> > " Steack frites is the most French of all possible meals" > > Really? > > When I was in Paris, about all anyone served for lunch was > ham and cheese. It seemed like every cafe had a dozen > varieties of ham and cheese sandwiches on the menu -- croque > this, crock o' that, etc. > What's up with that? > > Dan
That's in cafes. Cafes, bistros, brasseries, restaurants - they all serve different ranges of food. Cafes are for sandwiches (mixte = ham and cheese in a baguette) and toasties (croque monsieur = toasted ham and cheese in sliced bread; croque madame = croque monsieur with an egg on top). <http://en.wikipedia.org/wiki/Caf%C3%A9> A bistro is a small bar; they usually have a few tables where you can get old-fashioned comfort food as well. In Lyons they have little places called bouchons, which are superb little bistro-like establishments where you get no-holds-barred peasant grub of the best sort imaginable. <http://en.wikipedia.org/wiki/Bouchon> A restaurant is the full-on eating experience. Brasseries will do you a steak frites, plus various other bits and bobs like salads, crudites, usually from a menu that doesn't change much, if at all. They are something half way between a bistro and a restaurant. Less formal than a restaurant. <http://en.wikipedia.org/wiki/Brasserie> describes them as 'upscale', but typically they are not. -- PDML Pentax-Discuss Mail List [email protected] http://pdml.net/mailman/listinfo/pdml_pdml.net to UNSUBSCRIBE from the PDML, please visit the link directly above and follow the directions.
