Paris 2 · World cuisine · Casual
A modern Chinese canteen in the 2nd arrondissement where handmade xiao long bao and authentic Shanghai flavors meet convivial sharing-style dining.
The full story
Authentic Shanghai-style xiao long bao and revisited Chinese classics, all made from scratch with organic flour and quality ingredients that honor tradition while embracing modernity.
At Petit Bao, the cuisine represents a thoughtful bridge between Chinese culinary tradition and contemporary sensibilities. The kitchen's philosophy centers on respecting classic recipes while elevating them through careful technique and quality ingredients—a approach that has earned them recognition in their mission to redefine perceptions of Chinese food in Paris.
The undisputed stars of the menu are the xiao long bao, those delicate soup dumplings that require masterful technique to execute properly. Made fresh daily from organic flour, these dumplings arrive at your table in traditional bamboo steamers, each one a perfect parcel containing savory filling and hot, flavorful broth. The classic pork version showcases farm-raised pork, while the surf-and-turf variation combines pork with shrimp for a more complex flavor profile. Eating them is a ritual in itself—carefully lifting each dumpling with chopsticks, taking a small bite to release the steam, then savoring the burst of broth before enjoying the tender wrapper and filling.
Beyond the signature dumplings, the menu explores a range of Chinese regional specialties. The sweet and sour chicken demonstrates how familiar dishes can be elevated through proper technique and fresh ingredients, while the Hongshao-style eggplant—braised in the traditional red-cooking method—offers rich, complex flavors that showcase the kitchen's understanding of classical Chinese cooking. Sautéed noodles with shiitake mushrooms provide a satisfying, umami-rich option, while spicy eggplant appeals to those seeking bolder flavors.
The restaurant also offers various baozi (steamed buns) and sweet bao for those looking to explore beyond the soup dumplings. Vegetarian options are thoughtfully integrated throughout the menu, ensuring that plant-based diners can fully participate in the sharing-style experience.
The kitchen's commitment to homemade preparation extends to every element of the meal, from the hand-pulled noodles to the carefully balanced sauces. This dedication to craft, combined with the use of organic flour and quality ingredients, results in dishes that taste both authentic and refined. The Bao Family team has even published a book, "La cuisine chinoise entre tradition et modernité," sharing their philosophy and techniques with home cooks.
A lively, convivial atmosphere where Shanghai canteen culture meets Parisian dining, perfect for festive group gatherings and shared culinary adventures.
Petit Bao captures the essence of a bustling Shanghai canteen transplanted to the heart of Paris. The atmosphere buzzes with energy as groups gather around tables laden with steaming baskets of dumplings and shared plates. This is dining as a communal experience, where the clatter of chopsticks and animated conversations create a soundtrack of conviviality.
The restaurant embraces a casual, participatory approach to dining that encourages guests to relax and engage with both their companions and their food. There's a festive quality to the space, particularly during evening service when the energy peaks and the sharing-style format brings people together. The vibe strikes a balance between lively and welcoming—animated enough to feel exciting, yet comfortable enough that you can settle in for a leisurely meal.
This isn't a place for quiet, intimate dinners; instead, it celebrates the joy of eating together in a spirited, unpretentious setting. The modern industrial backdrop provides an urban edge while the warmth of the service and the communal dining style create an inviting atmosphere that feels both contemporary and rooted in authentic Chinese dining traditions.
Industrial-chic meets modern comfort with tiled walls, exposed pipes, and strategic touches of greenery creating an urban Shanghai canteen aesthetic.
The interior design of Petit Bao embraces an industrial aesthetic that feels both contemporary and purposeful. Tiled walls—a nod to traditional Chinese canteen spaces—provide texture and visual interest throughout the dining room, while exposed pipes and raw architectural elements reinforce the urban, unpretentious character of the space.
Rather than feeling cold or austere, the industrial framework is softened by thoughtful design choices. Modern touches of greenery punctuate the space, bringing life and warmth to the harder surfaces. The overall effect is a balanced environment that feels current and stylish without being overly designed or precious.
