Bouillon Chartier Grands Boulevards

Bouillon Chartier is a working survivor of the bouillons, the cheap canteens that fed Parisian workers in the late 19th century. The Chartier brothers' name dates to 1896, and the dining room, with its brass luggage racks, mirrors and wooden drawers once used for regulars' napkins, still feels like stepping into another era.

The menu sticks to simple French staples such as eggs mayonnaise, leeks vinaigrette, steak and chips and profiteroles, at prices that remain unusually low for central Paris. There are no reservations, so expect a queue on the pavement at peak times; arriving mid-afternoon or late in the evening is the easiest way to get a table quickly.