For Antoine Blondin, the years of champagne counted twice.
The fact is that by enjoying, as an aperitif, a glass of Henriot rosé in La Rotonde, a cozy bar in Crayères, life no longer dawdles in the routine.
It sparkles, rediscovers the carefree atmosphere offered by the calm, luxury and pleasure of the beautiful Relais & Châteaux institutions.
Time decelerates, cashmere of a felted softness where the attentions of all nestle you in a bubble, like those which ideally prepare the palate for the cuisine of Philippe Mille, inspired by the Champagne region.
At lunch, a carte blanche menu is offered.
Allergies, products to be banned?
To these questions is added a rarer one,
“dishes that you don't want to eat today?”.
Detail which presages an irreproachable quality of service.
The crowds on a Friday lunchtime make lie those who quickly put haute cuisine on the picket line.
The bill is high, of course, but it is the justified price of an exceptional moment carried by
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