Light, fluffy chocolate mousse made with dark chocolate and whipped egg whites, crowned with a billowing cloud of chantilly cream. The proportions are deliberately generous—the whipped cream is as much a part of the dish as the mousse itself. It's comfort dessert, not fancy or intricate, just satisfying. Multiple reviewers specifically mention the quality of the chantilly.
The ultimate Parisian comfort. Yellow onions are cooked low and slow for hours until deeply caramelized and sweet, then simmered in beef stock. Served in an individual earthenware crock with a thick crust of melted gruyère cheese and crusty bread broiled until golden. The soup beneath is rich, complex, and warming. Multiple reviewers call it a masterpiece of technique hidden behind its simplicity.
A Chartier signature that reviewers describe as 'to die for.' The snails are pulled from their shells and replaced with a generous parcel of herb butter infused with garlic and parsley. The snail fork is provided—twist, pull, and let the butter-infused meat melt on your tongue. It's a tactile, fun course that has been served this way for over 125 years.
Duck leg cooked gently for hours in its own fat until the meat is fall-apart tender and the skin crisps in the pan. Served with earthy potatoes that have soaked up the duck fat. This dish requires time and patience—the kind of cooking that defines French bistro tradition. Reviewers call it the best value on the menu.
Humble, honest, and deeply nourishing. Beef brisket simmers with carrots, leeks, parsnips, and other vegetables until both are melting-tender. Served in a shallow bowl with the cooking broth, marrow bones on the side, and a small pot of coarse salt for dipping. This is peasant food refined to poetry—proof that real flavor comes from time and good ingredients, not technique.
Simple, honest cooking. A thick-cut beef steak is seared until the exterior is caramelized and the inside stays juicy. The frites are double-fried until crispy on the outside and fluffy within. It arrives with a small ramekin of tangy béarnaise sauce. This is the working-class bistro version of steak—no pretense, all flavor. It has been a menu staple since the restaurant opened.
Opened in 1896, Bouillon Chartier is a living museum of Paris's working-class dining heritage. The vast dining room features ornate woodwork, brass railings, hanging chandeliers, and skylights that flood the space with natural light. Classified as a historic monument since 1989, it's a working-class bouillon—a turn-of-the-century model for feeding Parisians quickly and cheaply without sacrificing flavor. The menu honors that legacy: escargot, pot-au-feu, confit duck, and onion soup at prices unchanged in spirit from 1896.
No reservations—it's first come, first served. Come before 7 pm to avoid waiting in line. Lunch is much quieter than dinner. The turnover is fast once you're seated, so seats move quickly.
You can eat a three-course meal with wine for under €20. Order escargots as a starter, steak or confit duck as mains, and mousse for dessert. This is where Parisians come when they want good food and don't want to spend money.
The dining room is vast and can feel chaotic when packed, but that's part of the charm. Waiters write your order on the paper tablecloth. The energy is pure Paris—loud, fast, unpretentious.
The restaurant is a classified historic monument. Look up at the skylights, the hanging chandeliers, the brass railings. This room hasn't changed materially since 1896. You're eating in history.
Bouillon Chartier is open 365 days a year, including Christmas and New Year's. If you're in Paris on a holiday when other restaurants are closed, this is a reliable option.
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