The menu

Recipes that reinterpret the culinary identity of the Café de l’Homme – seasonal creations, devotion to regional influences and an unquenchable desire to offer original and inspiring tastes.


Thin slices of artichoke, parmesan cheese, truffle vinaigrette

Lettuce heart, avocado, King Crab

Burrata with raw milk, basil-lemon, ponzu

Tuna tataki

Marinated salmon in Timut pepper, Tosazu sauce

PDO Noir de Bigorre ham (matured 36 months)

To share

Tuna belly in olive oil 280g, Ratte potatoes, romaine lettuce

1kg sole meunière with capers, lemon, brown butter

45 days matured French beef rib steak, bearnaise or BBQ sauce

Garden vegetables from «Christophe Latour», sorrel condiment

Main courses

Bömlo salmon, shallots, tarragon, hazelnut butter

Roasted scallops, parsnip mousseline, seaweed butter

Chicken supreme, sautéed wild mushrooms, reduced jus

Codfish with semi-salted butter, shrimps, dill, lemon confit

Beef tenderloin sauté minute, ginger, coriander

Duck tournedos from «Maison Burgaud», tangy juice

Macaroni with Melanosporum truffle, parmesan cheese cream

Side dish

Homemade French fries, mashed potatoes, spinach, jasmine rice, romaine hearts

So Paris !

Burgundy snails, parsley butter

Duck foie gras cooked in a cloth, «Maison Paris»

Steamed white sea bass, artichokes, Kalamata olive, kaffir lime beurre blanc

Chateaubriand, pepper or bearnaise sauce

Coffee and mignardises

Rum baba with vanilla

Cheeses & Desserts

Saint Marcellin cheese, toasted bread

Pavlova with citrus, blood orange confit, lemon sorbet

Choc by Café de l’Homme

Tahitian vanilla crème brulée «grand cru Tahaa» from «Alain Abel»

Vanilla mille-feuille with semi-salted butter caramel

«Cap Ferret/Paris », vanilla cream-filled choux, chocolate sauce

Dame blanche sundae, vanilla ice cream, chocolate sauce, homemade whipped cream

Café Liègeois (coffee ice cream, whipped cream, chocolate sauce)

Ice-cream and sorbet 2 scoops, homemade whipped cream


Mineral water

Évian / Badoit


Café de l’Homme : Nespresso coffee or decaffeinated accompanied
by our Chef’s selection


Charles Heidsieck
Brut Réserve

Charles Heidsieck
Blanc de Blancs

Charles Heidsieck
Brut Rosé Réserve

Our selection

served by glass 12.5cl


2016 Château Sahuc Lès Tour (10 cl)


2018 Chardonnay
Domaine Laurent Miquel

2018 Côtes-du-Rhône Les Becs Fins
Famille Tardieu

2017 Chablis
Domaine Domaine Servin


2016 WP Rouge vdf
Winerie Parisienne

2018 Pinot noir
Domaine Laurent Miquel

2014 Château Pierre 1er
Saint-Emilion Grand Cru


2018 WP Rosé vdf
Winerie Parisienne

2018 Bandol
Domaines Ott - Château Romassan

Find out more

Culinary identity

The combination of tradition and exceptional produce creates a cuisine that marries simplicity with sophistication.

To find more about

The Incunabulum

The Word "incunabulum" is used to describe a book published in a Western culture prior to 1500, in the very earliest days of printing.

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The place

Celebrating French lifestyle and culture with an illustrious history, a strong architectural presence and a unique view of the Eiffel Tower.

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