Bouillon Pigalle

Brasserie in Montmartre & Northern Paris

Brilliant prices, all-day service and quality ingredients used in unapologetically traditional dishes – snails with garlic and parsley butter, welks with sorrel aioli, pot-au-feu (hotpot) and tête de veau (boiled calf's head) – are the keys to the success of this new-generation bouillon (workers' canteen-style 'soup kitchen'). It doesn't take reservations, so arrive outside peak times or expect to queue.

The cavernous space seats 300 people over two floors and upstairs covered terrace.


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