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✔️Lunch ✔️Dinner ✔️Dine in
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Notre salle de restaurant vous accueille dans un cadre contemporain résolument design. Si vous le souhaitez, et si le temps le permet, nous nous ferons un plaisir de vous servir l’apéritif, le café ou le digestif sur la terrasse, avec vue sur le parc de notre maison.
Address and Contact Information
Address: 40 Av. Paul Vaillant-Couturier, 51430 Tinqueux, France
Phone: +33 3 26 84 64 64
Website: https://www.assiettechampenoise.com/
Menu Photos
Order and Reservations
Reservations: thefork.fr
Photo Gallery
Related Web Results
Assiette Champenoise – Restaurant 3 étoiles et Hôtel 5 étoiles
Situé près de Reims au cœur de la Champagne, laissez-vous tenter par une expérience gastronomique d’exception à l’Assiette Champenoise, un hôtel 5 étoiles …
Assiette Champenoise – Reims – a MICHELIN Guide Restaurant
Assiette Champenoise. 40 avenue Paul-Vaillant-Couturier, à Tinqueux, Reims, 51430, France. €€€€ · Creative, Modern Cuisine. Iconic Date night. Notes. Visited.
L’Assiette Champenoise Restaurant – Relais & Châteaux
L’Assiette Champenoise Restaurant | Chef Arnaud Lallement | 3 Michelin Stars … Reims Tinqueux, France. 4.7/5. 1850 Reviews. Homepage … France. Assiette …
Reviews
Eva C.
This restaurant keeps its exceptional standards and its surroundings just keep getting better. The restaurant and bar area have been totally redesigned since I was there last, admittedly more than 7 years ago. Right now the interiors do not reflect at all the traditional layout it used to have , and that’s a great plus. I found the Emotion menu with an extra serving of truffle perfectly executed. The chef Arnaud Lallement came over to every table personally , a touch shared with other 3star restaurants, and priceless in terms of value to the customer. Classic French haute cuisine , but make it exquisite, a must to experience for every foodie .
… moreiva In Germany
Paradise
This extraordinary five-star hotel, home to a three-Michelin-star restaurant, is quite simply one of the most magical places we have ever experienced.
From the very first greeting at the bar, where the journey begins with a beautifully crafted amuse-bouche, you sense that this is not merely a meal or a stay, but an immersion into something rare. What follows—whether for lunch or dinner—is a culinary ascent to another realm. Every detail is impeccable: the precision of the service, the harmony of flavors, the elegance of presentation, and the quiet confidence with which everything unfolds.
What makes the experience truly exceptional is the human touch. The chefs themselves take the time to come to the table, sharing the story and heritage behind each dish. You feel the presence of generations of passion, love, and relentless dedication—a family that has not only built a dream, but protected its soul over time.
The champagne selection is outstanding, curated with discernment and depth, elevating every moment of the experience.
The hotel itself is an oasis of serenity. Each room feels like a sanctuary—soothing, generous in size, exquisitely appointed. The comfort is almost indescribable; sleeping there feels like being wrapped in absolute calm. It is the best rest we have had in years.
This is not just a destination—it is a treasure. A true five-star haven where hospitality, gastronomy, and emotion meet in perfect balance. A place everyone should experience at least once in their lifetime.
… moreThis extraordinary five-star hotel, home to a three-Michelin-star restaurant, is quite simply one of the most magical places we have ever experienced.
From the very first greeting at the bar, where the journey begins with a beautifully crafted amuse-bouche, you sense that this is not merely a meal or a stay, but an immersion into something rare. What follows—whether for lunch or dinner—is a culinary ascent to another realm. Every detail is impeccable: the precision of the service, the harmony of flavors, the elegance of presentation, and the quiet confidence with which everything unfolds.
What makes the experience truly exceptional is the human touch. The chefs themselves take the time to come to the table, sharing the story and heritage behind each dish. You feel the presence of generations of passion, love, and relentless dedication—a family that has not only built a dream, but protected its soul over time.
The champagne selection is outstanding, curated with discernment and depth, elevating every moment of the experience.
The hotel itself is an oasis of serenity. Each room feels like a sanctuary—soothing, generous in size, exquisitely appointed. The comfort is almost indescribable; sleeping there feels like being wrapped in absolute calm. It is the best rest we have had in years.
This is not just a destination—it is a treasure. A true five-star haven where hospitality, gastronomy, and emotion meet in perfect balance. A place everyone should experience at least once in their lifetime.
Robyn Lewis
Absolutely outstanding. We had a bit of a shaky start with service but after that everything and everyone was impeccable. We loved the wine pairing, the food was outstanding and the service incredibly attentive. It was my birthday, we got a visit from the chef, a delicious strawberry cake and silver egg. The best three michelin (or for that matter any restaurant) experience I’ve ever had. I haven’t stopped thinking or talking about it.
