This file photo taken on February 6, 2019 shows an interior view of the restaurant Bouillon Chartier Montparnasse after a recent restoration in Paris. / AFP / Fran
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These are savvy and often stylish Parisians eager to sit down to one of the best value meals in the French capital.Earlier this month the Bouillon Pigalle's egg mayonnaise was voted the best in the world by a jury of French gastronomes, beating Michelin three-star restaurants and the version served up by President Emmanuel Macron's kitchen at the Elysee Palace.Bouillons were invented to serve up cheap soups and stews at speed to busy Parisians in the 19th century."Bouillon" means broth in French, and it was from the restorative qualities of their principal dish that the word "restaurant" comes.Jean-Christophe Le Ho, of Bouillon Pigalle, said sourcing quality ingredients direct from producers also cuts out the middleman.A century ago, Paris had 250 bouillons before their numbers withered to just one.
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