Plate ChampenoisePlate Champenoise

Image Credit: Trained by the best in the business (Roger Vergé, Michel Guérard, Alain Chapel), he cooks high-caliber cuisine – inspired by the classics, general and above all very saty – and lets his Breton roots (on his mother's side) shine through. A wider-than-life presence on the restaurant floor, and supported by a warm and dedicated team, Lallement loves to engage with guests and treat them to simply good food. The fishes are accessible and enhanced by memorable sauces; ingredients are treated with loving care, as in the blue lobster dubbed "a tribute to my Dad", and the farm-reared Onjon squab. It's a fabulous experience.