A bistrot, a brasserie, and a café can look similar, but the names suggest different kinds of places. What they serve, when they serve it, and how the space is used can help you tell them apart.
The distinctions have blurred over time. Today, the name gives you an idea of what kind of place it is and what you might find there, rather than defining exactly what it serves.
What's the difference?
The three terms have different histories. Café developed around coffee and other drinks, while brasserie originally referred to brewing and later to establishments serving drinks and meals. Bistrot described a smaller, informal place serving drinks and simple food.
Those differences still shape what the names suggest today:
| French | What to expect |
|---|---|
| un bistrot | a small, informal place, often serving drinks and simple meals |
| une brasserie | a larger establishment serving drinks and meals, often with a broad menu and long opening hours |
| un café | a place centered on drinks, especially coffee, which may also serve pastries, sandwiches, or meals |
| un bouillon | an inexpensive restaurant serving simple meals at modest prices |
These categories overlap. A café may have a substantial food menu, and a bistrot may function much like a small restaurant. A brasserie may offer many of the same things as both. You may also see bouillon.
Originally, les bouillons were inexpensive restaurants serving simple meals at modest prices. The name has been revived by restaurants that draw on that tradition, particularly in Paris.
At the counter, inside, or outside
Cafés, bistrots, and brasseries may have several different seating areas:
| French | English |
|---|---|
| le comptoir | counter / bar |
| la salle | dining room / indoor seating |
| la terrasse | outdoor seating area / terrace |
| une table | table |
When talking about where you sit or eat, you will often hear au comptoir, en salle, en terrasse, and à table:
| French | English |
|---|---|
| Je prends un café au comptoir. | I'm having a coffee at the counter. |
| Nous mangeons en salle. | We're eating inside. |
| On peut s'installer en terrasse ? | Can we sit outside? |
| Ils sont déjà à table. | They're already at the table. |
A small café may have little more than a counter and a few tables, while a large brasserie may have a full dining room and terrace.
What's on offer?
What is displayed outside can tell you more than the name of the establishment itself:
| French | English |
|---|---|
| la carte | menu / list of dishes |
| l'ardoise | chalkboard menu |
| le plat du jour | daily special |
| la formule du midi | lunchtime set menu |
| le dessert du jour | dessert of the day |
An ardoise is a slate or chalkboard often used for dishes that change. A plat du jour is the day's main special, while a formule du midi offers a combination of courses for a set price at lunchtime.
A formule du midi might offer:
| French | English |
|---|---|
| entrée + plat | starter + main dish |
| plat + dessert | main dish + dessert |
| entrée + plat + dessert | starter + main dish + dessert |
Seeing plat du jour or formule du midi tells you that the establishment is serving meals, regardless of whether the sign outside says café, bistrot, or brasserie.
For more about la carte, le menu, and ordering from them, see Menus and ordering.
From learning to practice
When you see bistrot, brasserie, or café, use the name as a starting point rather than a strict definition. Look at the seating, opening hours, and what is advertised on la carte or l'ardoise to work out what the place offers.