13.38.a - Decrypting Restaurants in France: BRASSERIES, Bouillons, Bistros,Restos ...

The 'Brasserie' is the focus this week here are our top preferred Brasseries in Paris + member comments & favourites + history, food, interiors and much more...

Today at a Glance: your PAID weekly newsletter

1. Decrypting Restaurants in France: Restos, Bistros, BRASSERIES, Bouillons...

2. What’s the difference between a Bouillon and a Brasserie?

3. A few snippets from our members about Brasseries & their favourites.

4. Five Favourite Brasseries in Paris - according to us

5. Thank you so much for your support and subscriptions

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- Merci d’avance - Judy - 23.9.23

What is a Brasserie?

Many believe that Brasseries are so named because of all the brass finishings commonly featured. To be honest, I’d never thought about where the name came from, which is unusual for me, but here it is. The word Brasserie has more to do with beer than brass, who’d have known?

The etymology of Brasserie

“Brasserie” is the French word for “Brewerie,” which comes from the French verb ”brasser,”  to brew. The ending suffix “erie” designates an art, type of job or type of business. Similar French words with the “erie” suffix that designates a place of business include boulangerie, Confisserie, Chocoloterie, épicerie, poisonnerie,

The culinary sense of the term “Brasserie” expanded to cover eateries that brewed their own beer on the premises. These places began to proliferate in 19th-century Paris as beer gained popularity in the French capital. Nowadays, most brasseries also offer a full bar.

A brasserie will serve food all day long, from morning until late at night, and usually have very traditional French food.

With prices higher than bouillons, brasseries champion a rich but unpretentious style of cooking: steaks swimming in sauce aux morilles, steamed cod in beurre blanc, steak tartare, coq au vin, steak frites, moules frites, and choucroute garnie and did I mention, plate after plate of crispy fries. Dessert will most likely include baba au rhum, crème brûlée, profiteroles, and tarte tatin.

Brasseries are often glamorous, large, high-ceilinged, open venues that can be a bit tend to be a bit on the noisy side. The typical brasserie-style décor often includes dark woods, leather banquettes, and oversized mirrors that diners can use to spot who else is in the house that day.

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Paid subscribers this week have access to a brief explanation of the difference between Bouillons and Brasseries. Also our member opinions & favourite Brasseries + the list of our Five Favourite Brasseries in Paris - please consider upgrading your subscription to gain access.

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