Le Grand Bol

Le Grand Bol's kitchen delivers the kind of authentic Chinese cooking that's increasingly rare in Paris, focusing specifically on the cuisine of Zhejiang province. This coastal region's culinary traditions emphasize fresh seafood, precise technique, and bold flavor combinations that balance sweet, salty, sour, and spicy elements.

The restaurant's signature lacquered duck with rice pancakes (€17.80) exemplifies the kitchen's technical skill—the duck arrives with crackling skin and succulent meat, accompanied by thin pancakes, spring onions, and hoisin sauce for wrapping. It's a dish that requires both quality ingredients and proper execution, and Le Grand Bol delivers on both counts. The crab preparations showcase the restaurant's commitment to premium seafood, while the whole steamed sea bass and spicy fried sea bass demonstrate different approaches to preparing fresh fish.

Beyond these highlights, the menu ventures into territory that many Chinese restaurants in Paris avoid. Fried tripe appears for adventurous eaters, offering the kind of textural complexity that defines authentic Chinese cooking. The Shanghai-style pork brioche (baozi) provides a comforting, slightly sweet counterpoint to spicier dishes. Steamed dumplings arrive with delicate wrappers and flavorful fillings, while the water spinach sautéed with garlic proves that even simple vegetable preparations can shine when executed properly.

Vegetarian options are available, acknowledging diverse dietary preferences without compromising the menu's overall authenticity. The kitchen's approach favors bold seasoning and proper technique over fusion experiments or adaptations for Western palates. This commitment to genuine Zhejiang cooking has earned Le Grand Bol its devoted following and impressive ratings—diners appreciate food that tastes like it belongs in China rather than a watered-down version designed for tourists.