Amidst vibrant and coordinated service, Executive Chef Paolo Boscaro introduces his unique interpretation of the Champagne terroir through our menu.

To start, he presents marinated turnip flowers accompanied by a touch of Reims vinegar, perfectly paired with verbena ice cream and delicate yogurt foam. Roasted green asparagus from Marne engages in a delightful dance with a champagne sabayon, creating a symphony of flavors.

Next, the gambero rosso gracefully glides amidst a bed of white peaches marinated in champagne and complemented by the subtle sweetness of alfalfa honey from the estate. For a delectable twist, crispy sweetbread scented with tonka bean finds its indulgent match in a sabayon infused with Reims beer.

While staying true to his Italian heritage, Paolo Boscaro also presents his signature dish which is dedicated to his father: delicate gnocchi adorned with pecorino pepato and infused with saffron. These culinary delights harmonize beautifully with velvety sage cream and the tantalizing touch of candied citrus.

Through his skillful creations, Chef Paolo Boscaro invites you to embark on a gastronomic journey that combines the essence of Champagne's terroir with his Italian culinary roots, resulting in a symphony of flavors that will enchant your plate.

Claire Santos Lopes, a talented pastry chef who has trained under renowned names such as Yann Couvreur, Nicolas Paciello, and Johanna Le Pape, brings the concept of "instinctive pastry" to life when it comes to desserts. With a perfect blend of emotions and techniques, she presents exquisitely crafted desserts that leave a lasting impression on the guests of Royal Champagne. Claire Santos Lopes embodies a modern, refined, committed, and feminine approach to the art of pastry. At just 30 years old, she advocates for responsible and less sugary creations, showcasing her dedication to innovation. Her talent shines through creations like her delicately candied strawberries from Aulnay-sur-Marne, accompanied by a refreshing juniper berry ice cream and a tantalizing pinot noir jus. Another masterpiece is her elevated rhubarb from the Bay of Somme, skillfully enhanced with the subtle notes of elderflower and a delightful fresh goat cheese ice cream. With each dessert, Claire Santos Lopes demonstrates her mastery and passion for creating harmonious and unforgettable sweet delights.

Our Head Sommelier Philippe Marques takes you on a guided tour of the Champagne vineyards. Explore his sparkling wine list, awarded Silver Star Winner 2024 by Star Wine List.

Join us every month for an extraordinary pairing adventure. Discover renowned Champagne Houses and winegrowers, perfectly paired with Chef Paolo Boscaro's Effervescence Menu.

Open Tuesday to Saturday:

Dinner from 7pm to 9pm

Elegant correct attire is required at the restaurant (no shorts, sandals or sportswear).

We welcome our young epicureans from 5 years old. For everyone's comfort, a babysitting service is available for the little ones, upon request.

Our animal friends are not allowed in the restaurant. Expect each season, new creations.