Sillery National Cemetery
national necropolis located in Marne, in France
City hotel guide
La Chaussée-sur-Marne
Hotel archive, loyalty coverage, and guest-verified insight entry points for La Chaussée-sur-Marne.
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Getting there & around
RHE airport guide (official info · terminals · lounges) →
🚆 gare de Sillery
Nearby attractions
Dining
Jérôme Feck
This charming town is famous for its Cathedral Saint Étienne, Notre-Dame-en-Vaux collegiate church and countless historic sites that bear witness to its illustrious past. At the Hôtel d’Angleterre, chef Jérôme Feck aims to perpetuate Champagne’s gourmet traditions and the heritage of the town’s iconic restaurant. Also a pastry chef, he has worked his way from Langres to Reims via Épernay, so the Champagne region holds no secrets for him… His flair for intense and balanced sauces is particularly notable, where the main ingredients are enhanced by judicious touches of flavour - acidity or smokin
WebsiteAlcôve
Business is booming in this luxurious hotel surrounded by vineyards, thanks to plush guestrooms, a rose garden... and its restaurant, established in a bright, modern dining room whose large bow window affords a beautiful view of the landscaped grounds. Chef Nawal Rezagui crafts a precise score rich in character and ambition: a briny flan of smoked tuna and Aquitaine caviar; loin of veal in Brittany curry spices with salsifies and garlic and olive seasoning; a creamy iced extravaganza of bergamot, grapefruit, kombucha and dill oil… Bistronomic menu at lunchtime.
WebsiteLe Royal
Between Reims and Épernay, this luxury hotel, set in a sort of modern-day amphitheatre built out of light-coloured stone, hugs the hillsides of Champagne. The interior celebrates the wine and the gilded ceiling sports a huge chandelier with 36 blown-glass orbs (bubbles). There is also a nod to Napoleon Bonaparte, said to have stopped off here when it was a coaching inn. The perfect foil to high-flying haute cuisine in tune with the seasons and founded on traditions that traverse the annals of French cookery, further enhanced by a crack front-of-house team. The wine cellar is, of course, well s
WebsiteAu Carillon Gourmand
This smart, elegant restaurant dotted with designer touches stands in the city centre, right next to the church, the handsome Collégiale Notre-Dame-en-Vaux. Sample the modern cuisine by choosing from the à la carte menu or opting for the tasting menu. The slow-cooked knuckle end of lamb with creamy polenta and tajine-style vegetables, accompanied by balsamic lamb jus, is pure perfection. A warm welcome and efficient, attentive service.
WebsiteLes Avisés
You would be well advised to stop off at the Selosse family estate. Both having worked for Anne - Sophie Pic, Stéphane Rossillon (in the kitchen) and his wife (front of house) create a single set menu based on choice ingredients. Served in a charming guesthouse atmosphere; when the sun is out you can enjoy the large terrace. Superb wine list.
WebsiteLa Grillade Gourmande
The restaurant specialises in cooking top-drawer produce over a wood fire: whole sea bass with fennel, rib of beef, pluma de pata negra, venison with a peppery sauce poivrade – all dishes are the handiwork of a cheerful chef of Lyon origins. The atmosphere is friendly and buzzy and, come summertime, the garden is bliss.
WebsiteBistro Saint-Jean
This ex-grocer’s shop is now a contemporary bistro, rich in flavour and colour, that hits the spot every time. The owner, son of a pastry chef, rustles up market-fresh cuisine in tune with the seasons, like this slow-cooked pork belly with baby onions and braising juices. Respect for the ingredients is the motto. Efficient, unobtrusive staff.
WebsiteCouvert de Vignes
The village of Chigny-les-Roses in the heart of the Montagne de Reims is the site of this restaurant in a former classroom, which is, indeed, entirely hemmed in by vineyards. Chef Benjamin Gilles can be seen in the kitchen through a window in the dining room. Now his own boss, he signs modern dishes overflowing in fresh flavours and enhanced by a zest of creativity. Vegetables and fruit feature prominently in his culinary score through a variety of preparations (raw, cooked, pickled).
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