“The broth is very good, it makes the restaurant popular again and accessible to all”

A documentary explores the world of Parisian broths, these inexpensive restaurants born with the restructuring of Paris under Baron Haussmann. The good-natured actor Chicandier is a regular.

In the warm excitement of Bouillon Chartrier, an institution known to all Parisians, the ambient hubbub is an integral part of the charm. Conversations mingle with the clinking of cutlery, all magnified by the typical decor of these Parisian restaurants. Above the moleskin benches lit by art nouveau lighting, sits on a wall the famous advertisement for “Prunelle du Belay” with its jovial character in a red coat, a glass in his hand and a bottle of Auvergne liqueur in the 'other. A whole symbol of the celebration and conviviality that we find in the atmosphere of Parisian Bouillons.

It is precisely this sense of sharing that seduced Chicandier, a humorist and actor, the first time he set foot in these establishments: “I knew Bouillon Parnasse, because we played at Grand Point-Virgule.” The comedian who had just finished his dish added with a smile: “I ate twice, it shows, but I ate twice!”. A touch of humor which clearly illustrates the gourmet and good-natured spirit of the place. He added: “Hmmm, Bouillons are very good. It’s about making the restaurant popular again and accessible to everyone. It’s hypercosmopolitan. There is everyone in fact, slightly older people, young people, people from all walks of life. It's a bit of a village spirit all the same. It’s not an elitist restaurant.”

And that is perhaps the whole secret of Les Bouillons, yesterday as today, bringing together guests from all walks of life to enjoy the authentic flavors of simple and affordable cuisine, under the benevolent gaze of the iconic character of Henri Jarville.

Tags Paris France