It started with an omelette – The story of Chez Françoise, the humble café that has become 'part of the legend of Paris-Roubaix'

Chez Françoise, a modest café in the small village of Troisvilles, has become an iconic part of the Paris-Roubaix cycling Classic, earning a legendary status among riders, race officials, and fans alike. Located near the opening cobbled sector of the race, the café has been a traditional stop for the Amaury Sport Organisation’s race directors, who begin their official Paris-Roubaix reconnaissance there each year with Françoise’s famous omelette. This custom dates back over 30 years to 1992 when the organisers first dropped in hungry and were served an impromptu meal that has since become a cherished ritual. The café’s significance extends beyond the race directors, attracting numerous professional cyclists and cycling personalities over the decades. The walls of Chez Françoise are adorned with photographs of celebrated riders such as Raymond Poulidor, Bernard Hinault, and Magnus Backstedt, who famously returned with friends to commemorate his Roubaix victory. For many pros, the café is a familiar and welcoming waypoint during race preparations, offering a warm refuge and a chance to soak up the atmosphere of the Hell of the North before the brutal pavé sections come into play. Françoise Santerre, who has run the café alongside her husband since 1980, describes the establishment as a small but close-knit family hub that has grown into an integral part of the Paris-Roubaix community. Despite its humble appearance—essentially the front room of her home with simple furnishings and home-cooked food—the café embodies the spirit of the race and the region. Troisvilles itself is a quiet, post-industrial village marked by its cobbled farm tracks and industrial remnants, contrasting sharply with the cutting-edge technology of the bikes that thunder through on race day. As the race approaches each year, Chez Françoise transforms into a lively gathering place for fans and locals, complete with music, barbecues, and celebrations. Françoise speaks fondly of the festive atmosphere, where the community comes together to welcome visitors and share in the excitement. While she may not always catch a glimpse of the riders during the race, her connection to Paris-Roubaix remains strong, underscoring how this unassuming café has become woven into the fabric of one of cycling’s most storied events.