THE PARISIAN BOUILLONS
INWOOD LOVES TRADITION
First introduced in the mid-19th century thanks to the idea of the famous Parisian butcher Pierre-Louis Duval, Parisian bouillons have become a not-to-be-missed stop on your Parisian escapades. With a well-to-do clientele not interested in "cheap" meat, and in order to increase his profits, the renowned butcher decided to offer the workers of Les Halles a unique meat dish, the Hochepot de boeuf in its broth, bouillon in french, a culinary specialty of northern France. This dish would later give its name to these new establishments, the Bouillons.
With immediate and dazzling success, Duval created other establishments in the capital. With more than 200 bouillons in Paris in 1900, they became the first restaurant chain in Paris and more generally in France.
As guarantors of the French culinary tradition at low prices, the bouillons offer a typically Parisian experience worthy of the 19th century, between Art Nouveau decors, the sound of plates and waiters in white aprons. The discovery of Parisian bouillons is also an opportunity to discover extraordinary wine makers and vintages at low prices.
Several bouillons are still open in the capital, here are some of them that we had the pleasure to taste!
The bouillon whose name is known all over the world; the Bouillon Chartier. On the Grands Boulevards or in Montparnasse, this typical and above all mythical bouillons, with a decoration in its original state, will not disappoint you. During our visit, we let ourselves be tempted by traditional French dishes, grated carrots, rump steak with pepper sauce and crispy fries, salt pork and lentils, and to finish on a deliciously sweet note, we opted for the profiterole with its chocolate sauce. A classic dinner, comforting and good for all budgets. A treat from appetizer to dessert, accompanied by the choreographed show of the waiters in white aprons.
Feeling peckish during your walk in Montmartre? Just go to Pigalle to discover a traditional bouillon but with a modern and refined decoration; the Bouillon Pigalle. On the covered terrace, ideal to enjoy a sunny day, we tasted the famous eggs mayonnaise elected world champions! We then chose the duck confit, melting and crispy, as well as the dish of the day, a braised ham with mashed potatoes and reduced cooking juice. To finish, we were tempted by the delicious rice pudding reminding us of our grandmothers'.
For our next tastings, we already plan to discover the Bouillon Julien as well as the Petit Bouillon Pharamond, two bouillons with an Art Nouveau decoration and very tempting menus. Of course, we will keep you informed of our discoveries!
Young and older gourmets, don't hesitate any longer and discover our culinary heritage through the Parisian bouillons. A little advice: arrive early to avoid a long queue.