The restaurant was created in 1896 by two brothers, Frédéric and Camille Chartier, in a building resembling a railway station concourse.

The long Belle Époque dining room has a high ceiling supported by large columns which allows for a mezzanine, where service is also provided.

broth, or stock, but in this context, a type of brasserie;[2] originally a cheap workers' eatery that served stew), near the Grands Boulevards, the Hôtel Drouot, the Musée Grévin, and the Palais de la Bourse.

[3] The restaurant is open 365 days a year with a menu[4] offering traditional French cuisine.

The table service is provided by waiting staff dressed in the traditional rondin, a tight-fitting black waistcoat with multiple pockets and a long white apron.