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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
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Nous nous sommes régalés avec de superbes produits
Petit bémol sur la tarification que nous trouvons un peu haute mais vraiment un bon moment
Nous fréquentons régulièrement cette table qui est excellente. Pour hier, un bémol !