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Inns, taverns and eateries have existed since time immemorial. What is not so clear is how the concept of the modern restaurant emerged, the one we know today.

People who have studied this matter place the origin of these “restaurants” at the time of the French Revolution. When this historic event erupted, French cuisine was at an exceptional stage in its development and boasted excellent professionals, who were all employed in the kitchens of the great houses of the French nobility. When Robespierre guillotined many of these great lords, their cooks found themselves out of a job, and so several of them decided to exchange their previous only master for several new masters whom they could feed at the same time in exchange for economic compensation in premises fitted out for this purpose. And that is how the concept of the modern restaurant took hold.

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