Warning: foreach() argument must be of type array|object, string given in /var/www/vhosts/foodandgood.fr/httpdocs/wp-content/plugins/foodandgood/includes/templates/etablissement.php on line 58
Monday: Closed
Tuesday: 19:00 – 21:00
Wednesday: 19:00 – 21:00
Thursday: 19:00 – 21:00
Friday: 19:00 – 21:00
Saturday: 19:00 – 21:00
Sunday: Closed
Think to offer
Valid in more than 57 establishments
A gastronomic stopover
Discover Le Royal gourmet restaurant, offering exquisite cuisine in elegant, refined surroundings.
Welcome to the culinary world of Chef Christophe Raoux, Meilleur Ouvrier de France 2015. He has imagined this delicious journey for you, alongside Pastry Chef Claire Santos Lopes. In the dining room, a ballet orchestrated by Grégory Charlier, and your glassware charmed by the finest bottles from Philippe Marques, Head Sommelier.
This luxury hotel, a sort of contemporary amphitheater of light-colored stone, hugs the slopes of the Champagne vineyards. Dedicated to this nectar, with its patinated gilded ceiling and monumental chandelier of 36 amber blown glass bubbles, the room also evokes Napoleon, who stopped off at this former coaching inn. The ideal setting for top-flight gourmet cuisine.
Cadre atypique
Terrasse
Parking à proximité
A disciple of Chef Alain Ducasse, a native of Vendée who was named Meilleur Ouvrier de France in 2015, this lover of nature, good produce and the effervescence of Champagne is settling in the region for the first time: curious and eager to bring out the best in this exceptional land he has always loved.
For this appetizer, the beautiful langoustines transcended by an essence of the heads will be infatuated with caramelized peanuts with spices.
Brittany abalone sweating on seaweed will be pampered with brocoletti and Menton lemon confit. Sea bass poached in seawater flirts with caviar flower and sea lettuce ravioli. Saint-Pierre steamed with vine shoots and topped with a grating of red wine lees will be enchanted by watercress gnocchi.
Miéral’s roast pigeon will grow wings with its crunchy offaltis with citron and Kampot red pepper jus.
In the desserts department, Claire Santos Lopes, who honed her style with Yann Couvreur, Nicolas Paciello and Johanna Le Pape, focuses on “instinctive pastry-making”. Combining emotions and techniques, she offers “chef’s desserts” to guests at Royal Champagne.
Claire Santos Lopes brings a modern, uncluttered, committed and feminine vision to patisserie. At the age of 30, this wizard of sweets favors responsible, less sweet creations. The proof is in her strawberries from Aulnay-sur-Marne, candied in their own juice and sublimated by juniper berry ice cream and pinot noir juice, or her rhubarb from the Bay of the Somme, transcended by elderflower and fresh goat’s cheese ice cream.
