Restaurant L'Assiette Champenoise

L’Assiette Champenoise is nothing short of extraordinary and fully deserving of its three Michelin stars. This was our second visit, and once again, it delivered an experience so exceptional that it’s well worth the trip outside of Paris. The service was a masterclass in subtlety and precision—flawless to the point that you barely noticed the staff, yet every detail was thoughtfully anticipated. The team exuded kindness and attentiveness, making us feel warmly welcomed from start to finish. The wine pairings were nothing short of phenomenal, elevating an already exquisite meal to new heights. Each course was a harmonious journey of flavors, perfectly complemented by the sommelier’s expert selections. Adding a personal touch to the evening, the chef made multiple visits to check on each table, a gracious gesture that truly set the tone for the evening. It’s rare to see a restaurant of this caliber maintain such a personal and approachable atmosphere. L’Assiette Champenoise is not just a meal—it’s an unforgettable experience. Whether it’s your first time or your fifth, it’s a destination that continually redefines fine dining. We can’t wait to return again.

Incredible meal on our visit to the Champagne region. Every course was well thought out with wine / champagne pairing. The only thing to know is the wines are solely from the Champagne region. Otherwise prepare to be wowed!

L’Assiette Champenoise delivers a dining experience that is both refined and welcoming. The elegant dining room provides a relaxed yet polished atmosphere, and the service strikes a good balance between professionalism and warmth, ensuring a comfortable experience. I chose the White Truffle prix fixe, while my partner opted for the ‘Emotion’ tasting menu with champagne pairings. The presentation of each dish was thoughtful and visually appealing, and the sauces demonstrated a high level of skill and attention to detail. The champagne selection was excellent, with a variety of memorable options. The sommelier was knowledgeable and generous with her time, adding to the overall enjoyment of the meal. It was a particularly nice touch that both Chef Arnaud Lallement and his son took the time to stop by our table during the evening. Their presence added a personal element that was much appreciated. The Normandy scallops and Brittany blue lobster stood out as highlights for me, both beautifully prepared and well-balanced in flavor. A note for gentlemen: wearing a jacket feels appropriate for the setting, as it complements the effort and thought that goes into the meal. L’Assiette Champenoise is an experience that values both quality and attention to detail, making it well worth a visit.

Note: this is the 2022 review amended with the 2025 visit. 16th in my 3 Stars Michelin Marathon, after finishing the Paris What matters is what’s behind the plate. So usual question: What’s extraordinary here? It’s not just a name. It’s more. Assiette: it means “plate” in French. So you understand the main subject here will be gastronomy. Interestingly enough, I had the chance to discuss with the chef. I mentioned my different challenges and we exchanged about the fact that the gastronomy, in France, revolves around the “plate”, the dish (in contrast you could say that in Spain it s around the chef), and then you have the chef, the service, the art de vivre, the settings etc… but it centered around the “plate”. Champenoise: From Champagne region. This plate comes from a region. It reflects its product, taste, culinary heritage etc… Here, the honey comes from the garden. The tomatoes also, and the products that don’t come the garden come from a close network of local producers. Because the plate reflects the region and its producers. Speaking of which, you have a wine card with 980 references in Champagne. Lallement : This could have been named “Maison Lallement”(the family name) and it would be justified. But it’s not what they decided. Because they are the bearer of a tradition, an heritage. The heritage of the French gastronomy, and the heritage of the Champagne region. They deliberately choose and kept the restaurant name that focus on the region and the gastronomy but by doing so, they (with his sister, mother and late father ) did make a name for themselves in the French gastronomy. Lallement fils : The son is carrying the legacy in the kitchen. His cuisine is deeply rooted in his region obviously. But there’s two traits that Chef Arnaud is bringing (not just two but I’ll focus on two). He’s playing with the acidity extremely well to enhance the beauty. It’s tricky. Because at first it can be a bit unpleasant, acid, etc… but then it makes things actually better. A note of acidity tells you, it’s a bit tough but look how this tomato feels so much better. It’s thanks to this little acid touch that you can fully appreciate the beauty of it. That’s may be the secret of the positiveness of the chef (look at the videos, he has a good energy), not being afraid of using the acidity because it does ultimately makes you appreciate even more the “simple” things in life. It’s really the message I’ve got, for instance with his tomatoes, where you deconstruct the different taste from a tomato and you finish down memory lane. There’s really a soul in his plates. He’s not the only one. Especially in the 3 stars, but there’s a soul there speaking to you. The soul comes from a spirit, a strong will, a strong logic that animates you. In his case, he has a strong drive to always improve. His cuisine is clearly haute French cuisine. He’s not experimental or influenced by any trend. No, he’s embracing his heritage as a French, as a son, and his only motivation it’s to pursue it, and make it better. That’s the second traits. You can see that in his dishes. It’s French, it s grounded locally, it’s haute cuisine but it’s cutting edge. This also can be seen in the design of the rooms. I could not guess when it was refurbished, when usually I’m good at it. I had the explanation when I asked the chef. Every year he’s modifying, adding, suppressing, improving the design of the restaurant. He told me that he could not afford not improving every year. This mind set can be seen everywhere from the plates, the kitchen (that is one of the best I’ve seen), the service (with a dedicated plate for the long standing employee ). Yet again, It’s luxurious not because it shines or looks expensive, it’s luxurious because it feels luxurious, simply when you touch it, simply because of the quality. The plate is not just the result of a chef, it’s the result of a son, a family, a region, a gastronomic culture looking forward, while knowing exactly where they are coming from. Very grounded top tiers three stars