… moreGordon Handte
A beautiful property. We had an aperitif in the courtyard before dinner which was great. Then we were taken to our table. The dining room is very beautiful and calm. Overall, the food was good. The wine pairing was VERY mediocre and not worth the money. They served many wines that were very cheap.(50-60€ per bottle). When you pay €250 euros for the pairing, you expect some prestigious wines. Really the only wine of note was the Krug 172 edition. Overall, I would say it’s not worth the money to dine here. The first three courses were very small portions of vegetables. There was quite a bit of fish(small portions) and there was no prestigious beef. Dessert was very good. I would do it once but I’m not sure about more than that.
… moreDavid Craven
A great celebration of fresh local ingredients with a focus on detail that elevated the individual courses.
We had the Gout lunch menu with paired champagne and wines.
Service was attentive but not overly so, and some of the staff were clearly very knowledgeable and enthusiastic.
… moreWe had the Gout lunch menu with paired champagne and wines.
Service was attentive but not overly so, and some of the staff were clearly very knowledgeable and enthusiastic.
Linda Kwok
Incredible meal on our visit to the Champagne region. Every course was well thought out with wine / champagne pairing. The only thing to know is the wines are solely from the Champagne region. Otherwise prepare to be wowed!
… moreAndrew Ding
L’Assiette Champenoise delivers a dining experience that is both refined and welcoming. The elegant dining room provides a relaxed yet polished atmosphere, and the service strikes a good balance between professionalism and warmth, ensuring a comfortable experience.
I chose the White Truffle prix fixe, while my partner opted for the ‘Emotion’ tasting menu with champagne pairings. The presentation of each dish was thoughtful and visually appealing, and the sauces demonstrated a high level of skill and attention to detail.
The champagne selection was excellent, with a variety of memorable options. The sommelier was knowledgeable and generous with her time, adding to the overall enjoyment of the meal.
It was a particularly nice touch that both Chef Arnaud Lallement and his son took the time to stop by our table during the evening. Their presence added a personal element that was much appreciated.
The Normandy scallops and Brittany blue lobster stood out as highlights for me, both beautifully prepared and well-balanced in flavor.
A note for gentlemen: wearing a jacket feels appropriate for the setting, as it complements the effort and thought that goes into the meal. L’Assiette Champenoise is an experience that values both quality and attention to detail, making it well worth a visit.
… moreI chose the White Truffle prix fixe, while my partner opted for the ‘Emotion’ tasting menu with champagne pairings. The presentation of each dish was thoughtful and visually appealing, and the sauces demonstrated a high level of skill and attention to detail.
The champagne selection was excellent, with a variety of memorable options. The sommelier was knowledgeable and generous with her time, adding to the overall enjoyment of the meal.
It was a particularly nice touch that both Chef Arnaud Lallement and his son took the time to stop by our table during the evening. Their presence added a personal element that was much appreciated.
The Normandy scallops and Brittany blue lobster stood out as highlights for me, both beautifully prepared and well-balanced in flavor.
A note for gentlemen: wearing a jacket feels appropriate for the setting, as it complements the effort and thought that goes into the meal. L’Assiette Champenoise is an experience that values both quality and attention to detail, making it well worth a visit.
Iryna Avramenko
Great experience for my birthday this May. Amazing food, great atmosphere, professional staff. We went there for lunch and it was so pleasant to enjoy the sunny terrace with a glass of champagne for appertiser and a cup of tea to finish our lunch Can definitely recommend it for everyone who appreciate gastronomic restaurants
… moreMichelinStarsChallenge R
Note: this is the 2022 review amended with the 2025 visit.
16th in my 3 Stars Michelin Marathon, after finishing the Paris
What matters is what’s behind the plate.
So usual question: What’s extraordinary here? It’s not just a name. It’s more.
Assiette: it means “plate” in French. So you understand the main subject here will be
gastronomy. Interestingly enough, I had the chance to discuss with the chef. I mentioned my different challenges and we exchanged about the fact that the gastronomy, in France, revolves around the “plate”, the dish (in contrast you could say that in Spain it s around the chef), and then you have the chef, the service, the art de vivre, the settings etc… but it centered around the “plate”.
Champenoise: From Champagne region. This plate comes from a region. It reflects its product, taste, culinary heritage etc… Here, the honey comes from the garden. The tomatoes also, and the products that don’t come the garden come from a close network of local producers. Because the plate reflects the region and its producers. Speaking of which, you have a wine card with 980 references in Champagne.
Lallement : This could have been named “Maison Lallement”(the family name) and it would be justified. But it’s not what they decided. Because they are the bearer of a tradition, an heritage. The heritage of the French gastronomy, and the heritage of the Champagne region. They deliberately choose and kept the restaurant name that focus on the region and the gastronomy but by doing so, they (with his sister, mother and late father ) did make a name for themselves in the French gastronomy.
Lallement fils : The son is carrying the legacy in the kitchen. His cuisine is deeply rooted in his region obviously. But there’s two traits that Chef Arnaud is bringing (not just two but I’ll focus on two).
