<P> In 1782 Antoine Beauvilliers, pastry chef to the future Louis XVIII, opened one of the most popular restaurants of the time--the Grande Taverne de Londres--in the arcades of the Palais - Royal . Other restaurants were opened by chefs of the time who were leaving the failing monarchy of France, in the period leading up to the French Revolution . It was these restaurants that expanded upon the limited menus of decades prior, and led to the full restaurants that were completely legalized with the advent of the French Revolution and abolition of the guilds . This and the substantial discretionary income of the French Directory's nouveau riche helped keep these new restaurants in business . </P> <Table> Categories <Tr> <Th> English </Th> <Th> French </Th> <Th> Description </Th> </Tr> <Tr> <Td_colspan="2"> Restaurant </Td> <Td> More than 5,000 in Paris alone, with varying levels of prices and menus . Open at certain times of the day, and normally closed one day of the week . Patrons select items from a printed menu . Some offer regional menus, while others offer a modern styled menu . Waiters and waitresses are trained and knowledgeable professionals . By law, a prix - fixe menu must be offered, although high - class restaurants may try to conceal the fact . Few French restaurants cater to vegetarians . The Guide Michelin rates many of the better restaurants in this category . </Td> </Tr> <Tr> <Td_colspan="2"> Bistro (t) </Td> <Td> Often smaller than a restaurant and many times using chalk board or verbal menus . Wait staff may well be untrained . Many feature a regional cuisine . Notable dishes include coq au vin, pot - au - feu, confit de canard, calves' liver and entrecôte . </Td> </Tr> <Tr> <Td_colspan="2"> Bistrot à Vin </Td> <Td> Similar to cabarets or tavernes of the past in France . Some offer inexpensive alcoholic drinks, while others take pride in offering a full range of vintage AOC wines . The foods in some are simple, including sausages, ham and cheese, while others offer dishes similar to what can be found in a bistro . </Td> </Tr> <Tr> <Td_colspan="2"> Bouchon </Td> <Td> Found in Lyon, they produce traditional Lyonnaise cuisine, such as sausages, duck pâté or roast pork . The dishes can be quite fatty, and heavily oriented around meat . There are about twenty officially certified traditional bouchons, but a larger number of establishments describing themselves using the term . </Td> </Tr> <Tr> <Td> Brewery </Td> <Td> Brasserie </Td> <Td> These establishments were created in the 1870s by refugees from Alsace - Lorraine . These establishments serve beer, but most serve wines from Alsace such as Riesling, Sylvaner, and Gewürztraminer . The most popular dishes are choucroute and seafood dishes . In general, a brasserie is open all day every day, offering the same menu . </Td> </Tr> <Tr> <Td_colspan="2"> Café </Td> <Td> Primarily locations for coffee and alcoholic drinks . Additional tables and chairs are usually set outside, and prices are usually higher for service at these tables . The limited foods sometimes offered include croque - monsieur, salads, moules - frites (mussels and pommes frites) when in season . Cafés often open early in the morning and shut down around nine at night . </Td> </Tr> <Tr> <Td_colspan="2"> Salon de Thé </Td> <Td> These locations are more similar to cafés in the rest of the world . These tearooms often offer a selection of cakes and do not offer alcoholic drinks . Many offer simple snacks, salads, and sandwiches . Teas, hot chocolate, and chocolat à l'ancienne (a popular chocolate drink) offered as well . These locations often open just prior to noon for lunch and then close late afternoon . </Td> </Tr> <Tr> <Td_colspan="2"> Bar </Td> <Td> Based on the American style, many were built at the beginning of the 20th century (particularly around World War I, when young American expatriates were quite common in France, particularly Paris). These locations serve cocktails, whiskey, pastis and other alcoholic drinks . </Td> </Tr> <Tr> <Td_colspan="2"> Estaminet </Td> <Td> Typical of the Nord - Pas - de-Calais region, these small bars / restaurants used to be a central place for farmers, mine or textile workers to meet and socialize, sometimes the bars would be in a grocery store . Customers could order basic regional dishes, play boules, or use the bar as a meeting place for clubs . These estaminets almost disappeared, but are now considered a part of Nord - Pas - de-Calais history, and therefore preserved and promoted . </Td> </Tr> </Table> <Tr> <Th> English </Th> <Th> French </Th> <Th> Description </Th> </Tr> <Tr> <Td_colspan="2"> Restaurant </Td> <Td> More than 5,000 in Paris alone, with varying levels of prices and menus . Open at certain times of the day, and normally closed one day of the week . Patrons select items from a printed menu . Some offer regional menus, while others offer a modern styled menu . Waiters and waitresses are trained and knowledgeable professionals . By law, a prix - fixe menu must be offered, although high - class restaurants may try to conceal the fact . Few French restaurants cater to vegetarians . The Guide Michelin rates many of the better restaurants in this category . </Td> </Tr>

Who were the founders of classical french cuisine and why were they of importance