Bistronomy

Bistronomy, the trend of combining basic bistro decor with quality cuisine. Around Europe and the U.S., several famous chefs have opened simple restaurants, bistros, to get more people to start eating out.

It has become increasingly common for fine restaurant tags down and drop off treadmill. In Paris was launched in the 90s concept bistronomique as the new term for a simpler, more relaxed way to eat gourmet food. According to the New York Times was bistronomy one of the hottest trends in 2007

Some restaurants relinquish even their hard-earned Michelin stars (rosettes in the Guide Rouge, if we are to be strictly accurate) because they scare away the guests and are hard to live up to. Chef Alain Senderens closed its three-star Lucas Carton in Paris and let it re-emerge as a cheaper, more fun and crowded restaurant that was to bear his name. To his great disappointment, however, was Alain Senderens immediately two new stars in 2006, although the new restaurant did not even have tablecloths on the tables and had sardines parade right. Rasmus Oubæk in Copenhagen was one of the first in Scandinavia, which went the same way. He sent his star in the return to Paris and went on a little tight, nicely priced menu with classics such as snails, fish soup, rib and absolutely fabulous fries. Guests love it and the tiny restaurant is crowded all the time.

Actually, it is not on any stranger than neighborhood restaurants such as laws with the same fine materials as the top restaurants.