A new restaurant is about to open its doors in Hollerich: Bouillon Batignolles, the fifth establishment created by David Michel and the first in Luxembourg. True to its motto – “beautiful, good and affordable” – the brand will be serving traditional Parisian bistro fare at the site of the former Come à la Mer.
Beautiful, good and affordable
With four restaurants opened in just two and a half years, there is no denying that the concept launched by entrepreneur David Michel has been a resounding success.
His restaurants, named “Bouillon Batignolles” in reference to the traditional bouillon eateries found in Paris, offer simple, traditional cooking in a convivial setting. “Today, many people are looking for a return to the flavours of the past, the ones our grandmothers used to make. We focus on keeping things simple and tasty,” explains the entrepreneur.
On the menu: comforting dishes such as sausage and mash, pork knuckle, oeuf mayonnaise and vegetable velouté. Prices are designed to remain accessible, in line with those practised in France: €3.80 for oeuf mayonnaise, €9.90 for Toulouse sausage with mash, and desserts starting at €4.50. Some cuts of meat may, however, reach up to around €20.
Opening on the former Come à la Mer site
David Michel, who lives in Schifflange, wanted to bring his concept to his adopted country. “Many people are tired of paying €40 for lunch,” he points out. He chose the site of the former Come à la Mer in Hollerich – an ideal location, as certain costs can be shared with neighbouring restaurant Come à la Maison.
As for the décor, diners will be transported to the heart of the French capital. From the entrance, a mock metro entrance painted in the colours of the “Jardin du Luxembourg” station sets the tone. Inside, expect a five-metre illuminated Eiffel Tower, the letters of the Olympia and even the Moulin Rouge – playful nods to iconic Paris landmarks. On the tables, dishes will be served in vintage Parisian bistro crockery.
Luxembourgish dishes on the menu
Michel is introducing his Bouillon in Luxembourg with humility, and was keen not to overlook the country’s own gastronomy. “Our concept revolves around Parisian bistro food, but there are excellent Luxembourgish dishes that I wanted to add to the menu,” he explains. The kitchen team is working on local recipes “such as Bouneschlupp, for instance”.
Recruitment is under way. “We will be creating 28 jobs and are looking for staff in the kitchen, dining room and bar.” Six team members from the Thionville restaurant, already familiar with the concept, will be supporting the new recruits.
“This is the first restaurant in Luxembourg, but my ambition is to develop the franchise across the whole country if the concept proves successful.”
Bouillon Batignolles will open its doors in Hollerich during the first week of November.
