Bouillon Chartier

Bouillon Chartier presents itself as an authentic bouillon with a singular spirit, history and savoir-faire. Its official history page states that in 19th-century Paris workers' restaurants offered hot meals at modest prices, and that a Parisian butcher of Les Halles concocted a beef hochepot in his "bouillon", at the origin of the establishment's name; the concept was taken up in 1896 by two brothers, Camille and Frédéric Chartier. The homepage lists Bouillon Chartier Grands Boulevards, Bouillon Chartier Montparnasse and Bouillon Chartier Gare de l'Est, and states it is open 365 days a year, 7/7, from 11:30 to midnight, with continuous service without reservation.

According to the official history page, in the 19th century workers' restaurants appeared in Paris offering hot meals at modest prices. A Parisian butcher of Les Halles concocted a beef hochepot in his "bouillon", at the origin of the establishment's name. The concept was taken up in 1896 by two brothers, Camille and Frédéric Chartier. The page states that this ideal of a popular restaurant, nestled in an exceptional place, developed and crossed the eras without ever losing its charm, and that the Art Nouveau style, a vestige of the Belle Époque, still reigns there.

A traditional French cuisine restaurant offering a worthy meal at a modest price, in an Art Nouveau setting.

Product categories. Œuf mayonnaise · Céleri rémoulade · Terrine de campagne · Potage de légumes · Poireaux vinaigrette · Bœuf bourguignon · Blanquette de veau · Saucisse au couteau · Quenelle de brochet · Petit salé aux lentilles · Poulet fermier · Frites

1. 1Bouillon Chartier : Des bouillons parmi les meilleurs de Parisbouillon-chartier.com
2. 2L'histoire originelle des bouillons Chartierbouillon-chartier.com