Bouillon (restaurant)

The broths (derived from bouillon broth = ) restaurants were in France in the 19th and 20th centuries, in which one could fast, good and inexpensive food.

They were invented by the butcher Pierre -Louis Duval in Paris in 1855 and were simple restaurants where the market people and factory workers could eat. He offered there on a single menu and a soup at a minimal price.

History

1896 opened the brothers their first Bouillon Chartier in the Rue du Faubourg Montmartre ( 9th arrondissement ). She was the biggest broth with a luxurious decor in the style of Art Nouveau. The broths were fast becoming a Parisian institution of the 19th century. Here were the workers who often had no cooking facilities in their homes, a filling, hot meal at a reasonable price. By 1900, Paris had 25 such broths. Some middle-class versions of these broths also still had read salons and entertaining attractions. In 1899, the first broth Grandon - Duval, set in an old restaurant by the owner and architect Edouard Fournier. In 1904 another of the brothers Bouillon Chartier on the Boulevard Saint- Germain, the restaurant should be Vagenende later. The architect Jean -Marie Bouvier in 1906, other broths called with Louis Trézel to life: the Grand Bouillon Camille Chartier in the Rue Racine and the Bouillon Chartier Edouard on Boulevard du Montparnasse. To date, only a few of these broths have survived. Of these four, only the Chartier and the Bouillon Racine have the original spirit and keep the interior of the Art Nouveau.

Chez Chartier

The Chez Chartier in the 7, rue du Faubourg -Montmartre in Paris consists of a large dining room and is located in a backyard. The decor has not changed since it opened in 1896. The original decor of wood, brass, glass, mirrors, paintings, ceramics, revolving doors, and hundreds of little drawers and boxes on the walls, where the regulars kept their cutlery are still preserved.

Bouillon in Paris

• Le Grand Colbert in the Galerie Colbert
• Bouillon Racine at the Sorbonne