Our story
1855
1932
2017
2021Paris, 19th century, a revolution.
At the time, the Duval butchery opened a place serving its «lesser» cuts, cooked every which way, along with their broth — their bouillon. A good menu and a gentle bill made the house a success. A second followed, monumental. Then others still. The bouillon was born.
Today, in Paris, that traditional restaurant-brasserie way of doing things inspires two dining rooms and one shop, for takeaway and delivery alike.
- 1855Pierre-Louis Duval, butcher, opens the first bouillon. One dish, one broth, one light bill.
- 1932Chez Jenny settles on the boulevard du Temple: wood panelling, marquetry by Charles Spindler, revolving door.
- 2017Bouillon Pigalle opens on the boulevard de Clichy and brings the formula back into fashion.
- 2021Bouillon République and the Bouillon Service shop take up residence in the 3rd arrondissement.
Credit where credit is due
In the 18th arrondissement, meet the trailblazer: Bouillon Pigalle and its two floors, its 200 covers downstairs and 100 on the balcony, its red banquettes, its Thonet chairs, its timeless, unmistakable dishes.
Now to the 3rd arrondissement, another setting, other comforts. The former Chez Jenny is now home to Bouillon République and to Bouillon Service. On one side, a legendary 1932 brasserie with 450 covers, private rooms, carved panelling, marquetry panels and period tiles given a fresh coat. On the other, a shop polished to a shine, where wide display cases lay out the choice — snacks or classics — and spare you the agony.
Good, traditional and inexpensive, thinking big.
From œufs mayonnaise to profiteroles, by way of chicken broth with vermicelli, whelks, onion soup, hand-cut sausage, steak and chips, île flottante, riz au lait… From noon to midnight, for every budget, these forever dishes, the ones France has made its own, file past. The waters, sodas, wines and «bubbles» follow. From the jeroboam to the glass, they flow freely. Enough to knock you over.
