{"id":16300,"date":"2026-11-11T08:00:24","date_gmt":"2026-11-11T07:00:24","guid":{"rendered":"https:\/\/www.travellers-society.com\/?p=16300"},"modified":"2026-11-12T16:42:46","modified_gmt":"2026-11-12T15:42:46","slug":"best-chinese-restaurants-in-paris","status":"publish","type":"post","link":"https:\/\/www.travellers-society.com\/en\/meilleurs-restaurants-chinois-paris\/","title":{"rendered":"Our selection of the best Chinese restaurants in Paris"},"content":{"rendered":"

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Les restaurants chinois de Paris ont pris du galon. Pr\u00e8s de la Bourse, un chef japonais passe la cuisine chinoise au filtre de sa culture ; dans le 17e, le xiao long bao tient le premier r\u00f4le ; au Peninsula, le canard laqu\u00e9 est tranch\u00e9 sous les yeux de la tabl\u00e9e, au brunch du samedi. Voici cinq adresses, pour un repas press\u00e9 comme pour un d\u00eener de f\u00eate, avec menus, horaires et prix \u00e0 l’appui.<\/em><\/p>\n

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Bund | Un des meilleurs restaurants chinois, \u00e0 deux pas de la Bourse<\/b><\/h2>\n

O\u00f9 ?<\/strong> 24 rue Feydeau, dans le 2e arrondissement, m\u00e9tro Bourse (ligne 3).<\/p>\n

Un nom emprunt\u00e9 \u00e0 un quartier de Shanghai, un chef originaire de Yamaguchi, au Japon : Bund brouille d’embl\u00e9e les pistes. Ryuya Ono, aussi aux commandes de Magma, y revisite des classiques populaires avec tofu et sauces maison, ce qui place Bund parmi les restaurants chinois les plus exigeants du quartier de la Bourse, \u00e0 Paris. Pas de plat attitr\u00e9 ici, les assiettes se posent au milieu et circulent d’un convive \u00e0 l’autre.<\/p>\n

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La salle du restaurant Bund, l’un des meilleurs restaurants chinois de Paris<\/p>\n

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Le tartare de boeuf, radis et piments du restaurant Bund, l’un des meilleurs restaurants chinois de Paris<\/p>\n

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On pioche \u00e0 plusieurs, du wonton de porc dans son bouillon \u00e0 l’anis \u00e9toil\u00e9 \u00e0 l’anguille grill\u00e9e aigre-douce, en passant par les langoustines marin\u00e9es au jiu zao (des lies de vin de riz). \u00c0 deux stations de m\u00e9tro de l’Op\u00e9ra, ce restaurant chinois de Paris<\/a> se pr\u00eate aussi bien \u00e0 la formule du d\u00e9jeuner de semaine qu’aux menus d\u00e9gustation de sept ou neuf temps. Mais si Bund se d\u00e9marque, c’est d’abord pour sa cervelle de veau cuisin\u00e9e fa\u00e7on mapo tofu, classique du Sichuan d\u00e9tourn\u00e9.<\/p>\n

Pourquoi on r\u00e9serve ?<\/strong> Pour un repas aussi travaill\u00e9 c\u00f4t\u00e9 verre que c\u00f4t\u00e9 assiette, entre infusions froides de th\u00e9, Shanghai Connection au vin jaune chinois de six ans et champagnes d’Emmanuel Brochet.<\/p>\n

Bund<\/strong>
\n<\/span>24 rue Feydeau, Paris 2e
\nDu mardi au samedi, de 12h \u00e0 15h et de 19h \u00e0 23h
\nMenu d\u00e9jeuner en semaine \u00e0 29 \u20ac ou 35 \u20ac, menus d\u00e9gustation \u00e0 65 \u20ac et 90 \u20ac
\nbundparis.com<\/a><\/p>\n

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Madame Fan | Un restaurant chinois gastronomique pr\u00e8s de l’Arc de Triomphe<\/b><\/h2>\n

O\u00f9 ?<\/strong> 18 rue Bayen, dans le 17e arrondissement, m\u00e9tro Ternes (ligne 2).<\/p>\n

