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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.