Composed salads
Market, burrata and tomatoes; cold chicken caesar; quinoa and crunchy vegetables.
Concept presentation
Coffee house & pâtisserie · Paris
Coffee, pastry, and time to linger.
A house where espresso is served at the counter and pastry is chosen with the eyes, with a cold table at noon and a brunch that stretches through the weekend.
I
The house
A house where coffee and pastry answer each other.
Two gestures, one counter: the espresso running, the tongs closing on a piece of the day.
In the morning people come for the coffee. They stay for the counter: berry tartlets, éclairs, cheesecake, viennoiseries still warm. The pieces change with the seasons, the menu stays short, and that is exactly the point.
At noon the table turns colder. Generous salads, sandwiches built in front of you, bruschette to share. Nothing meets a flame: everything is composed, seasoned and plated at the counter.
No hood, no frying. A measured reheating, limited to products already prepared, is enough to run the menu. The gesture stays that of coffee and pastry, never that of a kitchen.
The coffee
Espresso, milk drinks, filter, cold brew and matcha, served at the counter.
The pastry
Daily pieces, viennoiseries and desserts to share, chosen from the case.
The cold table
Salads, sandwiches and bruschette assembled to order, without fire.
II
Coffee & tea
The coffee is pulled, the tea is steeped.
Morning belongs to espresso. The afternoon slows around a teapot.
The grind is set, the cup is warmed, the milk rises.
Filter and cold brew take over for those who stay into the afternoon. Matcha is whisked in front of the guest, as a last gesture of precision.
Tea arrives in a pot, with the time it needs: darjeeling, earl grey, green tea, infusions. It sits alongside scones, jam and the pastries from the case.
Espresso · cappuccino · flat white · filter · cold brew · matcha · tea in a pot · juices. The drinks list and equipment are still to be finalised.
III
The table
Lunch, without fire.
Compose, season, plate: everything happens to order, nothing meets a flame.
The bases arrive ready. Breads, vegetables, cheeses, charcuterie and salmon wait in the cold. The team chooses, cuts, seasons and presents in front of the guest. The menu below is a working menu: recipes, suppliers and prices remain to be defined.
Focaccia, ham & pistachio
Stracciatella, pistachio crumbs, rocket. Built to order, never ahead.
Bruschetta, tomato & burrata
Seasonal tomatoes, fresh basil, olive oil. To share or to start.
Pastrami, cheddar & rocket
Thinly sliced, house pickles, dense bread. Half or whole.
Smoked salmon, avocado & dill
Crushed avocado, cream cheese, dill. The lighter side of lunch.
The counter
Éclairs, tartlets, cheesecake, pieces of the day. It changes with the seasons.
IV
Brunch
Brunch, when the table lingers.
At weekends the same house takes its time.
Salad sits beside eggs prepared in advance, scones, pastries of the day, coffee and tea. More room, more sharing, and the feeling that nothing is rushing.
Nothing is cooked on site. The set menu, the price and the rhythm remain to be defined with the premises and the business plan.
Paris
A house is not invented off the ground.
The menu, the hours and the prices will be built with the neighbourhood: how it takes a coffee, how it lunches quickly, how it lingers on a Saturday.
The pastry selection will mix French classics with seasonal creations. Savoury products will be sourced in Paris and the surrounding region. Footfall, average spend and staffing remain to be estimated.
V
The place
A place that fits in one gesture.
The counter at the front, the pastry case within reach, cold assembly behind, the room around.
You push the door, see the counter, order, watch it being made. You choose from the case, sit down or leave. Collection happens away from the tables, so the aisles stay clear.
Behind, a cold assembly bench and refrigerated storage are enough. Hygiene, the cold chain, ventilation and compliance remain to be validated with the relevant authorities.
01
The counter
Ordering, drinks and the pastry case, visible from the entrance.
02
Assembly
Salads, sandwiches and bruschette prepared to order, with no cooking or frying.
03
The room
Seating for morning, lunch and tea, with a separate collection point.