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Dining room of Restaurant Chartier Entrance of Restaurant Chartier. In France, a bouillon (French pronunciation: ⓘ) is a traditional (late 19th or early 20th century), spacious restaurant that usually serves traditional French cuisine, in particular a bouillon, which has provided the name for this class of restaurants.
Broth, also known as bouillon (French pronunciation:), [1] [2] is a savory liquid made of water in which meat, fish, or vegetables have been simmered for a short period of time. [ 3 ] [ 4 ] It can be eaten alone, but it is most commonly used to prepare other dishes , such as soups , [ 5 ] gravies , and sauces .
Bouillon (broth), a simple broth Court-bouillon, a quick broth; Bouillon (soup), a Haitian soup; Bouillon (restaurant), a traditional type of French restaurant Bouillon Chartier, a bouillon restaurant founded in 1896; Bouillon (grape), another name for the French wine grape Folle Blanche; Bouillon cube, used in cooking, especially in soups
Bouillon (French pronunciation: ⓘ; Walloon: Bouyon) is a city and municipality of Wallonia located in the province of Luxembourg in the Ardennes, Belgium. The municipality, which covers 149.09 km 2 , had 5,477 inhabitants, giving a population density of 36.7 inhabitants per km 2 .
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bouillon-chartier.com Bouillon Chartier ( French pronunciation: [bujɔ̃ ʃaʁtje] ), or simply Chartier , is a " bouillon " restaurant in Paris founded in 1896, [ 1 ] located in the 9th arrondissement and classified as a monument historique since 1989.
Court-bouillon or court bouillon (in Louisiana, pronounced coo-bee-yon) [1] is a quickly-cooked broth used for poaching other foods, most commonly fish or seafood. It is also sometimes used for poaching vegetables , eggs , sweetbreads , cockscombs , and delicate meats .
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