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The Verlet house: The best place to drink coffee

Founded in 1880 by Auguste Woehrle, the grocery store became Café Verlet in 1921 and offers a menu of about 35 coffees and 50 teas. Eric Duchossoy, nephew of Pierre Verlet, took over in 1995. It will maintain and develop the values ​​of the brand: knowledge of a specialist, a permanent search for exceptional products, a traditional environment.

Eric Duchossoy is indeed a great enthusiast who travels the world for a part of the year to select unique coffees, local products from plantations respecting professional ethics, human and ecological. The roastery of café Verlet is housed near the Palais Royal.The chefs meet Eric Duchossoy (Pierre Gagnaire, Pierre Hermé, Thierry Marx, Jean Paul Hévin...). Renowned houses buy Verlet products (George V, Le Royal Monceau, L'Atelier de Joël Robuchon ...)

Eric Duchossoy at theVerlet

A cherry pit

Coffee is the seed from the fruit of the coffee plant, called coffee cherries. Cherries are bathed in water and then pulped. We get two cores each containing a coffee bean. It can then be roasted, that is to say grilled for 15 to 20 minutes until the grains are the color of a "monk's robe"

Great vintages

The menu offers thirty wines from Africa, America, Asia, and Oceania for a price mainly between 8€00 and 12€00 per 250 grams.

There are some great vintages such as "Kopi Luwak" which is a coffee growing in the wild in the forests of Irian Jaya in Indonesia. The cherry of the coffee is very popular with a variety of chive. Cherries, barely digested, are extracted from the excrement of the animal, then washed and dried. We get an exceptional coffee with a dark chocolate taste, cedar and clove, that stays in the mouth for a long while. (Price per 250g: 62€00).

Kopi Luwak

Another great vintage, "Kona Extra Fancy", grown on the slopes of the Mauna Loa volcano in Hawaii, has a taste of chocolate with notes of pepper, cedar, blackcurrant bud, and licorice stick. (Price per 250 gr: 29€50).

A unique experience

Eric Duchossoy knows to surround himself. He recruited Antoine Rusty, a young creative and passionate barista looking for unexpected matches. Here is one of these creations:

 "After some testing with Xavier Thuret MOF cheese maker since 2007, I selected a 1863 Roquefort Société, that I enjoy with a Yemen powder and Papua New Guinea coffee brewed cold (340 g of ground coffee for 1,65 l. of water set for 24 hours in the refrigerator). Meanwhile, I suggest that the same Yemen be infused cold with Roquefort Société Cave des Templiers, and a double espresso version with a Caves Baragnaudes. ».

It's wonderful It must absolutely be tasted.

Guests can also enjoy some great teas and chocolates, along with confectionery, biscuits, spéculos, pine honey, chocolate, and other candied fruit.

Time has stopped

A final word to the place which has remained "in its own juice." It's like we're back in the nineteenth century. It's cozy, intimate, warm, and with no bad taste. A guaranteed good time.

The room upstairs

Cafés Verlet
256, rue Saint-Honoré - 75001 Paris
From 9:30 a.m. to 7:00 p.m. (Store)  
From 9:30 a.m. to 6:30 p.m. (Service) 
website : www.verlet.fr

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