People come here more for the bonhomie and the stunning 1896 interior than the cooking, which could be politely described as unambitious. This cavernous restaurant -- the only original turn-of-the-century bouillon to remain true to its mission of serving cheap, sustaining food to the masses -- enjoys a huge following. You may find yourself sharing a table with strangers as you study the long, old-fashioned menu of such standards as hard-boiled eggs with mayonnaise, pot-au-feu, and blanquette de veau (veal stew in a white sauce). Reservations not accepted. Métro: Montmartre.