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Brasseries are bigger, open longer (sometimes 24 hours), and are generally less expensive than bistros. They’re usually set in beautiful, late-19th-century dining rooms, yet have an informal atmosphere, with no dress code and a flexible menu allowing guests to order one course or many, any time of the day. The first brasseries were opened in Paris by Alsatians who fled their German-occupied region after the Franco-Prussian War, bringing with them their specialty beers and pork-based dishes such as choucroute (sauerkraut and sausages). Other typical brasserie fare includes fresh seafood platters, cassoulet and onion soup.
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