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Kitchen of the Hotel de Paris |
Louis' kitchen was probably the envy of all who visited. It was large
and airy, with tall windows on both the East and West sides; he installed
a skylight over the stove which provided much-needed light in the narrow
mountain valley, and could be opened for ventilation. Three doors opened
to the courtyard, also providing light and ventilation.
Louis's kitchen had many large work tables, several of which were covered
in zinc to prevent dulling knives. He also installed a large oak icebox,
and spice boxes along the walls for ready access to often-used ingredients.
Access to the dining room was from two swinging
doors with large windows; not only could the kitchen help keep an eye
on the dining room activity, but the diners could watch the preparation
of their meals. A stairwell provides direct access to the basement where
Louis created a wine cellar. He bought wines
from France and Italy by the barrel and bottled and labeled them himself.
Remnants of his bottling operation can be seen in the cellar today. Other
foodstuffs which needed to be kept cool were most likely also kept in
the cellar.
As is indicated by the inventory taken at Louis' death, he had a large
stock of many interesting foodstuffs on hand, some stored in the kitchen,
some in the cellar, and some in the annex building. These foodstuffs included
macaroni, chocolate (dark baker's chocolate), mustard salad dressings,
anchovies stored in olive oil from France, and bottled water from Saratoga
Springs, New York. His menus must have been truly a delight to any traveler
stopping through Georgetown.
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Hotel de Paris Museum | Hours/Admission
| Louis Dupuy | Sophie Gally
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