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La gastronomía debe seguir siendo la identidad de cada Chef en función de su ADN. Cuando cocinamos nunca debemos olvidar de dónde venimos, para quién cocinamos y, sobre todo, dónde nos encontramos. Dispongo de dos especialidades. El primero de ellos es la langosta azul en homenaje a mi padre. Se trata de un plato de celebración que nos hacía mi padre en grandes ocasiones. El segundo es el langostino de Bretaña, que es mi predilecto. Durante la preparación de este plato, siempre busco el máximo sabor de cada producto, su exquisitez y, sobre todo, su emoción.
Menús 155-385 EUR s.i. Carta 160 EUR s.i.
Terminologia: t. = tasa, s.n.i. = service no incluído, s.i. = service incluido
martes y miércoles.
The Assiette Champenoise’s menus are based on three core themes—local, seasonal, and organic, with ingredients carefully sourced from local suppliers who share these same values.
Chef Arnaud Lallement pays close attention to fishing seasons and stocks; lamb is supplied from local producer Sophie Laluc, located less than an hour from the restaurant; and beef is sourced from the nearby department of Meuse.
All fruit and vegetable ingredients come from a single source: a carefully selected market gardener only 5km from the restaurant. In addition, the fine champagnes that accompany dishes are sourced from local vineyards using well-designed production methods that respect their soils.
The Assiette Champenoise also has a long-standing policy of minimizing waste from ingredients. Both meat and fish are delivered unprepared, with every part used. In addition, the menu’s range is deliberately limited to reduce the potential for waste—using a clear formula of three choices of starter, fish, meat, and dessert.