Absolutely deserved 3 stars. Wonderful staff. Sublime food. Had the pleasure of meeting Arnault - enjoying his saucy creations and conversing with his handpicked staff. Next time we will also stay at the wonderful hotel. 100% must visit in the region of Champagne, @globalnewyorker approved and recommended.

Located on the outskirts of Reims, just a short convenient bus ride from the town center. This charismatic Relais & Chateau property nestles in the middle of an immaculately groomed piece of tranquil estate land. Exuding grace, style and class, the charming premise provides a perfect back-drop for a culinary adventure outing. With sparse TGV train service connecting Reims to Paris on a weekend. Our choice of tasting menu was highly dependent on the anticipated length and ‘duration‘ of the affair. Since only a narrow 3+ hours window was allowed for our meal and hopefully sufficient time for us to catch our return train back to Paris, we opted for the less elaborate option. From a total enjoyment perspective, we would rank this impressive and spectacular meal to be our second most pleasurable and memorable meal of the 3 weeks long European food crawl. ( our number one choice being the rustic Spanish steak dinner at Tolosa, Spain ). Every dish that came out from the talented kitchen was impeccably crafted and executed. Timing of the cooking process was spot-on, resulting in near perfection of all the major ingredients. That stunning Pigeon and Squab Pie, a prime example!....Wow!! A true specimen of masterful culinary art indeed! No wonder the chef decided to cut open the pie in order to show-off the perfect end-result! And those glorious sauces…..the heart and soul of true French Haute Cuisine, absolutely ‘magnifique’, in consistency, texture and taste! IMO, the exceptional cuisine and overall ‘total package‘ experience is definitely worth a special journey!

My all time favourite ❤️ haven’t found any restaurant can beat the standard 🥲

Amazing dining experience. All dishes were super tasty, true perfection. Definitely my best dining experience so far.

The best meal in my entire life. My third 3 star, French Laundry and Arzak San Sebastian were both outstanding. L'ASSIETTE... by a significant margin. Food, service, ambiance.. bar has been raised

Merci L'Assiette, merci. If you're looking for a true 3 Michelin Star experience in France, then this place is perfection. The place is located in Reims, France and is only an hour by train from Paris. That said, if you're a foodie that wants to geek on French gastronomy then take the train! I opted for a lunch reservation a couple weeks ago and it was just magical. You're encouraged to start lunch on the back patio with a glass of local champagne and the first nibbles (see photo). It's modern, slightly pretentious but, inviting. Once in the dining room you'll notice the massive loaf of bread that stares you in the face the whole meal. Btw, the bread service was delicious! It's hard to explain the dishes bc everything was so lovely and I'd advise liking at my photos instead. The highlight though was the veal sweetbreads. Delicate, tender and one of the most flavorful things I've ever eaten. Unreal service, every dish was an absolute stunner and I'd highly recommend making a reservation well in advance.

