Brasserie

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Brasserie Lipp, Paris 17 September 2016

Brasserie Forty 4, Leeds (10th May 2010)

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Brasserie op de Groenplaats in Antwerpen

Brasserie is a type of French restaurant with a relaxed setting, which serves single dishes and other meals. The term originates from the French word for 'brewery' and, by extension, "the brewing business". A brasserie can be expected to have professional service, printed menus, and, traditionally, food is served all day. The classic Parisian brasserie is renowned for its service, the quality of its food, and the vast range of beers and wines offered. Brasseries are often compared to bistros and the two terms are sometimes used interchangeably; however, brasseries are larger establishments, offering a richer menu and more formal service.

History

The concept of the brasserie originated in France during the 1870s. Initially, these establishments were run by Alsatian brewers who moved to Paris, where they combined the sale of their beers with robust Alsatian dishes, served in a more relaxed setting than that of a traditional restaurant. Over time, brasseries began to offer a wider selection of dishes, often reflecting a blend of French regional cuisines, while still maintaining a focus on quality beer and wine.

Characteristics

Brasseries are characterized by their relaxed atmosphere, where diners can enjoy a meal without the formalities associated with fine dining. The interior design of a brasserie is often inspired by the Belle Époque era, featuring mirrored walls, brass fittings, and globe lighting, creating a warm and inviting ambiance. The menus typically offer a wide selection of dishes, ranging from traditional French comfort food to more sophisticated fare, reflecting the brasserie's commitment to quality and variety. A significant feature of brasseries is their extensive beverage selection, particularly of beers and wines, which are carefully chosen to complement the menu.

Menu

The menu in a brasserie includes a variety of starters, main courses, and desserts. Common dishes found in a brasserie include onion soup, escargot, steak frites (steak and fries), coq au vin (chicken cooked in wine), and tarte tatin (upside-down pastry with caramelized fruit). The emphasis is on hearty, satisfying meals that are well-prepared and presented. Brasseries also typically offer a selection of seafood, such as oysters and mussels, reflecting France's rich coastal culinary traditions.

Cultural Significance

Brasseries play an important role in French culinary culture, serving as social hubs where people gather to enjoy good food, drink, and conversation. They embody the French approach to dining, which values both the quality of food and the experience of eating as communal and celebratory acts. Brasseries have also gained popularity outside of France, with many establishments around the world adopting the brasserie style and ethos, thereby spreading French culinary influence internationally.

See Also

• Bistro
• Café
• French cuisine
• Restaurant

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