22 Boulevard de Clichy (18)
Tel: 01-42-59-69-31
AMBIANCE/DÉCOR
When I wrote about Bouillon Chartier in 2011 (see 9th Arr.), I said: “You’ll probably want to see this restaurant, but maybe not eat there”.
Now, the historic bouillon model is being revived; cavernous, non-stop service, no reservations, very low prices, but in restaurants you would both like to see and to eat at. For sure if our lunch at Bouillon Pigalle is typical, and that’s what Paris-based American food writer Alex Lobrano writes in the New York Times. We tried his first pick; a great lunch at virtually fast food prices.
450 seats including 2nd floor covered/heated outdoor terrace. A short line at 1:15. 1200 covers a day, 7 days a week.
FOOD
Large, traditional a la carte menu. Classic French preparations:
Egg mayonnaise, three fresh half hard boiled eggs loaded with delicious freshly made mayonnaise; cold leeks with a complex vinaigrette; mushrooms vinaigrette; freshly poached salmon in an herb flecked sorrel sauce; lemon tart and baba au rhum. We were pleased with our choices and admired the food being brought to other tables. We would have been equally pleased had these been served in a 20 seat bistro. And good bread.
SERVICE
Friendly, fast service with bilingual recommendations.
PRICES
Very low. Eggs 1.90€, salmon 13.50€, dessert 3.10€, etc.
For 2, with two waters, no wine, 52.30€.
(1x) (2019)