Bouillon Chartier
{{About|the restaurant in Paris||Chartier (disambiguation){{!}}Chartier}}
{{Use dmy dates|date=February 2021}}
{{Infobox restaurant
| name = Bouillon Chartier
| image = Chez_Chartier_1.JPG
| image_width = 300px
| image_caption = View of entrance of Chartier.
| established =1896
| current-owner =
| head-chef =
| food-type = French
| dress-code =Casual
| rating =
| street-address = 7, Rue du Faubourg-Montmartre
| city = Paris
| zip =
| country =France
| seating-capacity =
| reservations = No
| website = [http://www.bouillon-chartier.com/en/ bouillon-chartier.com]
}}
Bouillon Chartier ({{IPA|fr|bujɔ̃ ʃaʁtje}}), or simply Chartier, is a "bouillon" restaurant in Paris founded in 1896,Listed in {{cite book|last1= Baedeker |first1= Karl |author-link1= Karl Baedeker |title= Paris and environs: with routes from London to Paris |url= https://books.google.com/books?id=LqsMAAAAIAAJ|edition= 15 |year= 1907 |publisher= Baedeker |location= London |page= 21 |chapter= Restaurants |chapter-url= https://books.google.com/books?id=LqsMAAAAIAAJ&q=bouillon+chartier }} located in the 9th arrondissement and classified as a monument historique since 1989.
History
The restaurant was created in 1896 by two brothers, Frédéric and Camille Chartier, in a building resembling a railway station concourse.
The long Belle Époque dining room has a high ceiling supported by large columns which allows for a mezzanine, where service is also provided.
It opened with the name "Le Bouillon" (lit. broth, or stock, but in this context, a type of brasserie;{{cite book|last1= Thomazeau |first1= François |last2= Ageorges |first2= Sylvain |others= trans. Anna Moschovakis |title= The Brasseries of Paris |url= https://books.google.com/books?id=WkL2BibydR0C|year= 2007 |publisher= New York Review of Books |isbn= 978-1-892145-49-9 |pages= 54, 81, 181 }} originally a cheap workers' eatery that served stew), near the Grands Boulevards, the Hôtel Drouot, the Musée Grévin, and the Palais de la Bourse. The restaurant has had only four owners since opening.{{cite book|last1=Carisey|first1=Regis|title=Hommes et établissements des métiers de bouche|publisher=Lulu.com|isbn=9781291465747|url=https://books.google.com/books?id=d9uZBQAAQBAJ&q=%22bouillon+chartier%22&pg=PT110}}
Service
The restaurant is open 365 days a year with a menu{{Cite web |last=Solène |date=2023-04-13 |title=Bouillon Chartier Menu Prix France Mis à jour pour 2023 |url=https://frmenu.com/bouillon-chartier-menu/ |access-date=2023-07-25 |website=frmenu.com |language=fr-FR}} offering traditional French cuisine. The table service is provided by waiting staff dressed in the traditional rondin, a tight-fitting black waistcoat with multiple pockets and a long white apron.
The restaurant's popularity leads to lines in the courtyard or under the porch and sometimes on the sidewalk outside. Tables are shared between strangers. The bill is written directly on the disposable paper tablecloth at the end of the meal. Serving stops at 11:30 PM.
In popular culture
- The restaurant is mentioned in Albert Willemetz's 1939 song "Félicie aussi", sung by Fernandel.
- In Les Beaux Quartiers, Louis Aragon mentions Le Bouillon Chartier: the young medical student character Edmond Barbentane has lunch there regularly.
- A description of dining at Le Bouillon Chartier in the early 1970s is given by John Adamson in Footloose in France.Adamson, John, and Clive Jackson, Footloose in France, Cambridge: John Adamson, 2023, {{ISBN|978-1-898565-18-5}}.
See also
Notes
{{Reflist}}
External links
{{Commons category|Bouillon Chartier Grands Boulevards}}
- {{Official|http://www.bouillon-chartier.com/en/}}
{{Restaurants in Paris}}
{{coord|48|52|24|N|2|20|37|E|region:FR-75_type:landmark_source:kolossus-dewiki|display=title}}
Category:Buildings and structures in the 9th arrondissement of Paris
Category:Tourist attractions in Paris
Category:19th century in France
Category:1896 establishments in France