Le Bouillon. In the 19th century in Paris, a revolution occured. That was when the first chain of restaurants that cooked cheap cuts with broth in a variety of ways, appeared. Quality menus and affordable prices quickly put these restaurants on the map. And now, history continues : le Bouillon is born. In the 18th district of Paris, quality meets quantity, both on your plate and in your wine glass. This two-storey restaurant can accomodate up to 300 patrons. Bouillon Pigalle reintroduces us to Paris’ popular culinary tradition, which inspires both locals and tourists alike. Its home-made dishes are cooked with the freshest produce. A bevy of Paris’ timeless specialties. Breathtaking.