Do not get fooled by the videos about this chain restaurant.The food may be cheap but worst than cafeteria food.Small portions ,pre prepared to get you in and out.Some have beautiful decor,but our meal two weeks ago was so bad ,that we had to go to another restaurant to eat decent food.
Hi! Red- Rapid Bus. Rapid buses are express buses designed especially for passengers commuting between downtown Seoul and the metropolitan area. In this video, the number of the R bus is 9701. Hope this helps! Please subscribe 😊
Hello, I am a broadcasting writer for a broadcasting station called tvN in South Korea. The name of the TV program is Choice of seven billion. We are an information entertainment program that shares trends and lifestyles around the world with foreigners. This time, we prepared the theme of "Desserts" I want to introduce this video in our program. I would like to ask if it is possible to use this video after marking the source. If you don't have a reply until the broadcast date, I'll think that it means that I can use the videos. If you have any questions, please feel free to reply and I will explain it in detail. Thank you!
The "bouillon" in paris: a must! ! If you are looking for a restaurant that is as friendly as it is atypical, look for the "crabe-mateau" (crab and hammer) The signature dish of this restaurant is a full crab of 1 KG (~2 lbs) 3 flavored mayonnaise and small steamed potatoes "et voila" the waiters will give you a wooden hammer to "manage" the shell of the crab manly (the tables are solid)!! other dishes (with crab) are also available
I am French and have been eating at Chartier for a long time. Chartier is one of the iconic restaurants in Paris, founded in 1896 and like the ~250 other "bouillons" that opened in Paris after the industrial revolution of 1850, their target clientele was workers in new factories and craftsmen in workshops. he is the last "bouillons" of the 1st generation; open 7 days a week, its only days of total closure date back to the 1st and 2nd world wars (2-3 days each time) even during the covid crisis, it sold take-out meals. since 2006, 5-6 new restaurants have taken up the "bouillon" formula (very simple and inexpensive recipes; large volume of sales) the dining room and its "belle epoque" decor has been a "historical monument" since 1982
@@Zambineaux305 of the ~250 "Bouillons" that existed in Paris at their great age there are only 3 names left "bouillion chartier" which has 3 establishment "Chartier grand boullevard" (seen in the video) is the most iconic and one of the largest "Chartier montparnasse" which dates from the year 1900, it is more "cozy" the decoration is made of varnished tiles. as for the last chartier, it is an establishment bought in 2021 by Chartier. "bouillon Julien" opened in 1906 even if it is small the decoration is superb "bouillon Racine" although it kept the name of "bouillon" its prices does not seem to correspond to the style during 2006 another chain of 3 establishment is constituted on the mode "bouillon" with as address flagship Pigalle ; and in these addresses the decoration is just functional IMPORTANT thing to note in all "bouillions" no reservation is possible (unless a group of 30) there is inevitably waiting if you arrived after the start of the service
Thank you for the insight 🙏🏽 I’ll definitely check out some of the buillons when I go to Paris. Greetings from sunny Miami, Florida 🏝️ (J’apprends encore le français) 😁
@Zambineaux305 thanks for watching! my most favourite is Bouillon Pigalle (I also have a video of that, please watch 😊) Good food and very affordable!! Really a must try!
