The MICHELIN Plate : good cooking
Fresh ingredients, capably prepared: simply a good meal.
Restaurant offering vegetarian menus
In addition to referring to stock, often chicken, bouillon is also the name of the first restaurants opened in Paris in the 18C. This Bouillon is a diminutive bistro depicted by a modern interior serving tasty, market-fresh dishes, such as gently sautéed tender veal in thyme, served with young spinach leaves. Concise menu and fresh ingredients.
- MICHELIN guide inspectors
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