Petit Bao

In the Bao family, we’re interested in the petit Bao! Which, contrary to what its name might suggest, was the very first spot opened by Céline Chung and Billy Pham, before Gros Bao and Bleu Bao. An eatery with tiled walls and exposed pipes, where the master bao virtuosos put on a show behind the gleaming bar. Expect authentic Chinese cuisine made with carefully-sourced ingredients, like what we had the day we went for lunch: crispy breaded oyster mushrooms seasoned with cumin; electrifying vinegary eggplant salad; more eggplant, prepared hongshao-style this time, caramelized in an incredible soy sauce; tender sweet and sour chicken that had us wanting more… Before the grand arrival of pork and shrimp xiao long bao, and the legendary baozi, those plump brioche buns stuffed here with pork, spring onions and ginger. What about dessert? There are sweet baos, including a fried version with a sweetened condensed milk dipping sauce. // Maryse Effouet

FEELING THIRSTY? Craft beers including a Bao B with green Sichuan pepper (€8 for 330 ml), balanced cocktails like the Saviour of The Soul combining white vermouth, pisco, jasmine tea and kefir (€10) and even a selection of organic or natural wines, including a melon de Bourgogne from the Landron-Chartier winery in the Loire (€28 a bottle)…
PRICE: À la carte €16-25.