The story
At Le Royal, situated in the village of Champillon near Dizy, Chef Christophe Raoux brings his Meilleur Ouvrier de France 2015 pedigree to the heart of Champagne. A disciple of Alain Ducasse, Raoux crafts a cuisine that honours the finest ingredients – from Breton ormeaux with artichoke and Petrossian caviar to Icelandic langoustines prepared Thermidor-style with a Béarnaise spiked with old Pedro Ximénez vinegar. His respect for terroir shines in dishes like a raviolo of Breton lobster paired with Aveyron foie gras and tarragon, or Ségala veal fillet with marinated maitake mushrooms.
Pastry chef Claire Santos Lopes, who honed her craft with Yann Couvreur and Johanna Le Pape, brings an instinctive, modern touch to desserts. Her creations – such as Aulnay-sur-Marne strawberries confit in their own juice with a juniper berry ice cream, or Somme rhubarb elevated by elderflower and fresh goat’s cheese ice cream – are notably less sweet yet full of emotion.
The wine experience is curated by Chef Sommelier Philippe Marques, whose list earned a Gold Star Winner 2025 from Star Wine List. Each month, he proposes a 100% champagne pairing for every dish on the “Effervescence” menu, allowing guests to explore the region’s finest bubbles.
The dining room, orchestrated by Director Grégory Charlier, offers a ballet of attentive service in an elegant setting. The Michelin one-star recognition, awarded for high-quality cooking, is reflected in every detail – from the polished tableware to the carefully composed plates. Le Royal is a destination where the spirit of Champagne meets the precision of a world-class chef.
Recognition
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