Restaurant 
Emotion,
taste and flavor
L’Assiette Champenoise places authenticity and emotion at the heart of its cuisine. Its restaurant subtly combines culinary excellence, refined service and elegant surroundings. It is a place where traditions and innovations merge to offer an immersion in the gastronomic world of Arnaud Lallement.
An invitation
to travel
The Chef offers contemporary cuisine that enhances local Champagne products, particularly those from the Champagne-Ardenne region.
His dishes, of rare elegance, reveal impeccable technical mastery and limitless creativity. Each plate is an invitation to travel, an exploration of flavors where tradition and modernity meet harmoniously.
Experience
Enjoying a break at L’Assiette Champenoise is the assurance of an exceptional moment where each flavor of the dishes is a story of its own.
“The story of men and women, breeders, fishermen, market gardeners and harvesters, with whom I share the same passion for high-quality products. Respecting these products and paying homage to them is my idea of cooking. Eat real! »
Arnaud Lallement
Signature plate no.1
CAVIAR PETROSSIAN
Smoked haddock / B. Deloffre potato
Signature plate no.2
BRITTANY BLUE LOBSTER
In homage to my father / Juice of the Heads
Signature plate no.3
LANGOUSTINE ROYALE
Roasted with Vale Douro olive oil / Creamed nage
Menus
Our menus evolve and their composition are modified all year long. Ask us if the menu is still available a couple days before your arrival.
Consisted according to the market, nature.
395€
This menu mixes creations and classics of our house.
Experience champagnes and wines of loved French winemakers
245€
SAVEUR
295€
NORMANDY SCALLOPS / B. Deloffre cabbage / Bard juice
BRITTANY SEA URCHIN / Creamy sauce / Urchin cream
BRITTANY YELLOW POLLACK / Onion J-S Caillot / Vermouth sauce
GRILLED DOE / Turnip M. Guillot / Doe juice vinaigrette
CHEESE / Philippe Olivier
DESSERT OF OUR PASTRY CHEF GREGORY MASSE
Experience champagnes and wines of great French Winemakers
175€
Menu based on products availability, valid only for lunch on weekdays (Monday, Thursday and Friday), excluding public holidays.
155€
Take part in a unique immersive experience in the kitchen of L’assiette Champenoise.
You will have an aperitif around a table facing the show of the cooks, before enjoying your meal in the dining room.
A selection of the most prestigious cuvées from the Krug house will be offered to you, it’s up to you to choose from the menu.
By reservation only (from 2 to 8 people).
BLACK TRUFFLE FROM PERIGORD
495€
NORMANDY SCALLOPS / Black truffle from Périgord / Bard juice
POTATO GNOCCHIS / Black truffle from Périgord / Parsley
BRITTANY BRILL / Black truffle from Périgord / Shellfish cream
FARM REARED HEN COUR D’ARMOISE / Black truffle from Périgord/ Poulette emulsion
CHEESE / Philippe Olivier
DESSERT OF OUR PASTRY CHEF GREGORY MASSE
Experience champagnes and wines of great French Winemakers
175€
Menu
POTATO GNOCCHIS / Black truffle from Périgord / Shellfish sauce
145€
NORMANDY SCALLOPS / B. Deloffre cabbage / Bard juice
125€
LANGOUSTINE ROYALE / Roested with olive oil from Vale Douro / Shell emulsion
145€
PETROSSIAN CAVIAR/ Smoked haddock / Potato B. Deloffre
155€
BRITTANY BLUE LOBSTER / In tribute to my father / Juice of the heads
145€
BRITTANY TURBOT / Black truffle from Périgord / Vin jaune sauce
185€
FARMER VEAL SWEET BREAD / Artichoke B. Deloffre / Roasted veal juice Barolo vinegar
135€
GRILLED DOE / Turnip M. Guillot / Doe juice vinaigrette
125€
FARM REARED HEN COUR D’ARMOISE / Black truffle from Périgord / Poulette emulsion
185€
HAZELNUT FROM PIEMONT / Crispy / Vanilla from Madagascar ice cream
40€
TUMA YELLOW CHOCOLATE / Crispbread / Cacao nibs ice cream
G. ADAM MANGO / Mango seasoning / Mango sorbet
SCHALLER BACHES LEMON / Crunchy / Lemon yogourt sorbet
Our Team
Laurent Laudy
Kitchen assistant
“I joined the Assiette Champenoise team on October 1, 1996. I was the last person hired by Jean-Pierre Lallement. What I like best about my job is human contact. I am passionate about talking to people; we share a passion and love for good products. They bring me a lot through their speeches and their knowledge transfer.”
