It must have been Bourke who first said that even if you knew your way about Paris you had to lose it in order to find it to Troyon’s. But then Bourke was proud to be Irish.Troyon’s occupied a corner in a jungle of side-streets, well withdrawn from the bustle of the adjacent boulevards of St. Germain and St. Michel, and in its day was a restaurant famous with a fame jealously guarded by a select circle of patrons. Its cooking was the best in Paris, its cellar second to none, its rates ridiculously reasonable; yet Baedeker knew it not. And in the wisdom of the cognoscenti this was well: it had been a pity to loose upon so excellent an establishment the swarms of tourists that profaned every temple of gastronomy on the Rive Droit.The building was of three storeys, painted a dingy drab and trimmed with dull green shutters. The restaurant occupied almost all of the street front of the ground floor, a blank, non-committal double doorway at one extreme of its plate-glass windows was seldom open and even more seldom noticed.