There was scarcely a person lunching there who did not feel that he himself was receiving some part of Louis' personal attention.

One saw him in the distance, suggesting with his easy smile a suitable luncheon to some bashful youth; or found him, a moment or two later, comparing reminiscences of some wonderful sauce with a _bon viveur_, an habitue of the place.

Such a man, I thought, was wasted as a _maitre d'hotel._ He had the gifts of a diplomatist, the presence and inspiration of a genius.
I had imagined that my entrance into the room was unnoticed, but I found him suddenly bowing before my table.
"The _Plat du Jour_," he remarked, "is excellent.

Monsieur should try it.

After a few days of French cookery," he continued, "a simple English dish is sometimes an agreeable relief." "Thank you, Louis," I answered.