A new soufflé recipe, the creation of a new cocktail by Olivier. The interview of the Chef, an event menu… Champeaux's ongoing news
Come and eat to help the planet
On march 21st, Champeaux celebrates the French gastronomy by joining the event Good France. This year, the 5000 participating chefs are celebrating responsible cuisine and “good food”. For this occasion, a menu with Provençal flavours will be proposed, with the best seasonal produce. The restaurant will donate 5% of the menu’s profits to the “No more Plastic” initiative.
Discover the other participating restaurants of Ducasse Paris
Black truffle is back in season!
Black truffle is back, chosen under the guidance of truffle grower Gilbert Hugou. Champeaux’s chef Luc Broigniez offers you to try it in his suggestion: Seared fillet of beef, black truffle, Périgueux sauce. You can also choose a dish on the menu and enhance its flavors, with some truffle grated upon demand!
This winter, enjoy the beautiful citrus fruits of Bénédicte and Michel Bachès. Their delicious flavor brings a freshness hint to our Citrus soufflé.
Discover: The black truffle and citrus fruits in our Parisian restaurants
Come and enjoy truly memorable moments at Champeaux this Festive Season.
Our team is ready to welcome you: chef Luc Broigniez has created special menus with the best seasonal produce. And because it's in season, add some black truffle on your dishes...delightful!
Discover our menus:
IT'S IN SEASON
Fall is back and our chef Luc Broigniez prepared an appetizing quinoa and vegetables cocotte, seasoned with touches of pesto. On a sweet note, end your meal with the delicious chestnut soufflé, blackcurrant sorbet.
On the menu:
Seasonal vegetable and quinoa cocotte – 24€
Chestnut soufflé, blackcurrant sorbet – 12€
Discover Champeaux at lunch time. From Monday to Friday, taste a different classic dish : Corn-fed chicken fricassée, tiny potatoes, Duck leg Parmentier… Or choose the lunch time menu : a starter and a dish suggested by the Chef, and a dessert of your choice !