If you’re at all familiar with the food world, you’ve probably heard of gastronomy and bistros. Put them together and you have bistronomy. This idea has turned into a food movement that has spread throughout France.
Have you experienced this culinary trend yet? Perhaps you have without even knowing it. Let’s take a look at what exactly bistronomy is, its origin and its main features. Also, we’ll explore the possible future of the movement.
Bistronomy is a culinary style that combines bistro foods and dishes with gastronomic cooking methods. People get the popular and traditional dishes they like with simple and seasonal ingredients, yet the dishes are elevated by high-level culinary techniques.
Just as bistronomy combines different components of cuisine, the name is a combination of bistro and gastronomy.
Bistronomy has actually been around since the 1990s. It was started by chef Yves Camdeborde, who appreciated fine cuisine but not the atmosphere and prices of the restaurants it was served in. To create something more to his preferences, he opened his own restaurant that combined fine food with a more open, casual and friendly atmosphere. Other restaurants followed this lead of serving high-level meals at lower prices in a more relaxed environment.
While Camdeborde is the one who created the type of cuisine, it was named by Sebastien Demorand, a food critic and journalist, in the early 2000s.
From the beginning of bistronomy until today, it has influenced the larger dining and food industries. For example, its influence has helped farmers by using seasonal, locally sourced ingredients, and it has made fine dining accessible and affordable so more people can experience it.
Some people say that chefs have followed the idea of bistronomy long before Camdeborde, by making fine food available to everyone. But these chefs continued to follow traditional restaurant ideals set by Michelin and to see Michelin stars as their career goal.
What is different about the bistronomy movement is that it goes against the traditional restaurant route. These chefs generally don’t strive to achieve Michelin stars and often rebel against the establishment. Instead, they say they have freedom in their restaurants, where they create the types of dishes they want. Also, the focus is on the customer’s experience rather than on how great a restaurant is.
What factors do you need to create bistronomy? It has certain components that make it up. These tend to include:
You’ll find simplicity in these eateries. The food is simple, and the atmosphere is relaxed. Yet the taste of the food is superb, and you gain friendliness and warmth as you dine.
While these key components remain the same, you’ll find that bistronomy doesn’t necessarily look alike from one restaurant to the next. Over time, many chefs have taken the idea and made it their own. They’ve created their own specialties using the idea, so you might find a different atmosphere and new twists on traditional meals depending on where you go to enjoy this cuisine.
The affordable price is a very important component of bistronomy. In Paris, the high prices of meals at Michelin-star restaurants left many people unable to afford a fine dining meal. Bistronomy changed this, bringing delicious food made with gourmet techniques to everyone. It allows for a love of food and an enjoyment of the experience, rather than excluding most people. Even if you are a student, you could afford a meal at an establishment like this.
Discover EHL's bistronomic restaurant: the 1893
There are signs of what bistronomy is becoming and how it could move forward into the future. Here are some ideas:
Read more about bistronomic trends
Bistronomy is an exciting path to consider if you are interested in becoming a chef, owning or managing a restaurant, or providing excellent customer service in one. This type of setting allows those creating the food to use their own skills, influences and passion. It also allows those in the front of the restaurant to interact with guests in a friendlier, warmer way than many fine dining establishments.