In France, a bouillon ( French : bouillir , English: to boil ) is a traditional (late 19th or early 20th century), spacious restaurant that usually serves traditional French cuisine , in particular a bouillon , which has provided the name for this class of restaurants.
15-477: Bouillon Chartier , or simply Chartier , is a " bouillon " restaurant in Paris founded in 1896, located in the 9th arrondissement and classified as a monument historique since 1989. The restaurant was created in 1896 by two brothers, Frédéric and Camille Chartier, in a building resembling a railway station concourse. The long Belle Époque dining room has a high ceiling supported by large columns which allows for
30-618: A mezzanine , where service is also provided. It opened with the name " Le Bouillon " (lit. broth , or stock , but in this context, a type of brasserie ; originally a cheap workers' eatery that served stew), near the Grands Boulevards , the Hôtel Drouot , the Musée Grévin , and the Palais de la Bourse . The restaurant has had only four owners since opening. The restaurant is open 365 days
45-449: A high ceiling supported by large columns which allows for a mezzanine , where service is also provided. It opened with the name " Le Bouillon " (lit. broth , or stock , but in this context, a type of brasserie ; originally a cheap workers' eatery that served stew), near the Grands Boulevards , the Hôtel Drouot , the Musée Grévin , and the Palais de la Bourse . The restaurant has had only four owners since opening. The restaurant
60-400: A year with a menu offering traditional French cuisine . The table service is provided by waiting staff dressed in the traditional rondin , a tight-fitting black waistcoat with multiple pockets and a long white apron . The restaurant's popularity leads to lines in the courtyard or under the porch and sometimes on the sidewalk outside. Tables are shared between strangers. The bill
75-455: Is fine and considerate, she chose roast pig's trotter ) Chez Chartier Bouillon Chartier , or simply Chartier , is a " bouillon " restaurant in Paris founded in 1896, located in the 9th arrondissement and classified as a monument historique since 1989. The restaurant was created in 1896 by two brothers, Frédéric and Camille Chartier, in a building resembling a railway station concourse. The long Belle Époque dining room has
90-598: Is not a bouillon. With Louis Trezel Edouard Chartier opened two further Bouillons Chartier in 1906: the Grand Bouillon Camille Chartier on Rue Racine and the Bouillon Edouard Chartier on Boulevard Montparnasse. These restaurants were created in the Art Nouveau style: carved wood and ceramics, with mirrors and painted glass details. Nowadays, only a few authentic bouillons remain, such as
105-418: Is open 365 days a year with a menu offering traditional French cuisine . The table service is provided by waiting staff dressed in the traditional rondin , a tight-fitting black waistcoat with multiple pockets and a long white apron . The restaurant's popularity leads to lines in the courtyard or under the porch and sometimes on the sidewalk outside. Tables are shared between strangers. The bill
120-435: Is written directly on the disposable paper tablecloth at the end of the meal. Serving stops at 11:30 PM. 48°52′24″N 2°20′37″E / 48.87333°N 2.34361°E / 48.87333; 2.34361 Bouillon (restaurant) When invented, the concept was to serve good quality food quickly, at an affordable price. By repeating the same formula across multiple sites, the founder also effectively invented
135-484: The Moussié brothers, Pierre and Guillaume: Bouillon Pigalle (opened in 2017 on Boulevard Clichy) and Bouillon République (opened in 2021 in the former home of the venerable brasserie, Chez Jenny). Afin d'séduire la petite chatte. Je l'emmenai dîner chez Chartier Comme elle est fine et délicate. Elle prit un pied d'cochon grillé (English: To seduce the little pussy-cat, I took her out to dine at Chartier's As she
150-489: The chain restaurant; however, the wider idea had no influence (beyond other bouillons) and ultimately it was American chains which revived the idea in France. Today, the buildings of some bouillons are listed historical monuments. In 1838, a Dutch company began to sell bouillon in uniform outlets. These first "Bouillons Hollandais" did not survive, but in 1854 a French butcher, Adolphe-Baptiste Duval (1811-1870), revived
165-482: The decoration survived but the restaurant did not benefit from the special care allotted to luxurious restaurants. The complete renovation of Bouillon Racine took place in 1996, thanks to the Compagnons du Tour de France . It required artisans and experts who had the skills of techniques nearly lost. Bevelled mirrors, painted opalines , stained glass , carved woodworks, marble mosaics and gold-leaf lettering provide
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#1732855958042180-604: The idea (and is typically erroneously credited with originating it). He proposed a single dish of meat, and a bouillon (soup/stock) to the workers of the market halls. In 1900, nearly two hundred and fifty bouillons could be found in Paris . They became the first popular chain of restaurants. Some other more "upper-class" bouillons offered a reading room or some entertainment. Meanwhile, Art Nouveau spread through Europe . The various World's Fairs in Paris 1878 , 1889 , and 1900 , accelerated its influence, and restaurants followed
195-670: The one of the Faubourg-Montmartre and in particular the one in Rue Racine, which has the most baroque style of Art Nouveau. Until 1926, Camille Chartier remained the owner. After being called Bouillon Ollé and Joussot, it was Mme. Launois who kept the restaurant until 1956. The following purchaser sold the goodwill to the University of Paris, which opened a restaurant there for the staff of the Sorbonne from 1962 until 1993. The major part of
210-455: The public with the pleasure of an opulent space, as much by its beauty as its conviviality. It was subsequently classified as a historic building. Since 2017, the Parisian bouillon has seen a resurgence. Bouillon Chartier Montparnasse, which had been lately functioning as a brasserie named Montparnasse 1900, reprised its original vocation (and name) in 2019. Two new bouillons have been launched by
225-437: The trend. In 1896, Bouillon Chartier was opened by brothers Frédéric and Camille Chartier on Rue du Faubourg Montmartre. In 1903, Bouillon Gandon-Duval opened in an old restaurant converted by the owner and architect, Edouard Fournier . In 1904, another bouillon with luxurious Art Nouveau decoration was opened on Boulevard Saint-Germain . The architect was Jean-Marie Bouvier . Today, it houses Brasserie Vagenende, which
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