A NEW ZEALAND DINNER IN PARIR.

Wairarapa Age, Volume XXX, Issue 8504, 6 August 1907, Page 3

A NEW ZEALAND DINNER IN PARIR.

t(From Our London Correspondent.)

LONDON, June 20. A dinner was given recently in Paris, the menu of which was com- I posed entirely of food products from . New Zealand. j The idea originated with Mr J. A. <Gilruth, of the New Zealand Department of Agriculture and was carried out by the Club Antour du Mond. The members of this club are "citizens of the world," whose knowledge of foreign countries, including New Zealand, has been acquired by personal experience as well as from books. Nineteen sat down to din--n?r. Mr Gilruth had on his right M. Tisserard, the French Director of Agriculture, and on his left Mr G. H. Oatway, late of Dunedin. Amongst the guests was Dr. Metin, who is Chef du Cabinet of the Minister of Labour, and who has written a book on New Zealand. Several professors from the University of Paris and the Pasteur Institute were also present. There were no formal speeches, but the conversation was general and animated, and the members of the club showed themselves well-informed and enthusiastic about New Zealand. The "New Zealand menu" was as follows: —Potage Roquoirs, Riz de deau l'Espagnole, Cetolettes, d'Agneau, Wellington, Salmis de Canard, Otago, Roti d'Agneau, Dunedin, Termie Royale, Nouvelle Zelande, Salade Auckland, Giace Christchurch, Fromage, Stilton Taranaki, Fruits, Cerises Amandes. The Gear Company, of Wellington, kindly supplied the New Zealand lamb for the dinner, and forwarded all the viands to Paris through their agency. Mr S. Lowe, of Messrs Weddel?and Co, also took a great deal of trouble in arranging the transport to Paris.