The bouillons at a glance
| Bouillon | Area | Why go | Prices spotted | Wait |
|---|---|---|---|---|
| Bouillon Chartier (7 rue du Faubourg Montmartre) | 9th | The most famous, 1896 decor | Egg mayo around €2 (press, late 2024) | Long, no booking at lunch and dinner time |
| Bouillon Julien (16 rue du Faubourg Saint-Denis) | 10th | Art Nouveau decor from 1906 | Under €20 per person excluding wine (undated source) | Variable |
| Bouillon Racine (3 rue Racine) | 6th | Quieter Art Nouveau setting, more careful cooking | Lunch set €19.50, menu €35 (2026 guide) | Booking advised |
| Bouillon Pigalle (22 boulevard de Clichy) | 18th | Big lively room, mains from €10 (undated source) | Mains from €10 | Long in the evening and at weekends |
Prices come from guides and press, some without a precise date: they are guidelines, not guaranteed rates.
Which one to choose
- For the classic experience: Chartier, with waiters in aprons, paper tablecloths and napkin drawers. Come early, before 11:45 or after 14:00, to cut the wait.
- For the decor: Julien, a magnificent Art Nouveau room.
- To eat a bit better without spending much: Racine.
- For a lively evening: Pigalle, near the Moulin Rouge.
What you eat
The classics: egg mayonnaise, leeks vinaigrette, steak and chips, blanquette of veal, beef bourguignon, chocolate mousse, profiteroles. Portions are fair; do not expect gourmet cooking.
Avoiding the queue
Most bouillons do not take bookings or limit them. Arrive at opening, on weekdays and off-peak, or choose an address that accepts reservations. Avoid Friday and Saturday evenings.
More ideas
For other good addresses, see our tips on tourist traps and dishes to try in Paris.
Frequently asked questions
Can you book a bouillon? It depends: some accept bookings, Chartier and Pigalle work mostly by queue.
Is it really cheap? It is among the cheapest full meals in the centre, but check the menu.
