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Listen to native speakers pronounce “brasserie” in real conversational contexts with synchronized timestamps and subtitles.
You guys have a very strong voice.I love Blue Ribbon Brasserie, which is the original Blue Ribbon, not the sushi place.
I love Blue Ribbon Brasserie, which is the original Blue Ribbon, not the sushi place.
I wanted to be kind of the brasserie guy and do that kind of an experience.
was inspired by Hoopla and Chouffe from Brasserie d'Achouffe, and that's been one of our most award-winning beers.
It was going to be a bistro brasserie, but not too fancy.
I still love the Blue Ribbon Brasserie one for that, too, because it's open until 4:00 in the morning.
And the other one was a more casual seaside brasserie, similar to what The MAINE is, actually.
And so here you are, a young influential chef doing a New England brasserie.
restaurant because at that time, it was known to be a brasserie, and the food was like Cote
So Bill Corbett is the executive pastry chef of the Absinthe Group in San Francisco, which consists of Absinthe Brasserie,
Tachibe is the original corporate chef as well, so he's been with us for 30 years, since brasserie opened.
One thing that's really exciting that we're doing, actually, at Brasserie, is in celebration of our 30th anniversary, I said we had a big party.
But when I was taking group with BU, Boston University, we go maybe to one one-star, sometime one two-star, but other than that, I take them to brasserie, bistro, too.
good, it's a Japanese restaurant called En, E-n, Brasserie.
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