bouil·lon  /ˈbo͞o(l)yän noun: bouillon

1. a broth made by stewing meat, fish, or vegetables in water.

Paris: The City of Lights, the land of love, … and the home to affordable, hearty broths? Oui!  For a truly immersive Parisian experience, ditch the trendy bistros and step into a Bouillon – a time machine serving both tradition and classic French fare in heaping spoonfuls of deep goodness. 

Inside the restaurants live the opulent Belle Époque with Art Nouveau decor. The chatter of locals buzzes around communal tables as white-aproned waiters scribble order and bill on paper tablecloths. This is the way of the Bouillons.

Bouillons were born in the 19th century, catering to the city’s working class with simple, nourishing meals. Butcher Pierre-Louis Duval, the pioneer of this gastronomic revelation, cleverly reimagined leftover good quality cuts into flavorful broths and hearty dishes, giving rise to the very name ‘bouillon.

Old favorites: saucisson sec beurre, celeri remoulade, oeuf dur mayonnaise, crevettes roses mayonnaise, poireaux vinaigrette, museau de porc et sa vinaigrette, roti de porc gratin de chouxfleur, provencale pommes, champignons a la provencale, jambon blanc cornichon, steak hache cru, mousse chocolate, coupe de creme Chantilly.

Foodies, history nerds and everyone seeking authentic Parisian dining will find satisfaction at bouillons. Here are a few iconic ones to whet your appetite (hours are typically 11:30 am to midnight):

• Bouillon République: 39 Bd du Temple, 75003, www.bouillonlesite.com
• Bouillon Chartier Grands Boulevards: 7 Rue du Faubourg Montmartre, 75009, https://www.bouillon-chartier.com/
• Bouillon Julien, 16 rue du Faubourg Saint-Denis, 75010, https://www.bouillon-julien.com/
• Bouillon Pigalle, 22 Bd de Clichy, 75018, https://bouillonlesite.com/bouillon-pigalle (newest)
• Bouillon Chartier, 5 rue du 8 mai 194575010, https://www.bouillon-chartier.com/gare-de-lest/acces/