Exclusively for Gala, Coco Coupérie-Eiffel brings together on its iconic terrace, at the foot of the Eiffel Tower, all the artisans who create the unique authenticity of Café de l’Homme plates. A gustatory encounter.
photos Martin Lagardère / production Adèle Bréau and Lisa Hanoun
In one of the capital’s most beautiful museums, the Musée de l’Homme, located in the heart of the Palais de Chaillot, on the famous Trocadéro esplanade, Café de l’Homme has just reopened its doors under the sparkling energy of its founder, Coco Coupérie-Eiffel. With her partner, Christophe Bonnat, the descendant of Gustave Eiffel has redesigned the place in her own way, preserving its serenity: a pared-down Art Deco style that allows nods to her Bordeaux region, like the pine trees planted in front of the open wine cellar and the rough-hewn wood of the dining tables. As soon as you arrive, you can already see Albert Pommier’s huge statue of Hercules taming a bison overlooking the panoramic terrace. Day breaks over the Iron Lady, just opposite. This postcard-perfect view of the Eiffel Tower above the Champ-de-Mars gives an instant sense of calm, like an enchanted interlude as the tourists begin to pour in.
to take their famous photo on the world’s most famous square. It’s in this sumptuous setting, rich in history, that Coco sets about sublimating the richness of France’s terroirs. For many years, the entrepreneur has surrounded herself with producers from all over the country, from the Île-de-France region to the South-West and South-East… The dishes created by chef Fadi Frem reflect the richness and diversity of the regions. “We’ve imagined a seasonal menu, with fresh, raw produce, which we sublimate with spices dear to my heart, such as sumar or zaatar, which I used to enjoy
as a child in Lebanon”, he explains. The result? A ceviche of sea bream with sweet potatoes, coconut milk and sweet smoked chili, or a vol-au-vent of farmhouse poultry from the Landes region with truffle sauce. But above all, it’s about the friendships and encounters that develop over time, where the dishes reflect the richness of the human experience. Zoom in on a great team!
At Café de l'Homme, we focus on dishes made with raw, fresh, seasonal produce.
FADI FREM CHEF
Arriving from Lebanon, the chef saw an advert on LinkedIn. Ten minutes later, he answered Coco’s call. Two weeks later, he was working on the menu, the dishes and the team for this “brilliant” project. Since then, his cuisine, drawn from the heart of Mediterranean flavors, has given pride of place to produce and to the spirit of sharing that emerges from a menu designed according to the seasons.
THOMAS GABRIEL PASTRY CHEF
Having worked at Le Meurice, Le Crillon and Petit Nice Passedat, this Alsatian was seduced by the expertise of this iconic establishment. At the helm of the patisserie, he has created a menu of eight desserts, based on seasonal produce. Special mention goes to his latest creation, the Tarte au chocolat Ouganda 70% praliné et cardamome beurre fumé.
COCO COUPÉRIE-EIFFEL ENTREPRENEUR
One spleen-filled day, Gustave Eiffel’s descendant comes to see her ancestor’s tower to convince herself that anything is possible… and stumbles across the Café de l’Homme concession. A sign. Since then, this lover of Cap-Ferret has been keen to promote the regions and their producers, adopting her family’s motto of “fighting and frolicking” in a place she considers “timeless”.
CHRISTOPHE BONNAT PARTNER OF COCO
Partner at Coco since 2007, Christophe Bonnat is committed to highlighting the expertise and richness of France’s terroirs. “Here, the chef works with raw, fresh, seasonal produce. To achieve this, we have sought out small-scale producers who know their products inside out,” says the entrepreneur, delighted to be reunited with those who have become his friends.