We stayed at the hotel as well and had reservations for dinner. We enjoyed our welcome glass of champagne in the restaurant lounge along with appetizers. We decided on our dinner entrees, passed out the set menu. Two entrees for each of us was encouraged. The Bread! Let's talk about the bread here. It was amazing and a house speciality. The turbot was amazing, one of the best dishes I've ever eaten. The service and experience was once in a lifetime.

I always get mixed feeling approaching a Michelin-starred restaurant. I'm incredibly enthusiast at the idea of this type of privileged meal, but I also feel pressured to act to the up-point decent. I never get completely used to it and I feel expected to act precisely how they intend me to. I entered the gorgeous Mansion of l'Assiette Champenoise with the same kind of excitement/nerve but instead of a very standardized, codified approach, I got the warmest of welcome from the very elegant Mélanie Lallement, part owner with her brother and Chef Arnaud Lallement, and even their lovely mother. After a tour of the place, a visit of the rooms and various salons all in a very contemporary and trendy style, we were well at ease and already impressed. It's a family tale of delights and prestige delicately paired with local bubbly, and this Lallement dynasty is put forward even in the first dish Arnaud's vision of a potée Champenoise, a cube of cabbage and porc onto which a consommé is poured. This is a traditional dish served to pickers during harvest that his father would make at the family restaurant in Châlons-sur-Vesle. A first dish that sets the scene with a glass of Chartogne-Taillet, cuvée Sainte-Anne. The following few dishes highlighted very specific products. The second entrée showed an interest and know-how of both local and exotic ingredients combined with products of Sylvain Erhardt, famous asparagicultor and the very tastful, colourful Japanese Sancho pepper. Next was a Peanut raviole with a vert-jus sauce, a mix of raisined acidity and sugar which reminded me of the precise and distinctive balance looked for in a Champagne Vins clairs tasting. This was served with a glass of Nicolas Maillart Rosé grand cru. Then, it's back to a family tradition with a Lallement Père recipe dating back to 1978 of the amazing are Breton blue lobster with a sauternes emulsion.  This and the next service was paired with the amazingly fresh and balanced Pol Roger extra brut. Already, we were at service number five. While my appetite disappeared, the succulent discoveries go on with a Saint-Pierre filet, declination of onions and a Nailly Prat vermouth emulsion followed by a very original green curry with celery mousse and flat puff pastry as savory as it sounds. Its sparkling follower was non-other than Louis de Sacy, incredibly rich and layered limited edition Cuvée XII, aged 12 years on lies in magnums only. The next main dish was my favourite, half a pigeon Pithiviers, spinach, foie gras and pigeon breast layered perfectly in a pastry coat. Apparently, this recipe was developed jointly with late Lallement fatherly. The very deep-colored and fruity Laurent Perrier rosé really did work perfectly with the elegant plate. About half a hundred choice of cheeses from Philippe Olivier in Normandy, a reconstituted illusion lemon dessert and other sweet mignardises later, the meal was sadly almost over. I got blind tested by the sommelier who brough the lovely Doyard ratafia. What was left is the coffee service which they succeeded in making as special as any other service. A selection of coffee beans and teas was presented in a series of jars that you could sniff and select. Options included the rarest and most recognized beans in the world such as Blue Mountain or Kopi Luwak. The reputation for excellence is well deserved. The very present and maty chef stolling in the dining room, meeting himself every client, was as lovely as the dishes he served us. I think the Assiette Champenoise should be a mandatory passage for any Grand cru and great wine visitors.

What a fabulous dining experience! The service is really over the top with 4-5 servers waiting on the table and ready provide for your every need. The food was also an experience, with unusual preparations such as a beef course that included a tartare and then a slice of raw beef paired with a hot consommé. I did a chefs tasting, but they do provide an al a carte menu, which has a different selection of dishes. The also provide a vegetarian version of the chefs tasting, what I was told by a dining companion that it was better than many other similar Michelin tastings. However, the best part was the champagne pairing. So many unique, small production selections, including a Pinot Noir that we loved, but have not been able to find again. Not sure that this would be a place that you would return to over and over again, but definitely a great dining experience you should do once. The dining room provides very nice atmosphere with its modern designs and clean lines, and the property is beautiful. This would be a great place for a special occasion.

Third time to enjoy this special place over the last several years, it never dissappoints..... We did not get the tasting menu this time, but had the blue lobster entree, it was best dish I've had in a long time..... The cheese cart here is still the best one I've found in France! But of course they recommended several KILLER Champagnes to taste during the dinner event...... Don't forget dessert.... The hotel recently did some renovations and it is a price/performance accommodation if in the Reims area!

