{"id":2269,"date":"2019-05-10T10:15:36","date_gmt":"2019-05-10T10:15:36","guid":{"rendered":"http:\/\/devourparisfoodtours.com\/?p=2269"},"modified":"2019-05-10T10:15:36","modified_gmt":"2019-05-10T10:15:36","slug":"bouillons-paris","status":"publish","type":"post","link":"http:\/\/dev.devourtours.com\/blog\/bouillons-paris\/","title":{"rendered":"Paris Then & Now: The Bouillons of Paris"},"content":{"rendered":"\n

There are many cool restaurants in Paris with seasonal menus, understated decor and hushed dining rooms. <\/h3>\n\n\n\n

A bouillon<\/em> is not that kind of place.
<\/p>\n\n\n\n

Instead, a bouillon<\/em> is an eatery that harkens back to another era of Parisian dining<\/a>\u2014when the menu never changed, the service was snappy and the dining room was big, loud and convivial; a time before open kitchens, when the diners, not the chefs, were the stars of the show.<\/p>\n\n\n

\"Step<\/figure>\n\n\n

Photo credit: Michel wal<\/a>, Text Overlay: <\/em>Devour Paris Food Tours<\/em><\/a><\/p>\n\n\n\n

Getting to know a classic<\/h2>\n\n\n\n

I first went to a bouillon<\/em> on a whim, back in my universit\u00e9<\/em> days. One of my classmates, Thea, and I were wandering around the 9th arrondissement when we suddenly realized we were very hungry. And because I\u2019m opportunistically hypoglycemic, that hunger quickly turned to hanger.
<\/p>\n\n\n\n

Thea had heard from a friend that an old-school place called Bouillon Chartier <\/a>was a must-try. \u201cBig, traditional plates and great prices,\u201d was how she described it to me. It was nearing the end of typical lunch service time, so we didn\u2019t have time to dawdle. I was sold.
<\/p>\n\n\n\n

When we arrived to Bouillon Chartier to find a line creeping out of the door, I cursed myself for agreeing to such a popular establishment.
<\/p>\n\n\n\n

\u201cIt should go fast,\u201d Thea assured me.
<\/p>\n\n\n\n

And it did. Within 20 minutes we were seated, and I excitedly scanned the long menu, with a huge variety of dishes and unheard-of prices. I didn’t think it was possible to find appetizers for two euros or less in Paris\u2014but here they were, and a generous selection of them.
<\/p>\n\n\n\n

We ordered a handful of dishes and a carafe of the house red wine. For dessert, we split a spongy, brioche-like cake soaked in rum and piled high with fresh whipped cream\u2014baba au rhum<\/em>.
<\/p>\n\n\n\n

By the time I asked for l\u2019addition<\/em> and the waiter scribbled our bill on the paper table cloth, I was slightly buzzed and completely charmed. It was a restaurant unlike any other I had tried. And, as I later learned, little has changed since the opening of this 19th-century institution.<\/p>\n\n\n\n

\"Bouillon
Bouillon Chartier during the characteristic mealtime rush. Photo credit: Jayfredem<\/a><\/figcaption><\/figure><\/div>\n\n\n\n

The bouillon origin story<\/h2>\n\n\n\n

The original bouillon<\/em> dates back to 1860, when a Parisian butcher with high-end clientele decided to open a casual eatery to make use of unsold cuts of meat. It was meant to be a place where workers could eat a hot, satisfying meal at a good price. The menu featured traditional dishes<\/a> like hochepot de boeuf<\/em>, served in broth, or bouillon<\/em>\u2014from which the establishment got its name.
<\/p>\n\n\n\n

With the success of the first bouillon<\/em>, several more opened throughout Paris. At one point, there were nearly 250 bouillons<\/em> across Paris. But over the years, one by one, most of them shuttered\u2014until recently, when they\u2019ve started experiencing a resurgence in popularity. <\/p>\n\n\n\n

