C’est dans la partie historique, que se dévoile le restaurant étoilé du Royal Champagne. Sous un plafond patiné d’or, un salon royal rend hommage aux femmes ayant joué un rôle dans la vie de Napoléon. Le Chef Christophe Raoux, Meilleur Ouvrier de France, vous invite à découvrir une cuisine de goût et sincère, célébrant toutes les richesses du terroir champenois.
Address and Contact Information
Address: Hameau de Bellevue, 9 Rue de la République, 51160 Champillon, France
Phone: +33 3 26 52 41 04
Menu Photos
Order and Reservations
Reservations: thefork.fr
Photo Gallery
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Reviews
Kayman
In Famous champagne region Reims, France . Le Royal is well placed restaurant to enjoy your evening after day routine of visiting champagne tasting and compliments the whole environment. Napoleon Bonaparte has stopped off here in past so has a history too. Food was excellent and was tuned to the best of seasons fresh ingredients. Choice was excellent and my favourite was lobster linguine which was the best one I had so far. Choice of wines was immaculate and bubbly options were over the moon. Can’t miss this one if you are in the area. Do let me know if you happen to take a drive up to the place and enjoyed.
… moreMax
I had an incredible time at this restaurant! The food was absolutely delicious, we couldn’t stop talking about it. The only thing that was a bit of a bummer was the long wait between each plate. I think we had to wait around 30 to 45 minutes between the entree and the main course. It was way too long, and I saw other people around us getting pretty frustrated. I hope they can fix that soon because the food was absolutely fantastic! Also just so you know there is a lot of noise and you feel like eating with other people because of the table configuration, it’s not perfect but that’s fine.
… moreRegina R
We stayed at the Hotel Royal Champagne for two nights and dined at their Michelin one-star restaurant.
The service was excellent, and the food was of high quality, but we noticed that many dishes featured cucumber.
While each course was beautifully prepared, the recurring use of cucumber made some of the dishes taste a bit too similar.
Overall, it was still a great experience, but we would have appreciated more variety in the flavors.
… moreThe service was excellent, and the food was of high quality, but we noticed that many dishes featured cucumber.
While each course was beautifully prepared, the recurring use of cucumber made some of the dishes taste a bit too similar.
Overall, it was still a great experience, but we would have appreciated more variety in the flavors.
Sunburnt Aussie
Absolutely incredible. Having dined at Le Cinq and Bellefeuille, we were surprised how amazing Le Royal was in their impressive decor, meticulous food and impeccable service.
Obviously the decor is surrounding the theme of royal which is elegant and French-unique. I loved how the giant famous portrait painting were behind/next to our seats. Table wear was also so beautiful.
We were lucky to have the same sommelier from Le Bellevue (when we dined there the night before) again recommended a great bottle of champagne. Each dish was exquisitely crafted and served with lots of flavours. Delicious.
Service was impeccable but some of the staff were a bit too professional (cold). When explaining in English, they seemed to rush through the process and we were lost at times. Other than that, the whole night was very enjoyable and we went back to our room with big smiles on our faces.
… moreObviously the decor is surrounding the theme of royal which is elegant and French-unique. I loved how the giant famous portrait painting were behind/next to our seats. Table wear was also so beautiful.
We were lucky to have the same sommelier from Le Bellevue (when we dined there the night before) again recommended a great bottle of champagne. Each dish was exquisitely crafted and served with lots of flavours. Delicious.
Service was impeccable but some of the staff were a bit too professional (cold). When explaining in English, they seemed to rush through the process and we were lost at times. Other than that, the whole night was very enjoyable and we went back to our room with big smiles on our faces.
Ellen Sciales
Incredible experience. Very fancy, excellent staff who are incredibly generous and go above and beyond (especially this very nice red hair waiter). The entrees are more generous in helping size, but the appetizers are quite small.
The highlights were the scallops, lobster and steak dish. As well as the pear dessert!
… moreThe highlights were the scallops, lobster and steak dish. As well as the pear dessert!
Discover with Daroy
Last night, my colleague and I had the privilege of dining at Le Royal within the Royal Champagne Hôtel and Spa, and it was an experience that surpassed all expectations. Under the guidance of executive chef Paolo Boscaro, the restaurant delivers an exquisite interpretation of the Champagne terroir, marrying traditional flavors with innovative twists.
The dinner started with an array of chef’s special creations, setting the stage for a remarkable culinary journey. The ‘Blooming Turnip’ was an artful combination of Reims vinegar marination and buffalo milk, while the ‘Brittany Line-Caught Sea Bass’ with Petrossian Royal Ossetra caviar was a delightful symphony of flavors.
A standout dish was the light and fluffy ‘Gnocchi’ topped generously with white Alba truffle, a tribute to Boscaro’s Italian roots. The ‘Brittany Turbot’ and ‘Mediterranean Prawn’ continued the parade of impeccably crafted dishes, each more impressive than the last.
