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  2. Bouchon - Wikipedia

    en.wikipedia.org/wiki/Bouchon

    A bouchon (French pronunciation:) is a type of restaurant found in Lyon, France, that serves traditional Lyonnaise cuisine, such as sausages, coq-au-vin, "salade lyonnaise" duck pâté or roast pork. Compared to other forms of French cooking such as nouvelle cuisine, the dishes are quite hearty. [1]

  3. Yellow (restaurant) - Wikipedia

    en.wikipedia.org/wiki/Yellow_(restaurant)

    Yellow is a restaurant in Washington, D.C., United States. [1] [2] [3] It was included in The New York Times 's 2024 list of the 22 best pizzerias in the U.S. [4]

  4. List of restaurant terminology - Wikipedia

    en.wikipedia.org/wiki/List_of_restaurant_terminology

    This is a list of restaurant terminology. A restaurant is a business that prepares and serves food and drink to customers in return for money, either paid before the meal, after the meal, or with a running tab. Meals are generally served and eaten on premises, but many restaurants also offer take-out and food delivery services .

  5. Restaurateur - Wikipedia

    en.wikipedia.org/wiki/Restaurateur

    [1] [2] [3] The word restaurateur is simply French for a person who owns or runs a restaurant. [4] The feminine form of the French noun is restauratrice. [5] A less common variant spelling restauranteur is formed from the "more familiar" term restaurant [6] with the French suffix -eur borrowed from restaurateur. It is considered a misspelling ...

  6. Restaurant - Wikipedia

    en.wikipedia.org/wiki/Restaurant

    The word derives from the early 19th century, taken from the French word restaurer 'provide meat for', literally 'restore to a former state' [2] and, being the present participle of the verb, [3] the term restaurant may have been used in 1507 as a "restorative beverage", and in correspondence in 1521 to mean 'that which restores the strength, a fortifying food or remedy'.

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  8. Remoulade - Wikipedia

    en.wikipedia.org/wiki/Remoulade

    Danish remoulade is a modified version of the original French-style remoulade. It is a mayonnaise-based sauce, coloured brightly yellow with turmeric (or a pinch of curry powder), mixed with a purée of capers and pickled gherkins or cucumbers, and sometimes cauliflower, cabbage and carrots.

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