Camille Saint-M'leux's good addresses

In June 2025, Camille Saint-M'leux opened his first restaurant, Geoélia, in the XVIᵉ arrondissement of Paris. A few months later, the young chef was crowned Grand de Demain 2026 at the Gault&Millau Tour Paris Île-de-France. A distinction that rewards a sensitive cuisine, built on the seasons and supported by committed artisans. True to her roots, Camille shares some of her must-try addresses with us.

Hugo Chaise's fermented products in Paris

It's on rue de Rivoli, in his coffee shop My Fermentation, that Hugo Chaise introduces his homemade kombuchas and misos. "I'm a big fan of his approach to making these products more accessible, with less salt and always seasonal produce," says Camille Saint-M'leux. Signature miso in beverages, pedagogy in every explanation: Hugo's universe appeals to the curious and the initiated alike. "I collaborate with him on garums of cuttlefish entrails, which I use for my beef dish to finish the sauce and bring depth and length to the palate", confides the chef.

• Where to eat? My Fermentation, 3, rue Saint-Bon, 75004 Paris
• www.my-fermentation.com

Roland Rigault's vegetables in Herblay-sur-Seine

in Herblay-sur-Seine, this passionate market gardener, now supported by his nephews, cultivates the Champ d'à Côté. Present at the Levallois-Perret market or directly on his farm, he offers a wide range of vegetables and herbs. "Mirabelle plums, tomatoes, cabbages and anything else you can imagine," smiles Camille Saint-M'leux. Their collaboration dates back to when the young chef was still working at the George V, under Christian Le Squer, ten years ago now. "He doesn't chase labels, but he's reasoned and in love with his products", he assures us.

• Where are we? Champ d'à Côté, 14, rue du Vivier, 95220 Herblay-sur-Seine
• www.champdacote.fr

Le Fournil Éphémère in Montreuil

A former baker at Villa9Trois, Le Fournil Éphémère is one of the Geoelia chef's favorite addresses. "He makes sourdough breads from ancient wheat varieties with a rare aromatic richness. His breads are incredible," he says. Special mention goes to his sandwich loaves, available once a week, which appeal to gourmets and professionals alike.

• Where? 11, rue de l'Église, 93100 Montreuil, France
• www.instagram.com/fournilephemeremontreuil

Engpiplard ceramics in Montreuil

Camille Saint-M'leux also surrounds herself with artists. Behind Engpiplard, two creators transform ceramics into sculpture. "They were present this year at the Villa Noailles. I met them through a friend, and by coincidence they are also based in Montreuil." The chef used one of their pieces to present his beef dish at the world final of the S.Pellegrino Young Chef competition, where he represented France in 2024.
▶ www.engpiplard.com

Boucherie André in Boulogne

A well-known institution among connoisseurs of fine food, Maison André raises its own animals and has earned a solid reputation for its veal. "Whenever I go to pick up a veal chop, it's from them - whether it's for me or for the restaurant. Everything is so beautiful, and they also do a bit of catering." A trusted address, where quality and consistency meet.

• Where? 25, avenue Jean Baptiste Clément, 92100 Boulogne-Billancourt
• Tel. : 01 46 05 07 55