L'Assiette Champenoise

51430 TINQUEUX

19.5/20
Exceptional Restaurant

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8 PHOTOS

Chef Arnaud Lallement

Cooking French | Gastronomic | specialty

Services Accomodation | For people with disabilities | Pets allowed | Private parking | Valet parking

Price Indicative price per person (excl. drinks)

155€ à 385€

Gault&Millau's review

19.5/20

Exceptional Restaurant Who would have thought, back in the early 2000s, that twenty years later, this reputable family-run inn would be the preferred prestige destination for true epicureans in France, beating out the Côte d'Azur and Parisian palaces? It's the fruit of so much hard work and so much talent, but also of so much loyalty to certain values, that we can only rejoice and admire. Arnaud Lallement has changed everything without changing anything, continuing as he did in his parents' day to work as a family, with his wife Magali and his sister Mélanie. For the past year, he has been happy to be joined by his son Brice, who in turn can propose new ideas and flavors. As if in ellipsis, the chef has the right word: "Mackerel is good, lobster is good too". For L'Assiette, which shines so brightly in French gastronomy, at the top of all the rankings, if it benefits from the buoyant environment of champagne, owes everything to this family and its chef, who understands his time and its changes so well. Through the gentle, refined ambience of a dining room that's both soothing and lively, where every language is spoken, but where the French clientele is always present for the meal of a lifetime, and through the dishes that are always stunning, yet recognizable for their precision and seductive power. From the work on radishes to the tandem of gambas caviar osciètre and a marvel of kalamansi vinegar; from the aforementioned mackerel cassis, smoked mackerel sauce, to the lobster navet condiment navet (what a job and what a performance!) with a diabolical lobster curry piment oiseau sauce so justly seasoned as to be highly addictive. Pigeon, sweetbreads and the superb Cour d'Armoise poularde, roasted whole, with its crispy fillet topped with a roasted chicken jus and escorted by artichoke and artichoke garum, are further gourmet highlights. The entire brigade is to be commended, united and overactive behind their captain, including of course the pastry chef, whose every creation is a feat, like this chocolate and cocoa nib dessert, powerful and tender like a child's treat. Last but not least, the sommelier team, led by Frédéric Bouché, has been looking after a flourishing cellar for over 40 years. Arnaud Lallement, a total expert in champagne and burgundy, has forged and strengthened it over the years to make it one of the finest in France, with its untouchable gems and new discoveries.

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