A European Tradition
Located in the heart of the Old Market, Le Bouillon offers a return to the great regional culinary heritage of France. In a lively, airy room that offers tables for groups of any size, Chef Paul Kulik presents his take on the comfort foods of rural France. Sourcing the best ingredients from local producers, set in a open, alluring space, Le Bouillon is sure to fit any occasion.
Converted from a fruit and vegetable warehouse, Sam Mercer's vision of a French restaurant began the Old Market. Some 45 years later, Le Bouillon returns to the roots of the rich culture and gastronomy of Southern France. Returned to the restaurant is the impressive Niki de St. Phalle Tree and a menagerie of watercolors painted by Sam Mercer himself. The light, bright atmosphere complements the bright fresh flavors of Paul Kulik's farm fresh cuisine.
Our beverage program begins with the belief that wine belongs on the table. Our wine list highlights France's remarkable and moderately priced Vins de Table from magnificent producers in often overlooked areas . The bar hand-selects spirits and aperitifs to combine for a dynamic craft cocktail program. Whether cut from the Volano slicer, shucked from the raw bar, or pulled from the grill, Le Bouillon aims to demonstrate the delicious approachability of French comfort foods.
General Manager: Jeff Koster spent 4 years at The Boiler Room before joining Le Bouillon. He brings a passion for excellent hospitality and commitment to provide only the best service.
Wine Director: Haley Lindholm comes to us from working at some of Omaha's most prestigious locations. Her management of the wine program is an hommage to some of the most respected producers in the classic regions of France and Northern Spain. Working closely with the kitchen, Haley is uniquely adept at finding the best bottle for the evening.
Pastry Chef: Marc Rincon joins Le Bouillon after a long stint in San Fransicso working at farm driven restaurants. Marc's experience in some of the Bay Area's best pastry programs gives him a refined eye for both classic preparations and unique presentations. His Sunday morning Pastries can't be missed.