The bouillon, a Parisian invention

Before it was a bouillon, FiFi was a cat. For fifteen years he watched over the dining room, between the banquettes and the bar, greeting the regulars long before we did.

Naming the place after him was our way of paying tribute. You’ll find him on the sign, and a little everywhere around the house.

The bouillon was born in Paris in the mid-19th century. A butcher had the idea of serving the market workers of Les Halles a comforting meat broth, for a few coins, in a large room where everyone sat side by side.

The idea was a hit: no-frills French cooking, served fast, at a price anyone could afford. That promise, unchanged, is the one we carry on.

The beef bourguignon simmers for hours, the onion soup is gratinéed to order, and the desserts come out of our own kitchen. The great classics are all here - eggs mayonnaise, leeks vinaigrette, duck confit, crème brûlée.

Alongside them, a few deliberate twists: a very fresh burrata, creamy truffle macaroni, a homemade burger. Today’s bouillon, not a museum piece.

We serve from 11:30am to 11:30pm. No break, no time slot to negotiate: walk in when you’re hungry, or just thirsty - the bar stays open long after dessert.

And from 4pm to 10pm, pints and signature cocktails are at happy hour prices, every day.