""It's exploding! 253 bouillon restaurants have opened in France in four years," Bernard Boutboul, a restaurant consultant, told AFP."
""A bouillon is the gateway to French gastronomy," explained Christophe Joulie, part of the gastronomic family who took over the Chartier."
""In a world where fast food is taking up more space, it's French-style fast food, because we serve a full dish for less than a sandwich at McDonald's," said Joulie."
Bouillon restaurants are experiencing a resurgence in France, with 253 new establishments opening in four years. This trend reflects a return to traditional French cuisine at affordable prices. Originally created in the 1850s to provide hearty meals for workers, bouillons fell out of favor as dining habits shifted. Their revival began in 2005 with the reopening of Bouillon Chartier, which modernized its offerings while maintaining low prices. Bouillons serve full meals for less than fast food, attracting both locals and tourists.
Read at The Local France
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