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27-Apr-2020 11:50
They were highly regulated establishments that sold restaurants (meat based consommes intended to "restore" a person's strength) to people who were not feeling well.Cook-caterers (traiteurs) also served hungry patrons. The history of these two professions is historically connected and often difficult to distinguish.The royal household, with its hundreds of retainers, and the households of nobles, often numbering as many as 150 to 250 persons, also necessitated an efficient foodservice...
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Records show that the food preparation carried out by the abbey brethren reached a much higher standard than food served in the inns at that time...
the Patissiers, Rotisseurs, Charcutiers] and created a hungry, middle-class customer base who relished the ideals of egalitarianism (as in, anyone who could pay the price could get the same meal).
