Over the course
So, we continue our notes on a hyper-relevant topic during the summer holidays: it is impossible to be in Spain and not go to a restaurant, but how to choose a place and not regret the time and money spent? Partly helping the tourist is that the Spaniards themselves are extremely capricious customers. This, on the one hand, irritates the restaurateur, but on the other hand makes him keep a high level of service and cuisine in his restaurant. When it comes to the hosteleria segment in Spain, many shrug: fast food is America, haute cuisine is France, styles fusion is the influence of oriental cuisines, gastronomic fashion is now the Scandinavian countries. Continue reading
The menu of the first restaurant in Paris did not differ in a wide selection of dishes. It was possible to order only broth or soup. And these dishes had a therapeutic purpose – to “restore the life” of visitors.
People from ancient times believed that soup is an excellent remedy. Recent studies have shown that chicken soup has soothing and anti-inflammatory properties. But already at the beginning of the XII century, doctors recommended chicken soup to fight colds. And even the world’s first restaurant served only liquid dishes, in particular broths.
In the 1700s, the French catering system was quite developed. At that time, most city dwellers did not have full kitchens in their homes. And so most Parisians ate from common boilers of street vendors or in local hotels. Continue reading