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bouillon

broth

noun boo-YOHN Rare

Also means

stock

Usage Note

Bouillon is the classic French cooking base — a clear liquid made by simmering meat, fish, or vegetables. Un bouillon de légumes is vegetable stock; un bouillon cube is a stock cube. Historically, les bouillons were 19th-century Parisian working-class restaurants serving cheap broth and hearty dishes, a concept recently revived in Paris.

Examples

"Faites cuire les légumes dans un bouillon."

Natural Translation

Cook the vegetables in a broth.

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