The Chefs Reviving the Classic Parisian Brasserie
When they began appearing in the late 19th century, Parisian brasseries — many of which were run by Alsatian immigrants — sought to serve people from various walks of life, an ethos that was built into their menus: Alongside elaborate, expensive dishes like côte de boeuf and quenelles de brochet (breaded pike) were simpler ones…
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