Alain Ducasse's disciple, this native of the Vendée region who was named ‘Meilleur Ouvrier de France’ in 2015, loves nature, fine ingredients and the effervescence of Champagne. This marks the first time he settles in the region, curious and eager to bring out the best of this exceptional terroir that he has always cherished.

To start things off, abalone from Brittany will be pampered with artichoke and Petrossian royal ossetra caviar. Sand carrots will be nestled in vegetable notes with pumpkin seeds, candied corn silvers and smoked pike roe. Beautiful Icelandic langoustines cooked Thermidor-style will be infatuated with a Béarnaise sauce with Pedro Ximénez aged Jerez vinegar.

A Brittany blue lobster ravioli will flirt with foie gras from Aveyron and a sprig of tarragon. The Segala veal fillet will be enchanted by marinated maïtaké mushrooms.

French partridge will grow wings with its juice reduced with juniper berries.

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.

Each month, discover the diversity of Champagne's vineyards. Taste sparkling cuvées to accompany every dish on the 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.