Here's a content just the way we love it - it's about family, craftsmanship, taste, good products, passion, and love.
Yes, it's all about that - every ingredient assembled and measured with experience, respect, and a lot of hard work.



With Laurence and Lionel Rigolet, who share with us the life of an exceptional restaurant, a family dedicated to taste and exquisite cuisine, right in the heart of the capital.



A little jewel of Art Nouveau architecture, nestled there for generations, Comme Chez Soi carries its name so well and welcomes its clients with a great touch of kindness and zest for life, not to mention the perfectly mastered creativity of the plates and the taste!

Interview LB.
Fev. 2024 - Calista LB Edito.

LB: Lionel and Laurence, a big thank you for granting us this interview and sharing a bit of your story with us! We read that the famous and prestigious Gault&- Millau rated you 17.5/20 (!) and named Laurence "hostess of the year 2024"!
Yet another title to add to your impressive list of accolades! Is the hospitality and relationship with your customers an important ingredient in the "Comme chez soi" formula?

L&L: An essential ingredient indeed, and it starts right from the moment the guest calls, whether it's the ability to speak to them in multiple languages, understanding how they want to experience their meal, their needs, any allergies they may have, and so on. Moreover, in today's society, we are increasingly treated as mere numbers with minimal human interaction, and that's a real shame. Sometimes it's even difficult to reach a restaurant by phone. That's not at all the spirit of our establishment. Our service is often highly appreciated because we prioritize friendliness and building a relationship with our guests.

LB: Aside from exceptional cuisine, a unique "Art Nouveau" setting, and impeccable service, Comme chez soi is first and foremost a multi-generational family story! How do you manage to reconcile this family spirit, tradition, and also the constant innovation that has kept you at the highest level for almost a century?

L&L: It happens very naturally and with a lot of respect for previous and future generations. It's also these generations that have passed down this DNA to us. It's all about passion and constant self-reflection.



The family spirit we maintain with our parents or children (photo. Lionel & Loic) is also reflected in the working atmosphere with a loyal team, some of whom have been part of the CCS core for many years.

LB: To consistently deliver this level of service and product quality, I imagine we're talking about a flawless organization. What does a typical day at Comme chez soi look like? What time do you arrive, what time do you leave, who does what? I imagine your team has been with you for a long time in this organization?

L&L: The kitchen brigades arrive at 8 am for the day's briefing, followed by the front-of-house staff at 9 am.
For Lionel and me, the day is a bit different. Lionel starts his day at 7:30 am, either working in the office or attending various external meetings.
At 9:15 am, he heads to the kitchen to assist with the mise en place alongside his team.



We all have lunch around 11:15 am before starting the lunch service, which usually ends around 3 pm. After that, the team takes a break. Lionel sometimes has appointments or takes the opportunity to exercise before returning to the kitchen at 6 pm to prepare for the next service.
My (editor's note. Laurence's) day begins at 9 am. I usually go to the office to take care of all the behind-the-scenes aspects of the business, such as administration, client follow-up, staff management, and checking the premises and dining areas. At 11 am, a briefing is held with my team to ensure impeccable and personalized service.
After the service, I return to the office until 4:30-5 pm before taking a short break and then returning to the restaurant for the evening briefing and service.
The day usually ends around 11:30 pm to midnight.

Type Konbini ITV. Inside.

Rather "Night" or "Day"? : Day
Rather "Meat" or "Fish"? : Fish
Rather "Diamond" or "Sapphire"? : Diamond
Rather "Lion" or "Tiger"? : Tiger
Rather "Fantasy" film or "Comedy"? : Comedy
Rather "Starter/Main Course" or "Main Course/Dessert"? : Starter/Main
Rather "Dog" or "Cat"? : Dog
Rather "Sea" or "Mountain"? : Sea
Rather "Thai" or "Italian" cuisine?: Italian

DefLux LB.

LB: In your opinion, Laurence and Lionel, which definition of luxury is closest to your vision of luxury?
1. Oscar de la Renta: "Luxury is not about buying expensive things, it's about living in a way that allows you to appreciate them."
2. Henry Royce: "Luxury is when quality remains long after the price is forgotten."

L&L: Maybe the 2nd, the best representation of this quote is undoubtedly the customers who have been saving for a long time to come and experience something unique at our establishment. Everything is done to ensure that they leave with an unforgettable memory that will be etched in collective consciousness.