Johanna
David Lebovitz. Bouillon Chartier. It’ll be a sad day in Paris if Chartier ever shuts its doors. True, the food isn’t exceptional. But it’s cheap and people seem to flock here in droves. And the interior? I don’t think you’ll find a more perfectly-preserved relic of an old Paris, with glass-globe fixtures, tables jammed together, coat racks high above the tables, and a menu that hasn’t made a single concession to any of the culinary advancements of at least the last three or four decades. Chartier takes no reservations and if there’s a big line when you turn off the busy boulevard and step into the courtyard, don’t worry. It’s here you’ll see living proof that refutes any notion that the French are inefficient.
The host moves folks through the old revolving door and to their table at a shocking rate of speed. This bouillon (‘soup’ kitchen) is always bustling and you’ll find Parisians and tourists —French and otherwise—pushed around old wooden tables. The waiters here have seen it all and nothing phases them. Chez Dumonet. L’As du Fallafel. About Pearltrees.
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