A new soufflé recipe, the creation of a new cocktail by Olivier. The interview of the Chef, an event menu… Champeaux's ongoing news
Enjoy the black truffle season
Weighed and shaved at the table on the dish of your choice, the black truffle Tuber Melanosporum, carefully chosen by Hugou House, will bring an intense and unique flavour.
During a meal, imagine the passionate quest of the truffle grower. A true sensory journey...
The smell: unearthed by dogs sniffing, the irresistible scent
The hearing: the sounds of rummaging through the sleepy woods
The sight: a buried treasure filled with mystery
The touch: minutious cleaning and grading of the fresh truffles. A small nick reveals a marbled black and white flesh.
The taste: penetrating, earthy, intensifying
The truffle is weighed and shaved in front of you, to sublime the flavours of your chosen dish.
The Chef of the restaurant suggests: Scrambled eggs, black truffle - 18 €
Black Truffle can be shaved on the dish of your choice, price on request.
What's Hot ? Soufflés
Champeaux's menu revives the most beautiful brasserie cuisine classics, with a special attention to the soufflé, a signature dish made with the best seasonal ingredients. Our Chef suggests for the savoury selection - Cheese, Green Asparagus or Lobster/light bisque - and for the sweet one - Chocolate or Cointreau/orange.
To each season comes a different Soufflé !
Have a break and discover our new lunch menu created by our Chef.
From Monday to Friday, taste our Cheese soufflé with the dish of the day and finish your meal with the dessert of your choice!
At the moment, try as your main course, the Tender ox cheek and carrots, the Seared Whiting, tartare sauce, the Traditional blanquette of veal, pilaf rice... And for the gourmets, our Lemon tarlet or the Chocolate from our Manufacture soufflé!
A display board that sets the rhythm!
A day at Champaeaux is paced by a display board with impressive dimensions - 8.60 meters long by 1.40 meters high. Similar to those in railway stations and airports, scrolls - in interactive connection with the kitchen: the menu, cooking times for the batches of soufflées or even wines of the day...
"To imagine such a place, it was fundamental to create an original concept, and have a signature dish" explain Alain Duasse and Olivier Maurey (creator of the Mini Palais and other Parisian locations) associates in the Champeaux adventure.