ABSTRACT
Pierre-Louis Duval, a butcher, is credited with opening the first bouillon in 1855. His restaurant served a signature dish of the same name: a soupy mixture of meat and vegetables, and was a place where workers could eat a hot meal at a reasonable price. Spread over more than 350 square metres, the dining room comprises a spacious, rectangular volume that can seat up to 330 people. Except for the entrance, the restaurant is windowless. Natural light enters the dining area through a large central skylight. Bouillon Chartier is furnished with simple, repetitive elements in dark wood, marble and brass. Chartier could therefore rely on two types of client: the blue-collar workers by day, and the dilettantes by night. The Bouillon Chartier is also renowned for its unique atmosphere. Most of Paris’ bouillons have gone down the same path: taking advantage of their location and architecture they eventually upgraded and became high profile restaurants.
