Bouillon Julien

Bouillon Julien, with its unique “Celadon green” hue, stained glass, painted panels, mirrored ceiling and mahogany bar, practically drips with Art Nouveau loucheness, yet its menu boasts items that start below 5 euros. This paradox can be traced back to its founder, Edouard Fournier, who upon opening the restaurant in 1906 famously declared, “Here, everything is beautiful, tasty, and of great value.”

Fournier’s words would become something of a manifesto for Julien and other so-called bouillons that emerged in Paris in the late 19th century. And more than a century later, his creation is one of only a handful of venues that has retained this legacy of good-value, tasty dining in decadent surroundings.

The menu at Bouillon Julien is unabashedly French, and revolves around classics such as oeuf mayonnaise (hard-boiled eggs with mayonnaise) and escargot swimming in garlicky butter, but also features dishes with subtle, contemporary flourishes, such as the signature bouillon, or broth, which is given a boost via coriander and lemongrass.