Service is fast and prices are low. Bistros must turn their tables over to make a profit. Brasserie A Brasserie is larger and more elaborate than a Bistro. The menu is reasonably long and well priced. Typical dishes are Fruits de Mer, Choucroute Alsacienne, grills and simple fish dishes.
Service is rapid from overworked waiters dressed in black and white.
Traditionally many of the dishes are plated in the room. The surroundings are often quite smart and the atmosphere is one of noise and bustle, generated by the turnover of tables that their low prices require to make a profit. The food is rationalised but reasonable. A brasserie is a pleasurable place to visit but not a major dining experience. It is used in a number of ways, for lunch, for a drink, for dinner and for supper.