Cafe, bistro, and a brasserie?

Question

all french things

Answer 1

It all depends on how much time I have and what mood I'm in.

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Cafe

A Café provides coffee, drinks and snacks at the bar. These could consist of a hard boiled egg, a baguette with ham or a Croque Monsieur, some also have, although usually only at lunch, a very simple cheap menu consisting of one or two dishes often cooked by the proprietor's wife. Service is bustling, usually by the owner who doubles behind the bar, ambience is laminex table tops with perhaps some frilly plastic doilies. The cost would be $5.00 to $20.00 (1990 prices). Good examples are Café du Capuccines and Café du Concorde. The proprietor, his wife and an assistant normally provide all.

Bistro

A Bistro is a small modest establishment, it includes those thousands of simple places that take up half the footpaths of Paris. The menu is short and would include dishes such as Coq au Vin, Bavette (low quality steak), Salade Niçoise and Côte de Porc. They are used for a simple well priced meal in pleasant surroundings with competent waiters bustling around. Service is fast and prices are low. Bistros must turn their tables over to make a profit. The cost would range from $15.00 to $30.00 (1990 prices) for food. Some French examples are Café du Cherche Midi, Le Quercy and Polidor. A Bistro would boast a chef and an assistant; a waiter would be expected to serve food and drink to thirty covers (seats) and turn them over once or twice a night; the owner would do the bar and the cash.

Brasserie

A Brasserie is larger and more elaborate than a Bistro. Its distinguishing features are size - large; opening hours - long; availability of food - throughout the day. The menu is reasonably long and well priced. Typical dishes are Fruits de Mer, Choucroute Alsacienne, grills and simple fish dishes. Service is rapid from overworked waiters dressed in black and white. Traditionally many of the dishes are plated in the room. The surroundings are often quite smart and the atmosphere is one of noise and bustle, generated by the turnover of tables that their low prices require to make a profit. The food is rationalised but reasonable.

A brasserie is a pleasurable place to visit but not a major dining experience. It is used in a number of ways, for lunch, for a drink, for dinner and for supper. French examples are La Coupole, Flo and Au Pied de Cochon. The cost would be between $20 and $70 (1990 prices).

A brasserie would employ a chef and four assistants for approximately two hundred customers a day. A waiter would serve similar numbers to his compatriot in a bistro and there would be a barman and a maitre d'hotel overseeing the seating and service.

Answer 2

Is this a question?

Answer 3

Yes. All french.