Le Petit Bouillion Alcide

Prochainement...

Decouvrez une cuisine creative et sincere

The Concept

Bouillon

Born in the mid-19th century in Paris, "bouillons" served market workers affordable meals made with boiled meat and broth—hence the name. This innovative concept quickly spread, with nearly 250 bouillons in Paris by the 1900s.

These new-style restaurants, the bouillons, were created by Pierre-Louis Duval, a butcher who had the idea of opening a restaurant for working-class people to use meat cuts that wealthier customers didn’t buy. Two centuries later, the meat broth is gone, but the recipe for success remains the same: "VINTAGE DECOR, FRESH PRODUCTS, AND LOW PRICES!"

Today, bouillons are no longer just in the capital. They are expanding across France, to the delight of food lovers and their wallets!

At Le Petit Bouillon Alcide, we serve traditional French dishes (œufs mimosa, herring with potatoes, roast chicken with fries, boeuf bourguignon, creme brulee, brioche perdue), prepared with fresh ingredients and true to tradition, at incredibly affordable prices. Simple, but delicious! Even better, we welcome our guests in a place full of history: the oldest brasserie in Lille, dating back to 1880, recently renovated while preserving its timeless charm and its stunning glass ceiling. Le Petit Bouillon Alcide is the ultimate restaurant open to everyone. People from all walks of life come together, mix, chat, laugh, and enjoy great food. Students, tourists, business leaders, celebrities, bankers, retirees... all gathered around the lively bustle of waiters, in a friendly and vibrant atmosphere: in short, it "bubbles," and this ambiance is unlike any other—not an estaminet, brasserie, bistro, or bouchon...