Saturne sur Paris

Excellent Szechuan Chinese restaurant in this remote part of the 15th arrondissement!

Very good Szechuan dishes. Prices inexplicably a bit high.

Fantastic, very authentic Chinese restaurant. The food is delicious and the service is fast. A real treat! The portions are incredibly generous!

I initially thought ordering half a roast duck would only include the sliced ​​duck, but it turned out to be served two ways: roasted duck and stir-fried duck carcass noodles – a pleasant surprise! The whole duck can even be prepared in three ways! 🦆Roasted Duck: The duck skin was roasted until glossy and fragrant. Rolled in a thin pancake with scallions and cucumber, it was crispy and juicy with every bite. The skin was crispy, the meat tender and flavorful, savory with a hint of scallion – a truly satisfying experience! You can also roll it with cantaloupe strips; the sweet fruitiness paired with the crispy, oily duck meat is simply divine. 🔥Stir-fried Duck Carcass Noodles: The duck carcass was fried until golden and crispy, seasoned with minced garlic and spices. Even the bones were fragrant and chewy. The noodles absorbed the duck oil, served with bean sprouts and scallions – a rich, savory sauce that was incredibly satisfying to slurp up. The boiled beef was also a pleasant surprise; it was almost entirely meat! The beef slices are large and tender, coated in a rich, red chili oil broth. They're still dripping with juice when you pick them up with your chopsticks, and they melt in your mouth with every bite. The numbing and spicy aroma of chili and Sichuan peppercorns is intense, making each bite feel like fireworks on your tongue.

Tonight's meal was absolutely delicious! First, two refreshing dishes—Century Egg Tofu. It was the same old flavor: smooth tofu paired with a semi-runny century egg, sprinkled with chili powder, and drizzled with aged vinegar. The tangy and spicy flavor hit me right in the head; one bite and I was instantly refreshed. Next was Eight Treasure Spinach. The peanuts were crunchy, and the garlic, black fungus, and spinach were a healthy and not-too-greasy combination. After a busy week, this dish felt like a complete energy boost. The Dry Pot Frog—take my advice, go for it! The frog legs were thick, and the meat was incredibly tender, coated in a spicy and savory sauce. The potato chunks and lotus root slices soaked up all the flavor. The Western-style Roasted Lamb Chops—I thought a Chinese restaurant trying Western food would be a disaster, but it was surprisingly delicious! Crispy on the outside and tender on the inside, with absolutely no gamey taste. Cumin, black pepper, and Sichuan peppercorn powder—a perfect fusion of East and West. Eating big chunks of meat was pure bliss. Finally, we finished with a dry-pot organic cauliflower dish, which was crisp and refreshing. The cauliflower was tender, the wood ear mushrooms were chewy, and the dish became more and more fragrant with each chew, making it a perfect ending to the meal.

Two refreshing and appetizing cold dishes: Century Egg Tofu: It has that familiar taste again—smooth, tender tofu paired with a runny century egg, seasoned with chili powder and aged vinegar. The tangy and spicy flavor is incredibly appetizing; one bite is like a "fire extinguisher" for your taste buds! Eight-Treasure Spinach: The peanuts were so fragrant! The minced garlic and black fungus mixed with the spinach were healthy and refreshing. After a tiring week, this dish instantly revitalized me! Three Hot Dishes: Dry Pot Frog: Trust me, just go for it! The frog legs were as thick as my thighs, haha! The frog meat was incredibly tender, coated in a spicy and savory sauce. The potato chunks and lotus root slices inside were braised. Every bite challenged my taste buds to the limit; it was so delicious I wanted to lick the pot clean! Western-Style Roasted Lamb Chops: I thought a Chinese restaurant trying Western food would be a disaster, but it was surprisingly good! Crispy on the outside and tender on the inside, with absolutely no gamey taste. It's actually a fusion of East and West, with cumin powder, black pepper, and dried Sichuan peppercorn powder. Eating big mouthfuls of meat was so delicious; a carnivore's dream come true! Dry Pot Organic Cauliflower: Finally, I finished with this crisp and refreshing vegetable dish. The tender organic cauliflower paired with black fungus was increasingly delicious with each bite!

Nice food and nicer service. A guy with short hair is super kind and helpful. It was the best experience in Paris.

Undoubtedly the best Szechuan restaurant in town. I've never eaten such good Cantonese rice! Generous portions, everything is made fresh to order.

The food is definitely very good. HOWEVER We had to wait 1 hour and 5 minutes to be served, and not all of us at the same time... and one diner's chicken wok had more bones than meat! In short It was good But we won't be back

Szechuan cuisine like you rarely find in Paris; go without hesitation if you like spicy food.