Quelle est la différence ? Cafés, Bistros, Brasseries, & Restaurants Explained
So you’re wandering through the streets of Paris after six long hours at the Louvre and you’re ready for something tasty to eat. You come across a sea of bistros, cafés, restaurants, and brasseries. But what’s the deal? Are these all the same or are they different? Well….sort of yes and no. While today there is some crossover where you’ll find similar items in the various places, historically and traditionally there are some inherent differences. I asked some local friends for advice so here it is….
Cafés
So apparently there’s some sort of “hierarchy” if you will, with cafés being at the lower end of the echelon. Historically, cafés would be the meeting point for “the left” or those whose ideas and philosophies did not quite fit in the main stream. In fact, it is said that cafés were where the Revolution really began! People would go there to meet and discuss politics, social issues, the economy, to gossip, etc. Cafés were also the meeting point for artists to network, exchange ideas, as well as provide a place to work with heat (apartments back then did not have heaters) all for the price of just a coffee. Not a bad deal!
Today, although overrun with tourists especially in the city centre, cafés are still a meeting spot for friends and while notepads and inkwell pens have been replaced with tablets and iPhones, cafés still offer a comfortable place to carry on day-to-day tasks. Menus usually consist of sandwiches like a “Croque Monsieur”, salads, soups, and appetizer-type foods. Cafés usually will also have a bar where you can have a coffee while standing for a few centimes less than sitting at a table. It’s a great way to stop for a quick break and then use a clean bathroom for free!
Le Bistrot
Bistrots are a lot of fun and remind me of dining at home. They usually have set meal times. For example, most will open for lunch for a couple of hours. Then they close, and reopen later in the evening for dinner, usually around seven or later. The word “Bistrot” as the legend goes comes from the time when Russian soldiers at these small restaurants would shout “Bystro” meaning “quickly”. Bistrot menus are very nice in that you’ll find hearty home-style cooking- cassoulet (stew), confit du canard (duck), and steak frites. Many places offer a “formule” or “plat du jour” at a pre-set price which is usually cheaper than ordering a-la-carte.
Brasserie
Brasserie shares its name with the French word for brewery. Here you’ll also find many traditional dishes with the difference being that they have “service continu” serving food all day.
After the fall of the monarchy during the time of the Revolution, the chefs for the former royal court found themselves in the unemployment line. Okay, maybe there were no actual “lines” per say as we have today. But with no king and queen as employers, these former chefs were left without jobs. So what did they do? They did what they knew how to do and that was to “cuisiner” or to cook. They became entrepreneurs creating the first restaurants. Having been originally associated with the upper class, til today restaurants tend to fall toward the higher end of the scale, relative to cafés and bistros. Some restaurants also earn Michelin ratings (0-3 stars) for excellence of fine dining quality. Menus are diverse and often will include full courses. Speaking of which, here are some vocabulary that might be useful for the next time you dine at a French establishment…
Aperitif– before dinner drink to “wet” the palate such as Kir, Chamagne, or Campari
Entrée– contrary to the term we use in the US, Entrées in French dining are starters or appetizers. The word itself means “entry” and people start or enter the meal by having an entrée such as a salad, light soup, pâté, etc.
Plat Principal– this translates into the “principal plate” or the main course
Dessert– self explanatory, but in French cuisine, a cheese course is often served after meals and may be the dessert itself or served just before dessert. Comté, Fromage Blanc, and goat cheeses served with a touch of “miel” or agave syrup would be examples.
Un Café– served after the dessert (not together with dessert), a coffee is a shot of espresso. If you want an American coffee with cream, be sure to specify that by asking for coffee with milk or “un café crème”
Digestif– a drink served after the meal such as a brandy, port or liqueur cocktails
Bon appétit!
