Food & wine pairings, Café de l'Homme

Starters

Champignons de Paris rosés

22 €

Marinated in vin jaune and confit egg yolk

Iodine, lemon, oyster shell: chablis in its purest form.
Why this pairingThe chablis’ saline tension wakes the raw mushroom and answers the confit egg yolk without weighing it down.
Fresh butter, almond, limestone tension.
Why this pairingHazelnut and fresh butter: the most direct echo of the marinade’s vin jaune, in a Burgundian register.
Mastered opulence: hazelnut, honey, deep minerality.
Why this pairingThe summit of chardonnay on the humblest of vegetables: breadth, smoke and length for a deceptively simple dish.

Homard de nos côtes

56 €

Beetroot ravioli infused with coffee

Marsanne-roussanne: rich texture, apricot, blossom.
Why this pairingThe marsanne’s breadth coats the lobster; its roundness tames the beetroot and the coffee’s gentle bitterness.
Buttery, toasted hazelnut, creamy breadth held by acidity.
Why this pairingMeursault’s noble richness answers the lobster’s flesh; the discreet toast of its oak converses with the ravioli’s coffee.
Power and verticality: ripe white fruit, grand-terroir minerality.
Why this pairingThe summit of chardonnay for the king of crustaceans. Royalty meets royalty.

Foie gras des Landes cuit à basse température

48 €

Pickled vegetables

Rose, lychee, sweet spice, near-dry finish.
Why this pairingThe exuberant aromatics caress the foie gras while the touch of spice answers the pickled vegetables.
Silky pinot noir: morello cherry, forest floor, melted tannins.
Why this pairingFor the guest who prefers red: the pinot’s silk caresses the foie gras without ever dominating it.
Saffron, candied apricot, honey: opulence carried by jeweller’s-precision freshness.
Why this pairingThe legendary foie gras-Yquem pairing, in a half bottle made for two. A memory more than a glass.

Chair de tourteau

52 €

Fennel salad, crisp apples

Upright, lemon and anise, mineral finish.
Why this pairingCitrus and green apple: the riesling extends the crisp apple and cuts through the crab’s sweetness.
Saline tension, lemony flesh, chalky length.
Why this pairingThe premier cru chablis’ iodine embraces the crab; its tension stretches the fennel.
Sauvignon like no other: smoky, taut, of rare depth.
Why this pairingThe Loire’s great sauvignon on crab: anise, smoke and precision, lifting the starter to signature status.

Tataki de filet de bœuf Simmental

28 €

Seasoned with 11 aromatics

Crunchy syrah: dark fruit, fresh pepper.
Why this pairingSyrah’s natural pepperiness extends the aromatics; the fruit’s freshness respects the raw beef.
Violet, smoked bacon, velvet tannins.
Why this pairingGreat northern-Rhône syrah on tataki: the wine’s smokiness meets the sear on the meat.
Mythical: oriental spice, black olive, endless length.
Why this pairingEleven aromatics on the plate, a kaleidoscope of spice in the glass. One of the most spectacular pairings on our list.

Sashimi de daurade

34 €

Cucumber, fennel, Château d’Estoublon olive oil, puffed-rice tuile

Flint-grown sauvignon: fresh citrus, cut grass, saline finish.
Why this pairingSancerre on raw sea bream: the Loire’s obvious match, citrus and flint over the fish’s finesse.
Precise and creamy, white blossom and ripe lemon.
Why this pairingPuligny’s precision underlines the cucumber and fennel; its flesh answers the puffed-rice tuile.
Gunflint, noble citrus, unmatched intensity.
Why this pairingThe Loire’s purest sauvignon on the menu’s purest fish. Mineral upon mineral.

Our caviars

Caviar Kristal Kaviari Paris

200 €per 50 g

Blinis, infused butter, lemon cream

Brioche, ripe yellow fruit, creamy mousse.
Why this pairingThe house Champagne of Café de l’Homme: its brioche breadth wraps around the Kristal’s iodine pearls.
Vinous, roasted apple, hazelnut: a pinot noir Champagne.
Why this pairingIts vinous structure stands up to the infused butter; the mousse resets the palate between spoonfuls.
Crystalline precision, candied citrus, chalk salinity.
Why this pairingCristal on Kristal: beyond the wink, the great champagne’s chalky tension against the caviar’s pearl.

