Le Bouillon Chartier, a historic Parisian restaurant, is dedicated to offering affordable meals like their signature beef Bourguignon, made with quality ingredients and price-capped at 10 euros. Despite its long-standing reputation since 1896, the eatery faces significant challenges in managing rising costs, including a sharp increase in ingredient prices and operational expenses that have surged by 30 to 45 percent over five years. Owner Christophe Joulie has had to reduce profit margins to sustain affordability, balancing the need for quality and a commitment to accessible dining for ordinary Parisians.
"Since 1896, the belle epoque eatery has been Parisians' destination for cheap French fare. It's a boisterous canteen that offers meals energizing enough for a day's work."
"The elements that go into its beef Bourguignon, including electricity for the restaurant and wages, are 30 to 45 percent higher than five years ago, posing a significant challenge for us."
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