法国餐厅重新开放,成为工人食堂提供价格实惠的传统菜. French bouillon restaurants reopen as workers' canteens serving affordable traditional meals.

过去曾经是工人食堂的法国酒餐厅正在复兴, 在四年内已开设250多家新店. A revival of 19th-century French bouillon restaurants, once workers' canteens, is sweeping France with over 250 new locations opening in four years. 这些餐馆从历史悠久的布里昂酒店 (Bouillon Chartier) 重新诞生, 以低价出售传统菜如牛肉波格尼翁. Reborn in 2005 from the historic Bouillon Chartier, these establishments serve traditional meals like beef bourguignon at low prices, often under 20 euros. 现代版本的厨师如蒂埃里·马克思, 拥有高音量,无保留和社会包容性, 在安吉尔斯和图卢兹等城市传播. Modern versions, embraced by chefs like Thierry Marx, feature high volume, no reservations, and social inclusivity, spreading to cities like Angers and Toulouse.