In France there is a popular restaurant type, the bistro. It is a small place where French gastronomy products, drinks and coffee are served. In their origins these establishments did not enjoy social prestige, since the clients came from the most humble classes. However, in the 20th century tourists began to frequent them and over time they became fashionable places. In France the expression "le bistrot du coin" equates to the village bar or local café.
The origin of the word
Some terms are accompanied by a certain controversy regarding their etymological origin. This is what happens with the word bistro, of which there are two different versions. On the one hand, it is stated that during the Russian invasion of French territory in 1815, Russian soldiers went to restaurants in a great hurry and to be served they said bistro, which in Russian means fast. This version does not convince all French people, which is why it is said that the word is actually a colloquial term from the culinary jargon of Parisians.
Bistro and Brasserie are used as synonyms incorrectly
In the United States and Europe these terms are used synonymously. However, in France they have a very different meaning. In a bistro you can enjoy French gastronomy, especially wines and cheeses.
Instead, a brasserie is a brewery, in which other alcoholic beverages are also served. Originally these establishments were located near the breweries and today they are large premises with a wide range of products.
These establishments are likely to create some confusion outside of France because some brasseries also serve traditional meals. The bistro is more like the typical Italian trattoria.
Another typically French place is the bar-tabac (they are small establishments in which there is a counter where tobacco is sold and coffee is taken at the same time).
Other French terms in international gastronomy
The Gallic country is the cradle of gastronomy. In this sense, the international culinary vocabulary incorporates many terms of French origin.
- In some upscale restaurants, the meat at its point is called "a point".
- Cheese that has fully matured is known as "affiné".
- Food quality classifications originate from a denomination, "appellation d´ origine controlee".
- The popular cooking method known as a bain-marie comes from "bain-marie".
Finally, note that crepes, fondue or appetizers (apéritif) are also of Gallic origin. In Spanish we use the expression good appetite and its origin is French (bon appétit).
Photos: Fotolia - acnaleksy / ekostsov
