Bouillon Chartier Grands Boulevards

A classic French aperitif made of white wine and crème de cassis. A sweet, slightly sugary, and fruity drink. Enjoy very chilled before the meal to whet your appetite.

Grated celeriac mixed with a mustard mayonnaise sauce. Crunchy, fresh, and creamy with a hint of acidity. A classic bistro starter eaten cold.

Pork blood sausage served with apples and potatoes. The black pudding has a rich and melting texture, contrasted by the sweetness of the fruits. Eaten hot, mixing salty and sweet.

A simple dessert made from eggs, milk, sugar, and vanilla baked. Smooth and silky texture, mild and vanilla flavor. Enjoy chilled at the end of the meal.

A red wine from the Rhône Valley, AOP certified. It generally has notes of ripe red fruits and spices, with a round structure. Ideal for accompanying meats and dishes in sauce.

Hard-boiled eggs served cold, topped with homemade mayonnaise. Firm texture for the egg and creamy for the sauce. The most iconic and simple starter in Parisian "bouillons".

A mix of fresh salad leaves seasoned with vinaigrette. Light, crunchy, and refreshing. Eaten at the beginning of the meal or to accompany a dish.

A dry pork sausage from Lyon, sliced thinly. Meaty and salty flavor, firm and fatty texture. Enjoy with bread and butter.

Frisée salad served with diced smoked bacon fried in a pan and vinaigrette. Mix of crunchy and tender textures, with a smoky flavor. A rustic and flavorful starter.

Grated celeriac julienned and mixed with remoulade sauce (mustard mayonnaise). Fresh, crunchy, and creamy. A very popular traditional starter.

Marinated herring fillets served with warm potatoes and oil. Pronounced smoked and marinated fish taste, melting texture. A bistro classic.

Half avocado served with small shrimp and cocktail sauce (tomato mayonnaise). Buttery texture of the avocado and marine flavor of the shrimp. A fresh and retro starter.

Rustic pork pâté prepared in-house, served sliced. Rich meat and spice flavor, coarse texture. Eaten spread on bread, often accompanied by gherkins.

Fresh tomato slices served with vinaigrette. Simple, juicy, and refreshing. A light starter.

Thin slices of cooked pork snout, served cold with a herb and onion vinaigrette. Slightly gelatinous and crunchy texture, tangy taste. A charcuterie specialty.

Cooked whole shrimp served cold with mayonnaise. Mild sea flavor, to be peeled yourself. Dip in mayonnaise.

Leeks cooked in water served warm or cold with a mustard vinaigrette. Melting and fibrous texture, mild vegetable taste. A staple of broth cuisine.

Hot soup prepared with blended seasonal vegetables. Velvety and comforting texture. Ideal for starting the meal lightly.

Six Burgundy snails served in their shells with parsley and garlic butter. Rich flavor of garlic and herbs, tender texture. Eaten hot with bread for the butter.

Twelve Burgundy snails served hot in their shells with garlic and parsley butter. Rich and flavorful. A generous portion to share or for enthusiasts.

Whole or fillet white fish baked, served with a vegetable garnish. Tender and delicate flesh, light taste. A healthy and flavorful dish.

Thick slice of salmon grilled or poached, accompanied by a sauce made from olive oil, lemon, and herbs, served with rice. Fatty and moist fish, fresh and tangy sauce.

Beef stew simmered for a long time in red wine with carrots and onions. The meat is very tender and the sauce is rich. Traditionally served with pasta (coquillettes).

Coarsely ground pork sausage (cut with a knife), a specialty from Aveyron. Meaty and juicy texture, authentic taste. Served hot, often with mashed potatoes.

Traditional blood sausage pan-fried, served with apples and potatoes. Melting texture and rich flavor, balanced by the sweetness of the apples. A regional classic.

Hearty dish composed of fermented cabbage, accompanied by various cured meats (sausages, bacon) and potatoes. Characteristic tangy taste of cabbage. A comforting winter dish.

