The word bouillon appeared in 1855, invented by a butcher in Paris named Pierre Louis Duval, who made a dish of meat and broth for workers at the Les Halles market. The workers loved the simple, tasty dish. In 1896, two brothers, Frédéric and Camille Chartier, opened a brasserie called 'Le Bouillon' in a train station hall. It began a craze for restaurants called Bouillon. By 1900, there were nearly 250 restaurants named Bouillon, and although most have disappeared, there are still a few in Paris that are definitely worth a visit. This is one of them.
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