He’s playing with the acidity extremely well to enhance the beauty. It’s tricky. Because at first it can be a bit unpleasant, acid, etc… but then it makes things actually better. A note of acidity tells you, it’s a bit tough but look how this tomato feels so much better. It’s thanks to this little acid touch that you can fully appreciate the beauty of it. That’s may be the secret of the positiveness of the chef (look at the videos, he has a good energy), not being afraid of using the acidity because it does ultimately makes you appreciate even more the “simple” things in life. It’s really the message I’ve got, for instance with his tomatoes, where you deconstruct the different taste from a tomato and you finish down memory lane. There’s really a soul in his plates. He’s not the only one. Especially in the 3 stars, but there’s a soul there speaking to you. The soul comes from a spirit, a strong will, a strong logic that animates you. In his case, he has a strong drive to always improve. His cuisine is clearly haute French cuisine. He’s not experimental or influenced by any trend. No, he’s embracing his heritage as a French, as a son, and his only motivation it’s to pursue it, and make it better. That’s the second traits. You can see that in his dishes. It’s French, it s grounded locally, it’s haute cuisine but it’s cutting edge. This also can be seen in the design of the rooms. I could not guess when it was refurbished, when usually I’m good at it. I had the explanation when I asked the chef. Every year he’s modifying, adding, suppressing, improving the design of the restaurant. He told me that he could not afford not improving every year. This mind set can be seen everywhere from the plates, the kitchen (that is one of the best I’ve seen), the service (with a dedicated plate for the long standing employee ). Yet again, It’s luxurious not because it shines or looks expensive, it’s luxurious because it feels luxurious, simply when you touch it, simply because of the quality.
The plate is not just the result of a chef, it’s the result of a son, a family, a region, a gastronomic culture looking forward, while knowing exactly where they are coming from.
Very grounded top tiers three stars
… more16th in my 3 Stars Michelin Marathon, after finishing the Paris
What matters is what’s behind the plate.
So usual question: What’s extraordinary here? It’s not just a name. It’s more.
Assiette: it means “plate” in French. So you understand the main subject here will be
gastronomy. Interestingly enough, I had the chance to discuss with the chef. I mentioned my different challenges and we exchanged about the fact that the gastronomy, in France, revolves around the “plate”, the dish (in contrast you could say that in Spain it s around the chef), and then you have the chef, the service, the art de vivre, the settings etc… but it centered around the “plate”.
Champenoise: From Champagne region. This plate comes from a region. It reflects its product, taste, culinary heritage etc… Here, the honey comes from the garden. The tomatoes also, and the products that don’t come the garden come from a close network of local producers. Because the plate reflects the region and its producers. Speaking of which, you have a wine card with 980 references in Champagne.
Lallement : This could have been named “Maison Lallement”(the family name) and it would be justified. But it’s not what they decided. Because they are the bearer of a tradition, an heritage. The heritage of the French gastronomy, and the heritage of the Champagne region. They deliberately choose and kept the restaurant name that focus on the region and the gastronomy but by doing so, they (with his sister, mother and late father ) did make a name for themselves in the French gastronomy.
Lallement fils : The son is carrying the legacy in the kitchen. His cuisine is deeply rooted in his region obviously. But there’s two traits that Chef Arnaud is bringing (not just two but I’ll focus on two).
He’s playing with the acidity extremely well to enhance the beauty. It’s tricky. Because at first it can be a bit unpleasant, acid, etc… but then it makes things actually better. A note of acidity tells you, it’s a bit tough but look how this tomato feels so much better. It’s thanks to this little acid touch that you can fully appreciate the beauty of it. That’s may be the secret of the positiveness of the chef (look at the videos, he has a good energy), not being afraid of using the acidity because it does ultimately makes you appreciate even more the “simple” things in life. It’s really the message I’ve got, for instance with his tomatoes, where you deconstruct the different taste from a tomato and you finish down memory lane. There’s really a soul in his plates. He’s not the only one. Especially in the 3 stars, but there’s a soul there speaking to you. The soul comes from a spirit, a strong will, a strong logic that animates you. In his case, he has a strong drive to always improve. His cuisine is clearly haute French cuisine. He’s not experimental or influenced by any trend. No, he’s embracing his heritage as a French, as a son, and his only motivation it’s to pursue it, and make it better. That’s the second traits. You can see that in his dishes. It’s French, it s grounded locally, it’s haute cuisine but it’s cutting edge. This also can be seen in the design of the rooms. I could not guess when it was refurbished, when usually I’m good at it. I had the explanation when I asked the chef. Every year he’s modifying, adding, suppressing, improving the design of the restaurant. He told me that he could not afford not improving every year. This mind set can be seen everywhere from the plates, the kitchen (that is one of the best I’ve seen), the service (with a dedicated plate for the long standing employee ). Yet again, It’s luxurious not because it shines or looks expensive, it’s luxurious because it feels luxurious, simply when you touch it, simply because of the quality.
The plate is not just the result of a chef, it’s the result of a son, a family, a region, a gastronomic culture looking forward, while knowing exactly where they are coming from.
Very grounded top tiers three stars
David Wihl
Remarkable experience. We had the “Emotion” multi-course menu that was innovative, delicious and artistic. We had to reserve months in advance just for lunch and it was well worth it. The service was charming, funny and always first class. We walked around the gardens before the meal to see where some of the herbs and vegetables are grown. I’ve been to about a dozen three star Michelin restaurants in Europe and America and this was one of the best.
… more