Stepping into the Café de la Rose feels like entering a pastel-pink sanctuary where French luxury, beauty, and haute pâtisserie collide. Lancôme and Lenôtre have joined forces to create a destination that transforms the Champs-Élysées into a stage for edible artistry, led by World Pastry Champion Etienne Leroy. Each creation borrows from Lancôme’s iconic rose heritage, translating fragrance and emotion into flavour, technique, and precision.
Etienne Leroy, the 2017 World Pastry Champion, now brings his technical precision to this exclusive venue. After working with prestigious Parisian establishments, including those of Meilleurs Ouvriers de France, such as Stéphane Glacier, Emmanuel Ryon, and Franck Michel, Leroy joined Lenôtre to oversee the creation of desserts. His approach focuses on texture interplay and flavor sophistication rather than gimmicks.
The chef clearly describes his philosophy: “I wanted to capture the essence of Lancôme in one bite: the delicacy of a petal reminiscent of their iconic rose, the intensity of a perfume, and the emotion of a season.” This guiding principle shapes every element of the menu, from its design to its ingredients.
The signature Rose Agora pastry anchors the menu, with layers designed for spring and summer enjoyment. Leroy starts with an almond croustillant base for this centerpiece dessert, then adds a vanilla biscuit and a heart of candied peach and lychee confit. A vanilla mousse infused with rose water envelops the composition and is finished with white chocolate petals.
Another permanent fixture is the exclusive Cheesecake, which features Lancôme rose petals crafted entirely by Leroy. Regular menu items adapt with the seasons, though two Lenôtre specialties remain available year-round for traditionalists. The Feuille d’Automne, an autumn exclusive, magnifies chocolate with airy mousse and crisp meringue layers.
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The macaron selection pays homage to French pastry tradition and is available in five refined flavors. These handheld treats translate Lenôtre’s signature skill into a portable form suitable for gifting or personal indulgence. A curated grocery section expands the selection to include chocolate-covered almonds and orangettes.
The venue occupies prime real estate on the Champs-Élysées with both indoor and outdoor seating options. The interior is open seven days a week from 1 p.m. to 10 p.m., and the terrace is open Wednesday through Sunday during the same hours. A monochrome pink aesthetic mirrors Lancôme’s signature color palette in both spaces.
Desserts are served either inside the intimate café or outside, facing the famous avenue. This location strategy positions Lancôme within the competitive luxury food market on Paris’s most famous street.
Prior to Leroy’s tenure, World Pastry Champion Nina Métayer conceived the Café de la Rose concept in 2024. Her opening menu featured rose-inspired creations, including her signature chocolate croquant and lemon tart. Métayer emphasized subtle rose notes rather than overwhelming floral dominance in her pastries.
In September 2025, the Café de la Rose concept expanded beyond Paris with an opening at Hamad International Airport in Doha. This location is the first airport implementation to combine Lancôme fragrance offerings with Lenôtre pastry service. Additional partners in the Qatar collaboration include Qatar Duty Free and Qatar Airways.