Chartier's success is based on French cuisine, offered at low prices without compromising quality. Opened in 1896 in magnificent Art Deco décor by the brothers Camille and Frédéric Chartier, the first Bouillon Chartier was inspired by Pierre-Louis Duval, a butcher who in 1860 came up with the idea of serving a hearty and very affordable soup made from small pieces of meat in a room adjacent to his butcher shop.
It is very popular among Parisians and tourists from all over the world. The interior of the restaurant still preserves not only the menus, which are still written in purple ink, but also the personal belongings of the regulars, who left them in the restaurant as payment for their debt. The decor from 1900 and furniture from Tone (French) have also been preserved. Service is provided by staff dressed in traditional rondin (tight-fitting black vests with many pockets) and long white aprons.
The restaurant offers traditional French cuisine, but also a wide range of options with unbeatable[what?] prices. On the menu: vinaigrette, leeks, hard-boiled eggs with mayonnaise, vegetable soup or snails; meat, fish or vegetables stewed over low heat.
5 окт 2024
