The Bao family has grown. After the small and the big, Céline Chung and Billy Pham have just inaugurated Bleu Bao. This new address is inspired by old Chinese bourgeois houses with lots of porcelain on the shelves. There are still 250 m2 in this trendy Asian canteen.
New recruit, chef Amandine Sepulcre-Huang (Early June, Mary Celeste, We are Ona) has set her sights on dim sum to distinguish herself from the other addresses in the group. And here they come in all their forms: small transparent ravioli, pork bites, small radish cakes…(7€ for three).
Some dishes are particularly highlighted. First there is the dongpo pork: the meat has been braised and cooked for long hours to obtain a really tender texture, all accompanied by the unmissable bok choy or Chinese cabbage (€19). There are also mussels served with a slightly too thick Thai basil sauce which does not make it easy to taste with your fingers (although recommended on the menu).
But in the end it is above all the classics of the Bao family that we are happy to find on our plate. First of all, the delicious little pork brioche, charsiu bao (€8 a pair) which releases all its aromas at the first bite. We also can’t resist the really addictive aubergines with their two soy sauce (10€).
After swallowing all that, there is obviously a little room left for the delicious and regressive White Rabbit ice cream with a good taste of milk (€7).
And fans can try to reproduce all these recipes at home: Céline Chung and Billy Pham have just published their cookbook (Bao Family, Chinese cuisine between tradition and modernity, Hachette, €35).
Blue Bao, 8, rue Saint-Lazare, Paris 9th