The term "restaurant" (from the French "restaurer", to restore) first appeared in the 16th century, meaning "a food which restores", and referred specifically to a rich, highly flavoured soup. The modern sense of the word was born in around 1765 when a Parisian soup-seller named Boulanger opened his establishment. The first restaurant in the form that became standard (customers sitting down with individual portions at individual tables, selecting food from menus, during fixed opening hours) was the Grand Taverne de Londres, founded in 1782 by a man named Beauvilliers.
Whilst inns and taverns were known from antiquity, these were establishments aimed at travellers, and in general locals would rarely eat there. The restaurant became established in France after the French Revolution broke up catering guilds and forced the aristocracy to flee, leaving a retinue of servants with the skills to cook excellent food; whilst at the same time numerous provincials arrived in Paris with no family to cook for them. Restaurants were the means by which these two could be brought together — and the French tradition of dining out was born. In this period the star chef Antonin Careme, often credited with founding classic French cuisine, flourished, becoming known as the "Cook of Kings and the King of Cooks."
Restaurants spread rapidly to the United States, with the first (Jul- lien's Restarator) opening in Boston in 1794, and they spread rapidly
Unit7. Restaurants
thereafter. Most however continued on the standard approach (Service a la fran9aise) of providing a shared meal on the table to which customers would then help themselves, something which encouraged them to eat rather quickly. The modern formal style of dining, where customers are given a plate with the food already arranged on it, is known as Service a la russe, as it is said to have been introduced to France by the Russian Prince Kourakin in the 1830s, from where it spread rapidly to England and beyond.