Bouillon Chartier

The history of the restaurant was created in 1896 by two brothers, Frédéric and Camille Chartier, in a former train station concourse under the name "Le Bouillon" (lit. broth, or stock, but in this context, a type of brasserie originally a cheap workers' eatery that served stew), near the Grands Boulevards, the Hôtel Drouot, the Musée Grévin, and the Palais de la Bourse. The restaurant has had only four owners since opening. The architecture long Belle Époque dining room has a high ceiling supported by large columns which allows for a mezzanine, where service is also provided. The service restaurant is open 365 days a year with a menu offering traditional French cuisine. The table service is provided by waiting staff dressed in the traditional rondin, a tight fitting black waistcoat with multiple pockets and a long white apron.