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the Patissiers, Rotisseurs, Charcutiers] and created a hungry, middle-class customer base who relished the ideals of egalitarianism (as in, anyone who could pay the price could get the same meal).

Entrepreneurial French chefs were quick to capitalize on this market. Boulanger, 1765 "In about 1765, a Parisian 'bouillon seller' named Boulanger wrote on his sign: 'Boulanger sells restoratives fit for the gods'...

Did you know the word restaurant is derived from the French word restaurer which means to restore?

The first French restaurants [pre-revolution] were not fancy gourmet establishments run by ex-aristocratic chefs.

Records show that the food preparation carried out by the abbey brethren reached a much higher standard than food served in the inns at that time...The royal household, with its hundreds of retainers, and the households of nobles, often numbering as many as 150 to 250 persons, also necessitated an efficient foodservice...In providing for the various needs, strict cost accounting was necessary, and here, perhaps, marks the beginning of the present-day scientific foodservice cost accounting..." ---West and Wood's Introduction to Foodservice, June Payne-Palacio & Monica Theis, editors [Prentice-Hall: Upper Saddle River NJ] 9th edition, 2001 (p.According to the current edition of Larousse Gastronomque (p.194-5), the first cafes (generally defined as places selling drinks and snacks) was established in Constantinople in 1550.

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