Fresh off Paris’ greatest resto reboot of recent years (Bones to Jones), chef-restaurateur Florent Ciccoli doubled down on the Voltaire neighborhood in late 2017, opening Café du Coin with the aid of frequent collaborator Greg Back (L’Orillon, Les Pères Populaires).
CAFÉ DU COIN
Address: Rue Camille Desmoulins, 75011
Hours: Open every day for lunch & dinner, but the offer is more simple at night
Telephone: +33 1 48 04 82 46
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OUR PHOTOS OF Café du Coin
In Other Words
David Lebovitz (2019) loved his Rumsteak Rossini with a thin slice of foie gras melting on top and served with “an excellent gratin Dauphinois.” He was less admiring of the natural wines on offer. He notes that Café du Coin turns into a wine bar at night with only pizzettas on offer, saying “the vibe and crowd is decidedly different at night and if you want to dine, you’ll want to come for lunch.”
François Simon (2018) pronounced Café du Coin a good new little spot near Voltaire. He emphasized the quality of the desserts, and found the lunch menu on the whole dapper and attractive.
Grazia (2018) lauds Florent Ciccoli’s cuisine as desirable and instinctual, with impeccable products and clever combinations.
Le Fooding (2017) observes that Café du Coin is “the kind of place you would typically only go in hoping for a drink,” but says you can “raise your expectations” at the restaurant.
Time Out (2017) declares Café du Coin’s cuisine to be perfectly executed. The author goes so far as to dub the restaurant her new headquarters, on the basis of the seasonal cuisine, the wooden bistrot chairs, and the relaxed ambience.
Le Figaro (2017) comes down hard on Café du Coin’s uncomfortable banquette, calling it tape-cul, or roughly ‘butt-smacking.’ But critic Emmanuel Rubin praises the menus as better than clever, and appreciates the restaurant’s quotidien sensibility.
John Talbott (2017) recorded what he calls a “world record” 91 decibels of ambient noise in Café du Coin at lunch, but notes that he was still able to maintain a conversation. He recommends the “inventive three-course meals” at Café du Coin, and appreciatively notes the restaurant is “too funky, too young, and too outré” to interest bad clientele.
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