The story
19 Saint Roch is a bistro at 19 rue Saint-Roch in Paris, and Le Fooding named it Best sophisticated bistro in 2025.
Touitou came here after Vivant 2, Déviant and Drum Café in Arles. At lunch, Le Fooding's reviewer found cuttlefish tinted with saffron and pimentón de la Vera, and veal tartare in green peppercorn mayonnaise with barbecued pear. Brill arrived with chard spaghetti in béchamel. Dessert was a chocolate sorbet with smoked chilies from the Béarn.
The space was once a Japanese restaurant. Monochromatic tomette tiles, solid wood furniture and long mirrors now define it. A tasting menu is offered, and the Michelin Guide listed the bistro as Recommended in 2026.
Recognition
Details
History
The bird is in the cage, we repeat, the bird is in the cage! After some high-flying escapades throughout the capital (Vivant 2, Déviant) and Arles (Drum Café), in addition to a few international migrations, Pierre Touitou finally landed majestically on Rue Saint-Roch. His latest nest? A former Japanese restaurant decked out with monochromatic tomette tiles, solid wood furniture and long mirrors, where he sends out a stratospheric menu. Suffice it to say, the other day at lunch there was plenty to gush about in between bites: brilliant cuttlefish with a lovely saffron and pimentón de la Vera golden hue; graceful veal tartare dressed in a green peppercorn mayonnaise and served with barbecued pear and fried potatoes; perfectly prepared brill served with chard spaghetti in béchamel sauce; ditalini (small tube-shaped pasta) and coco de Paimpol beans doused in pistou prepared with brill bard: and to round out the meal, a flamboyant chocolate sorbet with smoked chilies from the Béarn. // Angela Dulo
The bird is in the cage, we repeat, the bird is in the cage! After some high-flying escapades throughout the capital (Vivant 2, Déviant) and Arles (Drum Café), in addition to a few international migrations, Pierre Touitou finally landed majestically on Rue Saint-Roch. His latest nest? A former Japanese restaurant decked out with monochromatic tomette tiles, solid wood furniture and long mirrors, where he sends out a stratospheric menu. Suffice it to say, the other day at lunch there was plenty to gush about in between bites: brilliant cuttlefish with a lovely saffron and pimentón de la Vera golden hue; graceful veal tartare dressed in a green peppercorn mayonnaise and served with barbecued pear and fried potatoes; perfectly prepared brill served with chard spaghetti in béchamel sauce; ditalini (small tube-shaped pasta) and coco de Paimpol beans doused in pistou prepared with brill bard: and to round out the meal, a flamboyant chocolate sorbet with smoked chilies from the Béarn. // Angela Dulo
Location