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The bistro ( French also "Bistrot" , biːstʁo ) is a small restaurant in the catering industry, often with outdoor catering, in which, in addition to drinks , simple meals are often offered.
General
The bistro is a French variant that is to be classified between the German pub and the restaurant . In France, however, it has neither the status of a tavern ( French auberge ), nor a small restaurant or even a café . It often appears together with the terms “ brewery ” ( French brasserie ) or “ bar ”. Drinks ( draft beer [ French pression ], champagne , cognacs , types of coffee , wine ) and meals on a small menu ( hamburgers , other grilled dishes , cheese specialties , omelets , French fries , pasta , salads ; French specialties: croque , pot-au-feu , quiche , Onion soup ) are served by waiters ( garçon in French ) - often dressed in black and white - on typical bistro furniture (bistro tables and chairs). It also often has a counter ( zinc in French ), where mostly only drinks can be consumed. In bistros many workers spend - for lack of canteen - their lunch , in the evening they will be like as a chill-out - Location used. As "In-Bistros" offer trendy bars and upscale food or drink ( oysters , truffles , cocktails ).
The bistro is an expression of the French art of living ( French savoir-vivre ), has penetrated the domain of gastronomy and has increasingly assumed the importance of restaurants. Bistro has also been able to establish itself outside of France. In Germany, the term “bistro” has become very widespread and can be found in almost all cities. In France, their number grew rapidly in the 1950s , ten years later there were already around 200,000 restaurants. Since then, however, the number of bistros has steadily decreased again, and since the 2000s it has been accelerated by economic crises. After the introduction of the smoking ban in 2009, more than 2000 owners ( French patrons ) closed their bistros, today there are again more than 3500 Parisian bistros. In 2012 there were around 30,000 bistros throughout France.
Etymology and history
The origin of the word is uncertain. A popular variant of origin assumes that the word is derived from the Russian word for "fast" ( Russian быстро , bystro). This word came to Paris during the wars of liberation against Napoleon between 1814 and 1818, which was then occupied by Russian soldiers. In restaurants, they are said to have expressed their desire for the fastest possible service by shouting “bystro, bystro!”. According to the French standard dictionary “Le Grand Robert”, however, the term was first used as “bistro” 66 years later, in 1884. The spelling variant “bistrot” - without changing the pronunciation - did not appear until 1892. Because of the long time it took to get into the French language, the Russian origin is disputed today.
Other variants of origin are a "little servant" ( French bistraud ; from the Poitou dialect) or the name for a mixed drink made from coffee and brandy ( French bist (r) ouille ), its owner is called "bistrotiér".
The Syndicat indépendant des garçons was founded in 1904 as an interest group for waiters, and in May 1907 the garçons fought for the right to wear a mustache ( French mustache ).
Bistronomy
“Bistronomy” is the name of a trend that can be observed in Parisian bistros. The star chef Yves Camdeborde offered from 1991 haute cuisine in an informal setting and at relatively moderate prices. The word creation "Bistronomie" came up in 2004 and consists of bistro and gastronomy . It symbolizes that instead of simple dishes (such as the croque ), fine French cuisine is served at affordable prices.
Web links
Individual evidence
- ↑ Christian Millau, Dictionnaire amoureux de la gastronomie , 2008, o. P.
- ↑ Marc Augé, Das Pariser Bistro: A declaration of love , 2016, p. 2 f.
- ↑ Madeleine Reincke / Hilke Maunder, Baedeker Travel Guide Paris , 2018, o. P.
- ↑ Manfred Weber-Lamberdière / Patrick Czelinski: Paris is losing its flair: Adieu Bistro - God no longer lives in France. In: focus.de . November 23, 2012. Retrieved November 23, 2012 .
- ↑ David L. Gold, Studies in Etymology and Etiology , 2009, pp. 19 f.
- ↑ Paul Robert (ed.), Le grand Robert de la langue française , Volume 1, 1985, p. 212
- ↑ Alain Rey, Dictionnaire historique de la langue française: Dictionnaires Le Robert , 1998, p. 408
- ↑ Ursula Hermann, Knaurs etymologisches Lexikon , 1983, p. 75
- ↑ Laurent Tourondel / Michele Scicolone, Bistro Laurent Tourondel , 2008, p. IX
- ^ Institut français d'architecture / Institut autrichien de Paris (ed.), Adolf Loos: 1870-1933 , 1983, p. 1918
- ^ American Express Publishing Corporation, Travel & Leisure , Volume 35, 2005, p. 205