Auberge des Moissons

Farmhouse restaurant from 1993 to 2007 with farm products, the Jacquinet family, with Claudine, the mom, and Milène, the girl in the kitchen, allowed to discover a generous cuisine close to the product thanks to their poultry.
Today, it is with the same respect for the product and the customer that Milene, Marc and the whole team work for the enjoyment of guests.

Specialties: Cuisine based on seasonal products.
Local truffle menu from October to March.

Le Thibault IV

At the heart of Champagne vineyards, the Hotel-Restaurant Thibault IV is truly one Champagne-style decor. You can sample regional gourmet cuisine, in one of the 3 dining rooms of the restaurant.

Cheval Blanc

Great-granddaughter of Mary Chauffert, who arrived in the kitchen of Sept-Saulx Post House at the end of the nineteenth century, Laurence Cuasante is back in Champagne after several years in the region of Loire-Atlantique.
Wishing to overcome the sometimes somewhat strict codes of gastronomy, she wants to offer a delicious but simple menu with dishes she enjoyed imagining and creating.

Maison Souply

Worthy representative of the fourth generation of chefs, Fabien Souply perpetuates a name and a tradition very closely related to family home cooking. Maison Souply has existed since 1930, at the time, his great grandparents Francis and Angela Rimaire cook for the killers of the slaughterhouse.

Today, Fabien Souply, labelled “Maitre Restaurateur de France” offer a wide variety of dishes.
His specialties: calf’s head, vedau sweetbreads, veal kidneys, crispy pork feet. Innovative cuisine based on local markets products.

La Maison de Marie Caroline

At any time of the day, you can taste in this tea house: sweet and savoury, cakes, tarts, clafoutis… All homemade accompanied with tea, coffee or hot chocolate… selected from a wide selection of subtle flavors.
Takeaway sweet and savory cakes to order.

Le Fluvio

The unconditional Italian of Chalons.

Italian cuisine is queen at Fluvio. On the map, all the dishes of our neighbors are available for the greatest pleasure of the lovers of the transalpine gastronomy.

Specialties: Fresh home made pasta, pizza cooked over a wood fire, Parmaciana escalopes and “Fluvio” home made desserts.

Le Vulcano

Traditional cuisine.

Specialties : Carpaccio, gratiné eggs, Chef’s escalope, entrecote gorgonzola sauce, Scallops in the French manner. Home made desserts: profiteroles, fruit clafoutis pies, fondant au chocolat.