Café Citron,le restaurant signé Jacquemus et Caviar Kaspia

Café Citron, the restaurant designed by Jacquemus and Caviar Kaspia

Sup de Luxe and its Luxury Food and Wine Management MBA program, always close to the latest news on gastronomic innovations, recommends Café Citron, this new Parisian place where talent and creativity are expressed.

After the Pierre Hermé tea room with L'Occitane and the giant Apple store, with soon the luxury hotel So by Sofitel, and the flagship Dior Couture.... The renewal of the most beautiful avenue in the world can count on the opening of Galeries Lafayette Champs Elysées, which was inaugurated on March 28. A shopping and pleasure address for all fashionistas but also for food addicts!    

Gastronomic event! Provençal fashion designer Simon Porte Jacquemus, in partnership with Caviar Kaspia, has the crazy and sunny idea of opening a restaurant called Café Citron. On the first floor of the new Galeries Lafayette address, it is like a village square in the south, bright and bathed in sunshine that invites you to spend a unique moment.

At less than 30 years old, Simon Porte Jacquemus, "the child of the south" of fashion weeks, imagines his Café Citron inspired by his native land, Salon de Provence. A natural atmosphere, wood and terracotta-coloured ceramics, citrus fruit crates... and the most beautiful lemon trees of the Riviera. On the plate side, there is also sunshine, with a card validated by Ramon Mac-Crohon, general manager of Caviar Kaspia. The Café Citron menu is the discovery of the south and the true specialities of the Mediterranean, from Provence to Greece, via the Riviera, Corsica, Italy and Spain. To be enjoyed absolutely: The baguette bread rubbed with pink garlic topped with peppers, the Focaccia as a pan bagnat and also the organic boiled egg with caviar grains from Kaspia.

The best of Parisian gastronomy has been invited to be part of the Café Citron adventure, focusing on quality products and exceptional craftsmen. Chef Anthony Courteille and his healthy bakery offer natural breads with traditional wheat varieties, Jeffrey Cagnes, the pastry chef of Stohrer, a Parisian house dating back to 1730, offer original creations such as the lemon and rosemary tartlet and the Sicilian pistachio flan. Other sweets, those that accompany teas or coffees, signed A la Mère de Famille, a famous confectionery from Montmartre.

Focus on an extraordinary dessert, Café Citron obliges, Le citron by Cédric Grolet, pastry chef of Le Meurice, famous among other things for its trompe l'oeil fruits, offers the house's star dessert, a lemon with marigold flowers, yuzu and lemon marmalade, it will be revisited throughout the seasons.

For a real breakfast, a little sweetness or a nice southern plate.... Café Citron awaits you for a colourful meeting. This essential hotspot of the season, will very soon be followed by another one at the same address but at the rooftop, the restaurant L'Oursin.

The beautiful, the rare, the exceptional through new experiences.... It is this vision of luxury that Michel Guten, founder of Sup de Luxe and member of the Champs Elysées Committee, likes to share.