Le Relais de Sillery

The story

Le Relais de Sillery in Reims – Traditional French Cuisine & Michelin Recommended Restaurant

A Peaceful Table in the Champagne Region

Just outside Reims, in the village of Sillery, Le Relais de Sillery occupies an old coaching inn that has never changed its name. Chef Philippe Vazart runs the kitchen here, cooking regional French cuisine with a creative touch. “I only work with fresh produce,” he says. “It takes time, but the result is better.”

The restaurant has earned a Michelin Recommended distinction, a recognition that speaks to the consistent quality and genuine hospitality found within. Vazart’s philosophy is straightforward: he sells “cuisine coup de cœur”—cooking from the heart. Longtime regulars trust him completely, often saying, “Chef, do what you want.”

The Setting and the Team

The dining room is designed for comfort: plush armchairs, carefully dressed tables, and a cosy, cocooning atmosphere. In warmer months, the real draw is the outdoor terrace. Set in a garden with wrought-iron chairs, it overlooks the Vesle River and an English-style lawn—a calm, green space that feels far from the city.

Sébastien, the maître d’hôtel and sommelier, oversees the dining room and the wine list. The Champagne selection is extensive, with grower cuvées and Grand Crus by the glass. Pascal is the chef de cuisine, executing Vazart’s menus with precision.

Menus and Market Cooking

Le Relais de Sillery offers several menus. The Menu Affaire (38 €, Wednesday to Friday) is a lunch-friendly option that changes weekly. Recent iterations have included a chilled tomato gazpacho with basil sorbet, roasted cod with creamy artichoke, or a cauldron of quail with oyster mushrooms.

The Menu Mer et Terroir (58 € or 68 €) lets diners choose one or two main courses. Starters like hand-cut tuna tartare with Parmesan and Baressane olives sit alongside seasonal options such as a velouté of peas with asparagus from the Val de Vesle. Mains might be Dover sole meunière with artichoke and Iberian chorizo, or French beef fillet with herb-crusted potatoes.

Desserts are classic and precise: a Grand Marnier soufflé, pistachio and apricot with double cream ice cream, or a rose biscuit crème brûlée with vanilla and raspberry. The kitchen also sends out mignardises to finish.