In 19th-century Paris, new eateries were springing up to serve the city’s workers, offering hot meals at modest prices. At the great city market of Les Halles, one butcher concocted a beef stew, known in French as a “bouillon”, that proved so popular he named his restaurant after the dish. In 1896 the concept was expanded by two brothers, Camille and Frédéric Chartier. Their original vision of a restaurant that offered diners an exceptional setting, yet was affordable and open to all, was further developed over the years – and its charm remains intact to this day.