The ‘Dry Aged Charolais Beef Fillet’ was a masterclass in cooking, perfectly complemented by grilled cucumber and caviar lime. The transition to desserts was seamless, with creations by Claire Santos Lopes who brings an instinctive and modern approach to pastry. Highlights included the ‘Williams Pear Millefeuille’ and the ‘Mexican Chocolate French Iced Parfait,’ both of which were sublime.
The dining experience at Le Royal was not just about the food; it was about the performance. The synchronization of the service staff in presenting and garnishing the dishes was like watching a well-orchestrated ballet. Every dish was presented with such flair and precision that it felt like a performance in its own right.
While the price point is undoubtedly high, the experience offered at Le Royal makes it entirely worthwhile. It’s a restaurant that doesn’t just serve food; it crafts an unforgettable gastronomic adventure. A must-visit for anyone seeking a dining experience that goes beyond the extraordinary.
… moreThe dinner started with an array of chef’s special creations, setting the stage for a remarkable culinary journey. The ‘Blooming Turnip’ was an artful combination of Reims vinegar marination and buffalo milk, while the ‘Brittany Line-Caught Sea Bass’ with Petrossian Royal Ossetra caviar was a delightful symphony of flavors.
A standout dish was the light and fluffy ‘Gnocchi’ topped generously with white Alba truffle, a tribute to Boscaro’s Italian roots. The ‘Brittany Turbot’ and ‘Mediterranean Prawn’ continued the parade of impeccably crafted dishes, each more impressive than the last.
The ‘Dry Aged Charolais Beef Fillet’ was a masterclass in cooking, perfectly complemented by grilled cucumber and caviar lime. The transition to desserts was seamless, with creations by Claire Santos Lopes who brings an instinctive and modern approach to pastry. Highlights included the ‘Williams Pear Millefeuille’ and the ‘Mexican Chocolate French Iced Parfait,’ both of which were sublime.
The dining experience at Le Royal was not just about the food; it was about the performance. The synchronization of the service staff in presenting and garnishing the dishes was like watching a well-orchestrated ballet. Every dish was presented with such flair and precision that it felt like a performance in its own right.
While the price point is undoubtedly high, the experience offered at Le Royal makes it entirely worthwhile. It’s a restaurant that doesn’t just serve food; it crafts an unforgettable gastronomic adventure. A must-visit for anyone seeking a dining experience that goes beyond the extraordinary.
Daniel Cullen
Lovely afternoon drinks and evening meal. The food was superb and the staff very good. We really enjoyed our visit.
… moreV P
Solid gastronomic choice, with very good menu, and all the nuanced details of a Michelin star worthy restaurant. Elegant setting at a high end hotel (Royal Champagne).
I will go into a few details that might be worth of interest to readers, as well as provide constructive advice to the restaurant.
From the start, they were very helpful in two aspects: (1) discuss some wine selections, and (2) menu selections. Their wine list is very thorough, and well curated. Shout to Monsieur Philippe the sommelier for putting together a fantastic list. The depth of the champagne selection is both extensive, and very well put together.
On menu selection, staff were very helpful in going over all the details. They offer 4 selections: (1) Signature (315 EUR), (2) Effervescence (230 EUR), (3) Discovery (165 EUR), and (4) a-la-carte.
As we were coming off a lot of elaborate dining, we wanted to keep the dinner smaller. On that note – and this we rarely do – we opted for a-la-carte. If you are looking to get value, I think your best option is the Discovery (as our 2 items per person a-la-carte was more expensive than 200 EUR). Discovery provides more variety: starter, one fish main, one meat main + one dessert.
(Thank you to our server for explaining in very detail, and also giving us a “peek” into the Discovery menu).
We opted for Spider Crab, Langoustine, Lobster, and one fish.
Overall, food was somewhere between very good and excellent. If I may suggest, two recommendations (which perhaps can help push the restaurant two two stars). First, some of the dishes show clashing / conflicting flavors and textures. For example, the tune wrapped watermelon amuse: tune is a bit chewy, and comes across as more of a fruity thing than meaty. The whole point of “molecular” gastronomy is to preserve the original flavors of tuna, and not to create a confusion as to whether it is a tuna or dried fruit paste. Also, the watermelon inside is a bit flat: almost too old. The second amuse (in the order they recommended) was excellent. The 4th one just had a weird taste.
The spider crab has a lot of rhubarb. I get the point of showcasing the different flavors of rhubarb. But the jelly in the bottom is extremely sour, totally clashing with the taste of the crab. I get the point of trying to take a bit with everything. But trying without the jelly definitely shows less clash. I don’t even have that good of a palate, and I can tell the clash.
