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Brasserie
In France, Flanders, and the Francophone world, a brasserie () is a type of French restaurant with a relaxed setting, which serves dishes and other meals. The word ''brasserie'' is French for "brewery" and, by extension, "the brewing business". Although most brasseries still serve a large selection of beers, most of them offer a wider choice of beverages such as wines and liquors. A brasserie can be expected to have professional service, printed menus, and, traditionally, white linen—unlike a bistro which may have none of these. Typically, a brasserie is open every day and serves the same menu, generally composed of a few traditional French dishes, all day. A classic example of a brasserie dish is steak frites. Etymology The term ''brasserie'' is French for "brewery", from Middle French ''brasser'' "to brew", from Old French ''bracier'', from -4; we might wonder whether there's a point at which it's appropriate to talk of the beginnings of French, that is, when it wa ... ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bouillon Julien
''Bouillon Julien'', formerly ''Julien'', is a ''brasserie''-type restaurant in the 10th arrondissement of Paris, France. It was made an official Historical Monument for its Art Nouveau style. History In 1787, the building hosted the restaurant ''Le Cheval Blanc'', became one of the first '' café-concerts''. The current building was erected in 1901–1902 by architect Édouard Fournier. The ''Art Nouveau'' restaurant was decorated by Louis Trézel, Armand Ségau and Hippolyte Boulenger, and opened in 1903 as ''Gandon-Fournier''. In 1924, the establishment was handed over to Julien Barbarin. Several signs representing peacocks were made by Armand Ségaud, whereas the mahogany counter is attributed to cabinetmaker Louis Majorelle. Louis Trézel depicted four women on several sintered-glass panels inspired by Alfons Muchas's iconography. The tiled floor, which depicts a wild aquilegia and daisy meadow, was crafted in Hippolyte Boulenger's pottery works in Choisy-le-Roi, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beer
Beer is an alcoholic beverage produced by the brewing and fermentation of starches from cereal grain—most commonly malted barley, although wheat, maize (corn), rice, and oats are also used. The grain is mashed to convert starch in the grain to sugars, which dissolve in water to form wort. Fermentation of the wort by yeast produces ethanol and carbonation in the beer. Beer is one of the oldest and most widely consumed alcoholic drinks in the world, and one of the most popular of all drinks. Most modern beer is brewed with hops, which add bitterness and other flavours and act as a natural preservative and stabilising agent. Other flavouring agents, such as gruit, herbs, or fruits, may be included or used instead of hops. In commercial brewing, natural carbonation is often replaced with forced carbonation. Beer is distributed in bottles and cans, and is commonly available on draught in pubs and bars. The brewing industry is a global business, consisting of several ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Paris In The Belle Époque
Paris in the ''Belle Époque'' was a period in the history of the city during the years 1871 to 1914, from the beginning of the Third French Republic until the World War I, First World War. It saw the construction of the Eiffel Tower, the Paris Métro, the completion of the Paris Opera, the :fr: rue Réaumur, Rue Réaumur and the beginning of the Sacré-Cœur, Paris, Basilica of Sacré-Cœur on Montmartre. Three lavish "universal expositions" in 1878, 1889, and 1900 brought millions of visitors to Paris to sample the latest innovations in commerce, art, and technology. Paris was the scene of the first public projection of a motion picture, and the birthplace of the Ballets Russes, Impressionism, and Modern Art. The expression ''Belle Époque'' ("beautiful era") came into use after the First World War; it was a nostalgic term for what seemed a simpler time of optimism, elegance, and progress. Rebuilding after the Commune File:Marville, Charles - State of the Hôtel de Ville of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Closerie Des Lilas
The Closerie des Lilas () is a famous Parisian restaurant (or brasserie) located on the Boulevard du Montparnasse in the 6th arrondissement of Paris. It was opened in 1847 by François Bullier and was a simple brasserie at the beginning. Initially, it was named after a theatre piece called ''La Closerie des Genets'' by Frédéric Soulié. It progressively evolved into the Closerie des Lilas because its owner, Bullier, used to plant lilac flowers. Many artists and intellectuals adopted the habit to spend time there, including Émile Zola, Paul Cézanne, Giuseppe Ungaretti, Oscar Wilde, Charles Baudelaire, James Joyce, Paul Verlaine, André Gide, Pablo Picasso, Amedeo Modigliani, Jean-Paul Sartre, Samuel Beckett, Scott Fitzgerald, Ezra Pound, Sylvia Beach, Gertrude Stein, Alice B. Toklas and Ernest Hemingway. The Closerie des Lilas owes much of its artistic popularity to Hemingway, who would write short stories and articles for the ''Toronto Star'' there, but Picasso was introdu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