Sp\u00e9cialit\u00e9 du delta du Yangts\u00e9, le xiao long bao, ce ravioli vapeur qui renferme son bouillon, sert ici de fil rouge. N\u00e9e \u00e0 Nankin, la fondatrice Yinhua Qiu en a fait la signature de Madame Fan, ex-Fanfan rebaptis\u00e9 en 2024 et s\u00e9lectionn\u00e9 par le Guide Michelin. On le commande au porc ib\u00e9rique ou \u00e0 la truffe, sous une verri\u00e8re qui baigne la salle de lumi\u00e8re, entre plateaux de marbre et tapis \u00e0 dragons.<\/p>\n

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La salle du restaurant \u00a9Madame Fan<\/p>\n

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Le plat Dong Po Rou du restaurant \u00a9Madame Fan<\/p>\n

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Dans ce restaurant gastronomique de Paris<\/a>, le chef Anthony Zhang soumet les produits de saison fran\u00e7ais aux techniques chinoises. Le magret de canard prend une fum\u00e9e de th\u00e9 Long Jing et le pigeon croustillant arrive la peau laqu\u00e9e. L’argument le plus inattendu reste pourtant la cave, distingu\u00e9e par le guide Star Wine List, o\u00f9 plus de 150 vins et sak\u00e9s vont des bourgognes de Georges Roumier au Hakkaisan Snow Aged, un sak\u00e9 vieilli trois ans sous la neige.<\/p>\n

Pourquoi on r\u00e9serve ?<\/strong> Pour le salon priv\u00e9 de l’\u00e9tage, o\u00f9 jusqu’\u00e0 12 invit\u00e9s se retrouvent autour d’une table en bois pr\u00e9cieux de Bali, sous un lustre Vertigo de Constance Guisset, pour un menu d\u00e9gustation commun.<\/p>\n

Madame Fan<\/strong>
\n<\/span>18 rue Bayen, Paris 17e
\nTous les jours, de 12h \u00e0 15h et de 18h30 \u00e0 23h (derni\u00e8res commandes \u00e0 14h15 et 22h)
\nMenu d\u00e9jeuner en semaine d\u00e8s 32 \u20ac, menu D\u00e9couverte \u00e0 49 \u20ac, menu D\u00e9gustation \u00e0 85 \u20ac, droit de bouchon de 25 \u20ac \u00e0 80 \u20ac
\nmadame-fan.com<\/a><\/p>\n

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LiLi | Le restaurant chinois cantonais du Peninsula Paris<\/b><\/h2>\n

O\u00f9 ?<\/strong> 19 avenue Kl\u00e9ber, dans le 16e arrondissement, m\u00e9tro Kl\u00e9ber (ligne 6), au rez-de-chauss\u00e9e du Peninsula Paris.<\/p>\n

D\u00e9cor d’op\u00e9ra chinois et volumes haussmanniens, dans l’un des grands h\u00f4tels de Paris<\/a>. LiLi, cantatrice fac\u00e9tieuse et grande voyageuse (de pure fiction), a donn\u00e9 son nom au cantonais du palace, o\u00f9 le chef Taklau Yuen, ma\u00eetre des traditions de Canton, cuisine en duo avec le chef ex\u00e9cutif David Bizet. Canard laqu\u00e9 et dim sum y c\u00f4toient des cr\u00e9ations franco-cantonaises, \u00e0 l’image de la s\u00e9lection de raviolis \u00ab \u00e0 quatre mains \u00bb imagin\u00e9e par les deux chefs.<\/p>\n

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La salle du restaurant LiLi de l’h\u00f4tel \u00a9The Peninsula Paris<\/p>\n

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Des plats du restaurant LiLi de l’h\u00f4tel \u00a9The Peninsula Paris<\/p>\n

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Le samedi midi, LiLi sort le grand jeu avec un brunch \u00e0 volont\u00e9 qui passe en revue ses plats phares. On y regarde pr\u00e9parer les dim sum \u00e0 la minute et d\u00e9couper le canard laqu\u00e9, au son d’un instrument traditionnel chinois, avant de faire halte au bar \u00e0 th\u00e9.<\/p>\n

Pourquoi on r\u00e9serve ?<\/strong> Pour le menu d\u00e9jeuner du mardi au vendredi, trois temps \u00e0 composer entre entr\u00e9es, dim sum, plats et desserts, le tout en une heure montre en main.<\/p>\n

LiLi (The Peninsula Paris)<\/strong>
\n<\/span>19 avenue Kl\u00e9ber, Paris 16e
\nDu mardi au samedi, de 12h \u00e0 14h30 (brunch le samedi de 12h \u00e0 14h) et de 19h \u00e0 23h
\nMenu d\u00e9jeuner \u00e0 68 \u20ac du mardi au vendredi, brunch \u00e0 138 \u20ac (69 \u20ac par enfant, boissons sans alcool comprises)
\npeninsula.com<\/a><\/p>\n

