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Menus, offering dishes individually portioned, priced and prepared to order, were introduced to the public for the first time. This was the first restaurant in the modern sense of the term." ---Larousse Gastronomiqe, completely revised and updated [Clarkson Potter: New York] 1999 (p. Mathurin Roze de Chantoiseau in Paris, 1766 "According to Spang, the forgotten inventor was Mathurin Roze de Chantoiseau, a figure so perfectly emblematic of his time that he almost seems like an invention himself.

Certain phases of foodservice operations reach a well-organized from as early as feudal times...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.Did you know the word restaurant is derived from the French word restaurer which means to restore?The first French restaurants [pre-revolution] were not fancy gourmet establishments run by ex-aristocratic chefs.

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