法斯酒店 兰斯

Here in the heart of Reims, there is definitely something interesting afoot. This small restaurant has a delightfully pared-back and contemporary interior with bay windows looking out onto a charming Japanese garden. The setting is in perfect harmony with the cuisine of Japanese chef Kazuyuki Tanaka. He crafts elegant and creative dishes that are rife with different flavours and influences, using aromatic herbs, vegetables, plants, condiments etc. Each one is a surprise, not only in terms of the exceptional quality of the ingredients (such as the langoustine or lobster) but also by their techn

After many years at Le Parc des Crayères, ‘Meilleur Ouvrier de France’ Philippe Mille has set up shop in this stylish abode dating back to 1874. In a contemporary interior done out in natural shades and strewn with references to the vineyards of Champagne, the chef from Sarthe finetunes a culinary vision that is rooted in the Champagne terroir. He cooks over vine branches and draws inspiration from the seven grape varieties (including Arbane), to which he adds first-class seafood ingredients (monkfish, turbot, lobster etc). He signs dishes of breathtaking precision demonstrating standout talen

You might say that Arnaud Lallement grew up at Assiette Champenoise, which was originally opened by his parents. Trained by the best in the business (Roger Vergé, Michel Guérard, Alain Chapel), he cooks high-calibre cuisine – inspired by the classics, generous and above all very tasty – and lets his Breton roots (on his mother's side) shine through. A larger-than-life presence on the restaurant floor, and supported by a warm and dedicated team, Lallement loves to engage with guests and treat them to simply good food. The dishes are accessible and enhanced by memorable sauces; ingredients are t

Just a stone’s throw from Place Royale and the cathedral, this local culinary landmark sports a stylish fashionable interior. It provides the perfect playground for chef Benjamin Andreux, who unveils his ambitious vision of fine dining in which seafood plays the leading role. The epitome of intelligent creativity, suavely crafted into original dishes and backed up by high-flying execution, all of which in line with the seasons.

The little sister of the Château les Crayères, housed in an outbuilding in the park, is a smart, very contemporary and elegant brasserie with its own veranda and terrace just opposite the herb garden. Flavoursome seasonal cooking.

At the foot of the Montagne de Reims and on the road to Épernay, this imposing inn unabashedly brandishes its opulent style. Come evening, the elegant dining space done out in pale wood takes on a romantic air – the perfect setting for fine classic French cuisine delivered by chefs Dominique Giraudeau (who shone for many years in the kitchens of Gérard Boyer at Les Crayères) and his associate, Pascal Champion. On the menu, top-notch produce, from John Dory to free-range milk-fed veal, as well as game, lobster and truffles.

The name is a nod to an amusing tradition whereby a fire engine’s ladder was named after the captain's wife. In the former Chanzy fire station (1926), chef Julien Raphanel crafts a high-flying score: lightly seared langoustine with a briny seaweed sabayon; pan-fried Racan pigeon, caramelised apples and buckwheat espuma… The terrace commands a jaw-dropping view of Reims cathedral. Next-door, Little Georgette rolls out a bistronomic lineup of French family favourites at reasonable prices.