L'Assiette Champenoise

In the menu, we find timeless dishes revisited over the years by the Chef, such as the foie gras of champagne (a grate 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.