brasserie

A brasserie is a type of French restaurant characterized by a casual, comfortable setting, a focus on beer, and a broad, substantial menu of simple, hearty dishes. It typically offers table service, long hours, and a steady flow of customers for lunch and dinner. The dining room is usually bright and busy, sometimes with an open kitchen or a counter for drinks.

The term brasserie derives from the practice of brewing beer on the premises. In 19th-century France, many brasseries expanded from breweries to include dining rooms, becoming social hubs that offered beer alongside substantial meals. The archetype features a wide menu of French classics, with beer and other beverages playing a central role in the experience.

Typical menus include onion soup, steak frites, pot-au-feu, coq au vin, salads, and other comforting dishes, often with daily specials or a plat du jour. Service aims to be efficient while attentive, accommodating both casual dining and those seeking a more formal French meal, all within a lively atmosphere.

In modern usage, brasserie describes casual French-style restaurants in France and abroad, sometimes with a brewery or beer-forward concept. It is distinct from a cafe, which centers on coffee and light fare, and from a bistro, which is usually smaller and more intimate. Brasseries frequently emphasize conviviality and a broad beverage list, with a emphasis on beer and robust, affordable food.