A new season is upon us at the Café de l’Homme. With the arrival of fall, Chef Wilfried Graux unveils a menu where seasonal ingredients meet precise, generous, and decidedly contemporary cuisine. With a view of the Eiffel Tower, the dishes evolve in step with the Parisian landscape and complement the first colors of fall. At Café de l’Homme, each season brings new cravings. As temperatures grow milder and Paris gradually changes colors, the cuisine evolves as well, making more room for deep, comforting flavors without sacrificing the freshness that defines the chef’s signature style. Wilfried Graux has thus crafted a menu guided by the ingredients and the moment when they fully express their qualities. Freshly caught fish, dry-aged meats, vegetables harvested at their peak: seasonality is the guiding principle of a sincere culinary experience, attentive to nature and to those who cultivate it. This new fall menu is thus defined by contrasts. Freshness meets indulgence, vegetal notes accompany more intense flavors, and the dishes gradually gain depth. This attention to ingredients is evident right from the starters. Crab meat, served with a salad of fennel and crisp apples, plays on subtlety and textures. The sweetness of the crab complements the anise-scented freshness of the fennel and the tartness of the fruit, offering a light start to the meal. Alongside this, the menu reveals other, more autumnal pairings. The pink button mushroom, for example, is marinated in vin jaune and served with a confit egg yolk. The pressed Landes foie gras is accompanied by pickled vegetables, while the lobster from our coast is paired with coffee-infused beet ravioli. All these creations reflect a shared philosophy: starting with a recognizable ingredient, respecting its character, and building pairings around it that bring out all its nuances. The new menu doesn’t seek to confine fall to a cuisine that’s necessarily richer. On the contrary, it plays with balances and allows diners to move from fresh, delicate dishes to more generous creations. The Mediterranean-style stuffed baby squid exemplifies this approach. With a warmer flavor profile, it brings to the table tastes that extend summer just a little longer while naturally complementing the changing seasons. Further down the menu, the dishes take on more character. Wild bluefin tuna with its tender, flame-seared belly, the chef’s selection of lamb cuts, and the Simmental beef tenderloin served with veal jus offer different interpretations of this autumnal cuisine. Indulgence is also on full display in the truffle-infused coquillettes prepared risotto-style with mushrooms and aged Parmesan, while the 30-day-aged Simmental ribeye invites diners to rediscover the joy of a dish meant to be shared. This menu thus preserves Café de l’Homme’s distinctive identity: carefully selected ingredients, precise cooking, and the pleasure of dining as its guiding principle. The new season is also reflected in the desserts, with creations featuring richer, more enveloping flavors. The Pistachio Succès, served with thyme-infused custard, combines the indulgent richness of the nut with a more unexpected herbal note. This subtle pairing gives the dessert a unique character. The vanilla mille-feuille with caramelized pecans, meanwhile, offers a more comforting experience. Vanilla meets the crunch and roasted notes of pecans in a generous take on this classic French pastry. The menu also features desserts that have already become staples of the house, such as the Madagascar vanilla flan with hazelnut praline, as well as a crispy chocolate tart with coffee caramel. Pistachio, pecan, hazelnut, chocolate, coffee, and vanilla come together to create a particularly indulgent end to the meal, perfectly suited to the first days of fall. The arrival of a new menu is also an invitation to rediscover Café de l’Homme in a new light. In the fall, Paris undergoes a gentle transformation. The days grow shorter, the Trocadéro gardens change colors, and the light softens as you gaze at the Eiffel Tower. Whether for lunch or dinner, this new setting naturally complements the creations crafted by Wilfried Graux. This new menu captures the essence of the season without ever exaggerating it: from the freshness of the crab to the hearty portion of baby squid, from the deeper flavors of the meats to the indulgent pecan mille-feuille, each dish offers its own interpretation of fall. A season to savor at the table, with a view of one of Paris’s most beautiful panoramas.A New Menu in Step with Fall
Carefully Selected Seasonal Ingredients
A Balance of Freshness, Precision, and Generosity
Fall Extends to Desserts
Discover Fall with a View of the Eiffel Tower
