A bistro or bistrot (), in its original Parisian form, is a small restaurant serving moderately priced, simple meals in a modest setting. In more recent years, the term has become used by restaurants considered, by some, to be pretentious.

Style

In a 2007 survey of national cuisines, a bistro is characterised as typically: A Paris newspaper in 1892 referred to dishes served at a bistro, including

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with

sauce ravigote Sauce ravigote () is a classic, lightly acidic sauce in French cuisine, which may be prepared either warm or cold. The warm sauce is classically based on a vegetable or meat broth, or a velouté, with herbs. Current recipes often add Dijon mustar ...

, navarin of lamb, hachis Parmentier, eggs, sausages and hot roast chicken. The ''

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'' comments that the idea of simple inexpensive food served in a French atmosphere has wide appeal, so that by the end of the 20th century the term had "begun to be annexed by more pretentious premises".

Etymology

The etymology is unclear. The ''

Dictionnaire de l'Académie française The (; English: Dictionary of the French academy) is a French language dictionary published by the . The is an institution tasked with establishing rules for the use of the French language, the compilation of a dictionary being one of its prima ...

'' dates the word from the 19th century term, ''bistro'', "innkeeper", and suggests that it may be linked to the Poitevin word ''bistraud'' ("little servant"), or to ''bistrouille'' ("cheap liquor"). It recommends the spelling "bistrot" in preference to "bistro"."bistrot"
''Dictionnaire de l'Académie française''. Retrieved 28 January 2023 The word was used to describe a drinking establishment,

estaminet French cuisine is the cooking traditions and practices of France. In the 14th century, Guillaume Tirel, a court chef known as "Taillevent", wrote ''Le Viandier'', one of the earliest recipe collections of medieval France. In the 17th and 18 ...

or small popular local restaurant where alcoholic beverages were served. In the early part of the 19th century, the term "gargote" signified a basic style of restaurant, but the term "bistro" or "bistrot" is not recorded until towards the end of the century. An early appearance of the term in print is in ''Les deux gosses'' by

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, published in 1880. A popular folk etymology, not attested by the ''Dictionnaire de l'Académie française'', claims that the word originated among Russian troops who, following the Battle of Paris in March 1814, occupied the city and visited these tiny places to drink a coffee. They might have shouted ''bistro! bistro!'' () when they wished to be served quickly. This etymology has been dismissed by linguists, because there is no attestation to the occurrence of the term until the late 19th century.

Evolution

The bistro became familiar in France throughout the 19th century. At this period, the Auvergnats (French people originating from the Auvergne region), often called the "bougnats", transformed and developed the French bistro. Indeed, they started to offer meats with their choice of wines and spirits. Another older definition of bistrot is a wine merchant serving simple cuisine along with tasting samples of offered wines to potential buyers. In the 20th century, these places became very popular and widely represented the diversity of the Parisian life. More than that, bistros became the hallmark of the French lifestyle and inspire a multitude of artists (photographs, writers, etc.).

Notes, references and sources

Notes

References

Sources

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External links

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Merriam-Webster definition

{{French cuisine Restaurants by type French cuisine