[\/spb_text_block] [spb_button element_name=\u00a0\u00bbAffiliation\u00a0\u00bb button_text=\u00a0\u00bbJusqu’\u00e0 -25% avec le Club Travellers Society\u00a0\u00bb button_size=\u00a0\u00bbstandard\u00a0\u00bb button_colour=\u00a0\u00bbaccent\u00a0\u00bb button_type=\u00a0\u00bbstroke-to-fill\u00a0\u00bb rounded=\u00a0\u00bbno\u00a0\u00bb button_dropshadow=\u00a0\u00bbno\u00a0\u00bb button_link=\u00a0\u00bbhttps:\/\/club.travellers-society.com\/the-peninsula-paris-palace-restaurant-2-michelin\/\u00a0\u00bb button_target=\u00a0\u00bb_blank\u00a0\u00bb align=\u00a0\u00bbcenter\u00a0\u00bb animation=\u00a0\u00bbnone\u00a0\u00bb animation_delay=\u00a0\u00bb0″ width=\u00a0\u00bb1\/2″ el_position=\u00a0\u00bbfirst\u00a0\u00bb] [spb_raw_html width=\u00a0\u00bb1\/2″ el_position=\u00a0\u00bblast\u00a0\u00bb]JTNDZGl2JTIwY2xhc3MlM0QlMjJzcGItYXNzZXQtY29udGVudCUyMiUzRSUwQSUwOSUwOSUwOSUzQ2ElMjBjbGFzcyUzRCUyMnNmLWJ1dHRvbiUyMHN0YW5kYXJkJTIwYWNjZW50JTIwc3Ryb2tlLXRvLWZpbGwlMjAlMjIlMjBocmVmJTNEJTIyaHR0cHMlM0ElMkYlMkZ3d3cuYm9va2luZy5jb20lMkZob3RlbCUyRmZyJTJGdGhlLXBlbmluc3VsYS1wYXJpcy5mci5odG1sJTIyJTIwdGFyZ2V0JTNEJTIyX2JsYW5rJTIyJTIwcmVsJTNEJTIybm9mb2xsb3clMjIlM0UlM0NzcGFuJTIwc3R5bGUlM0QlMjJ0ZXh0LXRyYW5zZm9ybSUzQXVwcGVyY2FzZSUzQiUyMiUyMGNsYXNzJTNEJTIydGV4dCUyMiUzRVZvaXIlMjBsZXMlMjBwcml4JTIwc3VyJTIwQm9va2luZyUzQyUyRnNwYW4lM0UlM0MlMkZhJTNFJTBBJTA5JTA5JTNDJTJGZGl2JTNF[\/spb_raw_html] [spb_divider type=\u00a0\u00bbstandard\u00a0\u00bb text=\u00a0\u00bbGo to top\u00a0\u00bb top_margin=\u00a0\u00bb0px\u00a0\u00bb bottom_margin=\u00a0\u00bb30px\u00a0\u00bb fullwidth=\u00a0\u00bbno\u00a0\u00bb width=\u00a0\u00bb1\/1″ el_position=\u00a0\u00bbfirst last\u00a0\u00bb] [\/spb_column] [spb_column col_sm=\u00a0\u00bb3″ padding_horizontal=\u00a0\u00bb0″ width=\u00a0\u00bb1\/4″ el_position=\u00a0\u00bbfirst\u00a0\u00bb] [\/spb_column] [spb_column col_sm=\u00a0\u00bb9″ padding_horizontal=\u00a0\u00bb0″ width=\u00a0\u00bb3\/4″ el_position=\u00a0\u00bblast\u00a0\u00bb] [spb_text_block animation=\u00a0\u00bbnone\u00a0\u00bb animation_delay=\u00a0\u00bb0″ simplified_controls=\u00a0\u00bbyes\u00a0\u00bb custom_css_percentage=\u00a0\u00bbno\u00a0\u00bb padding_vertical=\u00a0\u00bb0″ padding_horizontal=\u00a0\u00bb0″ margin_vertical=\u00a0\u00bb0″ custom_css=\u00a0\u00bbmargin-top: 0px;margin-bottom: 0px;\u00a0\u00bb border_size=\u00a0\u00bb0″ border_styling_global=\u00a0\u00bbdefault\u00a0\u00bb width=\u00a0\u00bb1\/1″ el_position=\u00a0\u00bbfirst last\u00a0\u00bb]<\/p>\n

