Photos: Bouillon République

We (finally) sat down at Bouillon République without having to wait in line. By what miracle? We chose our moment: a rainy Sunday evening in January at 19 p.m. At that time: zero wait. Otherwise, since its inauguration last September, the establishment with 480 seats on two floors has never been empty. This is evidenced by the daily queue which starts at 19:45 p.m.

Let's be honest: we weren't expecting much from our evening, feeling more like a "gogo trap". We were wrong. Total surprise, our “Bouillon experience” was on the contrary a success from A to Z. The success of the place – which replaced the historic Alsatian brasserie Chez Jenny – is not due to a fashion effect but rather to a carefully thought-out and at an unbeatable quality-price ratio.

Republic broth

Let's start with the decor. Despite renovation work, the new owners have preserved the soul of the place by saving the old wooden panels decorated with bas-reliefs. Good game. The service, then: super friendly, relaxed, fast, without fuss. Professional and hassle-free, in short. Finally, the essential, that is to say the plate: nothing to complain about either

Leeks with vinaigrette for €3,40? Impeccable, especially at this price! Eggs and mayonnaise at €1,90? It delights student budgets. The traditional “Jenny” sauerkraut – homage to the former owner – at €9,80? Very good too. For its part, the onion soup gratinated with Cantal at €8,50 also does the trick. So, while we were there, we treated ourselves, as a bargain, to a plate of fries for €2,50.

Republic broth

For dessert, profiteroles, milk ice cream, hot chocolate at €4,50 were waiting for us. And they did not disappoint. Result: flawless, with a more than reasonable bill of €37 for two (without wine). We came out feeling satisfied. It was 20 p.m. Outside, on Boulevard du Temple, the queue already stretched for around ten meters. Now we know why.

Republic broth
(No reservation)
39, boulevard du Temple, Paris 75003
Every day from noon to midnight
01 42 59 69 31

Republic broth

Text: Katia Barillot

11.01.22

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