High-end restaurant

At the end of the 16th century, cooks (later called "traiteurs") were given their own legal status. Traiteurs has dominated the sophisticated catering services that deliver or prepare meals for wealthy clients in their residences. Taverns and cabarets were limited to serving little more than roast or grilled meats. Towards the end of the 17th century, both taverns and later traffickers began offering "host tables" (table d'hôte) where a fixed price was paid to sit at a large table with other guests and eat a set menu.

Restaurant guides rate restaurants and guide the consumer (type of food, availability, service, etc.). One of the most well-known contemporary guides is the Michelin Guide series, which awards 1 to 3 stars to restaurants considered to be places of great culinary value. Michelin-starred restaurants are formal and expensive; generally speaking, the more stars awarded, the higher the prices.

In Brazil, the variety of restaurants reflects the diversity of the nationalities that have come to this country: Japanese, Arabs, Germans, Italians, Portuguese and many more. Already in the 13th century, various dishes were served in taverns - bread, cheese, bacon, roasts, usually eaten at a common table. Parisians could buy take-out food from rôtisseurs who prepared roasted meat dishes, and confectioners who made meat pies and often fancier dishes.