Imperial Treasure | Un restaurant chinois \u00e9toil\u00e9 pr\u00e8s des Champs-\u00c9lys\u00e9es<\/b><\/h2>\n

O\u00f9 ?<\/strong> 44 rue de Bassano, dans le 8e arrondissement, m\u00e9tro George V (ligne 1), au sein de l’h\u00f4tel La Clef Champs-\u00c9lys\u00e9es.<\/p>\n

On commence par la peau, fine et craquante, que l’on trempe dans le sucre avant de passer \u00e0 la chair, roul\u00e9e dans des cr\u00eapes de bl\u00e9. Matur\u00e9 une quarantaine de jours puis d\u00e9coup\u00e9 \u00e0 table, le canard laqu\u00e9 p\u00e9kinois reste l’embl\u00e8me de la seule adresse fran\u00e7aise d’un groupe n\u00e9 \u00e0 Singapour en 2004, pr\u00e9sent dans huit villes, de Shanghai \u00e0 Londres. Ouverte en 2019, elle a d\u00e9croch\u00e9 sa premi\u00e8re \u00e9toile au Guide Michelin en 2026.<\/p>\n

[\/spb_text_block] [spb_image image=\u00a0\u00bb16313″ image_size=\u00a0\u00bbfull\u00a0\u00bb frame=\u00a0\u00bbnoframe\u00a0\u00bb caption_pos=\u00a0\u00bbhover\u00a0\u00bb remove_rounded=\u00a0\u00bbyes\u00a0\u00bb fullwidth=\u00a0\u00bbno\u00a0\u00bb overflow_mode=\u00a0\u00bbnone\u00a0\u00bb link_target=\u00a0\u00bb_self\u00a0\u00bb lightbox=\u00a0\u00bbno\u00a0\u00bb intro_animation=\u00a0\u00bbnone\u00a0\u00bb animation_delay=\u00a0\u00bb200″ width=\u00a0\u00bb1\/2″ el_position=\u00a0\u00bbfirst\u00a0\u00bb]<\/p>\n

La salle du restaurant \u00a9Imperial Treasure<\/p>\n

[\/spb_image] [spb_image image=\u00a0\u00bb16312″ image_size=\u00a0\u00bbfull\u00a0\u00bb frame=\u00a0\u00bbnoframe\u00a0\u00bb caption_pos=\u00a0\u00bbhover\u00a0\u00bb remove_rounded=\u00a0\u00bbyes\u00a0\u00bb fullwidth=\u00a0\u00bbno\u00a0\u00bb overflow_mode=\u00a0\u00bbnone\u00a0\u00bb link_target=\u00a0\u00bb_self\u00a0\u00bb lightbox=\u00a0\u00bbno\u00a0\u00bb intro_animation=\u00a0\u00bbnone\u00a0\u00bb animation_delay=\u00a0\u00bb200″ width=\u00a0\u00bb1\/2″ el_position=\u00a0\u00bblast\u00a0\u00bb]<\/p>\n

Un plat du restaurant \u00a9Imperial Treasure<\/p>\n

[\/spb_image] [spb_text_block animation=\u00a0\u00bbnone\u00a0\u00bb animation_delay=\u00a0\u00bb0″ simplified_controls=\u00a0\u00bbyes\u00a0\u00bb custom_css_percentage=\u00a0\u00bbno\u00a0\u00bb padding_vertical=\u00a0\u00bb0″ padding_horizontal=\u00a0\u00bb0″ margin_vertical=\u00a0\u00bb0″ custom_css=\u00a0\u00bbmargin-top: 0px;margin-bottom: 0px;\u00a0\u00bb border_size=\u00a0\u00bb0″ border_styling_global=\u00a0\u00bbdefault\u00a0\u00bb width=\u00a0\u00bb1\/1″ el_position=\u00a0\u00bbfirst last\u00a0\u00bb]<\/p>\n

Le reste de la carte puise dans la cuisine du Huaiyang, dont l’\u00e9tablissement a fait sa marque, avec la \u00ab t\u00eate de lion \u00bb, boulette de porc brais\u00e9e aux l\u00e9gumes, ou l’anguille \u00e0 la sauce brune, qui demande 40 minutes de pr\u00e9paration. C\u00f4t\u00e9 mer, l’hu\u00eetre Gillardeau frite s’accompagne de caviar chinois osci\u00e8tre, et le homard bleu se d\u00e9cline selon l’envie.<\/p>\n

