A bouillon is a broth or stock in French. In 1854 in Paris the butcher Adolphe-Baptiste Duval, created the first Bouillon restaurant which offered a meal of meat and broth for a record low price. The concept became wildly successful and there were soon hundreds of Bouillons all over Paris.
Starting in the 1870s, many restaurants, including Bouillons, adopted the Art Nouveau esthetic.
In the XXI st century, the Bouillon concept is back in Paris, and, though serving today more complex fare, the prices are still fair for the location.
Menu of Bouillon Julien
This location first hosted one of the first cafe-concerts in 1797, le Cheval Blanc, then it became a bouillon in 1901 owned by architect Édouard Fournier. The Art Nouveau restaurant was decorated by Armand Ségau and Hippolyte Boulenger. Paintings on glass by Louis Trézel,. Peacocks were made by Armand Ségaud,
Edith Piaf had her table there, the #24, when it was called Chez Julien.
By G.Garitan – Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=129475540
By Vinceloo – Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=21259127
THE INACTIVIST 