The brasserie is typically a French restaurant with a relaxed setting, open seven days a week. Traditionally characterised by fast all-day table service, a typical décor of marble tables, mirrors and hanging lights, and having an unchanging menu, served all day. Whilst the setting is relaxed and informal, the waiting staff are professionally dressed, and the décor should exude class. Food on the menu will vary from more high-end dishes such as langoustine to a classic signature dish, such as ‘steak frites’.
Brasserie also means ‘brewery’ in French so in France brasseries often brew their own beer, and beer was more typically consumed in brasseries, rather than traditional restaurants where wine was favoured. However, over the decades wine has become a more preferred beverage in the brasserie world. Often served in ‘pichets’ (which look like a cross between a vase and a jug) or, of course, by glass and by the bottle, wine is considered the classic brasserie drink and most offer an extensive wine list to accompany an extensive food menu.