the guild of cook-caterers (later known as ) gained its own legal status. The dominated sophisticated food-service, delivering or preparing meals for the wealthy at their residences. Taverns and cabarets were limited to serving little more than roast or grilled meats. Towards the end of the seventeenth century, both inns and then began to offer "host's tables" , where one paid a set price to sit at a large table with other guests and eat a fixed menu meal.

Modern format

The earliest modern-format "restaurants" to use that word

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