“These restaurants are an anti -cris recipe”

Who are customers?

The spectrum is very wide. The target of these new establishments, young people (around 30 years), who want to get rid of fast food, are numerous. In Paris, the bobos (bohemian bourgeois) are also very fond of this kind of experience. There are also a lot of tourists, French or foreign, who will “get worse” to the broth because it is part of Parisian life.

So is it a especially Parisian phenomenon?

No, it is an urban phenomenon, because a population is needed large enough to ensure the rotation of the tables and guarantee the profitability of a system that is based on volume. There are a dozen bouillons in Paris and others in Lyon, Lille, Besançon, Orleans … If these restaurants are called to develop, it is because they respond to a traditional French cuisine served at the table in A friendly atmosphere and at reasonable prices.