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Restaurant in Paris elaborating a menu of dishes on beautiful seasonal products and a tasty dish.
In the 19th century, a broth ("bouillon" in French) was intended to serve a meal "worthy of the name" at small price. A modest definition for this restaurant led by Marc Favier, former assistant of Jean-François Piège. The A4-format menu opens up on a broth of "true" Paris mushrooms, but the side dishes of this starter, from duck foie gras, celery and coriander, clearly announces another ambition, with dishes centered on beautiful seasonal products (asparagus of Piolenc, Simmental beef…) which sounds good, and it's not that common. The savoury well-cooked wild sea bass fillet and its ginger-carrot is a tasty dish that goes straight to the point. People say that chef performs less better in terms of desserts. To check because the chocolate cake with passion fruit sorbet is a delight. Nice wine list.
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Members' reviews on BOUILLON
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
(Avis d'origine)
Tutto ottimo, esperienza da non perdere.
(Traduit par Google)
Un de mes restaurants préférés à Paris !! À essayer absolument ⭐️⭐️⭐️
La qualité de la cuisine est superbe, le service est parfait et l’ambiance top!
Merci au Chef Remi qui nous a transmis sa passion et son amour pour la cuisine!
Merci beaucoup, on reviendra et on recommande les yeux fermés!
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Les associations sont raffinées et très savoureuses. Il y a un très haut niveau de service client et une convivialité irréprochable.
Nous étions heureux d'avoir été accueillis dans ce restaurant.
(Avis d'origine)
Un ristorante veramente eccezionale!
Gli abbinamenti sono curati e molto gustosi. C'è un'attenzione per il cliente molto alta e una cordialità impeccabile.
Siamo stati felici di essere stati accolti in questo ristorante.