OUR ESTABLISHMENTS.
The bouillons
chartier.
During the 19th century, a new type of working-class restaurant began to spring up in Paris, offering hot meals at modest prices. In 1896 the concept was embraced by two brothers, Camille and Frédéric Chartier. Over the ensuing decades, this ideal of “restaurants for the people” gained enormous popularity.
The brasseries.
The wealth of French culinary tradition, the comfort of classic regional dishes, the authenticity of quality ingredients grown with love by our partner producers, and the expert preparations by our chefs and kitchen brigades: we pour all our energy into championing the authentic French cuisine so adored by our guests.
The hotels.
Behind this familiar term lies all the tradition of French hotellerie, a heritage each of our establishments is proud to keep alive. A gracious welcome, attention to detail, vigilance at every moment to ensure that your experience is one of pure satisfaction...in both our restaurants and our boutique hotels, the craft we ply is the art of hosting à la française.
THE GROUPE JOULIE IS A FAMILY OF 14 ESTABLISHMENTS DEDICATED TO THE ART OF HOSTING AND CUSTOMER SERVICE.