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
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Valid in more than 57 establishments
A Gastronomic Experience
Discover the gastronomic restaurant Le Royal, offering exquisite cuisine in an elegant and refined setting.
Welcome to the culinary world of Chef Christophe Raoux, Meilleur Ouvrier de France 2015. He has created this delicious journey for you alongside Claire Santos Lopes, Pastry Chef. 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 stones, embraces the slopes of the Champagne vineyards. Dedicated to this nectar, with its gilded patinated ceiling and monumental chandelier composed of 36 amber-colored blown glass bubbles, the room also evokes Napoleon, who made a stop at this former post house. The ideal setting for high-flying gastronomic cuisine.
Cadre atypique
Terrasse
Parking à proximité
A disciple of Chef Alain Ducasse, originally from Vendée and crowned Meilleur Ouvrier de France in 2015, this nature lover, passionate about good products and the effervescence of Champagne, settles in the region for the first time: curious and eager to reveal the best of this exceptional land he has always cherished.
For this opening act, beautiful langoustines from traps, transcended by an essence of their heads, will be enamored with caramelized peanuts and spices.
Breton abalones infused with seaweed will be pampered by brocoletti and Menton candied lemon. The line-caught sea bass poached in seawater will flirt with a flower of caviar and a sea lettuce ravioli. The John Dory cooked in vine shoot vapors and topped with grated red wine lees will mingle with watercress gnocchi.
The roasted pigeon from Maison Miéral will feel its wings grow with its crispy giblets with citron and its jus reduced with Kampot red pepper.
In the dessert section, Claire Santos Lopes, who honed her style with Yann Couvreur, Nicolas Paciello, and Johanna Le Pape, focuses on ‘instinctive pastry’. Combining both emotions and techniques, she offers chef-style plated desserts to the guests of Royal Champagne.
Claire Santos Lopes infuses a modern, refined, committed, and feminine vision into pastry-making. At just 30 years old, this magician of sweets favors responsible and less sweet creations. Proof of this are her strawberries from Aulnay-sur-Marne, candied in their own juice and enhanced by juniper berry ice cream and a Pinot Noir juice, or her rhubarb from the Bay of Somme transcended by elderflowers and fresh goat cheese ice cream.
