L'Assiette Champenoise
40 Avenue Paul Vaillant Couturier, 51430 Tinqueux, France
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Practical information
- Location
- Tinqueux
- Chef
- Arnaud Lallement
- Cooking
- French | Gastronomic | Signature cuisine
- Services
- Access for people with disabilities, Accommodation, Pets allowed, Private Parking, Valet parking
- Style
- Elegant, Romantic
Budget
(€)
Indicative price per person (excl. drinks)
175 to 395
Gault&Millau's review 2026
19/20
Exceptional Restaurant
We have often praised Arnaud Lallement for his consistent excellence, abundance, and generosity in the luxury of a restaurant that has reached the pinnacle of its field. We would like to add to what makes this “the finest restaurant in France”—in the family-oriented sense of the term—an additional quality that we do not mention often enough, yet which is also key to its success: the constant pursuit of “even better,” which ensures that both regulars and first-time diners are perpetually dazzled. Arnaud Lallement, both before and after winning the Gault&Millau Chef of the Year title in 2013, has known how to rely on others—his family, his managers (many of whom have been with L’Assiette for over 10 years), experienced staff, as well as young newcomers who also offer fresh perspectives. With his sister and wife—and now Brice, his son, who assists him in the kitchen—L’Assiette shines even brighter and stronger than ever. Last year, we hadn’t yet experienced the spiced candied eggplant or that playful mushroom béchamel; we hadn’t tasted that fabulous slice of bluefin tuna with avocado and a shrimp XO sauce. And the menu description, of course, falls far short of capturing the reality, obscuring the considerable work involved—maturation, fermentation, and the balancing of flavors and sauces—all executed with the required precision and meticulousness; a little later, the simply splendid lobster, served in three courses: tail, claws, and trimmings—it’s hard to say which part was the most impressive—served in a reduced Coteaux Champenois paprika ragout, ravioli, grilled trimmings with a potato ragout, and the juice from the heads… This triptych—a tribute to his father, who would be proud of his son and the evolution of such a dish into this entirely original 2026 version—followed a seemingly unassuming pollock, yet once again enhanced with a sauce made from collagen extracted from the fish bones and delicate cabbage, and before the highly accomplished desserts by Grégory Masse, who is also in step with this positive evolution—highly convincing with his rhubarb and fromage blanc or the meticulously crafted chocolate paired with cacao nib ice cream. The wine list would be a dream come true for any enthusiast or discerning connoisseur, featuring all the greatest names in Champagne—all of whom have become friends of the house—and the result of tireless efforts to source the best producers of the moment. The selection is vast across the board; in Champagne and Burgundy, it is unrivaled. The dining room is, of course, enchanting, thanks in part to the tireless efforts of Florent Romby and his team, who are constantly raising the bar.
Map
OPENING HOURS
- MON
- TUE
- WED
- THUR
- FRI
- SAT
- SUN
Menu
A la carte
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