Our review of Bouillon Pigalle
Classic French favorites at alarmingly affordable prices in Montmartre
Alongside bistros and brasseries, bouillons were once a Parisian restaurant staple. These no-reservations, nonstop-dining eateries got their start in the 19th century, when an astute butcher decided to peddle bouillon (broth) and stewed meat to workers at the Les Halles markets. The restaurants soon evolved to serve a …
 | A guest post by
|