Guest Table

Lunches and Dinners are served up on reservation

The meals are accompanied by champagne from appetizers to dessert

Tasting dinner with champagne

On reservation by at least 6 persons

On Thursday and Saturday night

Or on the other day if special request

Four dishes with four cuvees de champagne

Sample menu

Asparagus served with chervil sauce

Champagne Blanc de Blancs

Chicken cooked in champagne, risotto with truffle oil

Brut champagne vintage 2004

Cheese board

Champagne Demi-sec

Strawberries in pink champagne served with 'Biscuits Roses' de Reims

Pink champagne

Small dinner around a dish

On Monday, Tuesday, Wednesday and Friday

One dish, meat or fish, with vegetables, some cheeses and two glasses of champagne or wine

An example : pot-au feu, bouillon, fresh vegetables

As it is the custom of guest houses, visitors take their meals together at the same table.

a single menu is proposed.

However, if you have any dietary restrictions of any kind whatsoever, you can let us know and we will offer an alternative menu.

Lunches and dinners are served, depending on the weather and day, either in the dining room, garden or in the kitchen.

The cooking is done by myself on the premises and I only use ingredients coming from the kitchen-garden – herbs such as tarragon, chervil, chives, dill, parsley, thyme, sorrel etc. and vegetables such as zuchinni,tomatoes, lettuce, mesclun, green beans, Jersusalem artichokes etc. Strawberries, raspberries complete the list. The rest of the supplies come from neighbouring gardeners. All these products are freshly picked and home prepared for your enjoyment. It all happens around a six-oven Aga stove, permanently lit always ready for use in order to simmer and cook all the dishes which I prepare for you. The menus at the guest table are composed around champagne and they are inspired by the region – and, in all cases, with accordance with the champagne served.