I'm interested in your comments on the definitions of the various "restaurant" styles in Paris/France. I think of a Brasserie as a large, bustling place with a traditional menu, where the food is good, but does not necessarily aspire to cutting edge. In terms of a stricter definition a Brasserie is open all day, more days of the week. I think of a Bistro as a small personal restaurant with the intentions of creating original imaginative cuisine. Not open all day or all days. For Restaurant I classify the high-end destination places. Not all places fit these definitions, of course...is Chez Denise a bistro? Is Balzar a Brasserie? Is Le Reminet a bistro or what I've termed a Restaurant ? I know this is all idle speculation, but I'd like to know how you all explain these types of establishment classifications.