Bouillon (restaurant)
| Company type | Restaurant chain |
|---|---|
| Industry | Food service |
| Founded | 1854 |
| Founder | Adolphe-Baptiste Duval |
| Headquarters | Paris , France |
| Products | Traditional French cuisine, bouillon dishes |
In France, a bouillon () refers to a type of restaurant that emerged in the late 19th and early 20th centuries, specializing in traditional French cuisine, particularly the eponymous bouillon dish, from which the name is derived.
This dining format was designed to provide customers with high-quality meals swiftly and at reasonable prices. By duplicating this approach across multiple venues, the originator essentially pioneered an early form of chain dining; nevertheless, this concept predominantly shaped other bouillon establishments, while American chains later reintroduced the idea within France.
Numerous bouillon establishments have since been recognized as protected historical landmarks.
History
The initial attempt to establish bouillon outlets was made in 1838 by a Dutch enterprise, though it did not succeed. Later, in 1854, French butcher Adolphe-Baptiste Duval (1811–1870) revived the idea by serving a straightforward meat dish accompanied by bouillon soup aimed at laborers. By the turn of the century, approximately 250 bouillons were operating in Paris, marking one of the earliest examples of widespread restaurant chains. Some more refined bouillons incorporated features such as reading areas or entertainment options.
The development of Art Nouveau aesthetics during Paris’ World's Fairs (1878, 1889, 1900) had a notable impact on bouillon interior design.
In 1896, brothers Frédéric and Camille Chartier inaugurated Bouillon Chartier on Rue du Faubourg Montmartre.
Bouillon Gandon-Duval was established in 1903 and redesigned by architect Edouard Fournier.
An Art Nouveau bouillon opened in 1904 on Boulevard Saint-Germain, designed by architect Jean-Marie Bouvier; this venue currently operates as Brasserie Vagenende.
In 1906, two additional Bouillons Chartier were launched by Louis Trezel and Edouard Chartier: Grand Bouillon Camille Chartier on Rue Racine and Bouillon Edouard Chartier on Boulevard Montparnasse. Both featured characteristic Art Nouveau elements such as carved woodwork, ceramic tiles, mirrors, and painted glass.
Today, only a limited number of authentic bouillons remain open, with those on Faubourg-Montmartre and Rue Racine standing out for their intricate Art Nouveau interiors.
Camille Chartier maintained ownership of the original establishment until 1926. Following various changes in ownership and usage—including management by the University of Paris for Sorbonne personnel between 1962 and 1993—the Bouillon Racine underwent extensive restoration in 1996 under the guidance of the Compagnons du Tour de France. This refurbishment revived traditional craftsmanship techniques including beveled mirrors, painted opalines, stained glass windows, carved wood furnishings, marble mosaics, and gilded signage. The building is now officially listed as a historic monument.
Since 2017, bouillons have seen a resurgence in popularity throughout Paris. In 2019, Bouillon Chartier Montparnasse reinstated its original name and concept after operating under Montparnasse 1900. Additionally, entrepreneurs Pierre and Guillaume Moussié introduced two new bouillons: Bouillon Pigalle (2017) on Boulevard Clichy and Bouillon République (2021), located in the former Chez Jenny premises.
Popular culture
- René Reouven’s novel A Killer at Sorbonne () takes inspiration from the characters and patrons of Bouillon Racine, evoking the 1926 killing of Symon Petliura by Sholom Schwartzbard, which occurred near Bouillon Camille Chartier (Bouillon Racine).
- In 1939, Fernandel mentions Chez Chartier in the song "Félicie aussi" written by Albert Willemetz:
- Chez Chartier is depicted as the customary lunch venue for Edmond Barbentane in Louis Aragon’s Les Beaux Quartiers.
- The final scene of Mathieu Amalric’s film La Chose publique unfolds at Chez Chartier.
See also
Videos
- Chartier restaurant Paris (in French)
Books
- Matthieu Flory and Clémentine Forissier: Restaurants, brasseries et bistrots parisiens. Editions Ereme, Paris 2007, pp. 82–85,
- Jean Colson and Marie-Christine Lauroa (Editors): Dictionnaire des monuments de Paris. Editions Hervas, Paris 2003,