A bouillon is a Parisian eatery where you eat classic French food simply, quickly and affordably. The concept can now be found in the Netherlands too, with Bouillon d’Amsterdam as the newest example.
What is a bouillon?
According to frankrijk.nl, the first bouillon restaurant opened in Paris in 1855, the idea of butcher Pierre-Louis Duval. Ons Amsterdam names the Duval family as the originators. The aim was to give workers around the market halls a quick, nourishing meal for little money. The name comes from the clear broth cauldron that stood next to the buffet.
The best-known historic address is Bouillon Chartier, opened in 1896.
Amsterdam knew the system too. In March 1894 the press reported the opening of a restaurant and butcher’s shop “système Duval Paris” at Gravenstraat 22. Guests could eat there from ten in the morning until midnight.
Why is it popular again?
According to restaurant analysts there are now more than 250 bouillons in France, most of them opened in the last four years. Bouillon Pigalle has drawn full dining rooms since 2017, and starters there begin at a few euros.
That suits the times: many people simply want a good meal at a fair price, without fuss.
And in the Netherlands?
Bouillon d’Amsterdam recently opened on the Nieuwezijds Voorburgwal, close to the Dam. According to frankrijk.nl, œufs mayonnaise costs 3.60 euros there, gratinated onion soup 6.40 euros, saucisse-purée 11.60 euros, Zeeland mussels 13 euros and a crème caramel 4.40 euros. You can reserve, but the restaurant also keeps tables free for walk-ins. An editorial note of 10 April 2026 reports that a second branch will open in Amsterdam-Zuid this summer.
What do you eat in a bouillon?
The menu consists of French classics, such as these dishes named in the sources:
- Œufs mayonnaise: hard-boiled egg with mayonnaise.
- Poireaux vinaigrette: leeks with a mustard dressing.
- Soupe à l’oignon: gratinated onion soup.
- Boeuf bourguignon: beef braised in red wine.
- Steak-frites: steak with chips.
- Crème caramel: a classic dessert.
Bring the bouillon home
Want to recreate the atmosphere at home? Cook a three-course menu and keep it simple:
- Starter: an egg with mayonnaise or a celeriac salad with rémoulade.
- Main: boeuf bourguignon, or steak with chips and maître d’hôtel butter or sauce béarnaise.
- Dessert: chocolate mousse.
Sources: frankrijk.nl and Ons Amsterdam. Prices and opening dates come from those sources, are from the time of writing and may have changed since. This post is our own summary.