The word bouillon appeared in 1855, invented by a butcher in Paris called Pierre Louis Duval who made a dish of meat and stock for workers at the Les Halles Market. The workers loved the simple, tasty dish. In 1896 two brothers, Frédéric and Camille Chartier, created a brasserie named ‘Le Bouillon‘ inside a railway station concourse. It started a craze for Bouillon restaurants. There were almost 250 restaurants with the name Bouillon by 1900 and although most are gone, several remain in Paris that are well worth a visit.
Source: The Good Life France
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