Caviar Beluga Impérial Kaviari Paris

490 €per 50 g

Potatoes

White fruit, chalk, fine energetic mousse.
Why this pairingHouse purity that lets the beluga speak: with this caviar, the wine accompanies, it does not argue.
Vinous sparkle, golden brioche, the breadth of a great vintage.
Why this pairingThe house’s great vintage: a vinous, barrel-raised sparkle that rises to the Beluga’s buttery pearls.
Over 120 wines in the blend: almond, toasted brioche, endless complexity.
Why this pairingThe greatest blended cuvée on the greatest caviar. Not a pairing to describe: one to live.

Main courses

Saumon Label Rouge snacké

46 €

Nori sauce

Sun-kissed chardonnay, pear, brioche touch.
Why this pairingThe Mâconnais chardonnay, tender and fresh, glides over the seared salmon and softens the nori’s iodine.
Powerful and floral, roasted peach, long finish.
Why this pairingSouthern breadth on the salmon’s richness: a gastronomic white that holds the sauce’s umami.
Legendary viognier: apricot, violet, umami breadth.
Why this pairingCondrieu’s umami meets the nori sauce’s umami: the sharpest pairing on the fish menu.

Chipirons farcis à la méditerranéenne

44 €

A gastronomic rosé: white peach, citrus, fresh finish.
Why this pairingDomaine d’Estoublon’s dry, sun-soaked rosé: the dish’s Mediterranean spirit, right into the glass.
Chiselled chardonnay: white flowers, lemon, warm stone.
Why this pairingThe chiselled chardonnay stands up to the stuffing; its minerality refreshes every bite.
Monumental: honey, quince, smoke, a taffeta texture.
Why this pairingRhône grandeur on the Mediterranean: a powerful, long gastronomic white for a sun-drenched dish.

Thon rouge sauvage

58 €

Tender flame-seared belly, beetroot and soy extraction

Serious gamay: black cherry, flesh, freshness.
Why this pairingServed slightly chilled, the rocky gamay crunches over the flame-seared belly without ever crushing it.
Structured, deep red fruit, firm frame.
Why this pairingPommard’s structure answers the flame; its dark fruit meets the beetroot extraction.
Sweet spice, rose, caressing texture: Vosne refinement.
Why this pairingBluefin treated like meat calls for great pinot: Vosne-Romanée, depth and silk.

Sélection du Chef de pièces d’agneau

52 €

Blackcurrant, cedar, polished tannins.
Why this pairingA supple Moulis with discreet cedar: the straight companion of roasted lamb.
Saint-Julien elegance: graphite, dark fruit, balance.
Why this pairingA pedigree Saint-Julien, lamb’s classic match: dark fruit, cedar and polished tannins.
Velvety power, ripe dark fruit, limestone freshness.
Why this pairingA Saint-Émilion premier grand cru classé: merlot velvet coats the roasted lamb, cabernet franc freshens the finish.

By the glassSaké Junmai Ginjo Heavensake14 € · 7,5 cl

Filet de bœuf Simmental

65 €

Veal jus

Fleshy merlot, plum and violet, melted tannins.
Why this pairingChâteau Canon’s second wine: fleshy, fruit-forward merlot, the filet’s straight ally with its veal jus.
Australian syrah from Kangaroo Island: blackberry, pepper, dark chocolate.
Why this pairingAustralian exuberance, pepper and dark fruit, facing the Simmental’s power.
Cult wine: garrigue, truffle, pedigreed dark fruit, twelve years of patina.
Why this pairingThe Languedoc cult wine: depth, wild elegance and length for the menu’s most thoroughbred dish.

