Ordet bouillon dukkede op i 1855, opfundet af en slagter i Paris, ved navn Pierre Louis Duval, som lavede en ret af kød og bouillon til arbejdere på Les Halles-markedet. Arbejderne elskede den enkle, velsmagende ret. I 1896 grundlagde to brødre, Frédéric og Camille Chartier, en brasserie ved navn 'Le Bouillon' i en stationshal. Det begyndte en bølge af restauranter kaldet Bouillon. I 1900 var der næsten 250 restauranter med navnet Bouillon, og selvom de fleste er forsvundet, er der stadig nogle i Paris, som bestemt er værd at besøge. Dette er en af dem.
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