Restaurant in Paris, France
Japanese precision, French bistro price. Book it.
A Michelin Plate-recognised bistro on Rue du Dragon in Saint-Germain, Baillotte delivers technically precise French cooking with Japanese-influenced discipline at the €€€ price point. Chef Satoshi Amitsu's background at Georges Blanc shows in the quality of the sauces and the care of composition. Calm room, by-the-glass wine worth ordering, and easy to book — a strong call for a date or small celebration dinner.
If you are weighing up Baillotte against the obvious Saint-Germain alternatives, here is the short answer: book it. At the €€€ price point, chef Satoshi Amitsu's Franco-Japanese precision gives you a more considered, technically disciplined meal than most bistros in the 6th arrondissement, without asking you to pay the €€€€ rates that dominate Paris's recognised dining tier. The Michelin Plate recognition in 2025 confirms this is not a neighbourhood filler option — it is a deliberate, well-executed restaurant that happens to sit below the starred radar.
Baillotte occupies a building on Rue du Dragon with a red frontage that signals something more considered than the average Saint-Germain address. The atmosphere here rewards those who arrive without a clock to watch: the room carries a composed, unhurried mood that makes it a credible choice for a date, a celebration, or a business dinner where the food needs to do some of the talking. Noise levels stay at a level that allows actual conversation, which matters more than most restaurant coverage acknowledges. If you are looking for a high-energy, late-evening room, this is not that — but for a special occasion where you want the room to feel warm without being performatively so, it works.
The cooking is French in structure, Japanese in discipline. Amitsu trained at Georges Blanc, one of the more demanding kitchens in the French provincial tradition, and that background shows in the precision of his sauces and jus , elements that lesser bistros treat as afterthoughts. His own description of the food as "semi-gourmet" undersells it: what arrives at the table is full-colour French cooking with the kind of compositional control that takes years to develop. Dishes pair proteins and vegetables with genuine intention rather than decoration, and the flavour contrasts are specific rather than gestural.
The wine list is worth paying attention to. The service team offers advice on wines by the glass that moves beyond the standard house-pour shortlist, which is a practical advantage if you want to eat well without committing to a bottle. For a solo diner or a couple on a quieter evening, the ability to experiment by the glass across multiple courses adds real value to the meal.
Booking at Baillotte is rated easy, which is one of its genuine practical advantages over the city's more pressured addresses. You are not fighting a six-week wait or a 8 AM release window. That said, a Michelin Plate in 2025 will draw more attention than the restaurant had the previous year, so booking ahead for weekend evenings or a specific occasion is sensible rather than optional. For late-evening sittings, check availability directly , the restaurant's hours are not confirmed in available data, but arriving later in the evening is worth exploring if that suits your schedule. The address at 16 Rue du Dragon, 75006 is direct to reach from anywhere in central Paris.
The strongest case for Baillotte is the combination of technical quality, a calm and conversation-friendly room, and a price point that sits below the Paris fine-dining tier without sacrificing the cooking standards that tier implies. For a date where the food matters but you do not want to escalate to a full tasting-menu evening, this is a better call than most Saint-Germain options at a similar spend. For a celebration dinner where the group is small and the conversation is the point, the room and the service pitch are well matched. Solo diners benefit from the counter or smaller table options typical of a room this size, and the by-the-glass wine programme makes solo eating genuinely enjoyable rather than a compromise.
Groups larger than four should check availability directly, as the room's layout and capacity are not confirmed , but at the €€€ price point, a small group dinner here represents strong value relative to what a comparable technical standard would cost elsewhere in the city. For broader context on where Baillotte sits within Paris's wider restaurant options, see our full Paris restaurants guide. If you are planning a longer trip, our full Paris hotels guide, our full Paris bars guide, our full Paris wineries guide, and our full Paris experiences guide are useful companions.
For reference on the broader French fine-dining tier, Pearl covers restaurants including Flocons de Sel in Megève, Mirazur in Menton, Bras in Laguiole, Troisgros - Le Bois sans Feuilles in Ouches, Paul Bocuse - L'Auberge du Pont de Collonges in Collonges-au-Mont-d'Or, and Auberge de l'Ill in Illhaeusern , all of which operate at a different scale and commitment level to Baillotte but indicate the standards against which French cooking is benchmarked. Within Paris itself, other Michelin-recognised addresses at varied price points include 114, Faubourg, Accents Table Bourse, Amâlia, Anona, and Auberge de Montfleury. For international Modern Cuisine comparisons at the higher end, Pearl also covers Frantzén in Stockholm and Maison Lameloise in Chagny.
