In Paris, there are many places to eat, but it's not always easy to tell them apart. Between bistros, brasseries, gourmet restaurants, and bouillons, each place has its own identity, history, and customs, and embodies a facet of Parisian culinary heritage.
From everyday meals to exceptional dinners, including classic popular cuisine, the choice depends on the moment, your mood, and your appetite. We'll help you tell the difference between all these great restaurants!
The bistro was born in Paris in the 19th century. The word comes from the Russian "bystro" (quick), a cry uttered by Russian soldiers during the occupation of Paris in 1814, demanding to be served quickly. These are small neighborhood establishments with a warm and relaxed atmosphere, serving simple, traditional, often homemade cuisine with a short menu that follows the seasons.
In this everyday eatery, you'll find dishes such aseggs with mayonnaise, veal blanquette, steak and fries, and chocolate mousse. The wine selection is often well thought out, and the service can be quick without being rushed.
The brasserie has its origins in Alsace and brewing. Originally, these were places where beer made on site was served , before becoming iconic Parisian establishments at the end of the 19th century. Unlike a bistro, a brasserie is often larger, with a spacious dining room and open all day, from morning to night.
They serve classic French cuisine, sometimes a little more standardized, with an extensive menu: seafood, sauerkraut, duck confit, rib steak... The service is professional, with long aprons and black waistcoats. The large Parisian brasseriesare often decorated in an Art Deco or Belle Époque style.
A gourmet restaurant is one that strives forculinary excellence. It offers sophisticated, creative, technical cuisine, often served as tasting menus. This type of restaurant relies on a chef with a strong culinary identity, a well-structured kitchen brigade, refined service, and an elegant setting.
These establishments are sometimes Michelin-starred, but not always. The price is higher, but it's a complete experience: people come here to discover a vision of cuisine, rather than just for a simple meal.
Bouillon is a type of restaurant that originated in Paris at the end of the 19th century to provide workers with quick , hot, traditional meals at affordable prices. The oldest, Bouillon Chartier, opened its doors in 1896!
The bouillon concept? A large, lively dining room, a very French menu (eggs with mayonnaise, beef bourguignon, rice pudding), dishes served quickly, and unbeatable prices. Long fallen out of favor, the concept has made a strong comeback in recent years with new establishments opening in several districts of Paris.
Traditional bouillons, brasseries and bistros in Paris, our tips and good addresses
Fancy a bite to eat in a typical Parisian restaurant? Here are the best addresses for bouillons, brasseries and traditional bistros in Paris! [Read more]
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Traditional bouillons, brasseries and bistros in Paris, our tips and good addresses
