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Dining out in France

Dining out
in France

Types
of restaurant

A restaurant, or an eatery, is a business which prepares and serves food and drinks to customers in exchange for money. Meals are generally served and eaten on the premises, but many restaurants also offer take-out.

In China, food catering establishments that may be described as restaurants have been known since the 11th century in Kaifeng, China's capital during the first half of the Song dynasty. Probably growing out of the tea houses and taverns that catered to travellers, Kaifeng's restaurants blossomed into an industry catering to locals.

from other regions of China.[9] There is a direct correlation between the growth of the restaurant businesses and institutions of theatrical stage drama, gambling and prostitution which served the burgeoning merchant middle class during the Song dynasty.[10] Restaurants catered to different styles of cuisine.

Professional cooks are called chefs

In Western countries, most midto high-range restaurants serve alcoholic beverages such as beer and wine.

History.
Greece and Rome

Some restaurants serve all the major meals, such as breakfast, lunch, and dinner major fast food chains.

Dining out in
France

Other restaurants may only serve a single meal or they may serve two meals (e.g., lunch and dinner).

We offer

Chic view from
the windows

Their popularity was linked to the lack of kitchens in many dwellings and the ease with which people.

Delicious lunch
on the terrace

A typical thermopolium had L-shaped counters in which large storage vessels were sunk.

Online menu and service

In Ancient Greece and Ancient Rome, thermopolia were small restaurant-bars that offered food.

Dishes

Drinks

United States

South America

Restaurants were typically located in populous urban areas during the 19th century and grew both in number and sophistication

In Peru, many indigenous

Prior to being referred to as "restaurants" these eating establishments assumed regional names such as "eating house" in New York

In Brazil, restaurants varieties

Began to appear in major metropolitan areas in the form of coffee and oyster houses. The actual term "restaurant" did not enter

North America

In the United States, it was not until the late 18th century that establishments that provided meals without also providing lodging

The former chef
of the Count
of Provence, at the
Palais-Royal

Called the Taverne Anglaise

In the seventeen-eighties, as the Revolution approached, elite cooks from grand households began to open grander versions of these places which, even if they were officially "traiteurs-restaurateurs".

Called the Taverne Anglaise

The modern restaurant

Our team

Tori Pektoral

Manager

Peter Motloh

Restaurateur

Iren Solonenok

Art director

About our restourant

Cabarets to serving little more than roast or grilled meats. Towards the end of the seventeenth century, both inns and then traiteurs began to offer "host's tables" (tables d'hôte), where one paid a set price to sit at a collective table and eat a predetermined meal.

Max Bars

Seo of Pole

But it was also at the end of the century that cooks-caterers got their first statutes. While cabarets continued to serve good meals and often to an elite clientele, the traiteurs gradually laid claim to all sophisticated food service, ultimately limiting taverns.

Rex Fexpex

manager of disco