What kind of food did they eat in Paris 1890?

- Consommé: A clear broth made from meat, poultry, or vegetables.

- Potage Saint-Germain: A pea soup made with dried peas, ham, and vegetables.

- Pot-au-Feu: A beef stew made with vegetables and herbs.

- Bisque: A thick, creamy soup made from shellfish or vegetables.

Entrees:

- Steak Frites: Pan-fried steak served with French fries.

- Coq au Vin: Chicken braised in red wine with mushrooms and bacon.

- Boeuf Bourguignon: Beef braised in red wine with vegetables.

- Gigot d'Agneau: Roasted leg of lamb served with mint sauce.

- Salade Lyonnaise: A salad made with mixed greens, croutons, bacon, and a poached egg.

Desserts:

- Crème Brûlée: A custard dessert with a caramelized sugar crust.

- Profiteroles: Choux pastry balls filled with crème pâtissière and topped with chocolate sauce.

- Éclair: An oblong pastry filled with crème pâtissière and topped with chocolate glaze.

- Tarte Tatin: An upside-down apple tart.

- Mousse au Chocolat: A chocolate mousse made with whipped cream and egg whites.

Beverages:

- Cafe au Lait: Coffee with hot milk.

- Chocolat Chaud: Hot chocolate made with milk and chocolate shavings.

- Eau de Vie: A clear brandy made from fruit.

- Vin Rouge: Red wine.

- Vin Blanc: White wine.