The Secret to Accessible French Food in Paris

[@onexaverio]

Just visited Paris a month ago, and your channel is also only one month old! I'm glad that I had dinner in one of the Buillon: Buillon Pigalle. I found it by coincidence because my hotel was in the same area in Pigalle. Buillon Pigalle took my attention because of those huge crowds! And yes, their prices were lower than most Paris restaurants!

[@ParisWithinReach]

I'm glad you got to experience it! Did you eat anything memorable?

[@onexaverio]

@@ParisWithinReach i think the most memorable was their Escargot! Their price was only half of from other restaurants and the taste was on point!

[@nicolayem7353]

I'm happy to have discovered your channel. Great advice and thoughtful content. Keep up the good work! You speak with such clarity - it's helping me to re-learn french : )

[@ParisWithinReach]

Thanks for watching! I'm glad you enjoyed it :)

[@mamabearC879]

Thank you.

[@ParisWithinReach]

You're welcome!

[@SiL-uj2zl]

You can get 3 courses with wine for under 20 euro at Bouillon Chartier

[@ParisWithinReach]

Thanks for the tip!

[@danieldumas7361]

ILLUMINANT! I had no idea that the "Bouillons" were the ones using the "Sous-Vide" Cuisine Nouvelle method. Great for Tourists & shunned by Purists.

[@ParisWithinReach]

Not sure if that's true but wouldn't be surprised!

[@danieldumas7361]

@@ParisWithinReach Though the Italians have passed laws that forbids passing pre-fab food as home-cooked, the French have only such implementations on their Baguette & Croissant. L'afiche "Fait Maison" separates the Bouillons from some Restos, Bistrots & Brasseries. But, your point is well made since, aside from generic fare, it is more affordable, for students.

[@juxbertrand]

Sorry but i do not agree, and you seems to be clueless about Bouillons Parisiens. Yes it is true food, make by true cookers. It is classics meals, easy to prepare actually, whose recipe come from Brasserie's tradition. Man, we are talking about restaurant with 12 up to 20 millions €uros for annual sales. Do you really think one of them would try to test ist "reputation" by serving "sous vide cuisine nouvelle". Are you kidding ??

[@danieldumas7361]

@@juxbertrand No I'm not kidding ! In fact, their are experts who go around La Citee to verify that a Baguette is realy "Fait Maison" or was brought in @ 4:am. Just like their are Gastronomes that also check to see if a Boeuf Bourguignon or a Canard confit was actually baked "en place".

[@DanielAnavy]

Had lunch last May ,the food was substandard ,the portions were small ,the food is pre prepared and the service very fast ,trying for a very quick turnover.Overall We were very disappointed and would not recommend this restaurant.

[@petervan7372]

"paris is a global culinary capital", it's just culinary capital of your world

[@ParisWithinReach]

Surely you must be trolling. Paris boasts the 2nd highst number of Michelin starred restaurants in the world after Tokyo (a city with a much bigger population.)

[@jenjiskaintryh2616]

Si c'est pas de " l'industriel en boîte " je suis bonne soeur !!! Attrape touristes 😢😢😢

[@ParisWithinReach]

Bah oui mais malheureusement quand on est étudiant (ou sans trop de moyens) on peut pas se payer des restaurants étoilés

[@danieldumas7361]

@@ParisWithinReach Le fait qu'on a le chois, c'ait toujours une bonne chose.

[@jenjiskaintryh2616]

C'est bien dommage pour les jeunes comme vous qui pourraient avoir un menu dégustation de meilleure qualité et pour le même prix. Je vous souhaite de réussir dans vos études.

[@domitiennegegou5967]

Les "bouillons" existent depuis le XIXe siècle. Pharamond est un restaurant à la renommée ancienne.

[@JD987abc]

Try le Bouillons de Pigalle if you’re in the lower Montmartre area. It’s right on the 2 metro line. Excellent service and delicious food. Very reasonable prices.