Set within beautiful grounds, close to the Champagne city of Reims, Assiette Champenoise has a long tradition of family hospitality and gastronomic excellence. Founded by the parents of chef, Arnaud Lallement, he now runs the hotel with his wife, Magali and sister, Melanie. Awarded three Michelin stars, the restaurant L’Assiette Champenoise is a gastronomic delight not to be missed.
While the hotel’s exterior reflects typical northern French architecture, with red bricks, grey tiles and exposed timbers, the interiors reflect contemporary trends. Smart designer furniture, and a choice of comfortable lounging areas both inside and out, allow guests to relax in style. The grounds are beautiful and whether you wish to enjoy an aperitif with friends or find a secluded nook to relax in the sunshine, there is ample scope.
This smart, modern styling extends to the rooms and suites. All but the smallest room includes a lounge area and the larger suites have access to a private terrace. While there are no family rooms, the largest rooms can accommodate up to two adults and a child or families can book adjacent rooms. Terrace Suites offer good accessibility and guests can even bring the dog.
As a destination restaurant, the cuisine is exceptional and the wine list a treat. Depending on the weather, guests can dine in the contemporary dining room or out on the terrace. Lallement’s creative cuisine showcases high quality produce and complex but subtle blends of flavor, all finely seasoned. Each dish tells a story. That could be a modern twist on a French classic, such as an hors d’œuvre of consommé poured over a cabbage and pork cube, paying homage to the hearty Potée Champenoise traditionally served to local grape pickers. Or a fondue of salsify topped with black truffle sprigs, elevating a cheap vegetable with a touch of luxury.
The cosy bar is the ideal spot to discover the best of the region’s champagne. After taking over from his father, Lallement proposed selling one of the world’s most luxurious champagnes, Krug by the glass, rather than only by the bottle. Although this was revolutionary at the time, annual sales of Krug soared from 18 to over 180 bottles a year. This helped to put Assiette Champenoise on the map, allowing it to double the size of its rooms and add an indoor swimming pool.