Ingredients at the Café de l’Homme

Ingredients at the Café de l’Homme

The Café de l’Homme selects and serves some of the most exceptional ingredients and products of French gastronomy.


These culinary wonders are from the best suppliers throughout France, with traceability that ensures flawless quality control along their entire journey, from creation to consumption. The Chef, Julien Thibault, makes it his mission to understand the great epicurean riches to be mined from this country’s terroirs and takes tremendous care to offer only the true tastes and original aromas of these ingredients. As with the premises, elegance and balance are his watchwords as he masters delicate compositions blending tradition and innovation. The Café de l’Homme staff is dedicated to French culinary tradition, respecting every ingredient and product in an ode to this magical place of cultural heritage.

Every man creates without knowing it
As he breathes
But the artist is aware of himself creating
His act engages his entire being
He is fortified by his well-loved pain

Paul Valery
Noir de Bigorre from Patrick Escuder

Noir de Bigorre from Patrick Escuder

This is ham with exceptional flavour, recognised as one of the best hams in the world and very soon to be officially an appellation d'origine controlee (AOC). With its distinctive black coat and horizontal ears, the Noir de Bigorre pig is a pure-bred animal that lives unpenned on its native land, La Bigorre, on the borders of France’s Hautes Pyrénées, Gers and Haute Garonne departments. Here, in this gentle, peaceful landscape of meadows and undergrowth set at the foot of the mountains, the Noir de Bigorre pig roams about in small herds to feed, enjoying a healthy diet composed of the natural resources in its surroundings: grass, acorns, chestnuts, locally-grown triticale and other onsite resources. GMO-free.

Maison Paris

Maison Paris

The 100+ year family tradition of Maison Paris began in 1907 and continues today at the very peak of its profession. With a range that covers all the major foie gras markets (duck and goose) and its own production facilities, it supplies canners, caterers and the public throughout France.

The well-earned reputation of its products is based on the expertise of its producers and its endless quest for top quality. The company's unwavering ambition is to respond on a daily basis to the high expectations of its connoisseur and gourmet customers.

Olive oil, feta, Kalamata black olive from Maison Kalios

Olive oil, feta, Kalamata black olive from Maison Kalios

Kalios is the tale of two brothers, Grégory and Pierre-Julien, who took up the reins of the family business in the Kalamata region from their grandfather, Petros Chantzios. This oil, produced at the family olive grove, is of outstanding quality. And for good reason: the family’s olive trees, high in the mountains, are almost 300 years old! Kalamata black olives, a variety often called “the queen of olives,” are known for their firm flesh and incomparable flavour. In addition to feta cheese, the Kalios brand has gradually expanded to include products crafted with genuine expertise, in keeping with authentic Greek traditions.

Chocolat Choc from the Café de l’Homme

Chocolat Choc from the Café de l’Homme

A one-of-a-kind chocolate created especially by the Café de l’Homme. On the palate, this chocolate harmoniously balances acidity with the intense bitterness of cocoa tinged with berry and wine notes. It is a particularly fruity chocolate with a very long finish. The cocoa is from Cacao Barry, a producer and grinder that supports cocoa farmers in their natural, professional and social environment through the Cocoa Horizons Foundation and the Q-Fermentation™ programme.

Ice Cream and Sorbet from Philippe Faur

Ice Cream and Sorbet from Philippe Faur

This company uses only products from either Mother Nature herself or the most venerable artisans honouring the highest levels of quality. Philippe Faure made a quality pledge to favour partnerships with local producers to supply 100% natural products. These “high-end” ice creams and sorbets reflect the values of transparency, honesty and a renewed relationship with nature.

Bread from Thierry Breton

Bread from Thierry Breton

Each day, just to unwind, this energetic baker places 500 round loaves of old-style bread for his restaurateur/cellar-master friends in the basement of his latest restaurant in Paris. “Two and a half hours of deliveries each day on this cargo bike or delivery trike, as far as Montmartre!” he says. The perfect dual-purpose training session for this aficionado of the Paris-Brest-Paris cycling race.

Sanza Burrata from Maison Terra Candido

Sanza Burrata from Maison Terra Candido

Terra Candido was born in the land of Vincenzo Candido. Vincenzo was born in Castelsilano, a small hilltop village in the Calabrian Apennines. He had the pleasure of growing up with the foods from his grandparents’ land. This memory of taste is what nourishes the company’s quest for the many products Terra Candido offers today. They make every effort to deliver these products at the peak of freshness. Their fresh cheeses arrive from Italy twice a week. They now have excellent relationships, founded on trust, with many enthusiasts in Paris and the nearby suburbs.

Butter from Maison Bordier

Butter from Maison Bordier

Bordier butter, a renowned name recognised for quality, is dairy’s haute cuisine. The milk collected to make Bordier butter comes from organic breeding and sustainable agriculture in the terroirs of Brittany and Normandy. Come summertime, each farm takes great care when releasing its cows to ensure quality grazing. In wintertime, they are fed with excellent forage from ventilated drying sheds that preserve the alfalfa’s quality. Bordier butter is born of a family business: Jean-Yves Bordier, the son and grandson of a butter- and cheese-maker, founded the company, now a symbol of quality and authenticity.

Epicerie Fine Latour

Epicerie Fine Latour

Ambassador of French culinary heritage and member of the Culinary College of France, Christophe Latour, market gardener of the Latour Epicerie, is the link between the Chef and the land thanks to its beautiful fruits and good vegetables. Parisian restaurateurs who trust him were unknowingly his best testers: Christophe Latour only offers products with rare qualities, which he chooses himself. Products for all those who want to put the beautiful agriculture on their table.

https://www.cafedelhomme.com/en/pages/team-united-by-passion
Ingredients at the Café de l’Homme

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