My 3rd 3 michelin star experience but first in France. Food was fine but it was the service level that really delivered. Food: 4, Service: 5, Atmosphere: 5 Cost to worth it rating: 2.5 (most expensive meal and one of the best for service but not the best food ever) Return worthiness: unsure Eve award: most impressive cheese cart, best formal service Highlights: - Lounge area: gave us the option to have a drink and snack to start and loved the comfortable and sexy red leather couches - Lobster course: slice of lobster with a lobster bisque like delectable foam. Best dish of the night. 5 stars - Cheese cart: couldn't even keep track of all they mentioned. Tons of options with a goat cheese collection in a special drawer below. Comte was the best. 5 stars - Chicken: perfectly cooked, tender long slice. 4.5 stars - Foie gras mousse: sandwiched inside 2 airy crispy round layers. 4.5 stars - Service: choreographed and professional. Staff came around the table and would lift up the silver domes or pick up plates at the exactly the same time - Canelles: plate of these slightly sweet nubbins pre-dessert. 4 stars - Lamb: round piece devoid of any strong gamey flavor. 3.5 stars - Gnocchi with mushrooms: super soft gnocchi with some tartness and green foam was parmeseany and little too vinegary. 3 stars - Plating: beautifully artistic and good use of negative space. - Sauces: almost every dish after spooned over the dish was left with a canister if you want more. Lowlights: - Tarts: snacks to start didn't suit my taste as tomato one was bit to acidy and other too fishy with just a plain crust - Sea bream fish: simple but not tons of flavor - Dessert: fruity with pears and sorbet flavors didn't have much that stood out for me Fun to try real French fine dining while in the Champagne region.

What a marvelous start to 2019! The meal was impeccable, the wine delightful and the service pure perfection! Each course was better than the last! We chose the Périgord black Truffle tasting menu with the wine pairing. UNBELIEVABLE!! Would highly recommend this experience...so very special! We want to return..... très merveilleux!

Exceptional. You must get the champagne pairing menu. It ruined us for champagne for about a week. So many amazing glasses to try. Will be back as soon as the credit card stops smoldering.

I was so excited to book this restaurant because they recently were awarded with three Michelin stars this year. I was staying at the hotel and I went to the bar before my reservation, and I was served with Krug and little appetizers in the gorgeous outdoor garden. It was so beautiful. The kind server came out to get me when it was time for dinner and I was seated at a beautiful table with romantic candles and a crystal chandelier above me. I did the tasting menu with the champagne pairing. Every dish was modern and sublime. I think I ate for 5 people that night. The chef came around to the tables at the end of the evening and I was able to get a few pictures with him as well. Great service, perfect ambiance, and lovely food.

I had a spectacular lunch at this worldwide treasure of gastronomy on March 10, 2018. I chose the tasting menu "Emotion" of the best dishes but rather than do a wine pairing, I ordered a half bottle of Bollinger Special Cuvée champagne which was surprisingly reasonably priced at 69 Euros. (I had already done the 11 am English language tasting at Mumm.). The lunch was outstanding. Three stars? Chef Arnaud Lallement deserves four. Beautiful place, perfect service, all aspects of linen to tablecloth to drapery in harmony. My favorite of the many dishes were the Brittany blue lobster, with delicious light sauce, the scallop, and the pheasant Wellington. I recall dessert involved five items! Could not believe the chef personally served me one of his dishes after a hearty and kind greeting. You must not miss this in Reims, France!!

Anyone who is thinking of going here isn't checking Yelp. L'Assiette Champenoise has a reputation for greatness already. We had a very long evening here and I have to say that the food was not the strongest card in their hand. Maybe it's a french thing, but they seem to still love lots of foam and deconstruction. It was cute. What makes this place and the meal I had them memorable was the service. From the moment we walked in to the moment we left, the service was immaculate. The decor is gorgeous in a definite old-school way.

