Vous devez vous connecter à l’aide de votre identifiant et de votre mot de passe d’abonné au magazine La Champagne Viticole pour accéder à ce contenu. Votre identifiant et votre mot de passe vous ont été communiqués par e-mail lors de l’activation de votre abonnement à lachampagneviticole.fr.
2001: Arnaud Lallement returns to the star lost by his father in 1994 after retaining it for 18 years; 2003: the youngest chef chosen by Alain Ducasse to be part of the adventure “Fou-Food” France, an operation that allows young provincial chefs to come and present their work at a large Parisian table: Plaza Athénée; 2005: the youngest chef to receive a second Michelin star; 2006: Entry into it?Association of the world’s great tables; 2009: Gault Millau dedicates L?Champenoise dish establishment of the year; 2010: four hats in Gault Millau; 2013: Cook of the Year for Gault and Millau; 2014: L?Champenoise Plate gets its third Michelin star; 2016: 19.5 out of 20, best rating given by Gault and Millau.
- Since October.
- Customers of the first class d? Air France can enjoy dishes prepared by Arnaud Lallement in the air.
- A dozen recipes from the L-card? Champenoise dish but adapted to the culinary possibilities of a passenger plane and to the effects of the pressurized atmosphere in the taste of passengers.
- The national company has entrusted the restoration of the first class to the Servair culinary studio chaired by Joel Robuchon that invites other Michelin stars chefs (Michel Roth.
- Anne-Sophie Pic.
- Guy Martin) to design prestigious dishes for these wealthy travelers A good year of preparation to adapt these dishes to the conditions of service in flight with specific adjustments of seasonings given the slight alterations of taste due to altitude and pressurization of the cabin.
- One more challenge for the remois chef and a great opportunity to make yourself known to this clientele.
On the menu
Quail fillets with foie gras Prawns and their swimming quenelle Fish soup and crustacean tartare Tortellini ricotta salmon Cannon d’lamb resting on their vegetables Volaille des landes and their turnips Turbot artichoke with yellow wine Pigeon cake of the farmer Bogavante blue
Some 2,650 references of prestigious wines, including more than a thousand Champagne in a cellar of 30,000 bottles, is the treasure that Frédéric Bouché guards, faithful among the faithful of the Lallement family. Sommelier of L? Assiette Champenoise in Châlons-sur-Vesle with Arnaud? S father of 1983, Frédéric Bouché has proudly followed the young chef? S development, from its inception to the consecration of three Michelin stars. “An extraordinary journey that is the result of hard work. Like Arnaud Lallement, the sommelier is a lover of champagne and is constantly looking for the right cuvée. “We taste many remarkable wines but the cavas are always chosen according to the chef’s cuisine, the pairing has to be perfect. We are lucky to have a wide variety of wines in Champagne and we play by the agreements with the different blends or varieties of unique grape and different dosages, it is a fabulous richness. ”According to him, a large part of the restaurant’s customers, informed fans who know the big brands well, want above all to discover other more confidential and typical champagnes.” That is why we renew very often the wine list, “he explains. A card that is now transposed onto a digital tablet, an“ ecological ”approach by Arnaud Lallement to save the 25,000 sheets of paper a year that were necessary to reference wines. Even if the trend continues being extrabrut or without dosage, customers are more and more fond of meals totally accompanied by champagnes, which are finally revealed to fans two as gastronomic wines in their own right. “The ideal is to have a table of eight or nine to serve a different bottle for each dish. We also offer an Emotion menu that combines dishes with great house cuvées, winegrowers’ cavas and still wines from the appellation. “