Arnaud Lallement’s food is a real tribute to the region of Champagne. It promises everyday exceptional products and is distinguished by a perfect control of the acidity which offsets the sweetness of the product.
In the menu, we find timeless dishes revisited over the years by the Chef, such as the foie gras of champagne (a grated of foie gras served with a toast of foie gras) or the blue lobster (a recipe in homage to his dad).
The menu, which evolves according to the seasons, also gives a good place to the novelties like the Bretagne sea urchin, the Breton turbot, the Mr. Laluc’s lamb, the Cour d’Armoise fattened chicken or the milk-fed veal sweetbread. There again, the superfluous has no place: titles are voluntarily sober to let the quintessence of the product speak.
Arnaud Lallement is such a demanding cook that every dish was carefully thought, repeated, so his kitchen teams knows exactly what he wants. Over the years, he focus on the essential, purifies ingredients, finds the winning combination with an incredible hidden technique.
His method concentrates on the essential: the taste. “Mangez vrai!” is his favorite motto. Every flavor is marked, with two major constants on which the Chef doesn’t compromise: work the most beautiful product and respect an adequate acidity to give the desire to repeat the experience.
Closed from 5 February to 2 March and from 1 August to 16 August.