Two journeys, one contemporary Thai cuisine
Bolan was born from the meeting of several stories: Bo's roots in Ayutthaya, Thailand, Pedro's training at Ferrandi Paris, and Chef Patipan Aekpanja's experience in one of Bangkok's leading contemporary Thai kitchens.
At 22 rue du Sommerard, in the Latin Quarter, Bolan serves contemporary Thai cuisine: faithful to the aromas of Siam, precise in execution, warm in service, and designed for Paris.
Bo — the Ayutthaya heritage
Bo comes from Ayutthaya, the former royal capital of Siam. Her connection to Thai food comes from family culture, fresh herbs, broths, sauces, balance, and gestures learned over time.
For Bo, Thai cuisine is not something fixed. It is a living memory: chilli, tamarind, galangal, lemongrass, Thai basil, coconut milk, fast cooking and sauces prepared with precision.
In Paris, this memory became the starting point for Bolan: a contemporary Thai table that is sincere, elegant and accessible.
Pedro — the Ferrandi discipline
Pedro trained at Ferrandi Paris, where he learned discipline, precision and respect for ingredients. Before Bolan, his path also brought him close to demanding French kitchens such as Le Céladon, Sellae and Mensae.
At Bolan, this French sense of precision does not replace Thai cuisine. It supports it. It helps structure the cooking, seasoning, sauces, plating and rhythm of service.
The idea is not fusion. The idea is to serve contemporary Thai cuisine, faithful to its roots, with care and precision.
Chef Patipan Aekpanja — Thai precision and Michelin experience
In the kitchen, Bolan today draws on the expertise of Chef Patipan Aekpanja, trained in Thailand and holding a degree in hotel management from Bangkok University.
His career has taken him through several demanding Thai kitchens, notably Akkee Thai Delicacies in Nonthaburi, a Michelin-starred restaurant, then Baan Tepa Culinary Space in Bangkok, a contemporary Thai restaurant awarded two Michelin stars and a Michelin Green Star.
That experience can be felt in the way he works with cooking, sauces, herbs and Thai balances: acidity, heat, sweetness, salinity, aromatic freshness and depth of preparation.
At Bolan, this discipline meets French precision to create contemporary Thai cuisine, faithful to its roots but designed for Paris.
Rooted cuisine, a living menu
Bolan's menu highlights signature dishes such as Pad Thaï Royal, crying tiger beef, Tom Kha, Tom Yum Kung, Moo Yang, vegetarian Pad Pak and Khao Niao Mamuang.
Depending on the season, the restaurant also offers creations based on market ingredients, such as house-smoked trout or a seasonal lunch menu.
The same care guides the wine list: a selection of natural and living wines chosen to pair with fresh herbs, chilli, tamarind, coconut milk and Thai grilled dishes.
Bolan, a Thai table in the Latin Quarter
Located in the 5th arrondissement, close to Cluny-La Sorbonne, the Sorbonne, Saint-Michel, the Cluny Museum and Notre-Dame, Bolan aims to be a contemporary Thai address in the Latin Quarter: refined without being cold, accessible without being ordinary, faithful to Thailand without becoming folkloric.
Frequently asked questions
Who founded Bolan? +
Bolan was founded by Bo, from Ayutthaya in Thailand, and Pedro, trained at Ferrandi Paris.
Who is the chef at Bolan? +
Bolan's kitchen is led by Chef Patipan Aekpanja, trained in Thailand and shaped by his experience at Baan Tepa in Bangkok.
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.