Geoélia

Some restaurants carry a concept. Then there is Geoélia, which carries a memory: that of the sailing boat belonging to Georges and Eliane, the chef's grandparents.

On rue de la Tour in the 16th, Camille Saint-M'leux opened his first restaurant in June 2025, on the former site of Tang. Having worked at Le Taillevent, Shangri-La and Le Cinq, and earned a star at Villa9Trois in Montreuil, the Breton chef regained his star in 2026, this time under his own roof.

Brittany on the plate

A sea breeze runs through the menu: Roscoff spider crab with coral mayonnaise, line-caught pollack, Breton blue lobster in a pastry-sealed casserole to share. Lovers of produce from the land are not forgotten, with Angers pigeon roasted on the crown or veal sweetbread cooked in an artichoke heart. Menus of 5 or 7 dishes (125 and 160 euros), alongside a proper à la carte menu, increasingly rare at this level.

A spectacular dining room

High ceilings, generous windows, Murano chandeliers, Breton and French craftsmanship in every detail: the dining room is bathed in light. The cellar, with more than 300 wines from distinctive producers, keeps its mark-ups reasonable. A dining room adjoining the kitchen seats up to 10 guests.

Who is it for?

• A romantic dinner in one of the most beautiful dining rooms in Paris
• Lovers of Breton produce prepared at the highest level
• A meal to share around the lobster in its pastry-sealed casserole

Why Geoélia stays with you

Because at thirty, this chef already cooks with the assurance of the greats, and with sincerity too.

Geoélia, the open sea in the heart of the 16th.