{"id":21065,"date":"2026-09-10T09:16:48","date_gmt":"2026-09-10T07:16:48","guid":{"rendered":"https:\/\/www.cafedelhomme.com\/?p=21065"},"modified":"2026-09-10T09:17:19","modified_gmt":"2026-09-10T07:17:19","slug":"discover-chef-wilfried-graux-new-fall-menu","status":"publish","type":"post","link":"https:\/\/www.cafedelhomme.com\/en\/discover-chef-wilfried-graux-new-fall-menu","title":{"rendered":"Discover Chef Wilfried Graux\u2019s New Fall Menu"},"content":{"rendered":"<div class=\"wpb-content-wrapper\"><p>[vc_row responsive_css=&#8221;margin_top_large:100px|margin_bottom_large:100px&#8221; css=&#8221;.vc_custom_1690902189577{margin-top: 100px !important;margin-bottom: 100px !important;}&#8221;][vc_column][vc_column_text css=&#8221;&#8221;]<span style=\"font-weight: 400;\">A new season is upon us at the <strong>Caf\u00e9 de l\u2019Homme<\/strong>. With the arrival of fall, <strong>Chef Wilfried Graux<\/strong> unveils a <strong>menu where seasonal ingredients meet precis<\/strong>e, generous, and decidedly contemporary cuisine.<\/span><\/p>\n<p><span style=\"font-weight: 400;\"><strong>With a view of the Eiffel Tower<\/strong>, the dishes evolve in step with the Parisian landscape and complement the first colors of fall.<\/span>[\/vc_column_text][\/vc_column][\/vc_row][vc_row responsive_css=&#8221;margin_top_large:100px|margin_bottom_large:100px&#8221; css=&#8221;.vc_custom_1690902189577{margin-top: 100px !important;margin-bottom: 100px !important;}&#8221;][vc_column width=&#8221;1\/2&#8243;][vc_custom_heading text=&#8221;A New Menu in Step with Fall&#8221; font_container=&#8221;tag:h3|text_align:left&#8221; css=&#8221;.vc_custom_1788956081780{padding-top: 5px !important;}&#8221;][vc_column_text css=&#8221;&#8221;]<span style=\"font-weight: 400;\">At <strong>Caf\u00e9 de l\u2019Homme<\/strong>, each season brings new cravings. As temperatures grow milder and Paris gradually changes colors, the cuisine evolves as well, making more room for deep, <strong>comforting flavors<\/strong> without sacrificing the freshness that defines the chef\u2019s signature style.<\/span><\/p>\n<p><span style=\"font-weight: 400;\"><strong>Wilfried Graux<\/strong> has thus crafted <strong>a menu guided by the ingredients<\/strong> and the moment when they fully express their qualities. Freshly caught fish, dry-aged meats, vegetables harvested at their peak: <strong>seasonality<\/strong> is the guiding principle of a sincere culinary experience, attentive to nature and to those who cultivate it.<\/span><\/p>\n<p><span style=\"font-weight: 400;\"><strong>This new fall menu<\/strong> is thus defined by contrasts. Freshness meets indulgence, vegetal notes accompany more intense flavors, and the dishes gradually gain depth.<\/span>[\/vc_column_text][\/vc_column][vc_column width=&#8221;1\/2&#8243;][vc_single_image image=&#8221;21090&#8243; img_size=&#8221;large&#8221; css=&#8221;&#8221;][\/vc_column][\/vc_row][vc_row responsive_css=&#8221;margin_top_large:100px|margin_bottom_large:100px&#8221; css=&#8221;.vc_custom_1690902189577{margin-top: 100px !important;margin-bottom: 100px !important;}&#8221;][vc_column width=&#8221;1\/2&#8243;][vc_single_image image=&#8221;21073&#8243; img_size=&#8221;large&#8221; css=&#8221;&#8221;][\/vc_column][vc_column width=&#8221;1\/2&#8243;][vc_custom_heading text=&#8221;Carefully Selected Seasonal Ingredients&#8221; font_container=&#8221;tag:h3|text_align:left&#8221; css=&#8221;.vc_custom_1788956184682{padding-top: 5px !important;}&#8221;][vc_column_text css=&#8221;&#8221;]<span style=\"font-weight: 400;\">This attention to ingredients is evident right from the starters.<\/span><\/p>\n<p><span style=\"font-weight: 400;\"><strong>Crab meat<\/strong>, 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.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Alongside this, the menu reveals other, more autumnal pairings. The <strong>pink button mushroom<\/strong>, for example, is marinated in vin jaune and served with a confit egg yolk. <strong>The pressed Landes foie gras<\/strong> is accompanied by pickled vegetables, while the lobster from our coast is paired with coffee-infused beet ravioli.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">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.<\/span>[\/vc_column_text]<a href=\"https:\/\/www.cafedelhomme.com\/en\/la-carte\" class=\"btn btn-underlined btn-bordered border-thin ld_button_6aa28bd6f2664\">\n\t<span>\n\t\t\n\t\t\t\t\t<span class=\"btn-txt\">Discover the Menu<\/span>\n\t\t\t\n\t\t\t\t<\/span>\n<\/a>\n[\/vc_column][\/vc_row][vc_row responsive_css=&#8221;margin_top_large:100px|margin_bottom_large:100px&#8221; css=&#8221;.vc_custom_1690902189577{margin-top: 100px !important;margin-bottom: 100px !important;}&#8221;][vc_column width=&#8221;1\/2&#8243;][vc_custom_heading text=&#8221;A Balance of Freshness, Precision, and Generosity&#8221; font_container=&#8221;tag:h3|text_align:left&#8221; css=&#8221;.vc_custom_1788956434978{padding-top: 5px !important;}&#8221;][vc_column_text css=&#8221;&#8221;]<span style=\"font-weight: 400;\"><strong>The new menu<\/strong> doesn\u2019t seek to confine fall to a cuisine that\u2019s necessarily richer. On the contrary, it plays with balances and allows diners to move from fresh, delicate dishes to more generous creations.