Coquillettes à la truffe façon risotto

34 €

Mushrooms and aged parmesan

Delicate pinot, ripe cherry, earthy notes.
Why this pairingPinot noir and truffle share the same forest-floor aromas: the quintessential Burgundian pairing.
Fleshy yet fine, raspberry, sweet spice.
Why this pairingEnough flesh for the aged parmesan, enough finesse never to cover the truffle.
Majestic forest floor, truffle, fine leather, silk tannins.
Why this pairingTruffle on the plate, truffle in the glass. A 34 € dish becomes a grand cru dinner.

To share

Côte de bœuf Simmental maturée 30 jours

250 €to share

Classic Saint-Estèphe: dark fruit, earth, chew.
Why this pairingThe appellation’s noble rusticity against dry-aged beef: the same family of deep flavours.
Latour DNA in the third wine: blackcurrant, cedar, rectitude.
Why this pairingThe signature of Pauillac’s greatest terroir, at the price of a very good cru bourgeois.
One of the vintage’s monuments: telluric power, jeweller’s precision, eternity on the palate.
Why this pairingA 30-day aged rib and a First Growth. The lordly pairing, for great occasions that won’t wait.

Poulet entier Label Rouge désossé et mariné

120 €to share

Poultry jus · optional 30 g of Kristal caviar (280 €)

Juicy pinot, raspberry, supple tannins.
Why this pairingRoast poultry is pinot noir’s playground: this one proves it without emptying the wallet.
Burgundy lace: rose, small red berries, absolute finesse.
Why this pairingThe Côte’s most delicate village on the menu’s most pampered bird.
An accomplished grand cru: kirsch, spice, noble forest floor, majestic length.
Why this pairingThe great French tradition: a celebration bird and a Grands-Echezeaux. Add the caviar option and dinner becomes an event.

Cheese

Assortiment de fromages

30 €

Truffled Brie de Meaux, ash-ripened Sainte-Maure, Salers

Crystalline, citrus, damp chalk.
Why this pairingThe absolute regional pairing with the Sainte-Maure: Loire goat cheese, Loire sauvignon.
Pinot with character: morello cherry, forest floor, spice.
Why this pairingGevrey’s forest floor embraces the truffled brie and stands up to the aged Salers.
France’s most sought-after cabernet franc: velvet, pencil lead, pure fruit.
Why this pairingClos Rougeard with a cheese board: the insider’s choice, found only in great cellars.

Desserts

By the glassSauternes Lions de Suduiraut2019 · Château Suduiraut · AOC14 € · 7,5 cl

Tarte croustillante au chocolat et caramel de café

21 €

Delicate rosé: fresh strawberry, flowers, vivacity.
Why this pairingThe cuvée’s fine bubble and freshness against the chocolate: contrast and lightness after the coffee caramel.
Floral and lively, honeysuckle, light mousse.
Why this pairingThe dinner champagne par excellence: its vinosity holds the chocolate, its freshness revives the coffee.
An anthology vintage in rosé: cherry, sweet spice, chalky patina.
Why this pairingA rosé of character on chocolate and coffee: ripe red fruit and depth, the pairing of indulgent finales.

Riz au lait, mangue fraîche, coco, croustillant

18 €

Rose, lychee, sweet spice, near-dry finish.
Why this pairingLychee and rose on mango and coconut: Alsatian aromatics embrace the dessert’s exoticism.
Raspberry, pomegranate, caressing mousse.
Why this pairingThe house’s floral rosé on fresh mango: indulgent, precise, radiant.
Saffron, candied apricot, honey: opulence carried by jeweller’s-precision freshness.
Why this pairingSaffron, apricot, honey: the legendary sauternes wraps coconut and mango in jeweller’s sweetness.

Succès pistache

20 €

Thyme custard

Provence cru classé: redcurrant, pink grapefruit, fine salinity.
Why this pairingThe delicate cuvée on pistachio: white fruit and finesse, never crushing the custard’s thyme.
Luminous chardonnay, brioche, fresh hazelnut.
Why this pairingThe house’s pure chardonnay, taut and luminous, wakes the pistachio’s sweetness.
The anemone bottle: white flowers, peach, absolute grace.
Why this pairingWhite flowers and grace: Belle Epoque dances with pistachio and thyme.

Cap Ferret Paris