Camille SAINT‑M'LEUX
Chef : 1 restaurant Camille Saint M'Leux, chef at Geoélia in Paris, offers refined, inventive cuisine, awarded three toques, in the heart of the 16th arrondissement.raised in Nantes by an engineer father and an architect mother, Camille Saint M'Leux remembers wanting to become a chef from the age of ten. "But my parents were very clear with me. I had to get a general baccalaureate first, before going into the restaurant business. I agreed, on condition that they allowed me to go to Ferrandi."With his Bac S in hand - and a fond memory of an internship at L'Atlantide in ninth grade - the future Grand de Demain joined Ferrandi for a one-year CAP. He learned to cook game and sauces at Le Clos des Gourmets, then decided to join Taillevent, "one of the last classic houses in Paris, where I knew I'd be working 80 hours a week, but where I was going to learn the essentials about juices, sauces, pies...".
A fruitful experience in Australia
After two years with Alain Solivérès, he took a CAP in pastry-making while working at the Shangri-La with Christophe Moret. "I was then offered a position at Le Cinq as a starter. I didn't hesitate for a second. It was a crucial step for me, because it was with Christian Le Squer that I learned how to build a dish, and not just assemble a few well-cooked products."After two years in this famous palace, Camille Saint M'Leux moved to Brisbane for six months, then to Sydney to work at the famous Quay restaurant with Peter Gilmore. There, he broadened his culinary culture in a restaurant where Japanese, Korean, South American and Australian influences are joyfully mixed, working with fat, umami and smoke. "TheCOVID epidemic occurs, I leave Australia to return to France to work in an ice cream shop. "
At the end of 2024 , he bought a former Chinese restaurant.
A year later, the owners of Villa 9Trois in Montreuil offered him the position of chef. A large structure, over seventy covers, and at just 25 years of age, the young man rose to the challenge, quickly winning accolades and public recognition. "After three years, however, I wanted to set up my own business, and buying the Villa was not an option. I looked around the west of Paris before finding this former Chinese restaurant, once famous, which immediately appealed to me architecturally. It took over six months of work before Geoéliaopened in mid-June 2025.three "toques" were quickly awarded for this beautiful, witty and already very mature cuisine.
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