Editing Restaurant (section)

==Modern format==
The earliest modern-format "restaurants" to use that word in Paris were the establishments which served [[broth|bouillon]], a broth made of meat and egg which was said to restore health and vigour. The first restaurant of this kind was opened in 1765 or 1766 by Mathurin Roze de Chantoiseau on rue des Poulies, now part of the Rue de Louvre.<ref>Rebecca L. Spang, ''The Invention of the Restaurant: Paris and Modern Gastronomic Culture'' (Harvard University Press, 2001), {{ISBN|978-0-674-00685-0}}</ref> The name of the owner is sometimes given as Boulanger.{{sfn|Fierro|1996|page=1137}} Unlike earlier eating places, it was elegantly decorated, and besides meat broth offered a menu of several other "restorative" dishes, including macaroni. Chantoiseau and other chefs took the title "traiteurs-restaurateurs".{{sfn|Fierro|1996|page=1137}} While not the first establishment where one could order food, or even soups, it is thought to be the first to offer a menu of available choices.<ref name="britannica.com">{{cite web |url=https://www.britannica.com/topic/restaurant |title=Restaurant |website=Encyclopedia Britannica}}</ref>

In the Western world, the concept of a restaurant as a public venue where waiting staff serve patrons food from a fixed menu is a relatively recent one, dating from the late 18th century.<ref>{{cite web |url=https://digital.library.txstate.edu/bitstream/handle/10877/4161/ConstantineWyatt.pdf;sequence=1 |title=Un Histoire Culinaire: Careme, the Restaurant, and the Birth of Modern Gastronomy |first=Wyatt |last=Constantine |date=May 2012 |website=Texas State University-San Marcos}}</ref> 

In June 1786, the Provost of Paris issued a decree giving the new kind of eating establishment official status, authorising ''restaurateurs'' to receive clients and to offer them meals until eleven in the evening in winter and midnight in summer.{{sfn|Fierro|1996|page=1137}} Ambitious cooks from noble households began to open more elaborate eating places. The first luxury restaurant in Paris, the La Grande Taverne de Londres, was opened at the [[Palais-Royal]] at the beginning of 1786 by [[Antoine Beauvilliers]], the former chef of the Count of Provence. It had mahogany tables, linen tablecloths, chandeliers, well-dressed and trained waiters, a long wine list and an extensive menu of elaborately prepared and presented dishes.{{sfn|Fierro|1996|page=1137}} Dishes on its menu included partridge with cabbage, veal chops grilled in buttered paper, and duck with turnips.<ref>James Salter (2010). Life Is Meals: A Food Lover's Book of Days. Random House. pp. 70–71. {{ISBN|9780307496447}}.</ref> This is considered to have been the "first real restaurant".<ref>{{cite web |url=https://www.scribd.com/doc/211848357/The-New-Larousse-Gastronomique |title=The New Larousse Gastronomique |author=Prosper Montagné |publisher=Éditions Larousse |language=en |pages=97 |access-date=February 22, 2019}}</ref><ref name="britannica.com"/> According to [[Jean Anthelme Brillat-Savarin|Brillat-Savarin]], the restaurant was "the first to combine the four essentials of an elegant room, smart waiters, a choice cellar, and superior cooking".<ref>{{cite book |author=Jean Anthelme Brillat-Savarin |title=The Physiology of Taste |url=https://books.google.com/books?id=tVG8AQAAQBAJ&pg=PT226 |date=April 5, 2012 |publisher=Courier Corporation |isbn=978-0-486-14302-6 |pages=226–}}</ref><ref>{{cite book |author1=Paul H. Freedman |author2=Professor Paul Freedman |title=Food: The History of Taste |url=https://books.google.com/books?id=0tWMtRLaZOEC&pg=PA305 |year=2007 |publisher=University of California Press |isbn=978-0-520-25476-3 |pages=305–}}</ref><ref>{{cite book |author=Edward Glaeser |title=Triumph of the City: How Our Greatest Invention Makes Us Richer, Smarter, Greener, Healthier, and Happier |url=https://books.google.com/books?id=-yWTIKsWGm4C&pg=PT88 |date=February 10, 2011 |publisher=Penguin Publishing Group |isbn=978-1-101-47567-6 |pages=88–}}</ref>

The aftermath of the [[French Revolution]] saw the number of restaurants skyrocket. Due to the mass emigration of nobles from the country, many cooks from aristocratic households who were left unemployed went on to found new restaurants.<ref>Metzner, Paul. Crescendo of the Virtuoso: Spectacle, Skill, and Self-Promotion in Paris during the Age of Revolution. Berkeley: University of California Press, c1998 1998. [http://ark.cdlib.org/ark:/13030/ft438nb2b6/ Crescendo of the Virtuoso]</ref><ref name=thebalancesmb/> One restaurant was started in 1791 by Méot, the former chef of the Duke of Orleans, which offered a wine list with twenty-two choices of red wine and twenty-seven of white wine. By the end of the century there were a collection of luxury restaurants at the Grand-Palais: Huré, the Couvert espagnol; Février; the Grotte flamande; Véry, Masse and the Café de Chartres (still open, now [[Le Grand Vefour|Le Grand Véfour]]).{{sfn|Fierro|1996|page=1137}}

In 1802 the term was applied to an establishment where restorative foods, such as [[bouillon (broth)|bouillon]], a meat broth, were served (''"établissement de restaurateur"'').<ref>{{cite web |url=http://www.cnrtl.fr/etymologie/restaurant |title=Etymology of Cabaret |website=Ortolong: site of the Centre National des Resources Textuelles et Lexicales |language=fr |access-date=January 12, 2019}}</ref> The closure of culinary [[guild]]s and societal changes resulting from the [[Industrial Revolution]] contributed significantly to the increased prevalence of restaurants in Europe.<ref>{{Cite web|url= https://libcom.org/library/abolish-restaurants |title= Abolish restaurants: A worker's critique of the food service industry |publisher= Libcom Library |last= Steven |date= 1 October 2006 |access-date= 18 August 2021}}</ref>