© Simon Detraz
The rue du Dragon continues to increase its popularity with this new establishment led by Japanese chef Satoshi Amitsu, who delivers an exquisitely delicate cuisine that blends bistro and gourmet influences. You're going to love it!
Open kitchen
Baillotte (formerly known as l'Altro) embraces the traditional bistro atmosphere with small marble tables and velvet banquettes, while also providing a captivating experience through its open glass kitchen that allows guests to witness the culinary spectacle. Upstairs, beyond the beams, there is a cozy mezzanine room, far from the noise of utensils. Outside, a charming terrace awaits, perfect for enjoying the Parisian sky. With its undeniable charm and picturesque left bank setting, Baillotte offers a warm welcome, accompanied by friendly smiles and impeccable service, ensuring a delightful dining experience.
From Tokyo to Paris
In love with blue, white, and red cuisine, chef Satoshi Amitsu honed his skills in French restaurants in Tokyo. In 2014, he made his way to Paris and reached for the stars, becoming a sous-chef at Auberge des Templiers (1 Michelin star) and later at George Blanc (three Michelin stars). He then joined the team at Narro restaurant (Paris 5th) before taking the helm of the kitchen at their new venture, Baillotte, in 2023. His touch? Poetic, with stunning presentations and flavors that respect perfect balance.
The best of French terroir
Baillotte's obsession lies in sourcing the finest ingredients. Their list of partners includes Poularde for poultry, meat from the Huguenin butcher shop, and cheeses from Maison Barthélémy. With a changing menu, the flavors of France blend with the chef's Japanese sensibility and the carefully selected natural wines, expertly curated by sommelier Thomas Legrand, which perfectly complement the dishes.
Haute couture bistronomy
From the moment the appetizers arrive, Baillotte sets the tone: everything is meant to be savored with the eyes first. Like a little garden, the green asparagus, lard from Colonnata, organic perfect egg, mimolette foam, and buckwheat crumble (€18). Refreshing langoustine ravioli enhanced with Sichuan pepper and garnished with bamboo shoots (€20). Impressive turbot prepared meunière style, accompanied by poivrade artichokes, trout roe, clam marinière, and pink grapefruit condiment (€32).
And how beautiful they are, those little spring vegetables drizzled with a lemon-lavender emulsion! (€29). A shiver runs through you with the dessert, an espuma of hydrangea reminiscent of Fontainebleau that you almost hesitate to break with your spoon because it's so beautiful (€14). And for the choco-addicts, the Feuille à Feuille chocolate dessert with olive oil ice cream will make you exclaim, "Wow!"
Open from Tuesday to Thursday and Saturday, 12 PM to 2 PM and 7 PM to 10 PM, Friday from 12 PM to 3 PM and 7 PM to 10 PM, and Sunday from 12 PM to 2 PM.
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