Petit Bao

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.