Bouillon Pigalle


Bouillon, back to History: very much in vogue at the Belle Epoque, these popular restaurants enabled butchers to get rid of lower quality pieces of meat by including them in saucy dishes and adding marrow bones that were the delight of the Les Halles workers as well as socialite night owls (Colette, Cocteau, Proust or Apollinaire could not resist…).

Today, this restoration of tradition inspires the Moussié family a new table: the Bouillon Pigalle. With a capacity for 300 diners, a long line of red banquettes, super leafy grandiose rooms, the back and forth of the servers amidst a joyous brouhaha: the atmosphere here is hallucinating.

Bouillon Pigalle
22, boulevard de Clichy - Paris XVIII






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