THE CHEF AND THE MENU

Lavish, many many courses, architectural presentations

1783-1833

1765 The first restaurant opens in Paris

In 1782, printed menu with available dishes during fixed hours

Lighter cuisine with natural flavors

FRESH FOOD SIMPLY PREPARED, 1970'S

INGREDIENTS AND PREPARATIONS FROM MANY CUISINES

CUISINE FROM HERITAGE, NOT LOCATION

UBIQUITOUS, EVERYWHERE

LOCAL INGREDIENTS, TRADITIONS AND PRACTICES