Normandy Hotel Paris restaurant-bar, Le Comptoir du Chantier: our pictures

Revisited construction site food… This is what Le Comptoir du Chantier – the new food hotspot opened since October 17, 2019 at Normandy Hotel – is providing. A place offering gourmands and gourmets a plant-based and vegan menu “focusing on neutrality and sharing” and that turns into a biodynamic wine bar at nighttime with varied vegetarian and plant-based boards.

Le Comptoir du Chantier also enables you to have breakfast since the place is open from 7 a.m. to 11 p.m. And on the menu, you have homemade smoothies and juices, vegan milkshakes, then, for lunch, you can enjoy a fresh salad, soup or a warm dish. Sweet-toothed foodies can also fall for the plant-based pastries provided by the house and coming from the Oh Faon bakery.

Moving on to the decorum, we’re immersed in an atmosphere highlighting “raw materials and furniture inspired by the construction site universe”. We also have large buffets designed like scaffoldings, as well as metal crockery, PVC tiles, wooden hamper boxes and even road signs. A second room takes you to an atmosphere even more kitsch, that makes us think about the former staff rooms from the 70’s.

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A restaurant we've had the chance to try... And we loved it! As a starter, we went for a roasted squash salad based on butternut, spinach sprouts, fresh goat's cheese, pomegranate, pecan and pesto sauce. A very fresh and light plate for a wonderful start. Next, it's a "bateau de patate douce" [Sweet potato boat] that has us drooling. Carved potato offering a nice mix of red lentils, cilantro, coconut milk and powdered turmeric, the whole served with some bulghur. A warm and vegan dish that is nice and comforting on cold winter days. As for dessert, a very delicious plant-based pastry, rosemary and pine nut tartlet. Such a delight! Note that the menu changes every day, following the seasons, excluding desserts.

A new hotspot “playing on contrasts”, wrong-footing “the concept of construction site canteen” to reinvent the rules. The idea? Adapting to the current worries of the consumers. One is free to “get the place in an artistical fashion” but also make the best of the place according to their needs: large tables for “conviviality fans”, lunch on the go, revisited aperitif but “healthy way”… it’s up to you! Let’s go, friends, shall we?