Served from Monday to Saturday, 12am to 6pm
Parmesan cream
Warm potatoes, lamb lettuce
Green lentils, smoked pork belly
Bordelaise sauce, fondant carrots
Rocket salad, Parmesan
Mandarin compote
Tuber aestivum. All our eggs are free-range.
Prices in euros, VAT and service included, excluding drinks.
Served every day from 6pm and for lunch on Sundays
STARTER - MAIN COURSE - DESSERT
Parmesan cream
Finely mashed potatoes with butter
vegetables
vegetables
vegetables
Whipped cream
A generous scoop of your choice of flavour
Parmesan cream
Pistachios, mushrooms
Avocado, Label Rouge prawns from Madagascar
White butter sauce with herbs
Seasonal fruits chutney
Homemade French fries
Balsamique sauce, finely mashed potaotes with butter
(Approx. 200g) Confit shallots, homemade French fries
Bordelaise sauce, new potatoes
Parmesan rigatonis
Vegetables
Morels sauce, calf's sweetbreads, French poultry, fresh spinach
Bordelaise sauce, French duck foie gras, beef shreds, Dauphinois gratin
Finely mashed potatoes with butter
Spinach and mushrooms cannelloni
Creamy risotto with Parmesan
(Depending on catch - approx. 400-500g)
Finely mashed potatoes with butter
Winter vegetables with spices
Rocket salad, Parmesan
French poultry, romaine salad, Caesar sauce, Parmesan
Pink pralines, salted-butter caramel
Light custard cream
Whipped cream
Praline, salted-butter caramel, almonds
Pineapple, mango, passion fruit, whipped cream
Salted-butter caramel, double infusion Procopio vanilla
Chocolate-coffee cream, crispy lace crêpe, praline
With Grand Marnier Cordon Rouge
Double infusion Procopio vanilla, hot chocolate
To ensure the purest and most intense flavors, our ice creams are made with whole French milk and our sorbets with carefully selected fruits
A choice of a single generous scoop of one flavor or two scoops of different flavors
Whipped cream, pistachios
Whipped cream, coffee and chocolate beans
Whipped cream, caramelised hazelnuts
Whipped cream, dulce de leche
Whipped cream
Whipped cream
Whipped cream, lemon zests
Whipped cream, lemon zests
Fior di latte ice cream, chestnuts cream, meringue, hot chocolate, candied chestnuts, clementine, whipped cream, thin biscuit
Sicily lemon and mandarin sorbets, mini limoncello baba, lemon zests, whipped cream, thin biscuit
Procopio's coffee ice cream, Procope's coffee, praline, coffee and chocolate beans, whipped cream, thin biscuit
Piedmont hazelnut and Sicily pistachio ice creams, praline, caramelised hazelnuts and pistachios, amaretto biscuit, whipped cream, thin biscuit
Salted-butter caramel, double infusion Procopio vanilla
Chocolate-coffee cream, crispy lace crêpe, praline
Double infusion Procopio vanilla, hot chocolate
Served from Monday to Friday, from 3pm to 6pm
Pineapple puff pastry tatin or Paris-Brest or Procopio Tramisù or Procope’s profiteroles since 1686
Double Espresso or Americano or Infused Revolutionnarie’s coffee or Tea from The Conservatoire des Hémisphères or Traditional hot chocolate
At the opening of the Procope, ice cream was relatively unknown in France.
Procopio used to meticulously select fresh fruits and natural aromas before transforming them into a purée. Slightly sweetened, they were harmoniously blended with milk or cream in order to have a perfect creamy texture. Spices and liqueurs were added after freezing to create unique and exquisite creations.
The Procope is known for having played a major role in introducing and democratising ice creams in Paris. They are today made and served following Procopio's time-honored practices.
