The story
Brion is a contemporary bistro at 17 rue Lamartine in Paris's 9th arrondissement, run by chef Geoffrey Lengagne. The restaurant earned a Michelin Recommended distinction in 2026, and Le Fooding listed it the same year.
Lengagne spent about 15 years cooking for Mathieu Viannay in Lyon, Pierre Gagnaire in London, Thomas Keller in New York and Jérôme Banctel in Paris. The menu follows the market and changes daily with the season. The room has waxed concrete floors, wooden furniture and an open kitchen, a setting Le Fooding described as a neighborhood spot with a little extra sparkle.
Recent dishes have included gnocchi with glazed morels in orange wine, wild asparagus and a Pecorino and chorizo garnish, and grilled Basque trout with green beans, chard, pistachio beurre blanc and XO sauce. For dessert, a marinated strawberry tartlet comes with bitter almond matcha ice cream, while a Brazilian chocolate fondant is served with popcorn miso ice cream.
Recognition
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History
Opening your own restaurant for the very first time is always an emotional experience. And when it’s bon , it’s really Brion ! The brand-new spot from Geoffrey Lengagne, a talented chef who worked for 15-odd years for Mathieu Viannay in Lyon, Pierre Gagnaire in London, Thomas Keller in New York and Jérôme Banctel in Paris, ticks off all the boxes for a cool neighborhood restaurant in Paris: waxed concrete floors, wooden furniture, an open kitchen… and a certain extra sparkle which lights up the plates. The day we went for lunch, the €36 prix-fixe menu included: some stunning marinated endives tucked into a bagna cauda cream with anchovies, caper leaves, smoked paprika oil and raw green apple; a graceful roasted bass medallion deliciously surrounded by a whipped green curry and buttermilk sauce, flame-charred leeks, oyster mushrooms and argan oil; and for dessert, a fantastico plump cannolo stuffed with Meyer lemon and yuzu cream, enriched with sorrel, black lime powder and chipotle, going head-to-head with an explosively flavorful mezcal granita. Not the kind of meal we’re likely to forget anytime soon! // Will Tippin
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