THE CHEF, Alexandre Belthoise

Chef Alexandre Belthoise, born in Loiret, studied in Blois and made his debut at the Auberge des Templiers (1 Michelin star). He became kitchen clerk and chef at La Promenade in Orleans then he joined the gastronomic restaurant of Lutetia hotel in Paris. He arrived at Bouillon Racine in 2001 where has been chef since 2002. He cooks a French cuisine combining traditional dishes which have made the restaurant’s reputation such as “bouillon soup” or “pot au feu”, and nowadays recipes. The menu changes seasonally and we invite you to discover the chef’s creations all year long. For special occasions like New Year’s Eve, Valentine’s Day or Mother’s day, the Chef proposes you a special menu. Our dishes are homemade and cooked with fresh products or come from the best suppliers we could find, like Escargot Parisien for snails or Pedone for traditionally made ice creams.


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


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Bouillon Racine, Salad of organic quinoa, red fruits and crunchy vegetables


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”.

Bouillon Racine, carte des vins
Logo Bouillon Racine

3 rue Racine
75006 Paris
01 44 32 15 60

Open everyday
from monday to sunday
(last order)