Le Royal

Le Royal, at the Royal Champagne hotel, presents creative, refined cuisine. The kitchen is led by a disciple of Alain Ducasse, Meilleur Ouvrier de France in 2015, emphasizing nature, excellent products and the Champagne terroir. Pastry is directed by Claire Santos Lopes, trained with Yann Couvreur, Nicolas Paciello and Johanna Le Pape. Grégory Charlier orchestrates service; Philippe Marques curates a Gold Star Winner 2025 Champagne list and provides a monthly 100% Champenois pairing for the Effervescence menu. The restaurant holds one Michelin star. The dining room is elegant and refined, with polished service and carefully presented tableware. Creative, gastronomy-focused French cooking highlights regional and international ingredients with refined technique; desserts follow a pared-back, "instinctive" pastry philosophy, responsible and less sweet. Christophe Raoux is the chef. Specialties include Breton abalone with artichoke and Petrossian Osciètre caviar; Icelandic langoustines Thermidor with Pedro Ximénez béarnaise; lobster ravioli with foie gras from Aveyron and tarragon; veal from the Ségala plateau with marinated maitake mushrooms; French partridge with a juniper-reduced jus; and modern desserts such as Aulnay-sur-Marne strawberries with juniper ice cream and pinot noir jus.