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chartier restaurant in paris |


Practical information

Address: 7 rue du Faubourg Montmartre, 75009
Nearest transport: Grands Boulevards (8, 9)
Hours: Open every day for lunch & dinner
Reservations: Reservations not accepted
Telephone: 01 47 70 86 29
Average price for lunch: 10-19€
Average price for dinner: 10-19€
Style of cuisine: Classic French
Website   Facebook

Reviews of interest

Ann Mah (2015) “The food at Bouillon Chartier isn’t that bad. But the truth is, no one comes here for the food… 1) We wanted to meet near les Grands Boulevards; and 2) It’s open on a Monday. Oh, and 3) It’s historic. And 4) It’s cheap (bonus!).”

Time Out (2014) “The affordable prices and friendly service convinced us in the end to upgrade Bouillon Chartier from an amusing, clichéd spectacle to our new regular hangout.”

David Lebovitz (2009) “It’ll be a sad day in Paris if Chartier ever shuts its doors. True, the food isn’t exceptional. But it’s cheap and people seem to flock here in droves… I don’t think you’ll find a more perfectly-preserved relic of an old Paris… and a menu that hasn’t made a single concession to any of the culinary advancements of at least the last three or four decades…”

Le Figaro (2008) “C’est toujours le même choc visuel dans ce bouillon plus que centenaire qui transporte instantément à l’époque des crinolines. Mêmes cuivres, moulures, verrière, miroirs, éclairages globes, tiroirs à serviettes, etc., enceints dans un ample espace… même service en noir et blanc (parfois virtuose dans le maniement des assiettes et des verres)…”

 Photo courtesy of Chartier’s Facebook page

One Reply to “Chartier”

  1. What I really like about this place, is that it’s so Parisian. It reminds me of something out of a Balzac novel. Although some tourists do go there, it’s also a place where you find lots of locals. And I like their huuuuge menu, with choices of things you might make for yourself at home, but if you don’t want to cook and just want basic food and a simple meal, it is a perfect place. Also great for lunch, to be used as a “cantine”. Give yourself time for waiting in line. It’s an experience.

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