Pourquoi on r\u00e9serve ?<\/strong> Pour le menu Imperial Signature en huit temps, servi \u00e0 partir de deux personnes : il encha\u00eene yu sheng \u00e0 la s\u00e9riole, soupe de tofu soyeux aux Saint-Jacques s\u00e9ch\u00e9es et canard laqu\u00e9, avant le riz saut\u00e9 de Yangzhou.<\/p>\n

Imperial Treasure<\/strong>
\n<\/span>44 rue de Bassano, Paris 8e
\nDu mardi au dimanche, de 12h \u00e0 14h15 (15h le week-end) et de 18h30 \u00e0 22h15
\nMenu d\u00e9jeuner en six temps \u00e0 86 \u20ac, menus Imperial Signature \u00e0 175 \u20ac et Tr\u00e9sor Imp\u00e9rial \u00e0 258 \u20ac
\nimperialtreasure.com<\/a><\/p>\n

[\/spb_text_block] [spb_divider type=\u00a0\u00bbstandard\u00a0\u00bb text=\u00a0\u00bbGo to top\u00a0\u00bb top_margin=\u00a0\u00bb0px\u00a0\u00bb bottom_margin=\u00a0\u00bb30px\u00a0\u00bb fullwidth=\u00a0\u00bbno\u00a0\u00bb width=\u00a0\u00bb1\/1″ el_position=\u00a0\u00bbfirst last\u00a0\u00bb] [\/spb_column] [spb_column col_sm=\u00a0\u00bb3″ padding_horizontal=\u00a0\u00bb0″ width=\u00a0\u00bb1\/4″ el_position=\u00a0\u00bbfirst\u00a0\u00bb] [\/spb_column] [spb_column col_sm=\u00a0\u00bb9″ padding_horizontal=\u00a0\u00bb0″ width=\u00a0\u00bb3\/4″ el_position=\u00a0\u00bblast\u00a0\u00bb] [spb_text_block animation=\u00a0\u00bbnone\u00a0\u00bb animation_delay=\u00a0\u00bb0″ simplified_controls=\u00a0\u00bbyes\u00a0\u00bb custom_css_percentage=\u00a0\u00bbno\u00a0\u00bb padding_vertical=\u00a0\u00bb0″ padding_horizontal=\u00a0\u00bb0″ margin_vertical=\u00a0\u00bb0″ custom_css=\u00a0\u00bbmargin-top: 0px;margin-bottom: 0px;\u00a0\u00bb border_size=\u00a0\u00bb0″ border_styling_global=\u00a0\u00bbdefault\u00a0\u00bb width=\u00a0\u00bb1\/1″ el_position=\u00a0\u00bbfirst last\u00a0\u00bb]<\/p>\n

Steam Bar | Un restaurant chinois de dim sum \u00e0 Saint-Germain-des-Pr\u00e9s<\/b><\/h2>\n

O\u00f9 ?<\/strong> 2 rue du Sabot, dans le 6e arrondissement, m\u00e9tro Saint-Germain-des-Pr\u00e9s (ligne 4).<\/p>\n

Quatre hakao aux gambas, du basilic tha\u00ef et un bouillon cr\u00e9meux au s\u00e9same. Baptis\u00e9 Black Pearl, ce dim sum r\u00e9sume l’esprit du Steam Bar, o\u00f9 les raviolis sont fa\u00e7onn\u00e9s sur place et les farces volontiers audacieuses. Le siumai Hong Kong Streets marie porc, poulet, scamorza fum\u00e9e et sauge, tandis que la brioche vapeur Princesse Pei Pei associe pur\u00e9e de truffe et encre de seiche. Toutes les viandes sont d’origine fran\u00e7aise.<\/p>\n

[\/spb_text_block] [spb_image image=\u00a0\u00bb16310″ image_size=\u00a0\u00bbfull\u00a0\u00bb frame=\u00a0\u00bbnoframe\u00a0\u00bb caption_pos=\u00a0\u00bbhover\u00a0\u00bb remove_rounded=\u00a0\u00bbyes\u00a0\u00bb fullwidth=\u00a0\u00bbno\u00a0\u00bb overflow_mode=\u00a0\u00bbnone\u00a0\u00bb link_target=\u00a0\u00bb_self\u00a0\u00bb lightbox=\u00a0\u00bbno\u00a0\u00bb intro_animation=\u00a0\u00bbnone\u00a0\u00bb animation_delay=\u00a0\u00bb200″ width=\u00a0\u00bb1\/2″ el_position=\u00a0\u00bbfirst\u00a0\u00bb]<\/p>\n

