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As a nearly lifelong Parisian, bistros are often seen by locals as overpriced (for the quality you get) low-effort joints where you regularly get frozen microwa

As a nearly lifelong Parisian, bistros are often seen by locals as overpriced (for the quality you get) low-effort joints where you regularly get frozen microwaved food (which led to a huge backlash in recent years) that tastes like shit, burnt cardboard-tasting espresso, and house wine that — while cheap — is closer to vinegar than a halfway decent red. There are of course a few exceptions to this rule in each neighborhood in Paris but they're incredibly hard to distinguish if you're not from here, which is probably what gives most bistros a bad reputation. The iconic Parisian bistro isn't dying, it's being thankfully renewed by younger chefs who don't take their customers for granted, are more welcoming to non-French-speaking tourists, and who showcase better and more seasonal products at a fairly reasonable price. Check out David Lebovitz' review of Bouillon Pigale as a prime example of affordable quality joints we'll thankfully get more of in the years to come as old and busted bistros fade away: https://www.davidlebovitz.com/bouillon-pigalle-paris-restaurant-bistro/ https://www.davidlebovitz.com/bouillon-pigalle-paris-restaur...

bogomipz 8y ago
>"The iconic Parisian bistro isn't dying, it's being thankfully renewed by younger chefs who don't take their customers for granted, are more welcoming to non-French-speaking tourists, and who showcase better and more seasonal products at a fairly reasonable price." Would you say this is also true of the brasserie?
- olivierlacan 8y ago
  Sorry for the late reply, but in a way yes. I'm sort of feeling that movement. The problem is that Brasseries are huge operations and even the terrible ones must be fairly profitable. Evolving them must be seen as even more risky but I'm confident that some adventuring restaurateur and/or their investors will one day realize that a high quality brasserie with seasonal ingredients prepared in-house would have huge appeal both to tourists passing through Paris and locals, especially during off seasons — which are admittedly rare in Paris.

bogomipz 8y ago

>"The iconic Parisian bistro isn't dying, it's being thankfully renewed by younger chefs who don't take their customers for granted, are more welcoming to non-French-speaking tourists, and who showcase better and more seasonal products at a fairly reasonable price." Would you say this is also true of the brasserie?

olivierlacan 8y ago
Sorry for the late reply, but in a way yes. I'm sort of feeling that movement. The problem is that Brasseries are huge operations and even the terrible ones must be fairly profitable. Evolving them must be seen as even more risky but I'm confident that some adventuring restaurateur and/or their investors will one day realize that a high quality brasserie with seasonal ingredients prepared in-house would have huge appeal both to tourists passing through Paris and locals, especially during off seasons — which are admittedly rare in Paris.