Baillotte

"Perhaps chef Satoshi Amitsu (previously at Georges Blanc) is just being modest when he uses the term "semi-gourmet" cuisine on his website, because this bistro with an alluring red frontage easily holds its own against other restaurants. Deploying the precision for which the Japanese are renowned, the chef delights diners with French cuisine replete with colours and contrasts, backed up by meticulous jus and sauces: flame-charred mackerel, fregola sarda, beetroot, raspberry, walnut and shiso vinaigrette; veal, mushrooms, chervil root, quince condiment, full-bodied gravy. There's a good selection of wines by the glass, not just the usual favourites, with expert advice from the service team." - Michelin Inspector

"At Baillote, Chef Satoshi Amitsu may be Japanese, but the cooking is very much French and modern. Georges Blanc's former second-in-command cooks up colourful, well-executed dishes with an abundance of contrasts, and the contemporary bistro style of the food is reflected in the atmosphere." - Le Guide MICHELIN

"At Baillote, Chef Satoshi Amitsu, Georges Blanc's former second-in-command, cooks up colourful, well-executed dishes with an abundance of contrasts, reflected in the contemporary bistro style and atmosphere." - Le Guide MICHELIN

"The three-course lunch at this new-ish spot in Saint-Germain-des-Prés is fantastic for the €34 price—and the portions are so big, you could easily trim your order down to two courses and split the appetizer and dessert with whoever you came with. Expect seasonal plates like a mushroom tarte topped with edible flowers or tender duck breast served with roasted tri-colored carrots. Whatever you do, arrive hungry and don’t rush. The velour banquettes and armchairs are perfect for sinking into a long, leisurely meal." - Sara Lieberman

"The three-course lunch at this new-ish spot in Saint-Germain-des-Prés is fantastic for the €38 price—and the portions are so big, you could easily trim your order down to two courses and split the appetizer and dessert with whoever you came with. Expect seasonal plates like a mushroom tarte topped with edible flowers or tender duck breast served with roasted tri-colored carrots. Whatever you do, arrive hungry and don’t rush. The velour banquettes and armchairs are perfect for sinking into a long, leisurely meal." - Sara Lieberman