French Cuisine
French cuisine is the cooking traditions and practices of France. In the 14th century, Guillaume Tirel, a Court (royal), court chef known as "Taillevent", wrote ''Le Viandier'', one of the earliest recipe collections of medieval France. In the 17th and 18th centuries, chefs François Pierre La Varenne and Marie-Antoine Carême spearheaded movements that shifted French cooking away from its foreign influences and developed France's own indigenous style. French cheese, Cheese and French wine, wine are a major part of the cuisine. They play different roles regionally and nationally, with many variations and ''appellation d'origine contrôlée'' (AOC) (regulated appellation) laws. Culinary tourism and the ''Guide Michelin'' helped to acquaint commoners with the ''cuisine bourgeoise'' of the urban elites and the peasant cuisine of the French countryside starting in the 20th century. Many dishes that were once regional have proliferated in variations across the country. Knowledg ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bouillon Chartier
Bouillon Chartier (), or simply Chartier, is a "bouillon" restaurant in Paris founded in 1896, located in the 9th arrondissement and classified as a ''monument historique'' since 1989. History The restaurant was created in 1896 by two brothers, Frédéric and Camille Chartier, in a building resembling a railway station concourse. The long Belle Époque dining room has a high ceiling supported by large columns which allows for a mezzanine, where service is also provided. It opened with the name "''Le Bouillon''" (lit. broth, or stock, but in this context, a type of brasserie; originally a cheap workers' eatery that served stew), near the Grands Boulevards, the Hôtel Drouot, the Musée Grévin, and the Palais de la Bourse. The restaurant has had only four owners since opening. Service The restaurant is open 365 days a year with a menu offering traditional French cuisine. The table service is provided by waiting staff dressed in the traditional '' rondin'', a tight-fitting b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Boulevard Saint-Germain
The Boulevard Saint-Germain () is a major street in Paris on the Rive Gauche of the Seine. It curves in a 3.5-kilometre (2.1 miles) arc from the Pont de Sully in the east (the bridge at the edge of Île Saint-Louis) to the Pont de la Concorde (Paris), Pont de la Concorde (the bridge to the Place de la Concorde) in the west and traverses the 5th arrondissement of Paris, 5th, 6th arrondissement of Paris, 6th and 7th arrondissement of Paris, 7th Arrondissements of Paris, arrondissements. At its midpoint, the boulevard is traversed by the north-south Boulevard Saint-Michel. The boulevard is most famous for crossing the Saint-Germain-des-Prés quarter from which it derives its name. History The Boulevard Saint-Germain was the most important part of Haussmann's renovation of Paris (1850s and '60s) on the Left Bank. The boulevard replaced numerous small streets which approximated its path, including, from west to east (to the current Boulevard Saint-Michel), the Rue Saint-Dominique, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Steak Frites
''Steak frites'', meaning "steak ndchipped potatoes" in French, is a dish consisting of a beef steak accompanied by fried chipped potatoes. It is commonly served in Belgian and French brasseries, and is considered by some to be the national dish of Belgium, which claims to be the country of origin. Historically, rump steak was commonly used for this dish. Today, more commonly, the steak is an entrecôte also called rib eye, or scotch fillet (in Australia), pan-fried rare ("''saignant''"—literally "bloody"), in a pan reduction sauce, sometimes with hollandaise or béarnaise sauce, served with deep-fried potatoes Steak frites is the subject of a semiotic analysis by the French cultural theorist Roland Barthes in his 1957 work ''Mythologies''. File:Flank Steak & Frites - Cliff House - San Francisco, CA.jpg, Steak frites prepared using flank steak, at a San Francisco, California restaurant File:Steak frites.jpg, Steak frites in Fontainebleau, France See also * Caf� ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Café Procope
The Café Procope (), also known as Le Procope (), on the Rue de l'Ancienne Comédie, is a café in the 6th arrondissement of Paris. The original café was opened in 1686 by the Sicilian chef Procopio Cutò (also known by his Italian name Francesco Procopio dei Coltelli and his French name François Procope); it became a hub of the Parisian artistic and literary community in 18th and 19th centuries. It sometimes is erroneously called the oldest café in the world in continuous operation; (the Queen's Lane Coffee House in Oxford England has been in continuous operation since 1654) however, the original café closed in 1872 and the space was used in various ways before 1957, when the current incarnation (not a café but a restaurant) was opened; so the claim of "oldest café in continuous operation" is not supported. Background Procopio Cutò first apprenticed under the leadership of an Armenian immigrant named Pascal who had a kiosk (', ) on rue de Tournon selling refreshmen ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