Quick reference: Baillotte, 16 Rue du Dragon, 75006 Paris , €€€ , Michelin Plate 2025 , Google 4.8/5 (403 reviews) , Booking: easy.
Yes. The by-the-glass wine selection is one of the better arguments for eating here alone , the service team offers genuine advice rather than defaulting to the obvious options, which makes a solo meal across multiple courses feel considered rather than perfunctory. The €€€ price point is also manageable as a solo spend compared with Paris's full fine-dining tier. Call ahead to confirm table availability and preferred seating.
Yes, with some caveats. The room is calm, the cooking is technically precise, and the Michelin Plate recognition means you are not gambling on quality. At €€€ it is a more affordable celebration option than the €€€€ addresses that dominate Paris's occasion-dining shortlist. It does not offer the theatre of a tasting menu at somewhere like Plénitude, but for a dinner where the food and conversation should carry equal weight, this is a strong choice in Saint-Germain.
The cooking style , French with Japanese-influenced precision, built around proteins, vegetables, and meticulous sauces , suggests some flexibility, but the menu composition is specific enough that dietary restrictions are worth flagging at booking rather than on arrival. Contact the restaurant directly before your visit; specific hours and contact details are not confirmed in available data, so use the address (16 Rue du Dragon, 75006) to locate current booking channels.
Exact seat count and private dining capacity are not confirmed. At the €€€ price point, a small group of three or four is a natural fit for the style of cooking and the room's atmosphere. Larger groups should contact the restaurant directly to confirm availability and layout. For a group celebration where space and flexibility are priorities, it is worth also considering whether a larger-format Paris address might serve better.
At €€€, yes. The Michelin Plate in 2025 and a Google rating of 4.8 across 403 reviews together indicate consistent quality rather than a one-off strong performance. The technical standard of the cooking , particularly the sauces and the compositional discipline inherited from Amitsu's training at Georges Blanc , is not common at this price tier in Paris. You are not paying for a room or a brand; you are paying for precise, well-executed French cooking in a neighbourhood that charges heavily for far less.
| Venue | Awards | Price | Value |
|---|---|---|---|
| Baillotte | Michelin Plate (2025); 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. | €€€ | — |
| Plénitude | Michelin 3 Star, World's 50 Best | €€€€ | — |
| Pierre Gagnaire | Michelin 3 Star, World's 50 Best | €€€€ | — |
| Alléno Paris au Pavillon Ledoyen | Michelin 3 Star, World's 50 Best | €€€€ | — |
| Kei | Michelin 3 Star, World's 50 Best | €€€€ | — |
| Le Cinq - Four Seasons Hôtel George V | Michelin 3 Star, World's 50 Best | €€€€ | — |
A quick look at how Baillotte measures up.
Yes. Baillotte's calm, conversation-friendly room and Michelin Plate-level cooking make it a genuine option for solo diners who want serious food without the social pressure of a high-stakes tasting-menu format. The service team is noted for expert, engaged advice on wines by the glass, which helps if you're eating alone. Booking is rated easy, so there's no penalty for a table-of-one.
It works well for a low-key celebration where the food does the talking. Chef Satoshi Amitsu earned a Michelin Plate in 2025 with French cooking built around precise technique and considered flavour contrasts, so the quality is there. If you need a grander room or a trophy address, Pierre Gagnaire or Le Cinq will deliver more theatre, but at a substantially higher price. For a dinner that feels considered rather than performative, Baillotte is a solid call.
No dietary information is documented in the available venue data, so check the venue's official channels before booking. Given the kitchen's documented precision and French technique, a direct conversation ahead of your visit is the practical approach rather than assuming flexibility.
No group-seating details are confirmed in the venue data. Baillotte is a bistro-scale address on Rue du Dragon in the 6th, so large party bookings are worth confirming with the restaurant directly. For groups of six or more, consider whether a private-room venue might be more practical.
At €€€, yes. A Michelin Plate in 2025, a chef trained at Georges Blanc, and French cooking driven by Japanese precision sits at a price point well below Paris's three-star tier. Against Kei or Alléno Paris, you're paying significantly less for a comparable level of technical ambition. The value case is clear if you want serious cooking without the financial commitment of a full tasting-menu evening.
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