\"Bouillons
The hearty, flavorful broth known as bouillon is what gave these classic establishments their name. Photo credit: Marco Verch<\/a><\/figcaption><\/figure><\/div>\n\n\n\n

Bouillons in Paris today<\/h2>\n\n\n\n

The most famous, the aforementioned Bouillon Chartier, recently opened a second location, across the Seine in the Montparnasse neighborhood. And in Pigalle, a pair of youngish restaurateurs opened a slightly modernized version, Bouillon Pigalle<\/a>. While the presentations here might be a touch more polished, the menu stays true to the original bouillons<\/em>\u2014and the prices remain refreshingly cheap, too. Lucky for us, they\u2019re opening another outpost near Place de la R\u00e9publique later in 2019. <\/p>\n\n\n\n

\"One
Bouillon Pigalle is a modern take on the classic Parisian establishment. Photo credit: Thomon<\/a><\/figcaption><\/figure><\/div>\n\n\n\n

What to expect at a bouillon<\/h2>\n\n\n\n

A typical bouillon<\/em> meal might begin with a classic starter, like oeufs mayonnaise <\/em>(eggs hard boiled, sliced and served with a pile of dijon-y mayonnaise) or escargots<\/em> swimming in butter, garlic and parsley.
<\/p>\n\n\n\n

The second course options show clear favoritism toward meat eaters, with a handful of hardy options like grilled rumsteak, lamb chops, steak tartare and t\u00eate de veau<\/em> (veal head\u2014but doesn\u2019t it sound better in French?).
<\/p>\n\n\n\n

Still, there is plenty of fun to be had by vegetarians and pescatarians, from roasted bass in fennel sauce and cauliflower gratin to a slew of tasty sides like green beans \u00e0 l\u2019anglaise<\/em> and mushrooms \u00e0 la proven\u00e7ale. <\/em>Plus, you can never go wrong with a plate of skinny, crispy pommes frites <\/em>(french fries).
<\/p>\n\n\n\n

To round off your meal, the dessert menu offers uncomplicated sweets like wine-simmered prunes with vanilla ice cream and roasted apples with pralines\u2014all in the \u20ac2\u20134 range, so you may as well. My most recent bouillon<\/em> dinner ended with a mound of fresh whipped cream (\u20ac2.50)\u2014simple, yes, but sometimes that\u2019s all you need.
<\/p>\n\n\n\n

Next time you\u2019re in Paris, a meal at a bouillon<\/em> is a must. Think of it as a taste of Parisian history\u2014on the cheap. There may be a line, but trust me, it\u2019ll be well worth the wait.<\/p>\n\n\n\n

Want to discover the secrets of French cuisine like a born-and-bred Parisian? Our Ultimate Paris Food Tour<\/a> is calling your name. You’ll do so much more than eat\u2014you’ll learn about why each bite has won the hearts of Parisians from all walks of life, and meet the proud families who work tirelessly to keep tradition alive. Come hungry!<\/strong><\/p>\n\n\n","protected":false},"excerpt":{"rendered":"

There are many cool restaurants in Paris with seasonal menus, understated decor and hushed dining rooms. A bouillon is not that kind of place. Instead, a bouillon is an eatery that harkens back to another era of Parisian dining\u2014when the menu never changed, the service was snappy and the dining room was big, loud and […]<\/p>\n","protected":false},"author":62,"featured_media":2274,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_oasis_is_in_workflow":0,"_oasis_original":0,"_oasis_task_priority":"","inline_featured_image":false},"categories":[1329,1330],"tags":[1354,1340,146],"acf":[],"yoast_head":"\nDevour Tours<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"http:\/\/dev.devourtours.com\/blog\/bouillons-paris\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Insider's Guide to Bouillons in Paris: The Traditional Establishments You Need to Try\" \/>\n<meta property=\"og:description\" content=\"A bouillon is more than just a restaurant\u2014it's a gastronomic paradise serving tasty, cheap food. 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