The New Bistronomy in Paris
'Bistronomy' combines the words "bistro" and "gastronomy." In France, bistros are "a traditional synonym for casual, inexpensive dining" and now the best are serving really great food at decent prices, and in a less stuffy atmosphere than a Michelin two or three-star restaurant. I haven't tried any of the new bistronomy places mentioned in this article, but I'm digging the term. It's like a French "gastropub," and it makes me think about New York's Ssäm Bar: casual and fun, but amazing food. Is bistronomy the right term, or is this simply what all restaurants should be?