GastroNaugties Pre-dinner drinks in the garden of this Michelin Three Star restaurant in the hotel at which we are residing. This sort of civilized start to a 4+ hour dining event speaks volumes as to why French dining does not suck! SERVICE - reception: Professional and friendly as they have seen us around the last few days. - floor staff (knowledge and presentation of food, attention to details and awareness of guests): Exceedingly well-trained. - sommelier, maitre'd, chef, manager: Excellent group of Sommeliers. Mathieu Cre worked with me to choose our champagne. Very knowledgeable. FOOD - ingredients: Top shelf. - presentation: Staff present the dishes perfectly. - creativity: Very. - taste: Huge flavors. - smell: Excellent, but not overwhelming. - execution: Perfect. WINE - selection: Excellent. 120 producers of champagne ...

A three Michelin-star experience is rare. We are foodies, so we do grab the opportunity when it presents its self. However, I am not expecting it to be the best (value for money) meal I have ever had. I am expecting it to be an unforgettable experience. And that it always is, for one reason or the other. The L'Assiette Champenoise' is the restaurant and family business of Arnaud Lallement, the 'chef of Champagne'. Followed by the footsteps of his father and trained by world renowned chefs, Arnaud has not attempted to innovate, but concentrates of perfect produce. His food is also characterized as a beautiful dance between the product of the region, Champagne and traditional French cuisine. The restaurant also possesses one of the most interesting wine cellars of the region holding a wide range of vintages from Krug, the Rolls Royce of Champagne. The restaurant is located close to the center of Reims in Lallement's old family home. Sounds very exquisite, and rather pricey, but we reserved a table anyway. We arrived at the mansion early evening and were greeted by not one, not two, but four people talking to us at the same time. It was a confusing start to the experience. After being seated, we were handed menus and offered an aperitif from the champagne cart. We were faced with a dilemma: a cart full of wonderful champagnes (Pierre Paillard, Drappier non-dose Rose and several Krug vintages), but no pricing. Our experiences in Paris had made us careful, a champagne could cost anything from 7 to over 40 euros a glass. It is not like we cannot pay for it, but I am a sucker for value for money. And what if the Krug -96 in that cart was something of a bargain, what then? Through all of this contemplation, asking for a price list still felt a bit cheap, so we opted for the two non-Krugs on the list and held our fingers crossed that we would not regret it when we received the bill (we didn't, but you never know). After ordering the aperitifs we received menus. I cursed (in Swedish) as I saw the menu was missing prices again. However this was just my menu. I had received the discreet girl-menu, and prices were only visible to my date. I am not sure if I object to this, but in our equal-rights obsessed Sweden, it feels a bit funny. Anyway, there was a choice between set menus and a la carte. The Heritage menu has a focus on Arnaud's fathers legacy, excellent sauces, the Truffe D'Alba is a tribute to truffle and the Saveur is a flight through the a la carte favorites. We opted for the Saveur as it was the only one that could be served without seafood, a notion well appreciated by my date who is not a fan of anything that lives and breather underwater. The a la carte was a viable option as well, but the set menu clearly better value for money (as some dishes were nearing a 100€ a piece, just feels wrong). All in all, the food was amazing, by far some of the best I have ever had. I will not go into too much detail regarding the the individual dishes, but I would like to mention a few of my favorites: the pie-shaped amuse bouche with pate, the langoustine with curry spices and ginger and the fruit tarte that we had for dessert. The bread was crusty and warm, the butter perfect with a light saltines and the 'cheese chariot' offered a selection that can compete with many specialty cheese boutiques. As with many French-style fine dining restaurants, the petit fours were plenty and delicious. It is just that at the point where you receive them, you are already stuffed like a little pig. We finished our meal with some tea at the bar. The venue was very stylish and I could see a wonderful selection of bottles behind the counter. We were just too tired to opt for any more bubbly. Regardless of the wonderful food, service was slightly sticky throughout the evening. We were wondering if it was due to the language. Our French s non-existent, so all communication was in English but at this type of establishment I would expect them to master English. So, compared to some of my previous visits to the top-class of the Michelin guide, this was something lacking of the three star experience. However, the venue is beautiful, the food amazing and the sommelier will not rob you blind; so well worth investing in if you are in the region.

This is my favorite Michelin star restaurant in France. The patio is gorgeous and loved having a drink out there. Do not miss the faux lime dessert!

Perfect lunch. We went with the 5 course lunch, and wine pairing as well. Was perfect, and they did everything in their power to help me with a marriage proposal. Definitely recommend for special occasions, as their attention to detail is unmatched.