Following its grand opening in July 2018 and based in one of the world’s greatest wine regions, the restaurant of the hotel, Le Royal, under the command of chef Jean-Denis Rieubland, received the illustrious award.
Rieubland, supported by team members including sommelier Daniel Pires, and award-winning pastry chef Cédric Servela, sources local French meats and poultry, organic vegetables grown in the region and honey harvested on the grounds.
Highlights from the Le Royal’s menu include: a roasted blue lobster with shell, wipes stew tempura of crowbar, and a potato mousse of parsnip and salsify; deer and persimmon, flavoured with mint and ratafia parsnips with stew sauce and truffles; and, from the sweets menu, a stunning mandarin baba, creamy lemon sorbet, with vanilla whipped cream and champagne rosé.
Chef Rieubland, formerly executive chef of Le Chantecler at the Negresco Hotel in Nice, said: “I feel very inspired by the local organic ingredients and wine of the Champagne region and plan to keep this sun-kissed freshness in my cuisine.”
Located 90 minutes from Charles de Gaulle Airport, or a mere 10 minutes from the Epernay train station, and overlooking the vineyards that stripe the hills of Épernay and the villages of Champillon and Hauvillers, Royal Champagne Hotel & Spa is built like a contemporary amphitheatre, offering stunning views from each of its 49 rooms and suites.
Opening rates at Royal Champagne Hotel & Spa start at €495 with rooms available over four categories, including the 1150-sq ft Suite Joséphine, a luxurious suite offering a separate living room and sumptuous master bedroom with stunning views of the Champagne valley. For more information visit www.royalchampagne.com