The story
Geoffroy Lalangella leads the kitchen at Bistrot des Tournelles in Paris. Trained at the École Ferrandi and born into a family of Neapolitan butchers, he approaches traditional French bistro cooking with a focus on carefully sourced ingredients and precise technique. The menu highlights masterfully cooked classics like steak au poivre and cordon bleu, alongside seasonal vegetable plates such as haricots verts paired with tomatoes and nectarines. Generous portions define the dining experience, honoring the unpretentious spirit of classic bistro menus.
Starters set the tone before the main course arrives. Farmhouse pork rillettes arrive alongside a pan-fried oyster mushroom preparation dressed with parsley and garlic. For a lighter option, the house salad combines crisp greens with fresh produce, while the croque-monsieur uses Comté cheese and Prince de Paris ham. A simple plate of eggs mayonnaise proves that execution matters more than complexity when staying true to bistro traditions.
Édouart Vermynck founded the venue between the Places des Vosges and Place de la Bastille. He has maintained a deliberately retro environment where century-old features still anchor the space. Visitors sit near a French marble bar and cement tile flooring that has endured decades of service. A vintage cash register sits behind the counter, reinforcing the deliberate preservation of an older Parisian era.
Le Fooding named this establishment the best bistro of 2023 and listed it again for 2026. That recognition aligns with a cellar holding over two hundred bottles. The selection emphasizes Beaujolais, Burgundy, and the Jura region. Trained sommeliers guide guests through careful pairings to match the robust flavors of the kitchen.
Recognition
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