French Cuisine Restaurants
The culture in France is very much reflected in the atmosphere and
aura existing in French cuisine restaurants. French cuisine restaurants
started out when some individuals decided to eat somewhere else, dropped
by the kitchen of one of their local guild members, and requested for
some French food recipes. But, this setup has several limitations and
disadvantages. The dishes that the guild members can serve are only
those that are delegated by the guild registry. Although their service
is available every day, the guild members only serve guests who visit
during definite times. Thus, guests are not offered any option on what
French food recipe to order.
French cuisine restaurants were introduced to a modern approach
starting from the 1760s and 1770s. This modernization of French cuisine
restaurants took the form of restorative bouillons , from
which the term restaurant originated. These edifices were
open during the entire day. Ornate tableware are also showcased in these
French cuisine restaurants. Services are also offered in affordable
rates.
One of the restaurants that became very popular in France during these
years was the Grande Tavernes de Londres. It was founded
by a royalty pastry chef named Antoine Beauvilliers in 1782. This
restaurant was set up inside the arcades of the Palais Royal.
Now, you can see over 5000 restaurants in France. The prices in these
restaurants vary, as well as their menus and specialty French food
recipes. Some serve French food and wine but some are only exclusive to
French food cooking. These restaurants have different opening and
closing hours. These restaurants are usually closed during Sundays. A
printed menu is usually provided so guests and patrons can choose their
orders. Legal regulations also state the offering of a prix-fixe menu.
Some French restaurants also cater to the needs and desires of
vegetarians and focus on purely vegetable-based French food recipes.
Smoking is also allowed in some French restaurants.
Extensive staff and huge manpower are usually employed in large
French restaurants. The staff are usually known as kitchen brigade
or dining brigade, according to their placement or
assignment. Georges Auguste Escoffier created this system of managing
and categorizing the workforce in French restaurants. With this
structured team system, responsibilities can be delegated and
individuals can focus on a specific task. The kitchen brigade of French
restaurants usually includes the following positions: chef de
cuisine, sous-chef de cuisine, chef de partie, cuisinier, commis,
and many others. For the dining brigade, the most usual responsibilities
are directeur de la restauration, directeur de restaurant, maitre
d’hotel, chef de salle, chef de rang, and others. |
