Our philosophy

Galopin’s vision is a search of balance between three essential elements : Cuisine, Wine and Experience.

The product is the foundation of cuisine. First, it's primordial to know its origin, quality and seasonality in order to make the most of it. Then, these products need to be worked on with proper technics in order to combine the flavours, while focusing on the essential.

Highlighting wine is a way to propose a large range of regions and grape varieties, which can adapt to the products. Opting for more modest wine producers committed in a bio-dynamic approach and natural wines. But also proposing original spirits such as Saké and Australian Vermouth, with a price range for evert budget. Eventually, the element framing it all is the experience of the meal.

A meal is more than just a spinning wheel of dishes, it’s a moment of life. An experience where a special care must be given to every single details so guests can enjoy without thinking about anything else than the pleasure of their senses.


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The menu

On the menu, a choice of gastronomic-inspired plates that have made the restaurant's reputation with critics (Gault et Millau, Lebey, Michelin...), from €9 to €26, such as for example Dashi Eryngii confit / Perfect potato siphon egg / Scallops Beets / Wild boar stew gyoza / Mallard duck with clementine condiment / Location yellow coconut fume / Pumpkin ice cream with a organic and natural wine list to match.

Our latest news

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Opening days

  • Dinner from Monday to Friday
  • (19h00 - 23h30)
  • Closed Saturday and Sunday


34, rue Sainte-Marthe
75010 Paris





Le Galopin