Please wait

Contact

37-39 rue Boissière
75016 Paris
France

Phone : 01 41 40 99 80

GaultMillau © 2025 All rights reserved

Geoelia: Camille Saint-M'leux casts off from the 16th arrondissement

Geoelia: Camille Saint-M'leux casts off from the 16th arrondissement

Mathilde Bourge | 6/13/25, 10:52 AM
Disable your adblocker

Barely 30 years old, young chef Camille Saint-M'leux, revealed at Villa9Trois, is preparing to open his very first restaurant, Geoelia. An intimate address, thought through to the smallest detail.

One year after her acclaimed departure from Villa9Trois in Montreuil, Camille Saint-M'leux is turning a long-held dream into reality. Geoelia (a contraction of the first names of her grandparents, Georges and Éliane, and the name of their sailboat) is already establishing itself as one of this year's most eagerly awaited gastronomic events.

"It's a very personal restaurant, everything is thought out from A to Z. I've worked with a lot of craftsmen to make every corner of this place," confides the chef. Housed in a former Asian restaurant that has been meticulously transformed, the new address is captivating from the moment you enter: a 4-metre-high ceiling, a few steps to climb, and an atmosphere that is both raw and sophisticated.

A strong aesthetic bias, a tribute to the Parisian institution

Geoelia's décor refuses to be pastiche. It evokes the architecture of the great Parisian houses while asserting a resolute modernity. Structural concrete, generously-sized round tables, curtains and tablecloths with a studied fall: each element conveys a vision of comfort and precision.

"With the graphic designer and the architect, we thought about what a Parisian institution means today, without falling into an old caricature. I wanted to restore a certain softness, a form of classicism, without denying our times," explains Camille Saint-M'leux.

Geoelia offers a 24-seat main dining room and, in parallel, a 10-seat private dining room. The latter serves as a table d'hôtes, open to the kitchen - or isolated, depending on the mood - for a privileged behind-the-scenes look at the culinary gesture.

An iodized, instinctive and demanding cuisine

"Cooking will always be part of the Villa9Trois dynamic, but in a more logical way, because the place will respond to it", explains the chef. at Geoelia, seafood takes center stage, with an in-depth focus on proteins and umami. The common thread? Iodine and smokiness.

Among the flagship dishes that marked his time at La VIlla9Trois are rice with caviar, whelk served in its own swimming sauce, and a "revisited and pared-down" beef and squid ink dish that will remind loyal diners of his stylistic imprint. Each dish is "tothe point", stripped of all superfluous elements, in the service of a clear, direct, legible emotion.

A close-knit team, between exacting standards and elegance of gesture

Geoelia is more than just a chef. It's also a loyal and rigorous team. Camille Saint-M'leux's kitchen brigade has followed him in this adventure, including his sous-chef and a waitress from Villa9Trois, joined by an exceptional floor manager: Romain Pernot, who has worked at the Plaza Athénée and Crillon, and was floor manager at the restaurant Contraste for five years.

"I want to put the dining room back in the center of the story. We've created a central island that will punctuate the service, where Romain and his teams will be able to make their moves, without imposing them on the customer." No open kitchen here: room service is back in its rightful place, in a controlled choreography.

at the age of 29 (soon to be 30), with a rare maturity and an assertive vision, Camille Saint-M'leux is poised to make Geoelia part of the Parisian gastronomic landscape. An address conceived as a journey, where family memory and modern gestures form a harmonious whole. See you on June 16, 2025 to cast off.

Disable your adblocker

These news might interest you

Cette cheffe va préparer un dîner pour... l'espace
News & Events
Cette cheffe va préparer un dîner pour... l'espace
Même à 400 km d’altitude, la gastronomie française refuse les compromis : Sophie Adenot dégustera des mets d'une cheffe 4 toques en orbite.
Le restaurant Arpège d’Alain Passard devient 100 % végétal
News & Events
Le restaurant Arpège d’Alain Passard devient 100 % végétal
Alain Passard opère un tournant radical : son restaurant L’Arpège à Paris ne servira plus ni viande, ni poisson. Une révolution dans le monde de la haute gastronomie française.
Astro-vino : cet été, suivez les astres, levez le coude !
News & Events
Astro-vino : cet été, suivez les astres, levez le coude !
Il flotte comme un air de vacances… L’heure est au lâcher-prise, à la bienveillance recommandée et aux jolies quilles à partager, mais tout le monde ne sera pas logé à la même enseigne !
Les bonnes adresses de Josselin Marie
News & Events
Les bonnes adresses de Josselin Marie
Le chef de La Table de Colette, à Paris, nous dévoile ses bonnes adresses pour acheter du poisson ou des agrumes à travers la France. Prenez des notes !
Ce cognac d’exception a été plongé dans l'Atlantique
News & Events
Ce cognac d’exception a été plongé dans l'Atlantique
Les ateliers Camus dévoilent une nouvelle création, vendue à seulement cinq exemplaires : une eau-de-vie issue de l’assemblage de cognacs d’exception, inspirée de “Vingt mille lieues sous les mers” de Jules Verne.
Le château Lafaurie-Peyraguey, un bijou dans les vignes
Hotels & Bed & Breakfast
Le château Lafaurie-Peyraguey, un bijou dans les vignes
Rares sont les clos entièrement fermés dans le vignoble bordelais. Les quatre murs qui ceignent le premier cru classé de Sauternes Lafaurie-Peyraguey sont déjà une rareté. Et c'est sur ce terroir d'exception planté depuis 1618 que se dresse un non moins exceptionnel hôtel-restaurant ouvert quatre cents ans plus tard, en 2018.
Become Partners