CLAUS

Founded in 2011 in Paris, Claus, which has quickly become the place to go in the city for breakfast, celebrates the most important meal of the day. Featuring a fine foods store, the restaurant is getting ready to open a third establishment in the heart of the Saint-Germain-des-Prés neighbourhood. Claus Estermann entrusted architect Fabrizio Casiraghi with the design of this new location.

CLAUS ESTERMANN

Claus Estermann was born in a small Bavarian village, where his family owned a hotel for generations. From his earliest years, Claus was raised in the world of food service and hospitality. The desire to learn those trades later drew him to Paris. After a stint in fashion, in 2010 he decided to create a business focused on breakfast, offering Parisians a complete concept fêting this meal that is widely consumed in Germany but still eaten infrequently in Paris.

BREAKFAST

Breakfast is a unique meal—the most intimate and the one offering the greatest freedom as well. Claus Paris sees breakfast as an essential meal and is giving it the place of honour by opening a third location entirely dedicated to breakfast. High end, sweet, savoury, hot, or cold, breakfast is the focal point of this third establishment. The menu will still be oriented toward a clientele of healthy foodies. The Saint-Germain-des-Prés menu will include a few best-sellers, including homemade jams, Claus muesli and granola, Bavarian pfannkuchen, and the rösti. The left-bank team will develop a menu adapted to the neighbourhood, so faithful customers won’t have to change habits established at the original location in the first arrondissement but can discover all the specificities of the location across the Seine.

THE LEFT BANK

While the original restaurant on Rue Jean-Jacques Rousseau undergoes renovations during the summer, the new location on the Left Bank will be developed by the talented Milanese architect Fabrizio Casiraghi. While maintaining the original feeling of this establishment frequented by regulars, Mr Casiraghi will add a touch of Bauhaus, evoking the 1950s in the choice of both colours and textiles. The restaurant will be organized into three areas: the entryway, inspired by the architecture of Josef Hoffmann, from which customers will enter a space designed as an elegant and comfortable Viennese café, and finally a third room that resembles a spare and functional back kitchen, entirely covered in white tile.
Discover this not-to-be-missed spot from autumn 2017.