In 1765, a Parisian soup vendor named Antoine Boulanger opened a tiny shop offering hot, comforting broths to anyone seeking relief. But what made his shop special wasn’t just the food—it was how he served it. For the first time, people could sit down in a public place and order individual meals without needing to rent a room. His broths were called “restaurants”—from the French restaurer, meaning “to restore.” At the time, food was mostly served in taverns or inns where travelers had to stay overnight. But Boulanger had a new idea: a place just to eat, just to feel better. No strings attached. He didn’t know it, but that little soup shop sparked a revolution. After the French Revolution, unemployed royal chefs began opening their own restaurants, bringing high-quality cuisine to the public. The idea spread from Paris to the world. And the word “restaurant”? It stuck. Today, from five-star bistros to cozy cafés, every dining table traces its roots back to a man with a pot of soup—and a dream to nourish strangers. #foodhistory #restaurantroots ~Weird but True