The layout facilitates the restaurant's sharing-focused dining style, with tables arranged to accommodate groups and encourage the communal passing of dishes. The decor doesn't compete with the food for attention; instead, it provides a clean, contemporary backdrop that allows the colorful dishes and the energy of the diners to take center stage. It's an aesthetic that speaks to the restaurant's philosophy—modern, honest, and focused on what matters most: bringing people together over exceptional food.
Part of the pioneering Bao Family collective challenging Chinese food stereotypes in France, with a master bao maker crafting organic-flour dumplings and a published cookbook sharing their culinary philosophy.
What sets Petit Bao apart is its position within the larger Bao Family movement—a collective dedicated to transforming how Chinese cuisine is perceived and experienced in France. With five locations across Paris and one in Marseille, the group has built a reputation for refusing to compromise on authenticity or quality, actively working against the clichés that have long plagued Chinese restaurants in France.
At the heart of this mission is the presence of a dedicated bao master whose expertise in dumpling-making elevates the entire dining experience. This specialized skill—honed through years of practice—ensures that every xiao long bao meets exacting standards for wrapper thickness, filling balance, and soup retention. It's a level of craftsmanship rarely found outside of specialized dumpling houses in China itself.
The restaurant's commitment to using organic flour for all their bao and dumplings represents another distinctive choice, reflecting a broader philosophy that quality ingredients and traditional techniques need not be mutually exclusive. This attention to sourcing extends throughout the menu, with an emphasis on traceable, quality products.
The Bao Family's influence extends beyond their restaurants through their published work, "La cuisine chinoise entre tradition et modernité," which articulates their vision for Chinese cuisine that honors tradition while embracing contemporary values. This intellectual and culinary framework informs every aspect of the Petit Bao experience, from the menu design to the service style.
The beverage program also distinguishes Petit Bao from typical Chinese restaurants, with craft beers, thoughtfully selected natural wines, and creative cocktails that complement rather than compete with the bold flavors of the food. The availability of aged pu'erh tea from 2009 demonstrates the same attention to quality and authenticity that characterizes the food program.
Reservations are recommended through their website, and the sharing-style format works best with groups—plan for multiple baskets of xiao long bao as they're the highlight everyone will want to try.
While Petit Bao doesn't require reservations, booking ahead through baofamily.co is highly recommended, especially for dinner service when the restaurant fills quickly with groups eager to share their Shanghai-style feast. The restaurant operates with two distinct service periods—lunch from 11:30-15:00 and dinner from 18:00-21:30 (with some sources indicating extended hours until 23:00)—so plan your visit accordingly.
The sharing-style format truly shines when you're dining with a group, as it allows you to sample a wider variety of dishes. When ordering, don't be shy about getting multiple orders of the xiao long bao—they're the signature for a reason, and most tables find that one basket per person is a good starting point. The technique for eating them matters: use your chopsticks to carefully lift each dumpling into your spoon, nibble a small opening to release the steam and sip the broth, then enjoy the rest of the dumpling in one or two bites.
For beverage pairings, consider the Young Master beer or explore their natural wine selection, both of which complement the rich, savory flavors better than traditional soft drinks. Tea enthusiasts should definitely try the aged pu'erh, which provides an authentic accompaniment to the meal.
The price range spans from €16-50 per person depending on your appetite and selections, with the lower end achievable if you focus on dumplings and one or two shared dishes, while the higher end allows for a more expansive exploration of the menu with drinks included.
If you're interested in learning more about their culinary philosophy, ask about their cookbook "La cuisine chinoise entre tradition et modernité"—the staff is generally happy to discuss their approach to Chinese cuisine and may have copies available for purchase.
Xiao long bao au porc fermier, Xiao long bao terre et mer, Aubergines Hongshao, Nouilles sautées aux shiitakés, Poulet sweet & sour
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