A new soufflé recipe, the creation of a new cocktail by Olivier. The interview of the Chef, an event menu… Champeaux's ongoing news
Besides the unmissable mimosa eggs and snails with sorrel and horseradish, the surprising “Raws” are on the menu. Discover spicy fishes marinated on the spot. Enjoy our three seasonal recipes: Salmon/red onion/sweet corn/confit lemon, Sea bream/citrus/pepper/basil, Sea bass/carrot/lime/ginger… An explosion of colors and flavors, that brings freshness to your plate!
Summertime at Champeaux
The restaurant is open all summer long! Our terrace in front of Nelson Mandela’s garden is the perfect place to take a break for lunch or dinner after a walk in the neighborhood.
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Le Bar (ar)rosé
It is sunny outside and our bar (ar)rosé is back.
Come and savour cocktails, bubbles and of course rosé wine.
Settle down, drink a glass of Minuty … la vie est belle!
It’s in season!
Chef Luc Broigniez celebrates the star of all crustaceans, the blue lobster. On the menu:
Very Glamour Lobster Salad - 38€
The Blue lobster in our Parisian restaurants
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, Tomato or Lobster/light bisque - and for the sweet one - Verbena, raspberry sorbet or Chocolate from our Manufacture. 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.