A new soufflé recipe, the creation of a new cocktail by Olivier. The interview of Chef Kévin, an event menu… Champeaux's ongoing news
Have a break and discover our new lunch menu created by Chef Kévin Kowal.
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 Rabbit with mustard... And for the gourmets, our Cherry batter pudding, pistachio ice cream or the Chocolate from our Manufacture soufflé!
The chef invites you to enjoy some flavours from the sea…
Alongside the classics: Egg mimosa and croque-monsieur, discover the surprising “Raw!”, fresh marinated fish with a spicy hint.
Discover the three main seasonal recipes: Salmon red onion/sweet corn/confit lemon, Sea bream citrus/pepper/basil, Sea bass carrot/lime/ginger…
An explosion of colors and flavours, peppy & fresh!
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. Chef Kévin Kowal 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 !
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.
Kévin Kowal, our chef
Kévin studied at the Hospitality High School of Souillac. After starting at Le Phebus & Spa Hotel and the Domaine de Châteauvieux as chef de partie, he joined La Maison des Mouettes in Aytre as sous-chef. He arrived in Paris in 2012 and enrolled at Les 100 of Taillevent. Today, he is our chef after being sous-chef when we opened in 2016.