Jérémie Baron's Bouillon is housed in a building dating from 1895. He regales a packed house of enthusiastic diners with traditional and popular recipes, such as terrine de campagne with pickles; devilled eggs, beetroot and vinaigrette; saucisse de Toulouse; calf's head with ravigote sauce; and chocolate cream puffs with pecans. The lunch menu, featured on the blackboard, is unbeatable value. A selection of wines, principally from the Loire Valley, includes organic and biodynamic options.