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To serve we reheat the plate all that’s left to do is pour the hot broth over the plate we know that the plate costs us so much when we do it this way so we know it costs us so much so we sell it so much so there are no surprises an
Economic logic at the very origin of the recipe’s creation because broth is first and foremost a meal for the poor in the 1, 1850s a butcher offered workers at Leal a unique hearty and inexp expensive dish based on lowquality cuts of meat such as oxtail or beef
Cheek which had been abandoned by the Bourgeois and cooked in hot water the chier brothers picked up the concept at the beginning of the 20th century Le bullon restaurants became trendy and that’s where everyone had to be in Paris bullon were the place to be it was a setting an atmosphere inexpensive history