Food & wine pairings, Café de l'Homme

Starters

Gazpacho de petits pois

19 €

Cucumber, feta, balsamic vinegar pearls

2023 · Château Fontaine-Audon
Flint-grown sauvignon: fresh citrus, cut grass, saline finish.
Why this pairingThe sauvignon's green register extends the pea, while its tension answers the feta's saltiness.
2022 · Domaine Marc Colin
Chiselled chardonnay: white flowers, lemon, warm stone.
Why this pairingIts discreet roundness coats the chilled velouté without ever weighing it down; the minerality refreshes every spoonful.
2020 · Domaine Didier Dagueneau
Sauvignon like no other: smoky, taut, of rare depth.
Why this pairingThe gazpacho's noble greenness raised to grand-vin status: the simplest starter meets one of the Loire's most famous whites.

Homard de nos côtes

56 €

Grilled green asparagus, lemon confit, black-lemon mayonnaise

2024 · Domaine Laroche
Iodine, lemon, oyster shell: chablis in its purest form.
Why this pairingThe obvious seafood match: chablis' saline thread embraces the lobster and lifts the lemon confit.
2022 · Domaine Xavier Monnot
Buttery, toasted hazelnut, creamy breadth held by acidity.
Why this pairingMeursault's noble richness answers the lobster's: a pairing of textures, sumptuous with the black-lemon mayonnaise.
2020 · Domaine Antonin Guyon
Power and verticality: ripe white fruit, grand-terroir minerality.
Why this pairingThe summit of chardonnay for the king of crustaceans. Royalty meets royalty.

Volaille et foie gras des Landes en pressé

38 €

Crisp marinated vegetables

2022 · Domaine Loew
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.
2018 · Domaine François Feuillet
Silky pinot noir: morello cherry, forest floor, melted tannins.
Why this pairingFor the guest who prefers red: pinot's silk bridges poultry and foie gras without dominating either.
2006 · Sauternes
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.

Tomate cœur de bœuf

26 €

Stracciatella with Sarawak pepper, vanilla-scented tomato jus

2025 · Domaine d'Estoublon
A gastronomic rosé: white peach, citrus, fresh finish.
Why this pairingThe dish's Mediterranean spirit: and Estoublon also makes the olive oil on our menu.
2023 · Domaine Joseph Pascal
Precise and creamy, white blossom and ripe lemon.
Why this pairingIts creamy texture mirrors the stracciatella; puligny's precision meets the Sarawak pepper.
2023 · Domaine Chanson
Floral and honeyed, weightlessly elegant.
Why this pairingIts honeyed note converses with the vanilla tomato jus: an unexpected pairing the whole table talks about.

Filet de bœuf Simmental en tataki

28 €

Seasoned with 11 aromatics

2024 · Domaine Equis
Crunchy syrah: dark fruit, fresh pepper.
Why this pairingSyrah's natural pepperiness extends the aromatics; the fruit's freshness respects the raw beef.
2021 · Domaine Duclaux
Violet, smoked bacon, velvet tannins.
Why this pairingGreat northern-Rhône syrah on tataki: the wine's smokiness meets the sear on the meat.
2011 · Domaine E. Guigal
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

2023 · Domaine Albert Mann
Upright, lemon and anise, mineral finish.
Why this pairingRiesling's straightness underlines the raw fish's purity; its anise note joins the fennel.
2023 · Domaine Laroche
Saline tension, lemony flesh, chalky length.
Why this pairingThe premier cru brings the depth such a delicate dish deserves.
2020 · Domaine Didier Dagueneau
Gunflint, noble citrus, unmatched intensity.
Why this pairingThe Loire's purest sauvignon on the menu's purest fish. Mineral upon mineral.

Our caviars

Caviar Osciètre Kaviari Paris

200 €per 50 g

Blinis, infused butter, lemon cream

Champagne
Brioche, ripe yellow fruit, creamy mousse.
Why this pairingThe house Champagne of Café de l'Homme: its brioche breadth wraps around the oscietra's iodine pearls.
Champagne
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.
2016 · Louis Roederer
Crystalline precision, candied citrus, chalk salinity.
Why this pairingThe tsars' pairing, literally: Cristal was created for Alexander II. The 2016's saline precision is cut for caviar.

Caviar Beluga Impérial Kaviari Paris

490 €per 50 g

Potatoes

Champagne
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.
2006 · Champagne
Burnished chardonnay: honey, praline, chalky vibration.
Why this pairingTwenty years in the cellar meeting the world's finest pearls. Two patiences recognising each other.
Champagne
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

Coquillettes à la truffe façon risotto

34 €

Mushrooms and aged parmesan

2018 · Domaine Vincent Girardin
Delicate pinot, ripe cherry, earthy notes.
Why this pairingPinot noir and truffle share the same forest-floor aromas: the quintessential Burgundian pairing.
2022 · Domaine François Gaunoux
Fleshy yet fine, raspberry, sweet spice.
Why this pairingEnough flesh for the aged parmesan, enough finesse never to cover the truffle.
2017 · Domaine d'Eugenie
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.

