Le Bouillon Pigalle sits at 22 Boulevard de Clichy, opposite Pigalle metro (18th arrondissement) — grey facade with classic red bouillon letters, impossible to miss. It revived the 19th-century bouillon concept at scale: 300+ seats, continuous service 11:30–24:00 and French classics at low prices. Opened in 2017 by the Moussié brothers, the room mixes students, families and tourists under tiles and skylights. In 2026 it still delivers volume and value — oeuf mayo, boeuf bourguignon and giant profiterole at popular-bistro prices. Most tables are walk-in queue; limited online reservations. Full meal typically €15–€22 per person.
History of the Paris bouillon
Bouillons emerged in mid-19th-century Paris — restaurants serving cheap meat broths to market and factory workers. They nearly disappeared in the 20th century, replaced by fast food and mid-price bistros. In 2017 Pierre and Guillaume Moussié reopened the concept in Pigalle with 300+ seats, continuous kitchen and a menu of French classics at popular prices. Bulk buying, central production and high turnover allow reasonable quality at €8–€14 mains — not haute cuisine, but consistent soupe à l'oignon, escargots and tarte Tatin daily. The group later expanded to République, Montparnasse and other sites, but Pigalle remains the most emblematic.
What to order
Fixed affordable menu — starters €2.20–€4.80; mains €8.50–€13.50; desserts €2.80–€4.50. Full three-course meal with ¼L house wine: €15–€22 per person.
Dishes worth ordering:
Oeuf Mayonnaise — egg cooked just right, homemade mayo, chives. Under €3; ASOM reference for the dish in Paris. Essential starter if you have never tried the French classic.
Soupe à l'Oignon Gratinée — gratinée onion soup with melted cheese, served hot in a clay bowl. Classic French comfort; generous portion for the price.
Boeuf Bourguignon aux Coquillettes — red-wine beef stew with short pasta. Tender meat, thick sauce — one of the most ordered dishes.
Escargots de Bourgogne — six snails with garlic-parsley butter, served hot. Good way to try escargots without traditional-bistro prices.
Profiterole Géant — choux filled with vanilla ice cream, hot dark-chocolate sauce poured at the table. Theatrical dessert, large portion — good to share.
Beyond these: salade niçoise, steak haché, duck confit, crème brûlée and vegetarian options (oeuf mayo, seasonal vegetables, purées). Allergen info on the printed menu.
Practical information
| Item | Practical information (2026) |
|---|---|
| Address | 22 Boulevard de Clichy, 75018 Paris, France. |
| How to get there (Metro) | Metro Pigalle (Lines 2 and 12). Exit and the restaurant is directly across the boulevard — grey facade with classic red bouillon lettering. |
| Opening hours | Daily 11:30–24:00 (continuous kitchen service). Ideal for late lunch or post-theatre dinner. |
| Average price | Starters €2.20–€4.80; mains €8.50–€13.50; desserts €2.80–€4.50. Full three-course meal with ¼L house wine: €15–€22 per person. |
| How to book | Most tables via queue. Limited online reservations at bouillonlesite.com, opening 1–2 weeks ahead — sell out fast at peak times. |
Practical tips
Queue common at classic hours — but moves fast with 300 seats:
Avoid peaks: Skip 12:30–13:45 and 19:45–21:30. Continuous service 11:30–24:00 — try 15:00–17:30 or after 22:00.
Dress code: Fully casual. Tourist clothes are fine.
Shared tables: Ask for counter seats or long tables — faster entry.
Route tip: After lunch, walk to Du Pain et des Idées (15 min) or up to Montmartre. Generator Paris is 10 minutes by metro.
Frequently asked questions
1. Is the food fresh?
Yes — prepared daily in the central kitchen, not industrial frozen.
2. Vegetarian options?
Yes: oeuf mayo, seasonal vegetables, salads, purées. Allergen info on menu.
3. Families with children?
Yes. Lively atmosphere, children's menu ~€5, high chairs available.
Combine with guides on this site
To keep exploring on this site, these guides pair well with this article: Generator Paris, Du Pain et des Idées and Le Bristol Paris.
Editorial note: prices, opening hours and booking conditions in this guide are references checked against official and institutional sources in July 2026. Confirm on the official website before your visit, as details may change.