Royal Champagne Hotel & Spa

"At the Royal Champagne Hotel & Spa in Champillon, France, they have a Champagne Concierge. For no added cost, its concierge Lise Legrand will help guests plan an incredible trip throughout France’s Champagne region." - Cat Sposato

"A short car ride from Reims, in the village of Champillon (population 500), you’ll find the Royal Champagne Hotel & Spa. The light-flooded rooms, restaurant, and spa offer panoramic views of the surrounding Marne Valley. Staff are professional, attentive, and a subtle reminder that you’ve arrived at a 5-star property. The 47 rooms and suites feature warm woods, champagne hues, and striking gold-leafed mosaics. La Royal, the onsite Michelin-starred restaurant, and Le Bellevue, a (slightly) more casual brasserie, are major selling points for this property, with menus that showcase local products and wine lists to satisfy even the most exigent wine connoisseurs. With a steam room, sauna, jacuzzis, yoga studio, fitness room, beauty bar, and two stunning swimming pools overlooking the vines, the wellness area is as lux as anything you’ll find in Paris. In March 2024, the spa partnered with the Clarins group to roll out signature skincare treatments—a perfect pairing." - Lindsey Tramuta, Mary Winston Nicklin

"On the outskirts of the town of Epernay, welcome to one of the jewels in the crown of northeastern France's hotel industry, which was recently awarded Three MICHELIN Keys. The original building, a 19th Century coaching inn, has been renovated and extended with a modern wing, all overlooking a valley renowned for its grape varieties." - The MICHELIN Guide

"Le Royal Champagne (Champillon) joins the upper echelon of the list." - The MICHELIN Guide

"This luxury hotel-restaurant, in a contemporary building of light-coloured stone, hugs the slopes of the Champagne vineyards. The interior is devoted to champagne (note the gilded ceiling with a slight patina, monumental chandelier with 36 amber-coloured blown-glass orbs). There is also a nod to Napoleon Bonaparte (a bust presides over the room), as he is said to have stopped off here when it was a coaching inn. Chef Paolo Boscaro has put his own stamp on the kitchen. The airy gnocchi with pecorino pepato and saffron, sage cream and candied citrus fruits border on perfection; the turbot meunière with celery, rhubarb, young broad beans and a champagne sauce flavoured with lovage is also testament to his great talent. The desserts are fresh, light and modern: think fresh raspberries, asparagus ice cream, raspberry condiment and olive oil." - Michelin Inspector