BISTREAU, from the French western dialect, meaning innkeeper.
A bistro or bistrot /bi-stro/, is, in its original Parisian incarnation, a small restaurant, serving moderately priced simple meals in a modest setting. Bistros are defined mostly by the foods they serve. French home-style cooking, and slow-cooked foods like cassoulet a bean stew, are typical.
The word may have originated from the Russian word bystro, “quickly”. It entered the French language during the Battle of Paris in 1814. Russian officers who wanted to be served quickly would shout “bystro“.
Continue reading “BISTRO TABLES”
PRAYER CHAIR or PRIE DIEU
A prie–dieu (French: literally, “pray [to] God”, plural prie–dieux) is a type of prayer desk primarily intended for private devotional use, but may also be found in churches. … The prie–dieu appears not to have received its present name until the early 17th century. It is intended to be knelt on where one can place a book or their elbows for prayer.
Continue reading “French Prayer Chair”
Wine and Cheese in France – It’s more than just eating and drinking….
Cheese and wine are absolutely central elements of the French diet and French food. In France, traditionally, people eat a warm meal in the middle of the day and then a lighter (often cold) meal in the evening. This food tradition coincides with the French philosophy of shutting everything down in the middle of the day for a well-deserved break. Children go home from school and adults go home to eat lunch together. This is gradually changing, but in general you will find this to be true when you visit France.
Continue reading “FRENCH WINE TABLES”
French Commodes and Italian Commodes – a short comparison.
Italian classic and French classic, have distinct and unique features that set the designs apart.
Continue reading “FRENCH Commodes Vs. ITALIAN Commodes”
Petrins and Panetieres go Hand in Hand!
The French knew plenty about cooking with style even in the old days. At the heart of any kitchen in Provence stood a petrin and over it hung a panetiere. Bread dough was placed in the petrin for rising, then removed and kneaded on top. The bread baked in the fireplace, then was stored in the panetiere — a very fancy breadbox. The panetiere hung on the wall to keep rodents and other furry creatures away from its tasty contents. Today, you can use the petrin and the panetiere alone or together wherever you need decorative storage.
Continue reading “Petrins and Panetieres”