In addition to meaning stock, often chicken, a bouillon also refers to the first restaurants opened in Paris in the 18C. In a low-key, contemporary interior, the chef whips up tasty market-fresh recipes, with the odd Asian spike, such as dashi stock with pleurote and shitake mushrooms or a medallion of monkfish with nori seaweed. Concise menu and fresh local produce.
- Gli ispettori della guida MICHELIN