Search results
The restaurant was created in 1896 by two brothers, Frédéric and Camille Chartier, in a building resembling a railway station concourse. The long Belle Époque dining room has a high ceiling supported by large columns which allows for a mezzanine, where service is also provided. It opened with the name "Le Bouillon" (lit.
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 ...
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 ...
- The Ambience
- The Food and The Service
- Et Maintenant, Le Dessert…
Having previously read about the Belle Epoque-inspired decor that grace typical bouillon restaurants, I was anticipating something rather gaudy. But just as I was wrong in assuming that Parisians don’t frequent bouillons, I was genuinely taken aback by the beauty of the Chartier Grands Boulevards . The dining room is vast, with sweeping high ceilin...
The bouillon business model is intrinsically linked to speedy service, but even so, the turnaround between our being handed the menus and receiving starters was dizzying – surely no longer than five minutes. And as is custom at Chartier, the server scrawled our orders directly on the decidedly unfussy paper tablecloths. If you dread Parisian formal...
Then the desserts appear, and cheer me up. I remember why I asked this particular friend out for dinner, and why we became friends in the first place. In that very French way of not doing things by halves when it comes to sweets (sugar-free ice-cream, bah non!) she insists on ordering three desserts. I don’t hesitate, and promptly request Riz au La...
The Bouillon Chartier embodies a singular spirit, and the history of a unique dining craft. Waiters dressed in black rondin jackets and crisp white aprons waltz among the tables, one serving a group of tourists as they delight in sampling classic French dishes for the first time. At another table, a busy woman sips her coffee as she taps on her ...
Jan 11, 2024 · Austin Bush for Gastro Obscura. At the end of the meal, waiters calculate the bill on the paper tablecloth. A pungent slice of blue is the perfect coda to a meal. The lavish interior belies the ...
People also ask
Who started Chartier restaurant?
Who is Bouillon Chartier?
Where is Bouillon Chartier located?
Is Bouillon Chartier a Parisian restaurant?
Did Edmond Barbentane eat at Le Bouillon Chartier?
Is Bouillon Chartier a belle-epoque restaurant?
Oct 2, 2021 · Bouillon Chartier Restaurant This is a classic, where people come as much to eat as to experience the waiter scribbling your order on the paper tablecloth rather than on a pad. First opened in 1896, just in time for the Universal Exhibition of 1900, this Paris institution is impressive, authentic, and is the only true survivor of that first wave of bouillons inaugurated in the late 19th century.
