Of Maelys Dolbois
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Mayonnaise eggs, country terrine, roast chicken, sausage purée, rum baba, chocolate mousse … no gourmet cuisine but a traditional and unmissable institution in the world brewery to Paris : Broth Chartier.
Bouillon’s reputation is well established. We tested the new factory installed in front of the East Railway Stationin 10And district of the capital.
A ballet is performed every day in Le Bouillon
Everything is regulated like a clock, it is almost an orchestra that gets up from 7 pm when the first customers arrive for dinner. The waiters, in traditional dress, are in their place; the chef de partie and the maître de salle take care of accommodating customers as soon as they arrive. No waiting.
Guests take their seats on tables covered with paper tablecloths with cutlery in the colors of the Broth. The tables are carefully aligned, sometimes close together, in this large venue that replaces a former bistro. Open in April, the Bouillon at Gare de l’Est can be served up to 210 covered the same time.
Small tiles on the floor, paneling on the walls and large mirrors, there is no doubt that we are in the spirit of the brasserie of yesteryear. It is precisely this spirit that Gérard and Christophe Joulie wanted to maintain, true “defenders of the culture of the brasserie” when they took over the Bouillon Chartier Grands Boulevards in 2007. Today the adventure continues with this new restaurant.
Updated iconic dishes
A transformed proof, Chartier serves several thousand covers every day to a rejuvenated and diverse clientele, not hesitating to come and eat the historic egg mayonnaise for just two euros.
An emblematic classic appetizer, updated by Bouillons Chartier like the whole menu, a sheet printed every day, which is full of dishes “like grandma’s”. Starting with fried AAA andouillette, bolognese pasta, baked sea bream and black pudding puree, the very traditional cuisine of this Parisian brasserie seduces.
From appetizer to dessert, no problem. Simple dishes, with simple products, served in good quantities and very quickly. The dance of the waiters continues throughout the evening. They chain the orders, the service of the dishes… carrying all the dishes on large oval trays over the shoulders.
The bill is on the table!
Kitchen-dining room – kitchen-dining room… no respite, the tables are served in record time. As quickly served as quickly canceled. Here, after dessert, you are not necessarily offered coffee or tea, which are very affordable anyway.
When paying the bill, there is no need to ask for the bill, just look at what the waiter wrote on the table over the course of the evening and the bill is good. Without a doubt, the brasserie atmosphere of yesteryear is well preserved!
Le Bouillon Chartier Est Station
5 Rue du 8 May 1945, 75010 Paris
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