Café Compagnon is the new Parisian café focused on the comforts of home


Café Compagnon brings the comforts of home to the heart of Paris

Interior designer Gesa Hansen and restaurateur Charles Compagnon open a welcoming Parisian café-restaurant in the heart of the city

The new Parisian café-restaurant of restaurateur Charles Compagnon and interior designer Gesa Hansen, Café Compagnon, is a cheerful refuge in the 2nd arrondissement that aims to be an extension of every Parisian’s apartment: a place where visitors can grab a cup of coffee on their morning paper, like in all the best cafes, before settling down on their laptops for the afternoon, and best of all, catch up with friends for dinner and drink a drink in the evening (which, according to Hansen, a number of guests actually did).

Parisian café and restaurant with a family atmosphere

Compagnon and Hansen, married since 2017, have very consciously chosen to foster a very family atmosphere in the middle of the bustling city.

The creation of the restaurant came after the death of Compagnon’s father, a man whose side of the family he never really knew but of whom he had a precious memory – a book of sketches made by Charles Compagnon’s grandfather. , the sculptor Carlos Ferreira della Torre (1914 – 1990).

Hansen took the work of Ferreira della Torre as a central point of inspiration for the design of the Café Compagnon. The sculptor’s designs inspired the logo, while the work of contemporary sculptor Bianca Lee Vasquez and ceramicist Sophia de Moser Leitao adorns the interior.

Ultimately, the space is welcoming but elegant, with expressively carved wooden furniture and polished concrete floors. Hansen sprinkled the space with burgundy-hued marble and fabric furniture in an ode to her and Companion’s newly acquired vineyard.

The exceptional wines of this vineyard, known as Charmetemps, are the highlight of the Café Compagnon’s beverage list and perfectly complement its “new bistro style” French cuisine.

Highlights include, the Norman sirloin steak which is ripened for 60 days and marinated in oyster mushrooms with a fried panisse; and farm pork loin with grape puree, vadouvan (a French derivative of a masala spice) and porcini mushrooms.

Finish it off with exceptional cheeses from all over France or, Hansen’s favorite, a chocolate tart made with 65% Venezuelan dark chocolate.

It’s so good that a customer came back to the Parisian café three times just to grab another one, from the first days of Café Compagnon opening. Enjoy your meal. §


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