Bo & Pedro — The Story of Bolan
Bolan was born from the meeting of two journeys: Bo, originally from Ayutthaya in Thailand, and Pedro Aires, a chef trained at Ferrandi Paris.
In the heart of the Latin Quarter, they created a contemporary Thai restaurant deeply rooted in the flavours and traditions of Thailand, approached with the precision Pedro acquired in French kitchens.
Bo — the heritage of Ayutthaya
Bo grew up in Ayutthaya, the former royal capital of Siam. As a child, she learned to cook alongside her grandmother while helping her family sell noodles from boats on the Chao Phraya River.
For Bo, Thai cuisine is a living memory: fresh herbs, chilli, tamarind, galangal, lemongrass, broths, sauces and, above all, the balance between flavours.
After moving to Paris, she continued developing her experience in Thai kitchens across the city. That heritage is now one of the foundations of Bolan.
Pedro Aires — Chef & Co-Founder
Pedro trained at Ferrandi Paris, where he developed discipline, precision and respect for ingredients. His career later took him through demanding Parisian kitchens including Mensae and Sellae.
As chef and co-founder of Bolan, Pedro now oversees the restaurant's culinary direction and menu development.
His approach is not about turning Thai cuisine into fusion cuisine. French technique is used as a tool in service of Thai flavours: precise cooking, careful sauce work, quality ingredients, seasoning and presentation.
A cuisine built together
At Bolan, Bo and Pedro build a contemporary Thai cuisine that remains faithful to its roots.
Bo's Thai culinary heritage meets Pedro's training and technical precision to create a short, evolving menu shaped by the seasons and the ingredients available.
Pad Thaï Royal, Tom Kha, crying tiger beef, Moo Yang, Tom Yum and seasonal creations are served alongside a carefully selected list of natural and low-intervention wines chosen to complement Thai herbs, chilli, tamarind, grilled dishes and coconut milk.
Bolan remains first and foremost a Thai restaurant: contemporary in expression, precise in execution and faithful to the balances that define Thai cuisine.
Bolan in the Latin Quarter
Located at 22 rue du Sommerard in Paris's 5th arrondissement, Bolan is just steps from Cluny-La Sorbonne, the Sorbonne, the Cluny Museum, Saint-Michel and Notre-Dame.
The restaurant also offers a terrace when weather conditions allow.
Frequently asked questions
Who founded Bolan? +
Bolan was founded by Bo, originally from Ayutthaya in Thailand, and Pedro Aires, a chef trained at Ferrandi Paris.
Who is the chef at Bolan? +
Pedro Aires is the chef and co-founder of Bolan. Trained at Ferrandi Paris and with experience at Mensae and Sellae, he oversees the restaurant's culinary direction and menu development.
What kind of cuisine does Bolan serve? +
Bolan serves contemporary Thai cuisine: Thai flavours faithful to their roots, prepared with French precision and seasonal ingredients.
Is Bolan a fusion restaurant? +
No. Bolan is not a fusion restaurant. The restaurant serves contemporary Thai cuisine, respecting Thai balances with a precise and modern execution.
Explore more: our contemporary Thai restaurant in Paris 5, our Thai restaurant in the Latin Quarter, our Thai restaurant near Notre-Dame, our natural wines and Thai cuisine, or book a table at Bolan.