Monday, 11 May 2015

The Parisian Brasserie – chic urban eateries showcasing a proud culture

The Parisian brasserie is larger then a bistro but more casual then a fine restaurant, and is a unique French invention. With their metropolitan glamour, good food, convenient hours, and gorgeous interiors, Parisian brasseries are easy to love. Most Brasseries in Paris were founded in the late 19th century, early 20th century by German-influenced chefs and brewers of the Alsace region of north-eastern France.   These chefs and brew-masters relocated to Paris before or during the First World War when the land of the Alsace became the front lines of that conflict.  The menus of the Brasserie, the city's original beer halls, still reflect the same items that one could originally enjoy nearly a century ago!

The traditional brasserie fare is the French “comfort food”: seafood and choucroute, the French phonetic translation of the German word Sauerkraut. Seafood is the specialty with freshly shucked oysters, boiled langoustines and other types of shellfish are all arranged on an enormous bed of bed of crushed ice the greets you when you arrive.  A traditional choucroute dish consists of sauerkraut, sausage and potatoes as the core components and a choice of pork chops, salted ham, duck breast, lamb or beef.

The most famous of the Parisian Brasseries are:
Bofinger; 5 rue de la Bastide (4th district)
Brasserie Flo; 7 cour des Petites Eccuries (10th district)
Julien; 16 rue de Faubourg Saint-Denis (10th district)
La Coupole; 102 Blvd du Montparnasse (14th district)
Brasserie Lipp;151 Blvd du Montparnasse (6th district)[as it is on the other side of the street of La Coupole]

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