Bouillon (restaurant)

[7] These first "Bouillons Hollandais" did not survive, but in 1854 a French butcher, Adolphe-Baptiste Duval (1811-1870), revived the idea (and is typically erroneously credited with originating it).

[citation needed] In 1903, Bouillon Gandon-Duval opened in an old restaurant converted by the owner and architect, Edouard Fournier.

These restaurants were created in the Art Nouveau style: carved wood and ceramics, with mirrors and painted glass details.

[citation needed] Nowadays, only a few authentic bouillons remain, such as the one of the Faubourg-Montmartre and in particular the one in Rue Racine, which has the most baroque style of Art Nouveau.

[citation needed] The complete renovation of Bouillon Racine took place in 1996, thanks to the Compagnons du Tour de France.

Bevelled mirrors, painted opalines, stained glass, carved woodworks, marble mosaics and gold-leaf lettering provide the public with the pleasure of an opulent space, as much by its beauty as its conviviality.

Elle prit un pied d'cochon grillé(English: To seduce the little pussy-cat, I took her out to dine at Chartier'sAs she is fine and considerate, she chose roast pig's trotter)