Our Guide to Paris: Le Galopin

This bistro on place Sainte-Marthe is not new, but it has new talent in the kitchen: Top Chef winner Romain Tischenko. Lunch menus at 19, 21 and 24€, dinner 42€.

Practical information

Address: 34 rue Sainte-Marthe, 75010
Nearest transport: Colonel Fabien (2)
Hours: Tuesday-Saturday, lunch and dinner; closed Sunday and Monday
Reservations: Book a day or two in advance
Telephone: 01 42 06 05 03

View a map of all of our restaurants here.
Average price for lunch: 20-34€
Average price for dinner: 35-49€
Style of cuisine: Modern French, French Bistro
Special attributes:
Type of crowd: foodies, neighborhood locals, bobos
Interior: bare bones & minimal
Atmosphere: casual

Trusted reviews

• Sophie Brissaud (2012) “La carte des vins est courte en raison des difficultés de stockage: il y a peu mais du bon et du nature…  Bien que j’aie zappé le dessert, je conclus à un sans-faute. Les prix sont plus que raisonnables pour une telle qualité. À ranger résolument dans la catégorie “Jeunes bistrots enthousiasmants”.
• François-Régis Gaudry – L’Express (2011) “…une jolie réussite…L’ombre du chef du Chateaubriand plane d’ailleurs sur l’endroit: Romain Tischenko s’inspire ostensiblement de sa manière de boxer les saveurs avec ce mélange de grâce et d’inconscience.
• John Talbott (2011) “out of this tiny kitchen with a California/Amurican pass-thru, come dishes of such complexity, creativity and contrasting ingredients it kind of takes your breath away…”
• Alexander Lobrano (2011) “Just two tiny courses into this meal, and I was already impressed…Crisply grilled brill on a bed of crushed potatoes with grains of lemon, shitaki mushrooms and griddled baby leeks…veal, which came with parsnips puree, pea shoots, and slices of raw daikon and parsley root, a terrifically nuanced constellation of flavors and textures….desserts were brilliant, too.”
• Emmanuel Rubin – Le Figaro (2011) “…quelques compositions bien plaquées, propices aussi au minimum cérébra..Heliantis-encornet-shitake: gourmand. Canard, chou, daikon, yuzu: chair superbe qu’aiguise un chou délicatement sûr…”