Chef Jean-Denis Rieubland’s gourmet table takes center stage in the historic portion of the resort. Set beneath a gold-leafed ceiling, enhanced by the brilliance of 36 spheres of blown and amber glass, the royal salon pays tribute to the women who played a formative role in Napoleon’s life: Josephine, Marie Louise of Austria, Countess Marie Walewska and Désirée Clary, his first love.
Chef Rieubland personally interprets the Champagne terroir, highlighting the products of the region and infusing in them a sunny freshness—the signature and identity of our gastronomic restaurant since its inception. From the kitchen garden to the plate, the heirloom tomatoes from Arthur’s kitchen garden combine with a creamy burrata and a basil sorbet. Sweetbread flavored with chorizo has the earthy taste of the soil paired with the umami of fricassee of chanterelles and caramelized onions. The Chef’s Espelette peppers and chilli langoustines are presented around a croquette of calf’s head as a starter, while the turbot with seaweed butter is ideally combined with artichokes and carrots with chervil. The Saint-Pierre mollusks with vine leaves bring the ocean to the land; the lamb of Aveyron is infused with the iodized scents of succulent salicornes. Choose from our menu of 4 or 5 courses for a lunch to remember. Each season brings new creations. You’re unlikely to dine on exactly the same meal twice.
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