Baillotte: an excellent bistronomic restaurant led by chef Satoshi Amitsu

If you're a fan of bistronomic dining with a Japanese sensibility, you'll want to check out Baillotte. The second address of Narro's owners, this restaurant showcases the high-flying cuisine of Japanese chef Satoshi Amitsu, where local and seasonal products offer a memorable gourmet experience.

Following the opening of Narro in 2021, the owners of this restaurant, led by chef Kazuma Chikuda, are striking a new blow. For their second Parisian restaurant, they have chosen to invest in the not-to-be-missed Saint-Germain-des-Prés district. Since mid-March 2023, rue du Dragon in Paris's 6th arrondissement has been home to an excellent new gourmet address. The name? Baillotte!

Behind the attractive red front of this bistronomic restaurant, you'll find a beautiful living room built around an open kitchen, topped by a mezzanine. In the kitchen, you'll find talented Japanese chef Satoshi Amitsu, whose technique is infallible.

Originally from Ibaraki, Japan, the chef has an undisguised passion for French cuisine, which he discovered in the Land of the Rising Sun while working at the Michelin-starred L'Alliance restaurant in Tokyo. Satoshi Amitsu arrived in France in 2014. He quickly made a name for himself, becoming sous-chef at theAuberge des Templiers (one Michelin star) and then at Georges Blanc (three Michelin stars), where he served until 2021. That year, he decided to embark on a new adventure, joining the Narro restaurant team as sous chef in chef Kazuma Chikuda's kitchen. Two years later, the owners of Narro offered him the opportunity to put his creativity to work at their second restaurant, Baillotte, by designing the menu and taking on the role of head chef.

This was a godsend for Satoshi Amitsu, who jumped at the chance and wasted no time in seducing the taste buds of gourmets. By lunchtime, the Baillotte restaurant was fully booked. And we quickly understand what it is that attracts both French and Japanese customers.

Gourmet, generous and daring, chef Satoshi Amitsu 's cuisine is well worth the detour. His credo is to offer perfectly-dressed, subtly-flavored dishes based on well-sourced, seasonal produce that showcases our beautiful, rich terroir. Meat comes from Huguenin, poultry from Poularde, line-caught or wild fish from Pavillon de France, sourced vegetables from Paysans Urbains and Marché d'Iéna, and cheeses from Barthélémy. The chef also creates incredible herb oils - his signature - that sublimate each plate with precision and delicacy.

The culinary experience begins with a succulent plate of marinated red tuna, topped with a slice of burnt beef heart tomato, grapefruit pepper, fromage frais and an incredible raspberry vinaigrette. An ultra-fresh, generous starter with perfectly balanced combinations.

Opposite, a starter based on pencil leeks and a few pieces of haddock, with lemon gel and hazelnuts. The whole is topped with a delicate veil of coriander and accompanied by a leek flâne mousse. Here again, boldness is the order of the day, with flavors and seasonings mastered to perfection.

The tasting continues with the catch of the day, in this case scorpion fish cleverly cooked with a cauliflower variation and sublimated by a tasty lobster bisque emulsion, with a citrus condiment and black curry. A real treat to be savored to the last forkful.

Opposite, we fall for guinea fowl from the Gers grilled on binchotan, the famous Japanese barbecue, with a few small vegetables on the side, chard stuffed with mushrooms, an excellent full-bodied jus, and a rhubarb condiment.

After such a tasting experience, we can't resist the desserts created by talented pastry chef Asuka. While Narro regulars can enjoy the unmissable 'Dough' cookie, we decided to go for the other equally tempting desserts. And we don't regret this choice, with a huge crush on an atypical creation based onFontainebleau-style hydrangea espuma, with blueberries, dacquoise, a white chocolate shell and homemade cardamom ice cream. Bold and original, this dessert is a real treat you won't soon forget!

If you're a cocoa addict, then opt for the 'Feuille à feuille au chocolat'. Both powerful and delicate, this creation fills us with happiness thanks to creamy chocolate, roasted cocoa and an incredible Cédric Casanova olive oil ice cream.

To accompany it all, Baillotte relies on a natural wine list (AOP Cahors from Château Les Croisille, AOP Crozes-Hermitage from Domaine des Quatre Vents...) from independent producers, carefully selected by sommelier Thomas Legrand.

Thanks to its bold, generous bistronomic cuisine, the technical expertise and creativity of chef Satoshi Amitsu, and its warm welcome, Baillotte has made such an impression on the mind (and taste buds) that in just a few months it has become a must-visit address in the Saint-Germain-des-Prés district.

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This test was conducted as part of a professional invitation. If your experience differs from ours, please mention it in the comments.