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Escoffier, Bocuse et (surtout) les autres . . .: Towards a History of Cooks in France in the Nineteenth and Twentieth Centuries

Eating Out in Europe : Picnics, Gourmet Dining and Snacks since the Late Eighteenth Century

Berg, 2003

Book chapter

3

... restaurants with menus à prix fixe; and popular restaurants like the Duval bouillons, brasseries, and wine merchants. Drouard, 2000. Around 1900, Paris had 1,500 restaurants, 2,900 hotels, 2,000 cafés...