Before the revolution there was in Paris less than a hundred restaurants, as early as 1800 there were about 500 to 600 It was customary that newly arrived members of parliament, who often lived unrepresentative, and wealthy citizens to become business meetings and private appointments met in the restaurant. The Paris restaurants were mostly operated by chefs and their brigades. This made their own, after her noble employer had fled abroad. They retained the sophisticated style of cooking and made these available to citizens. Thus, the haute cuisine of the restaurants on the so-called Grande Cuisine.
The eponymous broth disappeared in 1820 received from the menus of restaurants, but the bodies remained. The novelty of the restaurants, in contrast to the previously popular food outlets, was the placing of guests at individual tables. The menu à la carte menu and the introduction of almost around the clock was to receive a hot meal from home. The restaurant offered the service of individual service like restaurants Miami. In normal restaurants, there were at this time no free choice of menu, but only a set menu at a fixed price.
In other European countries and the United States was the “restaurant” concept with free choice of menu until the late 19th Century common. First, there were only hotel restaurants. The most famous French chef end of the 19th Century, Georges Auguste Escoffier was chef at the Ritz in London. His style of cooking shaped the upscale restaurant cuisine in the world. Since the mid-20th Century, there are chain restaurants, which offer restaurants in different cities with largely identical menu. As a special form of the fast-food restaurant is self-service such as McDonald’s.
