The story
19 Saint Roch occupies a classic Parisian address at 19 rue Saint-Roch, in the heart of the 1st arrondissement. The restaurant has earned a Michelin Recommended distinction, signaling consistent quality and a welcoming experience.
The space is equipped with air conditioning and wheelchair access, making it comfortable for a range of guests. For reservations and inquiries, the restaurant can be reached at +33 1 40 15 00 89 or via press@19saint-roch.com.
While the kitchen and menu are not detailed on the restaurant’s own site, the Michelin nod speaks to the care taken in both cooking and service. 19 Saint Roch remains a discreet, reliable choice for those exploring central Paris.
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
