Welcome to the Bouillon Racine.

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Bouillon Racine’s team

Welcome to Bouillon Racine, famous “bouillon” (ancestor of Parisian brasseries) in a stunning Art Nouveau décor created by the Chartier brothers in between Quartier Latin, Odeon and Saint Michel.

Now listed as an historical monument, Bouillon Racine offers an immersion in the Paris of the 1900s…

READ Alexandre Belthoise made his debut at the Auberge des Templiers (1 Michelin star) and then joined the gastronomic restaurant of Lutetia hotel in Paris. He joined  Bouillon Racine in 2001 and became  chef in 2002.

He offers a French cuisine combining traditional dishes which have made the restaurant’s reputation such as “bouillon soup” or “pot au feu” and nowadays recipes. He is comitted to seasonal and homemade dishes. 

Our menu changes seasonally and is based on the quality of its ingredients: fresh and carefully selected from our providers.

Because a good meal goes necessarily with a good wine, our wine list offers more than 90 references from winemakers who are recognized for their quality and the respect of their “terroir”.