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Bouillon Chartier
Bouillon Chartier, or simply Chartier, is a "bouillon" restaurant in Paris founded in 1896, located in the 9th arrondissement and classified as a '' monument historique'' since 1989. History The restaurant was created in 1896 by two brothers, Frédéric and Camille Chartier, in a building resembling a railway station concourse. The long Belle Époque dining room has a high ceiling supported by large columns which allows for a mezzanine, where service is also provided. It opened with the name "''Le Bouillon''" (lit. broth, or stock, but in this context, a type of brasserie; originally a cheap workers' eatery that served stew), near the Grands Boulevards, the Hôtel Drouot, the Musée Grévin, and the Palais de la Bourse. The restaurant has had only four owners since opening. Service The restaurant is open 365 days a year with a menu offering traditional French cuisine. The table service is provided by waiting staff dressed in the traditional '' rondin'', a tight-fitting ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bouillon (restaurant)
In France, a bouillon (french: bouillir, en, to boil) is a traditional (late 19th or early 20th century), spacious restaurant that usually serves traditional French cuisine, in particular a bouillon, which has provided the name for this class of restaurants. When invented, the concept was to serve good quality food quickly, at an affordable price. By repeating the same formula across multiple sites, the founder also effectively invented the chain restaurant; however, the wider idea had no influence (beyond other bouillons) and ultimately it was American chains which revived the idea in France.Jim Chevallier, ''A History of the Food of Paris: From Roast Mammoth to Steak Frites'', 2018, , pp. 96, 115 Today, the buildings of some bouillons are listed historical monuments. History The first bouillon was opened in 1855 by a butcher, Pierre Louis Duval. He proposed a single dish of meat, and a bouillon (soup/stock) to the workers of the market halls. In 1900, nearly two hundred ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Menu
In a restaurant, the menu is a list of food and beverages offered to customers and the prices. A menu may be à la carte – which presents a list of options from which customers choose – or table d'hôte, in which case a pre-established sequence of courses is offered. Menus may be printed on paper sheets provided to the diners, put on a large poster or display board inside the establishment, displayed outside the restaurant, or put on a digital screen. Since the late 1990s, some restaurants have put their menus online. Menus are also often a feature of very formal meals other than in restaurants, for example at weddings. In the 19th and 20th centuries printed menus were often used for society dinner-parties in homes; indeed this was their original use in Europe. History Menus, as lists of prepared foods, have been discovered dating back to the Song dynasty in China. In the larger cities of the time, merchants found a way to cater to busy customers who had little time or ene ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Félicie Aussi
"Félicie aussi" is a 1939 song performed by Fernandel. Of the 300 songs he sang on stage during his career, it is undoubtedly his most famous. Writing and composition The song was written by Albert Willemetz (who penned the lyrics for such songs as Maurice Chevalier's "Valentine (Maurice Chevalier song), Valentine" and Mistinguett's "C'est vrai") and Charles-Louis Pothier and composed by Casimir Oberfeld. The song is based on appreciation of the adverb "aussi" ("too"): Charts References {{authority control 1939 songs French songs Songs with lyrics by Albert Willemetz Songs with music by Casimir Oberfeld Comedy songs Fernandel songs ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
1939 In Music
This is a list of notable events in music that took place in the year 1939. Specific locations * 1939 in British music * 1939 in Norwegian music Specific genres * 1939 in country music * 1939 in jazz Events * January 4- New band to be headed by Harry James, first trumpet with Benny Goodman, goes into rehearsal Jan. 6. Embryo outfit has already been dated for a short stay at the Statler Hotel, Boston, opening Feb. 1st. James has taken Buddy Rich from Bunny Berigan's orch to handle the drums. * February – Recording of 'A-Tisket, A-Tasket' turned out by Ella Fitzgerald and Chick Webb for Decca has established a new eight-year high in sales for the industry. The sales on this 35c have already gone over 250,000. The company's previous record had been the 160,000 copies achieved by Bing Crosby's version of 'Sweet Leilani.' * February 24 – Symphony No. 3 by Roy Harris, receives its world premiere in Boston, as Serge Koussevitzky conducts the Boston Symphony Orchestra * April 9 †... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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