The Advent of the Restaurant in Paris, France

L'Art-du-Cuisinier-book

The modern concept of the restaurant is a French idea, with the term “restaurant” being derived from the term “restaurer” which means to ”provide food for” in French, with a more literal translation of “restoration” in that a restaurant is a place to restore, replenish, and refill one’s energy. Chef Antoine Beauvilliers (pronounced “ann-twon boo-vill-ee-yay”) opened the Grande Taverne de Londres Restaurant (pronounced “gran tah-vern de lon”) in Paris, France in 1782. Fine cuisine was served at private tables, to the general public, an experience which until then had only been available within the homes of the nobility. The main idea which caught on was not only the introduction of the serving of food, but that the food being served wasn’t preselected as was customary during dinner banquets for nobility. The ability to choose from a selection of items upon a restaurant’s menu was very popular once made available to the Parisian public. The timing for this invention was absolutely perfect as the abolition of the French monarchy and related nobility during the French Revolution left many extremely talented chefs suddenly without work which lead to a large number of these chefs opening up restaurants of their own

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s