Cyril Bourbonnois
Kitchen assistant
“I joined Assiette Champenoise in 2001, 3 months before obtaining the first Michelin star. We obtained 2 stars in 2005 and at the same time I became Arnaud Lallement’s second chef. I love sharing my passion for cooking, learning, understanding and sharing points of view. I also like to travel and enrich myself from abroad.”
Romain Delgado
Kitchen assistant
“I arrived in 2010 and for over 14 years, my motivation levers have been: team spirit, rigor and self-questioning. In my opinion, cooking is endless, it allows you to learn and discover more every day. I love my job because each service is different, but the adrenaline and pleasure are still just as strong.”
Edouard Van Den Wyngaert
Kitchen assistant
“It all started in Normandy, where I was born. I immediately set foot in the kitchen, in different restaurants and then I arrived at Assiette Champenoise. Arnaud and I immediately clicked and we have shared the same vision of cooking for 10 years now.”
Gregory Masse
Pastry Chef
“I have been working with Arnaud for almost 13 years now. My passions are cooking in general, from street food to 3 stars, wines, and the Michelin guide. What I like about my job is the regularity and precision, but more than anything, it is transmitting an emotion through a dessert.”
Our Producers
Butcher Breeder
Alexandre Polmard
Alexandre Polmard has been a butcher breeder with us for more than 10 years. Maison Polmard is the mother of French know-how offering a unique quality of beef.
Each year Polmard meat is revisited and then offered on the menu for a limited time.
“To do it, you need know-how” A.P.
Cheese breeder
Sophie Laluc
Sophie Laluc, a family breeder and cheesemaker in Villers-en-Argonne, provides us with high quality cheeses, notably goat cheese and tome.
Intergenerational know-how that the Laluc family has shared with us for more than 20 years now.
Oleologist and oliver
Dominique Viard
Dominique Viard is an oleologist and olive grower from a unique family olive terroir in the Alto Douro mountains in Portugal.
He picks and produces cooking oil and seasoning oil with us.
Market gardener
Jerôme Bougy
Between the Bougys and the Lallements, it’s a family story. Arnaud Lallement’s father worked with Jérôme’s father more than 15 years ago.
Their vegetables are used to make our sauces and broths which make up the restaurant’s dishes.
Vegetable grower
Louise-Anaïs Viard
Louise-Anaïs Viard took over the family farm, specializing in the cultivation of red fruits. She develops her production with her teams by putting passion, energy and determination into it.
Find Louise-Anaïs’s strawberries and raspberries in the sweet treats and desserts co-created by Gregory Masse and myself.
Fishmonger
Jean-Marc Placet
Jean-Marc Placet and Jean-Pierre Lallement began collaborating together when the Assiette Champenoise opened in 1975 in Chalons-sur-Vesles.
For more than 50 years, Maison Placet has provided us with seafood and fish, known for their freshness and quality.
Market gardeners
Perrine et Etienne Schaller
Perrine and Étienne produce more than 1000 varieties of organic French citrus fruits. For around ten years, they have been providing us with a unique aromatic palette.
To be found in sweet treats and in our desserts.
Fisherman
Mathieu Chapel
Côté Fish and its fishermen have been providing us with high quality fish and shellfish for a year, from sustainable fishing in the Mediterranean.
It is for their exceptional products, but also for their daily commitments, that we work with the Côté Fish team.
Primeur
Patrice Richard
Patrice Richard, aka L’Artichaut, has been working with us for over 5 years.
He supplies us with tasty products and delicious vegetables, the same ones that make up our dishes such as Tomatoes.