The fish (Wild Turbot) was outstanding: the temperature, the softness, the taste. Bravo. And my companion loved a whole tail of Homard Bleu!
One other detail that might help. There were 2 or 3 persistent flies that appeared out of nowhere when food arrived, and were very persistent. One might say that there is nothing you can do about nature. But not when it comes to flies. We dined at another restaurant (the 3 star at Reims that I won’t mention the name) the night before, practically outdoors, and there was not a single insect the whole 5 hours we were there.
I think fixing the clash / competition for taste in some of the dishes, taking care of the flies would help go a long way.
One final comment about beverage service. We ordered an excellent bottle of vintage champagne. We got to the end of our dinner, to discovered we still had probably a glass of champagne left. That’s after suggestion to get some wine for the cheese. Having prestige vintage left and going for some unimpressive thing from the glass: a no-no. I think this totally has to do with being overwhelmed.
Between keeping up with the various tables that are on their wine pairing, and tables that have bottles, etc, an additional person on beverage service would be great. They have 3 different beverage corners, but they are primarily operating out of one, having the beverage person cover a lot of ground from one corner. Just a technical detail that is very obvious when you are dining.
Overall, very nice dinner. Worth a visit.
… moreI will go into a few details that might be worth of interest to readers, as well as provide constructive advice to the restaurant.
From the start, they were very helpful in two aspects: (1) discuss some wine selections, and (2) menu selections. Their wine list is very thorough, and well curated. Shout to Monsieur Philippe the sommelier for putting together a fantastic list. The depth of the champagne selection is both extensive, and very well put together.
On menu selection, staff were very helpful in going over all the details. They offer 4 selections: (1) Signature (315 EUR), (2) Effervescence (230 EUR), (3) Discovery (165 EUR), and (4) a-la-carte.
As we were coming off a lot of elaborate dining, we wanted to keep the dinner smaller. On that note – and this we rarely do – we opted for a-la-carte. If you are looking to get value, I think your best option is the Discovery (as our 2 items per person a-la-carte was more expensive than 200 EUR). Discovery provides more variety: starter, one fish main, one meat main + one dessert.
(Thank you to our server for explaining in very detail, and also giving us a “peek” into the Discovery menu).
We opted for Spider Crab, Langoustine, Lobster, and one fish.
Overall, food was somewhere between very good and excellent. If I may suggest, two recommendations (which perhaps can help push the restaurant two two stars). First, some of the dishes show clashing / conflicting flavors and textures. For example, the tune wrapped watermelon amuse: tune is a bit chewy, and comes across as more of a fruity thing than meaty. The whole point of “molecular” gastronomy is to preserve the original flavors of tuna, and not to create a confusion as to whether it is a tuna or dried fruit paste. Also, the watermelon inside is a bit flat: almost too old. The second amuse (in the order they recommended) was excellent. The 4th one just had a weird taste.
The spider crab has a lot of rhubarb. I get the point of showcasing the different flavors of rhubarb. But the jelly in the bottom is extremely sour, totally clashing with the taste of the crab. I get the point of trying to take a bit with everything. But trying without the jelly definitely shows less clash. I don’t even have that good of a palate, and I can tell the clash.
The fish (Wild Turbot) was outstanding: the temperature, the softness, the taste. Bravo. And my companion loved a whole tail of Homard Bleu!
One other detail that might help. There were 2 or 3 persistent flies that appeared out of nowhere when food arrived, and were very persistent. One might say that there is nothing you can do about nature. But not when it comes to flies. We dined at another restaurant (the 3 star at Reims that I won’t mention the name) the night before, practically outdoors, and there was not a single insect the whole 5 hours we were there.
I think fixing the clash / competition for taste in some of the dishes, taking care of the flies would help go a long way.
One final comment about beverage service. We ordered an excellent bottle of vintage champagne. We got to the end of our dinner, to discovered we still had probably a glass of champagne left. That’s after suggestion to get some wine for the cheese. Having prestige vintage left and going for some unimpressive thing from the glass: a no-no. I think this totally has to do with being overwhelmed.
Between keeping up with the various tables that are on their wine pairing, and tables that have bottles, etc, an additional person on beverage service would be great. They have 3 different beverage corners, but they are primarily operating out of one, having the beverage person cover a lot of ground from one corner. Just a technical detail that is very obvious when you are dining.
Overall, very nice dinner. Worth a visit.
Eva Widmer
Ambience and service were immaculate, so was the wine. Food could have surprised a bit more
… moreBobby J
Beautiful super special restaurant in an elegant hotel just outside of Epernay. We drove from Reims to this hotel and it was well worth the trip. We actually messed up our Le Royal reservation and the Directeur du restaurant – Gregory Charlie, was super super helpful and solved our dilemma. He was understanding and solved our issue. Our next time we will be staying at this beautiful hotel and going to all their restaurants. Do not miss this gem!!!
… more