Arnaud Lallement
3-star Michelin chef at Restaurant L’Assiette Champenoise in Reims.
Arnaud Lallement’s cuisine stands out for his perfect mastery of acidity, balanced by the mildness of his ingredients.
She takes us on a culinary journey to the heart of her native region: Champagne. Between sky and land, the Michelin-starred chef becomes the interpreter of an exceptional heritage. This approach focuses on the essential: taste.
His favorite motto remains “Eat real food!” Every flavor is distinct, with two essential principles that the chef never overlooks: bringing out the best in the ingredients and maintaining just enough acidity to make guests want to come back. This also means prioritizing seasonal ingredients. His love for high-quality ingredients drives him every day to seek out the very best. He sources his ingredients from producers and artisans from all over France.
Krug Champagne
Since 1843, Maison Krug has been guided by the vision of Joseph Krug to craft the very best champagne he could offer, every year, regardless of annual climate variations. True to his founding philosophy, each year Krug creates a new Édition of Krug Grande Cuvée, the most generous expression of Champagne. As of today, six generations of the Krug family have perpetuated this dream.
“At Krug, our philosophy is to harvest and isolate each plot, from which we obtain one wine that expresses its distinctive character and nuances. There is no hierarchy in our selection; no plot is favoured over another. We cultivate the differences and really search for unique characters, respecting this individuality until the blending decisions are made.”
JULIE CAVIL
Cellar Master at Krug
Practical Information
⌛ Duration: 3:00
Location: Maison de Famille Krug, 1 rue Coquebert
14 participants
In French/English
Prices:
950€ per person
Dates and times:
Friday, September 18: 6:30 p.m. to 9:30 p.m.
