Cuisine is an incredibly unique process intimately bound to each chef's DNA. When you cook, you never forget who you are: where you come from, who you are cooking for, and especially where you're cooking. I have two signature dishes. The first is my blue lobster, which is a tribute to my father. It's a festive dish that Dad used to whip up on special occasions. The second is my Breton jumbo shrimp, which is my absolute favorite. When I start designing a dish, I'm always looking to capture the authentic taste of each ingredient, its richness and depth of flavor as well as its emotion.
Menus 115-315 EUR s.i. Carte 160 EUR s.i.
Terminology: t. = tax, s.n.i. = service not included, s.i. = service included
Restaurant: Tuesday and Wednesday.
From the beginning of February to the beginning of March.
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.