Saumon Label Rouge snacké

46 €

Nori sauce

2023 · Domaine Cuilleron
Marsanne-roussanne: rich texture, apricot, blossom.
Why this pairingThe Rhône white's richness matches the salmon's; its roundness softens the nori's iodine.
2022 · Domaine François Gaunoux
Fresh butter, almond, limestone tension.
Why this pairingMeursault and seared salmon: the fish's caramelised crust calls for the wine's toastiness.
2020 · Domaine Georges Vernay
Legendary viognier: apricot, violet, umami breadth.
Why this pairingCondrieu's umami meets the nori sauce's umami: the sharpest pairing on the fish menu.

Filet de bar cuit meunière

65 €

Beurre blanc freshened with lime

2023 · Domaine Jacques Saumaize
Sun-kissed chardonnay, pear, brioche touch.
Why this pairingMâconnais generosity against the beurre blanc: a pairing without a false note, fairly priced.
2020 · Domaine Alain Chavy
Pedigreed, taut, lemony, rarely this elegant.
Why this pairingSea bass meunière is a great-white-wine dish: Les Folatières answers it with breeding.
2022 · Domaine Fontaine Gagnard
Mastered opulence: hazelnut, honey, deep minerality.
Why this pairingThe noblest fish in its most classic preparation, facing one of the greatest white wines in the world.

Belles gambas de Madagascar grillées

52 €

Velvet-crab bisque

2024 · Maison Tardieu-Laurent
Round, yellow fruit, grilled touch.
Why this pairingThe wine's grilled notes answer the flame; its roundness carries the bisque.
2024 · Clos de l'Oratoire des Papes
Powerful and floral, roasted peach, long finish.
Why this pairingA crab bisque demands power: the southern white has it, without losing freshness.
2019 · Domaine Jean-Louis Chave
Monumental: honey, quince, smoke, a taffeta texture.
Why this pairingThe Rhône's greatest white on grilled shellfish: the pairing insiders order with their eyes closed.

Filet de veau rôti

52 €

Veal jus infused with za'atar

2021 · Domaine Jean Paul Brun
Serious gamay: black cherry, flesh, freshness.
Why this pairingA fleshy yet fresh red that follows the roasted veal without crushing the herb infusion.
2020 · Domaine Michel Bouzereau
Structured, deep red fruit, firm frame.
Why this pairingPommard's chew answers the veal's grain; its spice joins the za'atar.
2022 · Domaine d'Eugénie
Sweet spice, rose, caressing texture: Vosne refinement.
Why this pairingVosne-Romanée is Burgundy's spiciest village: the za'atar finds a natural echo there.

Filet de bœuf Simmental

58 €

Veal jus

2018 · Moulis-en-Médoc
Blackcurrant, cedar, polished tannins.
Why this pairingMédoc in its historic role: framing red meat, without pretending to be a grand cru.
2012 · Saint-Julien
Saint-Julien elegance: graphite, dark fruit, balance.
Why this pairingTwelve years of age: melted tannins slip into the veal jus. The chapter's best pleasure-to-price ratio.
2009 · Saint-Estèphe
A legendary vintage: depth, emerging truffle, velvet power.
Why this pairingA 2009 Saint-Estèphe on beef fillet: the Bordeaux pairing in its purest form.

To share

Poulet entier Label Rouge désossé et mariné

120 €to share

Poultry jus · optional 30 g oscietra caviar (280 €)

2023 · Domaine David Duband
Juicy pinot, raspberry, supple tannins.
Why this pairingRoast poultry is pinot noir's playground: this one proves it without emptying the wallet.
2023 · Domaine François Feuillet
Burgundy lace: rose, small red berries, absolute finesse.
Why this pairingThe Côte's most delicate village on the menu's most pampered bird.
2015 · Domaine d'Eugénie
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.

Côte de bœuf Black Pearl maturée 30 jours

250 €to share

Two side dishes of your choice included

2015 · Saint-Estèphe
Classic Saint-Estèphe: dark fruit, earth, chew.
Why this pairingThe appellation's noble rusticity against dry-aged beef: the same family of deep flavours.
2020 · Pauillac
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.
2015 · Pauillac
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.

Cheese

Assortiment de fromages

30 €

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

2024 · Domaine Vacheron
Crystalline, citrus, damp chalk.
Why this pairingThe absolute regional pairing with the Sainte-Maure: Loire goat cheese, Loire sauvignon.
2018 · Domaine Roblot Marchand
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.
2016 · Clos Rougeard
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

Succès chocolat

20 €

Muscovado crème anglaise

2020 · Domaine de Cigalus
Generous, candied dark fruit, toasty oak with cocoa accents.
Why this pairingThe oak's roasted notes extend the chocolate; the muscovado softens the encounter.
2013 · The Islander Estate Vineyards
Australian syrah from Kangaroo Island: blackberry, pepper, dark chocolate.
Why this pairingA syrah born on an Australian island, made by a Frenchman: its deep dark fruit was made for chocolate.
2012 · Vin de pays de l'Hérault
Cult wine: garrigue, truffle, pedigreed dark fruit, twelve years of patina.
Why this pairingThe Languedoc's most mythical wine on the menu's most intense dessert. A dinner finale still discussed the next day.

Tarte à la framboise