Restaurants "gastronomiques"
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Gourmet restaurant and Michelin Guide It is thanks to this book that we recognize a gourmet restaurant from a traditional restaurant: the Michelin Guide or red guide. This famous guide is a sort of directory in which all the gastronomic restaurants in France are listed, whether starred or not. One, two or three stars are awarded each year to restaurants that highlight gastronomy. These stars highlight restaurants and bring them recognition in the eyes of the public. The challenge for starred restaurants is not to lose stars with each annual Michelin Guide evaluation. For the chef and the restaurant team, each year the quality and preparation of the dishes must be there. Dishes prepared in a unique way The dishes served are also another way to recognize a gourmet restaurant. On each plate, we identify the talent of a chef and his team thanks to the creativity and refinement of the combination of ingredients and tastes which blend perfectly well in the mouth. A gourmet restaurant serves unique dishes both visually and in taste, often coming from local and especially seasonal products. Each season, the menus are renewed with new ideas for taste combinations between quality dishes, such as fish and meat, and seasonal products often purchased directly from the producer. |
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THE "BISTROT PARISIEN"
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A bistro (or bistrot) is a “small café, small, friendly and modest restaurant”, composed of a “counter” or “zinc”, a coffee machine and a beer tap. The tables are simple, in wood or iron, in an early 20th century style, they are covered with gingham tablecloths or white embossed paper. The owner of this establishment is the “bistrotier”, or, by metonymy, the “bistrot” (the “bistrote” if it is a woman)
THE "BRASSERIE" The origin of the word restaurant Brasserie dates bak to 18th century France, where it was used to describe restorative broths served in specialty establishments. Over time, the term has expanded to include places offering a full range of food and drinks. In general, a restaurant is often seen as a more formal place, where one can expect a refined, often expensive, dining experience. Fine dining restaurants, for example, emphasize high-quality dishes, artistic presentation and impeccable service.m. Typically, the emphasis in a bouchon is not on haute cuisine but, rather, a convivial atmosphere and a personal relationship with the owner.
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activities
Aquapark 
Folies Bergeres
Moulin Rouge 
Cinema Le Rex 
OPERA GARNIER
LIDO
Olympia
AND PARIS TERRASSES
- The Salaisons d’Auvergne Consortium brings together 13 regional charcuterie-cured meats companies as well as their suppliers (slaughter-cutting companies and regional breeder groups). .
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- Franchise HAMY Charcuterie developps in PHILIPPINES know how in Charcuterie from Auvergne Rhones alpes .