Bleu Bao

At Bleu Bao, the food philosophy centers on authenticity, craftsmanship, and the time-honored techniques of traditional Chinese cooking. Under the direction of chef Amandine Sepulcre Huang, whose experience at acclaimed establishments like Early June and Dersou informs her approach, the kitchen operates with a commitment to making everything from scratch—a rarity that elevates the dining experience significantly.

The dim sum selection represents the heart of the menu, showcasing the kitchen's technical prowess and attention to detail. Classic siu mai arrive perfectly steamed, their delicate wrappers revealing a savory filling that balances pork and aromatics. The xiao long bao (soup dumplings) demonstrate the kitchen's mastery of one of Chinese cuisine's most challenging preparations—each dumpling contains a precise amount of rich, flavorful broth that bursts forth when you bite through the thin, pleated wrapper. These aren't just dumplings; they're edible engineering marvels that require skill, patience, and practice to execute properly.

The restaurant's baos deserve their place in the spotlight, with both vegetarian and meat options available. The signature Dong Po Gua Bao features the restaurant's celebrated Dongpo pork—a traditional Hangzhou dish where pork belly is braised for hours until it achieves an almost impossibly tender texture. The meat practically dissolves on your tongue, its rich flavor balanced by the soft, slightly sweet steamed bun that cradles it. This dish alone justifies a visit, representing the pinnacle of Chinese braising techniques.

Beyond the dim sum and baos, the menu explores other regional Chinese specialties. The stir-fried noodles showcase the kitchen's wok skills, with perfectly cooked noodles that maintain their texture while absorbing the flavors of the sauce. The spicy mussels offer a seafood option that demonstrates the kitchen's ability to work with delicate proteins while building complex, layered flavors. The Dongpo pork also appears as a standalone dish for those who want to fully appreciate this signature preparation without the bun.

The menu includes thoughtful vegetarian options, ensuring that plant-based diners can fully participate in the dim sum experience. Veggie baos provide satisfying alternatives, while various vegetable-focused dim sum preparations showcase seasonal produce. The kitchen can also accommodate gluten-free requests with advance notice, demonstrating flexibility alongside their commitment to traditional preparations.

Desserts at Bleu Bao bridge Chinese and Western traditions. The Tang Yuan—small sticky rice dumplings—offer a traditional sweet conclusion, while the Ginger Curd with jasmine tea presents a more contemporary interpretation of Chinese flavors. The restaurant's collaboration with Folderol brings artisanal ice creams to the menu, and the Hong Kong-style egg tarts provide a perfect ending with their flaky pastry shells and silky custard filling. The 'Oeuf céleste' (celestial egg) adds an intriguing option that plays with texture and flavor in unexpected ways.

All meats served at Bleu Bao come from French farms, reflecting a commitment to quality ingredients and supporting local agriculture while preparing traditional Chinese dishes. This approach bridges French and Chinese culinary values, honoring both the restaurant's location and its cultural inspiration. The kitchen's dedication to homemade preparations means that every dumpling wrapper, every bao bun, and every sauce is crafted on-site, ensuring freshness and allowing for precise control over flavors and textures.