A choice of a single generous scoop of one flavor or two scoops of different flavors
Whipped cream, pistachios
Whipped cream, coffee and chocolate beans
Whipped cream, caramelised hazelnuts
Whipped cream, dulce de leche
Whipped cream
Whipped cream
Whipped cream, lemon zests
Whipped cream, lemon zests
Fior di latte ice cream, chestnuts cream, meringue, hot chocolate, candied chestnuts, clementine, whipped cream, thin biscuit
Sicily lemon and mandarin sorbets, mini limoncello baba, lemon zests, whipped cream, thin biscuit
Procopio’s coffee ice cream, Procope’s coffee, praline, coffee and chocolate beans, whipped cream, thin biscuit
Piedmont hazelnut and Sicily pistachio ice creams, praline, caramelised hazelnuts and pistachios, amaretto biscuit, whipped cream, thin biscuit
Procopio made a point of honour to select the finest coffee beans in the interest of providing a high-end tasting experience.
The story says that the Procope has indeed stood as the pioneer in Paris to introduce coffee and democratising it by presenting it in a tableside service, within a delicate porcelain cup.
The Café Procope and its founder’s renown spread around Paris and beyond.
People journeyed from afar to savor this newfound delicacy that was Café Procope.
Through its creativity and innovation, Procopio has pioneered various coffee brewing techniques, including boiling water infusion, percolation,
and the utilisation of specific coffee machines of the era. These methods facilitated the optimal extraction of coffee flavors and aromas, resulting in a cup that was both indulgently robust and exquisitely flavorful.
Nowadays, the Procope is part of this desire to offer service experiences by proposing methods that are both traditional and contemporary.
ETHIOPIAN GRAND CRU
Invented by two Frenchmen in 1852, Mayer and Delforge, the first French press
coffee maker enabled the adaptation of brewing to extract the finest qualities
of pure-origin coffees. We recommend a 4 minute infusion
to accentuate the coffee's optimal aromas.
It is often recounted that Procopio’s ingenuity in brewing methods
could have been a precursor to this innovation...
Orange zest
The cold brew differs from the traditionnal hot brewing method.
In this process, the grounded coffee is mixed with cold water and infuses
for an extended period, typically ranging from 12 to 24 hours. This cold extraction
method produces a coffee with a gentle and less acidic taste, with distinct aromas.
Tasting is a gradual and contemplative experience.
The promise of an iced coffee experience, brewed «drop by drop»
or «second by second», to exalt the aromas of a smooth coffee
As innovative and elegant as Procopio's creations, cold extraction marks
the continuation of his years of work on coffee, enabling a new way of tasting
A truly exemplary tea shop located at 96 Rue du Bac in Paris, the Conservatoire des Hémisphères ensures the preservation of ancestral techniques, exceptional terroirs and ingredients from every latitude. In this way, it elevates the most exquisite specimens of teas from around the world, rigorously and ethically selected.
Sencha jasmine and rose
Nanah mint
Vegetal and iodine notes - Japan (organic)
Raspberries and meringue - Assam
Bergamot orange and citrus - Earl Grey
Lavander, elder tree and rose
Vanilla red Rooibos
Apple, camomile and cinnamon
Vodka Grey Goose Original, strawberry liqueur, raspberry liqueur, fresh lemon juice, cranberry juice, fresh mint
Citadelle gin, triple sec liqueur, fresh lemon juice, orange marmelade, Champagne Jacquart “Mosaïque” brut
Strato pistachio distillat, vanilla syrup, Vegan Foamer
Amaretto roasted Adriatico, cane sugar syrup, organic espresso Massaya, whipped cream
Amareto bianco Adriatico, chocolat syrup, organic espresso Massaya, milk, milk foam
Ginger liqueur, coconut syrup, organic espresso Massaya, whipped cream, amarena cherry
Benjamin Kuentz Végétal Musette French Whisky, cane syrup, organic espresso Massaya, whipped cream
Orange juice, apple juice, tomato juice, Victoria pineaplle juice, apricot nectar, strawberry nectar