When it comes to the French capital, Paris has hundreds (if not thousands) of restaurants and eateries to choose from. Whether it’s brasseries, cafés, or pâtisseries, you can’t go more than a few meters before coming across a place that sells freshly-made food to enjoy at the table or for takeaway. As the gastronomy capital of the world, Paris has kept its culinary reputation constant for centuries.

One distinctive type of Parisian restaurant is le bouillon. The first one opened in 1854 and expanded throughout the late 19th to early 20th centuries. These are sort of fast-food, sit-down restaurants which serve traditional French dishes at affordable prices. Bouillons grew in popularity during this time, with many chains popping all over Paris and catering predominantly to the working-class community.

Although there aren’t nearly as many bouillons as there were in the past (in fact, many have closed down), the ones which survive today have become historic establishments. Not only that, but they continue to operate as restaurants! Tourists and locals come to admire the lavish interior reminiscent of la Belle-Époque, while staying for affordable French food (20€ or less).

Bouillons are definitely worth having a meal at, as they’re one of the few eateries in Paris that won’t break the bank. The food is simple, but solid, and to enjoy it inside a beautiful, historic site is beyond wonderful. I’d like to share some of the most well-known and best bouillons in Paris to eat at– perhaps you’ll want to head to Paris after reading this! Here we go:

The Best Bouillons of Paris to Try

Bouillon Chartier (Grands Boulevards)

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20190323_115503Steak with macaroni

Founded in 1896, le Bouillon Chartier is the most-popular and well-known bouillon in Paris; it’s not a surprise to see a queue already forming before it opens for lunch at 11h30. If it gets crowded, you may end up getting seated with other people at the same table, but it’s all part of the social, convivial atmosphere while enjoying dishes like terrine de campagne or escargots.

Bouillon République (République)

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Since 2017, there has been a renewed interest in reviving bouillons, even opening new ones. Bouillon République is one of them– established in 2021, the interior décor emulates the old-fashion class of traditional bouillons like Chartier or Julien, as well as the budget-friendly food. Even better, you’re in the heart of the city!

Bouillon Julien (Faubourg Saint-Denis)

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Opened in 1903, this bouillon is dazzling in its Art-Nouveau style. Just a 10-minute walk from Gare de l’Est, it was named after Julien Barbarin, one of the restaurant owners in the 1920s. Its architecture is bright and colorful from floor to ceiling, with its depictions of peacocks for that flair of extravagance as you feast on dishes like saucisse aveyronnaise with a glass of pinot noir.

Bouillon Pigalle (Pigalle)

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Similar to République, le bouillon Pigalle also opened in the 21st century, in 2017 as part of the bouillon revival. Pigalle is just steps away from le Moulin Rouge and at the base of Montmartre, a prime location in a lively, bohemian part of Paris. As it’s in a busy area, the queues can get long, so it’s imperative to arrive before opening to snag a spot!

Which bouillon(s) would you like to try? Let me know! Bon appétit! 🙂

— Rebecca

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Published by Rebecca

Blogger, world traveler, poet, foodie, part-time penguin. Welcome!

34 thoughts on “The Best Bouillons of Paris to Try”

  3. I’ve never heard about this type of eatery in Paris before. Based on the word bouillon, I would think they serve only soup, but it’s good to know they serve more dishes. I’d try Bouillon Julien to see the ceiling and peacock décor. Thanks for sharing, Rebecca.

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    1. You’re right! I’d assumed these bouillons only served soup, but they serve so much more. All the better to enjoy a meal under some incredible architecture. Thanks for reading, Darlene!

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  15. I didn’t know about bouillons when I visited Paris in 2007. The way you describe these establishments reminds me of Hong Kong’s cha chaan teng, which also largely cater to the general public. The next time I go to the French capital, I’ll make sure to dine at some of its many bouillons.

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    1. Definitely! I think there are many “bouillon” equivalents throughout the world, including cha chaan teng in HK, for the working class and for affordable prices. Hope you try some bouillons when you return to Paris!

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  17. I’ve never heard of bouillons (except as the cubes you put in food), but I have to wonder if I’ve even eaten in one and just didn’t realize it was a bouillon… hmmm. Anyway, thanks for the lesson and the gustatory enticement.

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    1. There are all sorts of restaurants in Paris, e.g. brasseries, bistros, cafés, etc. Bouillons are one of them. All similar, but each with their distinctive flair. Good food, nonetheless!

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