The story of
BOUILLON
The name Bouillon, like the whole idea, is imported directly from the City of Light
A bouillon is a special type of restaurant that emerged around the end of the 19th century as a protest against the fact that fine dining experiences were only reserved for people with a lot of money.
Everyone should be able to eat like the bourgeoisie without being ripped off - that was the whole idea behind les bouillons de Paris. Good food at cheap prices in a beautiful setting became the mantra, and the guests loved it.
It is this exact principle that we have adopted from Paris.
The first Bouillon opened in Copenhagen in 2023, followed by Bouillons in Aarhus and Odense, and from day one the Danes embraced the concept.
Bouillon Hamburg is the first of its kind in Germany.
Success story
One in four Danes has dined at Bouillon
Since opening its doors in autumn 2023, Bouillon has been fully booked. In fact, so many guests have visited Bouillon that it can be said that one in four Danes has taken a seat at the table for a great dining experience at a small price.
The idea behind Bouillon comes from chef and gastronomic entrepreneur Torben Klitbo, who has lived in Paris on several occasions. It was during his most recent stay that he came up with the idea of opening a Parisian bouillon restaurant in Copenhagen. Bouillon later expanded to Aarhus and Odense.
Klitbo’s passion extends beyond Paris and France. He grew up in Southern Jutland, just a few kilometres from the German border, and has a special connection to Germany. That is why Hamburg is the first city outside Denmark where Bouillon is opening.