THERE ARE BOUILLONS,
AND THEN THERE’S CHARTIER
such was the promise made by the Chartier brothers in 1896. Today, the era of the working man’s restaurant whose doors are open to all remains alive and well, preserved in the heritage of the Bouillon Chartier. Order up!
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 Édouard 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.
guaranteeing a slap-up meal in Paris for less than €20
In good times and bad, above the fray of what’s trendy or fashionable, Bouillon Chartier remains faithful to its working-class vocation and its clientele: maintaining reasonable prices without skimping on quality or quantity. Our delicious yet affordable menus are made possible through our partnership with a network of suppliers, and the bonds we have forged with renowned culinary artisans and producers.
where good food is our tradition
– it’s an experience.
Dressed in their black rondin jackets, the servers glide amongst the tables in a timeless waltz, just as they did during the Belle Époque. In the Art Déco dining hall, the garçon writes a diner’s bill on the corner of a white tablecloth.
AND THEN THERE’S CHARTIER