Duck leg slow-cooked in its own fat, served with small potatoes. The skin is crispy and the meat is melting. Rich and very flavorful.

Long pasta served with a beef and tomato sauce. A family dish, warm and filling. Eaten by twirling the pasta around the fork.

Pasta dish accompanied by a mix of cooked seasonal vegetables. A simple and light vegetarian option.

Boiled pieces of beef head served with a cold sauce made with hard-boiled eggs, capers, and herbs (Gribiche). Very gelatinous and tender texture. A traditional dish for connoisseurs.

Premium quality Label Rouge chicken roasted in the oven, served with fries. The skin is golden and the meat is juicy. The quintessential Sunday dish in France.

Tripe sausage, grilled and served with a spicy mustard sauce. Very pronounced taste and unique texture. Renowned regional specialty.

Smoked fine-textured sausage poached in water, served with fries. Simple, quick, and enjoyed by children and adults alike.

Selected piece of beef from the butcher, grilled to your liking, served with fries. Tender and flavorful red meat. A great brasserie classic.

Grilled beef steak topped with a creamy pepper sauce, served with fries. The sauce adds a spicy and creamy touch to the meat.

Potatoes cooked simply boiled or steamed. Firm texture and neutral taste. A light side dish.

Fresh green beans cooked in salted boiling water. Crunchy and green, often served with a knob of butter. A healthy side dish.

Fried potato sticks. Golden, crispy on the outside and soft on the inside. The most popular side dish.

Mushrooms sautéed with garlic, parsley, and sometimes tomato. Flavorful and fragrant with southern herbs. Eaten hot.

Cow's milk blue cheese. Strong and salty taste, creamy texture. Eaten with bread, at the end of the meal.

Soft-ripened cheese with a bloomy rind, emblematic of France. Milky and rustic taste, melting texture. Enjoy at room temperature.

Whipped fresh cheese, smooth and creamy texture, tangy taste. Can be eaten plain, savory, or sweet (often with sugar or coulis).

Small raw goat's milk cheese from Lot. Creamy and melting texture, delicate goat flavor. Often served warm or cold.

Normandy soft-ripened cheese with a washed rind. Strong smell but subtle and fruity taste. A cheese with character.

Traditional dessert made from eggs, milk, and caramel. Firm and melting texture, vanilla flavor. Similar to a caramel flan.

Stewed apples with a little sugar. Sweet, fruity, and light. A simple and digestible dessert.

Fresh cream whipped and sweetened, served alone in a coupe. Very airy, smooth, and rich. For cream lovers.

Prunes cooked in spiced red wine, served with a scoop of vanilla ice cream. Hot-cold contrast and intense flavors.

Moist cake soaked in rum syrup. Very sweet and alcoholic, spongy texture. Often served with whipped cream.

Whipped egg whites poached, floating on vanilla custard, drizzled with caramel. Airy and smooth. An essential classic.

Light and airy mousse dessert made from dark chocolate and eggs. Intense cocoa flavor, light texture. A favorite among chocolate lovers.

Round rice slowly cooked in sweetened and vanilla-infused milk. Creamy, tender, and comforting. A childhood dessert.

Dessert based on chestnut cream and whipped cream. Very smooth and creamy, autumnal flavor.

Large choux pastry generously filled with whipped cream. Crispy and creamy. Indulgent and light in the mouth.

Chou pastry filled with vanilla ice cream and topped with hot chocolate sauce. Mix of textures and temperatures (hot-cold). Very indulgent.

Lime sorbet. Very tangy and refreshing taste. Ideal for finishing a hearty meal.

An extra portion of sweetened whipped cream to accompany your dessert.

Classic vanilla ice cream. Smooth, creamy, and fragrant. Eaten alone or as an accompaniment.

Lime sorbet with vodka. Iced and alcoholic digestif, very refreshing.

Scoop of vanilla ice cream with chocolate sauce, whipped cream, and meringue pieces. Crunchy and melting.

Dessert composed of peaches in syrup, vanilla ice cream, and raspberry coulis, topped with whipped cream. Fruity and sweet.