<\/span><\/p>\n<p><span style=\"font-weight: 400;\"><strong>The Mediterranean-style stuffed baby squi<\/strong>d 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.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Further down the menu, the dishes take on more character. <strong>Wild bluefin tuna<\/strong> with its tender, flame-seared belly, the chef\u2019s selection of lamb cuts, and the <strong>Simmental beef tenderloin<\/strong> served with veal jus offer different interpretations of this autumnal cuisine.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Indulgence is also on full display in the truffle-infused coquillettes prepared risotto-style with mushrooms and aged Parmesan, while <strong>the 30-day-aged Simmental ribeye<\/strong> invites diners to rediscover the joy of a dish meant to be shared.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">This menu thus preserves <strong>Caf\u00e9 de l\u2019Homme<\/strong>\u2019s distinctive identity: carefully selected ingredients, precise cooking, and the pleasure of dining as its guiding principle.<\/span>[\/vc_column_text][\/vc_column][vc_column width=&#8221;1\/2&#8243;][vc_single_image image=&#8221;21077&#8243; img_size=&#8221;large&#8221; css=&#8221;&#8221;][\/vc_column][\/vc_row][vc_row responsive_css=&#8221;margin_top_large:100px|margin_bottom_large:100px&#8221; css=&#8221;.vc_custom_1690902189577{margin-top: 100px !important;margin-bottom: 100px !important;}&#8221;][vc_column width=&#8221;1\/2&#8243;][vc_single_image image=&#8221;21086&#8243; img_size=&#8221;large&#8221; css=&#8221;&#8221;][\/vc_column][vc_column width=&#8221;1\/2&#8243;][vc_custom_heading text=&#8221;Fall Extends to Desserts&#8221; font_container=&#8221;tag:h3|text_align:left&#8221; css=&#8221;.vc_custom_1788956540146{padding-top: 5px !important;}&#8221;][vc_column_text css=&#8221;&#8221;]<span style=\"font-weight: 400;\">The new season is also reflected in the desserts, with creations featuring richer, more enveloping flavors.<\/span><\/p>\n<p><span style=\"font-weight: 400;\"><strong>The Pistachio Succ\u00e8s<\/strong>, 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.<\/span><\/p>\n<p><span style=\"font-weight: 400;\"><strong>The vanilla mille-feuille<\/strong> 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.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">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.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Pistachio, pecan, hazelnut, chocolate, coffee, and vanilla come together to create a particularly indulgent end to the meal,<strong> perfectly suited to the first days of fall.<\/strong><\/span>[\/vc_column_text]<a href=\"https:\/\/www.cafedelhomme.com\/?bookingv2=true&#038;alveole_date=2026-06-21&#038;alveole\" class=\"btn btn-underlined btn-bordered border-thin ld_button_6aa28bd6f2848\">\n\t<span>\n\t\t\n\t\t\t\t\t<span class=\"btn-txt\">Book a table<\/span>\n\t\t\t\n\t\t\t\t<\/span>\n<\/a>\n[\/vc_column][\/vc_row][vc_row responsive_css=&#8221;margin_top_large:100px|margin_bottom_large:100px&#8221; css=&#8221;.vc_custom_1690902189577{margin-top: 100px !important;margin-bottom: 100px !important;}&#8221;][vc_column width=&#8221;1\/2&#8243;][vc_custom_heading text=&#8221;Discover Fall with a View of the Eiffel Tower&#8221; font_container=&#8221;tag:h3|text_align:left&#8221; css=&#8221;.vc_custom_1788956659578{padding-top: 5px !important;}&#8221;][vc_column_text css=&#8221;&#8221;]<span style=\"font-weight: 400;\">The arrival of a <strong>new menu<\/strong> is also an invitation to rediscover <strong>Caf\u00e9 de l\u2019Homme<\/strong> in a new light.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">In the fall, Paris undergoes a gentle transformation. The days grow shorter, <strong>the Trocad\u00e9ro gardens<\/strong> change colors, and the light softens as you gaze at the <strong>Eiffel Tower.<\/strong> Whether for lunch or dinner, this new setting naturally complements the creations crafted by Wilfried Graux.<\/span><\/p>\n<p><span style=\"font-weight: 400;\"><strong>This new menu<\/strong> 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.<\/span><\/p>\n<p><strong>A season to savor at the table, with a view of one of Paris\u2019s most beautiful panoramas.<\/strong>[\/vc_column_text][\/vc_column][vc_column width=&#8221;1\/2&#8243;][vc_single_image image=&#8221;20041&#8243; img_size=&#8221;large&#8221; css=&#8221;&#8221;][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>[vc_row responsive_css=&#8221;margin_top_large:100px|margin_bottom_large:100px&#8221; css=&#8221;.vc_custom_1690902189577{margin-top: 100px !important;margin-bottom: 100px !important;}&#8221;][vc_column][vc_column_text css=&#8221;&#8221;]A new season is upon us at the Caf\u00e9 de l\u2019Homme. 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&#8230;<\/p>\n","protected":false},"author":31,"featured_media":21082,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[43],"tags":[],"class_list":["post-21065","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v20.10 (Yoast SEO v27.9) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>New Fall Menu | Caf\u00e9 de l\u2019Homme Paris<\/title>\n<meta name=\"description\" content=\"Discover Caf\u00e9 de l\u2019Homme new fall menu by Chef Wilfried Graux.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.cafedelhomme.com\/en\/discover-chef-wilfried-graux-new-fall-menu\" \/>\n<meta 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