Bouillon Pigalle, great French classics at low prices

It was under the impetus of brothers Pierre, Guillaume and Richard Moussié, already at the helm of party venues Chez Jeannette and Le Mansart, that Bouillon Pigalle opened its doors in 2017, never to close them again.

Open 7 days a week from noon to midnight, the bouillon had even made a name for itself during the confinements by launching a delivery and take-away service, so as never to lose touch with its motley clientele of die-hard Parisians and visiting tourists.

• To be read
• Traditional bouillons, brasseries and bistros in Paris, our tips and good addresses
• Bouillon Chartier, the affordable address opposite Gare de l'Est station
• Bouillon République, the bubbling French address

Since then, the menus have been displayed in every language on the shop window, a way of passing the time in the queue - reservations aren't possible, so you have to be patient - while already imagining what French marvels will join our checkered tablecloth for lunch or dinner.

Bouillon Pigalle, a pioneer in the return of bouillons to the capital, which now abound on both Left and Right Banks , offers a wide range of French bistro staples - mayo eggs, onion soup, parsleyed snails, celery remoulade; the dishes of our childhood - chicken, braised ham or steak with French fries, sausage and mashed potatoes; and even the dishes of our grandparents, with the franchouillard delights of tête de veau sauce gribiche, blanquette de veau or boeuf bourguignon.

Gourmets are not mistaken, from the long tables filled with groups of friends to the spacious upstairs veranda: here, you get what you pay for. Starters range from €2.20 for mayo eggs to €8.80 for foie gras, main courses from €8.50 to €12.50, desserts from €2.80 to €4.50, and it's not unseemly to order a bottle of white or red wine for 10 francs, even at lunchtime.

You'll walk away with a full stomach and a wallet barely lightened by a small bill. A great plan for those with small budgets and those who think French cuisine was better before.

This test was conducted as part of a professional invitation. If your experience differs from ours, please mention it in the comments.