Dining Disasters, Crazy Chefs, and a Michelin-Starred Nightmare: True Restaurant Stories
Christopher Kimball’s Milk Street Radio
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The Transformation of Restaurants in the Aftermath of the French Revolution
The economic collapse of France in the later 1790s meant that very, very, very few people had the wealth to access these new restaurants. The content of the menu completely changes but you still have individualized tables. You don't all have to be there at once and sit down at a shared communal table. And there's a printed menu. So we could say that the technology of the printed menu is infinitely adaptable. It could have three restoratives on it or it could have 25 entre.
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