The History of the Restaurant in France

Thus, by the mid-17th century, French chefs were organism "exported" to royal courts and noble houses across Europe, making a unrelenting impression on cooking and serving techniques from London to St. Petersburg.

" exclusively much later would people go inside a building [that was not an inn, hotel or private estate] to be served a meal" (Trubek 3). This came with the growth of the middle class, or bourgeoisie, and the development of the wise "urban citizen," especi whollyy in Paris, which by the 1760s resulted in the open of a handful of symmetryaurants. Most were the creations of tralatitious Traiteurs, or caterers, who " alter dining" by offering a menu or bill of fare. Before that, travelers dining at roadside inns were sitting and served at a large table with all the new(prenominal) guests. It was a style cognise as table d'h(te. "The traditional menu had simply informed the customer of the dishes to be served and the equal of the meal." Now, however, "the diner could ? eat at any time ? [and] the [new] a la c contrivancee menu allowed individual choice ? " (Trubek 36).

beyond that, restaurants, in effect, democratized the privilege of picturesque dining, making feasts of truly specious quality and elegance available to any wizard with a few francs. Indeed, cost were of concern to early observers of the new trend, who praised the virtues of "prix fixe menus that use modest ingredients and fecal matter cost just two francs." Indeed, this was perhaps "the most weighty innovation of the restaurant and the a la c

The fact that the French virtually alone among Europeans had true over centuries the cooking and presentation of edibles to the level of fine art is both remarkable and mysterious. The spread of such fine hale to the population at-large was as inevitable as the rest in the wake of sociological, political and military change. As books and fine art moved out of the noble estates into great cosmos libraries and museums, so haute cuisine became the property of public eating places known as restaurants. That the French should be the first to do it was as inevitable as the sunrise. That they were and remain among the very best in addition should come as no surprise.

The legendary Auguste Escoffier came into the new eon as it reached a high point.

Born in 1846, by the age of nineteen, Escoffier was at Le Petit Moulin Rouge in Paris, where he worked off and on for a dozen years. After 1878, his charge was dedicated to bringing haute cuisine to the grand hotels of Europe - and to go away behind a legacy of unsurpassable recipes and techniques as create in at least two famous books in the late 1800s. Escoffier was undoubtedly a visionary at all levels of the restaurant business. Writing fully one century ago, he called his Le Guide Culinaire "a practical guide for coming(prenominal) chefs of large restaurants," and declared that after three decades of cooking, even he had had to make changes to his beloved haute cuisine. "'The need for this kind of guide became more than apparent every day to address the problems of rapid help now becoming current ? I myself have a good deal been forced to make profound changes in my restaurant divine service to meet the needs of the ultra rapid pace of neo life'" (Trubek 26). Indeed, Escoffier revolutionized the professional kitchen by streamlining production and inventing a new dodge in which each cook is responsible for one compass point on the finished plate. In addition, recipes consistently refer to one another, and a system is espoused in which no d
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