; I expect to buy it this day week.” Instead of the prime vegetables more fittingly described by the word primeval, artfully displayed in the window for the delectation of the military man and his fellow country-woman the nursemaid, honest Flicoteaux exhibited full salad-bowls adorned with many a rivet, or pyramids of stewed prunes to rejoice the sight of the customer, and assure him that the word “dessert,” with which other handbills made too free, was in this case no charter to hoodwink the public. Loaves of six pounds’ weight, cut in four quarters, made good the promise of “bread at discretion.” Such was the plenty of the establishment, that Moliere would have celebrated it if it had been in existence in his day, so comically appropriate is the name.

      Flicoteaux still subsists; so long as students are minded to live, Flicoteaux will make a living. You feed there, neither more nor less; and you feed as you work, with morose or cheerful industry, according to the circumstances and the temperament.

      At that time his well-known establishment consisted of two dining-halls, at right angles to each other; long, narrow, low-ceiled rooms, looking respectively on the Rue Neuve-de-Richelieu and the Place de la Sorbonne. The furniture must have come originally from the refectory of some abbey, for there was a monastic look about the lengthy tables, where the serviettes of regular customers, each thrust through a numbered ring of crystallized tin plate, were laid by their places. Flicoteaux I. only changed the serviettes of a Sunday; but Flicoteaux II. changed them twice a week, it is said, under pressure of competition which threatened his dynasty.

      Flicoteaux’s restaurant is no banqueting-hall, with its refinements and luxuries; it is a workshop where suitable tools are provided, and everybody gets up and goes as soon as he has finished. The coming and going within are swift. There is no dawdling among the waiters; they are all busy; every one of them is wanted.

      The fare is not very varied. The potato is a permanent institution; there might not be a single tuber left in Ireland, and prevailing dearth elsewhere, but you would still find potatoes at Flicoteaux’s. Not once in thirty years shall you miss its pale gold (the color beloved of Titian), sprinkled with chopped verdure; the potato enjoys a privilege that women might envy; such as you see it in 1814, so shall you find it in 1840. Mutton cutlets and fillet of beef at Flicoteaux’s represent black game and fillet of sturgeon at Very’s; they are not on the regular bill of fare, that is, and must be ordered beforehand. Beef of the feminine gender there prevails; the young of the bovine species appears in all kinds of ingenious disguises. When the whiting and mackerel abound on our shores, they are likewise seen in large numbers at Flicoteaux’s; his whole establishment, indeed, is directly affected by the caprices of the season and the vicissitudes of French agriculture. By eating your dinners at Flicoteaux’s you learn a host of things of which the wealthy, the idle, and folk indifferent to the phases of Nature have no suspicion, and the student penned up in the Latin Quarter is kept accurately informed of the state of the weather and good or bad seasons. He knows when it is a good year for peas or French beans, and the kind of salad stuff that is plentiful; when the Great Market is glutted with cabbages, he is at once aware of the fact, and the failure of the beetroot crop is brought home to his mind. A slander, old in circulation in Lucien’s time, connected the appearance of beef-steaks with a mortality among horseflesh.

      Few Parisian restaurants are so well worth seeing. Every one at Flicoteaux’s is young; you see nothing but youth; and although earnest faces and grave, gloomy, anxious faces are not lacking, you see hope and confidence and poverty gaily endured. Dress, as a rule, is careless, and regular comers in decent clothes are marked exceptions. Everybody knows at once that something extraordinary is afoot: a mistress to visit, a theatre party, or some excursion into higher spheres. Here, it is said, friendships have been made among students who became famous men in after days, as will be seen in the course of this narrative; but with the exception of a few knots of young fellows from the same part of France who make a group about the end of a table, the gravity of СКАЧАТЬ