L'Assiette Champenoise

Can you tell us the story of this prestigious establishment?
In ten years, we’ve come a long way! One star in the Michelin Guide at the age of 26, a second star at the age of 30; fi ve toques
in the Gault & Millau guide in 2013; the following year, the title of ‘Chef of the Year’; and, today, a third Michelin star. The entire Lallement family lives and breathes the Assiette Champenoise. «I am committed to a very straightforward, very pure cuisine, on the brink of sharpness.”
I work in a similar way to winegrowers, who select the fi nest grapes, the finest soils, the fi nest plots of vines.
“I am the son of a restaurateur and a child of the [restaurant] guides.”

What are the flagship dishes on your menu?
- Langoustine Royale, in a reduced court-bouillon.
- Blue Lobster, a tribute to my dad.

What advantages can your customers enjoy in this luxurious setting?
The greatest of luxuries: quiet and space, all in a family atmosphere.

You are an interior design and decoration enthusiast: how is that reflected in the way you present your dishes?
In the simple, clean approach taken.

When you’ve been made ‘Chef of the Year’ by the Gault & Millau guide and awarded a third star, what new goals and desires can you possibly have?
That tomorrow I will be even better than I am today.