Le Procope: The Enlightenment & Revolutionary Cradle

Founded in 1686 by Francesco Procopio dei Coltelli, a Sicilian gentleman, Le Procope holds the undisputed title of the oldest continuously operating café-restaurant in the city of Paris.

Before Le Procope, coffee in Paris was primarily peddled by street vendors carrying tin urns. Procopio revolutionized French socializing by introducing a refined salon furnished with crystal chandeliers, Venetian wall mirrors, and marble tables where guests could sit and consume freshly brewed coffee, sorbets, and fruit liqueurs in civil dignity.

When the Comédie-Française theatre opened directly across the street in 1689, Le Procope transformed into Paris’s prime theatrical and literary salon. Throughout the 18th century, it was the crucible of the Enlightenment: Voltaire made it his headquarters, allegedly consuming forty cups of coffee mixed with chocolate each day to sustain his furious writing. Denis Diderot and Jean le Rond d’Alembert conceived passages of the monumental Encyclopédie at its tables.

The French Revolution and Living Relics

During the French Revolution, Le Procope served as the fiery nerve center for the Cordeliers Club. Georges Danton, Jean-Paul Marat, and Maximilien Robespierre debated political strategy within its walls. Today, the café proudly displays extraordinary historical artifacts, including:

• Napoleon Bonaparte’s Bicorne Hat: Encased in glass at the entrance, left as collateral by the young military officer when he could not pay his bill.
• Voltaire’s Marble Writing Desk: Preserved upstairs in the dining room dedicated to his philosophy.
• Original Declaration of the Rights of Man: Historic revolutionary documents and prints framed throughout the wood-paneled salon corridors.

Culinary Profile: Classic French Heritage

Today, Le Procope operates primarily as a historic brasserie specializing in time-honored French recipes:

• Coq au Vin Traditionnel: Braised cockerel in red wine with pearl onions, mushrooms, and lardon bacon.
• Calf’s Head (Tête de Veau): A legendary French historical specialty prepared according to a 1686 recipe with Ravigote sauce.
• Glaces & Sorbets Artisanaux: Continuing Procopio’s original craft with traditional fruit sorbets.

Practical Specifications