La salle du restaurant \u00a9Steam Bar<\/p>\n

[\/spb_image] [spb_image image=\u00a0\u00bb16309″ image_size=\u00a0\u00bbfull\u00a0\u00bb frame=\u00a0\u00bbnoframe\u00a0\u00bb caption_pos=\u00a0\u00bbhover\u00a0\u00bb remove_rounded=\u00a0\u00bbyes\u00a0\u00bb fullwidth=\u00a0\u00bbno\u00a0\u00bb overflow_mode=\u00a0\u00bbnone\u00a0\u00bb link_target=\u00a0\u00bb_self\u00a0\u00bb lightbox=\u00a0\u00bbno\u00a0\u00bb intro_animation=\u00a0\u00bbnone\u00a0\u00bb animation_delay=\u00a0\u00bb200″ width=\u00a0\u00bb1\/2″ el_position=\u00a0\u00bblast\u00a0\u00bb]<\/p>\n

Saint Jacques vapeur du restaurant \u00a9Steam Bar<\/p>\n

[\/spb_image] [spb_text_block animation=\u00a0\u00bbnone\u00a0\u00bb animation_delay=\u00a0\u00bb0″ simplified_controls=\u00a0\u00bbyes\u00a0\u00bb custom_css_percentage=\u00a0\u00bbno\u00a0\u00bb padding_vertical=\u00a0\u00bb0″ padding_horizontal=\u00a0\u00bb0″ margin_vertical=\u00a0\u00bb0″ custom_css=\u00a0\u00bbmargin-top: 0px;margin-bottom: 0px;\u00a0\u00bb border_size=\u00a0\u00bb0″ border_styling_global=\u00a0\u00bbdefault\u00a0\u00bb width=\u00a0\u00bb1\/1″ el_position=\u00a0\u00bbfirst last\u00a0\u00bb]<\/p>\n

Du lundi au vendredi \u00e0 midi, la Steam Tower r\u00e9unit en une seule commande un assortiment de dim sum, l’aubergine miso sat\u00e9 et des galettes de riz gluant aux crevettes. Les cocktails suivent la m\u00eame logique, comme le Golden Hour, vodka infus\u00e9e au curcuma frais et \u00e0 la baie de Timur, ou In the Mood for Love, version sans alcool au th\u00e9 jasmin et au yuzu.<\/p>\n

Pourquoi on r\u00e9serve ?<\/strong> Pour picorer des dim sum un Golden Hour \u00e0 la main, n’importe quel jour : Steam Bar sert midi et soir, dimanche compris.<\/p>\n

Steam Bar<\/strong>
\n<\/span>2 rue du Sabot, Paris 6e
\nTous les jours, midi et soir
\nSteam Tower \u00e0 31 \u20ac au d\u00e9jeuner en semaine, dim sum de 9 \u20ac \u00e0 14 \u20ac la portion
\nsteambar.fr<\/a><\/p>\n

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D\u00e9couvrez le Club Travellers Society<\/a> : Jusqu’\u00e0 25% de r\u00e9duction sur les plus beaux h\u00f4tels<\/strong><\/h2>\n

[\/spb_text_block] [spb_section element_name=\u00a0\u00bbDerniers articles\u00a0\u00bb spb_section_id=\u00a0\u00bb4043″ width=\u00a0\u00bb1\/1″ el_position=\u00a0\u00bbfirst last\u00a0\u00bb]<\/p>\n","protected":false},"excerpt":{"rendered":"

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Pr\u00e8s de la Bourse, un chef japonais passe la cuisine chinoise au filtre de sa culture ; dans […]<\/p>\n","protected":false},"author":22,"featured_media":16301,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[14,15,236,254],"tags":[287,187,188],"yoast_head":"\nNotre s\u00e9lection des meilleurs restaurants chinois de Paris<\/title>\n<meta name=\"description\" content=\"D\u00e9couvrez les meilleurs restaurants chinois de Paris : 5 adresses entre la Bourse, Saint-Germain-des-Pr\u00e9s, I\u00e9na et l'Arc de Triomphe.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.travellers-society.com\/en\/best-chinese-restaurants-in-paris\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta 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