Bouillon (restaurant)

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In France, a bouillon (French pronunciation: [bujɔ̃] ) is a traditional (late 19th or early 20th-century), spacious restaurant that usually serves traditional French cuisine, in particular a bouillon, which provides the name for this class of restaurants. When invented, the concept was to serve good quality food quickly at an affordable price. By repeating the same formula across multiple sites, the founder also effectively invented the chain restaurant; however, this had no influence (beyond other bouillons), and ultimately it was American restaurant chains that revived the concept in France. Today the buildings of some bouillons are listed historical monuments.

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