Compadre: a new South American street-food address in the heart of Paris
A new South American street-food spot to discover in the heart of Paris, created by chef Felipe Camargo and his partner, Hugues Chevallereau.
Located in the bustling Grands Boulevards district, Compadre is a new address that warms the heart and the taste buds. Enjoy generous sandwiches inspired by Peruvian “sanguches”, accompanied by craft beers and specialty coffees. After the success of their bistronomic restaurant Selva, nestled in the Latin Quarter, this dynamic duo is taking on a new challenge with Compadre.
The atmosphere at Compadre is both friendly and relaxed. Reflecting the spirit of sharing and fun found in the bustling streets of Lima or Bogotá. From the very first bite, Compadre’s sandwiches reveal their promise. Ultra-soft buns, perfectly marinated meats and heart-warming homemade sauces. Rocoto pepper mayonnaise, candied plantains and three-cooked home fries are just a few of the delights to be savored at Compadre.
An explosion of flavors in a sandwich
Among the creations on offer is the Chicharrón de cochon: a Cantal pig breast confit for three hours, served with salsa criolla, spicy salsa and sweet potato. A true invitation to travel, South American street food reinvented and sublimated for the pleasure of Parisian gourmets.
Top-quality ingredients
Quality is the watchword at Compadre. Felipe and Hugues source only from the best producers:
- Buns: The Bread Shop, renowned for its ultra-soft artisan breads.
- Chorizo: Maison Montalet (Collège culinaire de France), selecting free-range pigs.
- Coffee: Cares Pr Spiciatb File. A specialty in the 20th arrondissement, for a richly flavored coffee (Colombian, Peruvian and Brazilian).
- Wines: Let it BIB, for biodynamic wines.
- Chocolate: Mayan Red Guatemala – Xoco Gourmet (Collège Culinaire de France).
- Free-range chicken: Collective Food.
The team is also concerned about environmental issues, and strives to reduce packaging. Both for suppliers and customers.
The faces behind Compadre
Felipe Camargo, a passionate Colombian chef, honed his culinary skills in Lima. Notably at chef Ciro Watanabe’s renowned Osaka restaurant, ranked among the 50 best restaurants in the world. In 2017, he moved to France, first at Paul Bocuse in Lyon, then as sous chef at Gastón Acurio ‘s Manko in Paris. Since 2020, he has been sharing his passion for South American gastronomy as chef of Selva and now Compadre.
Hugues Chevallereau, Selva’s Partner and Restaurant Manager since 2020, alongside Felipe, brings his expertise acquired over 10 years in prestigious establishments such as the Plaza Athénée, the Dorchester in London and the Pavillon Ledoyen. Together, Felipe and Hugues share a common vision: to make South American cuisine accessible and to help as many people as possible discover its riches.
Compadre, 14 Boulevard de Bonne Nouvelle, 75010 Paris
