Paul-Louis Duval (1811 - 1870) opened a brewery around 1860 next to his butcher shop located in the Parisian market halls. His concept was to generously serve the market porters a beef broth at a modest price. His son Alexandre (1847 - 1922) expanded the concept after his father's death and created a full-fledged restaurant chain. He notably opened the famous Bouillon Duval. Then he ventured into high society. He was a witty man, exuding refined elegance, wearing violet suits with muslin cuffs, lace jabots, and half-top hats. Parisians would nickname him Godefroy de Bouillon.