An extra scoop of vanilla ice cream.

Carbonated cola drink, caffeinated and sweet. Served chilled.

Sugar-free version of the famous cola soda. Taste similar to the original, without the calories.

Orange-based fruit juice. Fruity, sweet, and vitamin-rich taste.

Thick and flavorful vegetable juice, often served with celery salt. Umami and refreshing taste.

Carbonated lemon and lime soda, colorless. Sweet and tangy taste.

Iced tea with peach flavor. Non-carbonated, sweet, and fragrant drink.

Classic French pale lager beer. Light, thirst-quenching with a fine bitterness.

Fermented apple-based drink. Sparkling, fruity, and low in alcohol.

French aperitif made from gentian. Bitter, vegetal, and sweet taste. Drunk neat over ice or diluted.

Wine aperitif flavored with quinquina. Sweet-bitter and fruity taste.

Italian red vermouth. Sweet, herbaceous, and slightly bitter taste. Aperitif classic.

Portuguese fortified wine. Rich, sweet, and warm.

Cocktail based on Campari, red vermouth, and sparkling water. Bitter and refreshing.

Wine aperitif brands (quinquina or vermouth). Aromatic and bittersweet taste.

Pastis, a typical anise liqueur from the South of France. Drunk diluted with plenty of fresh water, becoming cloudy. Licorice and anise flavor.

Spirit distilled from cereals. Woody and complex taste.

Bordeaux aperitif made from wine and fruit liqueurs. Fruity and elegant.

Mixture of white wine and crème de cassis. The French aperitif par excellence.

Kir variation using sparkling wine instead of still white wine. Festive and bubbly.

Quality sparkling wine from Alsace. Fine bubbles and freshness.

Red wine from the Rhône Valley. Round, spicy, and warm.

Organic Bordeaux wine. Tannic, structured with notes of black fruits.

Prestigious Saint-Émilion. Elegant, velvety, and complex red wine.

Red wine from the Southwest. Fruity, smooth, and easy to drink.

House wine selected by the restaurant. Simple and convivial.

Red wine from the Merlot grape variety from Languedoc. Round, fruity (plum), and smooth.

Red wine from the Loire Valley made from Gamay. Light, fresh, and very fruity.

Dry white wine from Languedoc. Rich, buttery, and aromatic.

Dry white wine from the Southwest. Fresh and lively.

Blend of Alsatian white grape varieties. Aromatic, light, and dry.

White Sauvignon from the Loire. Very fresh, with notes of citrus and flowers.

Very pale rosé wine from Languedoc. Delicate and refreshing.

Rosé from the Southwest. Fruity and lively, ideal for summer.

Selection of quality teas or herbal teas. A comforting hot drink.

Short and strong espresso coffee, intense in flavor.

Espresso lengthened with frothy hot milk.

Still natural mineral water.

Sparkling natural mineral water.

Plum eau-de-vie. Fragrant and strong.

Williams pear eau-de-vie. Intense fruit flavor.

Norman liqueur with herbs and spices. Smooth and complex.

Oak-aged wine eau-de-vie. Woody and vanilla aromas.

Orange liqueur. Sweet, strong, and fragrant.

Gascogne eau-de-vie. Rich and rustic.

Cherry eau-de-vie. Dry and pit taste.

Normandy cider eau-de-vie. Cooked apple and wood taste.

Sugarcane-based eau-de-vie.

Green mint liqueur. Very sweet and fresh.

Red wine served by the carafe. Smooth and fruity.

Rosé wine served by the carafe. Light and easy.

White wine served by the carafe. Fresh and aromatic.

Spanish drink made from red wine and macerated fruits. Sweet and fruity.

Spanish drink made from red wine and macerated fruits. Sharing size.

Sparkling wine from Champagne. Elegant, festive, and refined.

Rosé sparkling wine from Alsace. Fruity and fresh.

White sparkling wine from Alsace. Fine bubbles and floral aromas.