Bouillon - foundation of great cooking (Bouillon)

Bouillon is a clear and clarified broth obtained by slowly simmering meat, bones, vegetables, and spices in water. It is a fundamental building block of professional cuisine, serving as the base for soups, sauces, risottos, and braised dishes. There are beef, chicken, vegetable, and fish bouillons. Homemade bouillon is cooked for several hours and features a clean, deep flavor and golden color. In everyday cooking, bouillon cubes or pastes are commonly used as a practical substitute for fresh broth.