For its 12th edition, from June 19 to 21, 2026, Longines Paris Eiffel Jumping will bring together the elite of international show jumping in front of the École Militaire in Paris’s 7th arrondissement. It is in this spectacular setting that the world’s 30 best riders will compete in CSI 5* and CSI 1* events with the Eiffel Tower as their backdrop. Every year, Longines Paris Eiffel Jumping and Café de l’Homme shine on either side of the Eiffel Tower, sharing one of the most beautiful views of Paris. On June 19 at lunchtime, the pop-up fine-dining restaurant at Longines Paris Eiffel Jumping will welcome Wilfried Graux, Executive Chef of Café de l’HommeBackstage at the restaurant: Interview with Chef Wilfried Graux at the Pavillon Eiffel. Through refined, generous, and contemporary cuisine, he will introduce guests to the culinary identity of this must-visit spot on the Parisian scene, where sharing and the French art of living are at the heart of every experience. Wilfried Graux has created an exclusive menu that reflects the identity of the Café de l’Homme. – Appetizer: – Main Course – Dessert Through this menu created by Wilfried Graux, Café de l’Homme once again demonstrates its ability to bring together culinary excellence with Paris’s most iconic landmarks.
Across from Longines Paris Eiffel Jumping, Café de l’Homme. The embodiment of a special partnership, on either side of the Eiffel Tower. A natural partnership between two institutions that, every year, celebrate together Parisian excellence in sports, gastronomy, and events.Café de l’Homme at the heart of the Longines Paris Eiffel Jumping 2026
Brought together by this iconic location and a shared vision of French excellence, they embody elegance, craftsmanship, and the art of hospitality.
This connection is made all the more special thanks to Coco Couperie-Eiffel, owner of Café de l’Homme, co-organizer, and head of hospitality for Longines Paris Eiffel Jumping.
Together with her sister Virginie Coupérie Eiffel, President of Paris Eiffel Jumping, she is committed to fostering a dialogue between these two exceptional worlds and has chosen to showcase her establishment’s culinary expertise within the event.
The pop-up fine-dining restaurant at Longines Paris Eiffel Jumping
Sea bream sashimi, ponzu & beetroot, Estoublon olive oil
Sea bream with ponzu, beetroot gel, red beetroot, red onion pickles, purple shiso,
ghoa cress, and rice chips
Landes chicken, artichoke barigoule & artichoke purée
Chicken thigh meat and fat, artichoke hearts, artichoke purée, candied lemon gel,
mushroom powder, and chicken jus
Potato purée served in a vegetable bowl to share
Strawberry-rhubarb pavlova
French meringue, Gariguette strawberries and strawberry-rhubarb compote, whipped cream with Madagascar vanilla,
poached rhubarb with mint, and strawberry-mint juice
