The province of Champagne is mostly known for, well, its Champagne. Interestingly, the region’s cuisine has traditionally been rustic and hearty; a stark contrast to the elegance and sophistication of Le Champagne, the wine. But now, all that has changed with Chef David Marlien who has taken over the kitchen at Aux Armes de Champagne. His inventive cuisine is garnering praise and attention, attracting gourmands who come to feast on recipes which feature locally grown products.

In addition to presiding over his award winning kitchen, Chef David Marlien is pleased to offer cooking lessons to passionate amateur cooks. The lessons take place at Aux Armes de Champagne, a cozy former coaching inn and restaurant. That’s where you will stay as well, enjoying the hospitality of the Perardel family.

Day One

Afternoon arrival on your own at Aux Armes de Champagne. Tonight enjoy a welcome Champagne aperitif followed by a gastronomic dinner at the restaurant.

Day Two

Today you will learn about “life in the kitchen,” experiencing the atmosphere of a busy French restaurant kitchen. From start to finish you’ll see what it takes to put on lunch and dinner service at Chef Marlien's restaurant.

Afterwards enjoy your choice of a meal in the restaurant with a 15% reduction.
Some of the dishes that might be prepared include foie gras de canard poele au sesame, jus de betterave acidule (duck foie gras cooked with sesame and beet sauce); pave de bar en peau croustillante aux champignon des bois (white fish grilled with its own skin with wood mushrooms); fromages regionaux.

Day Three

Day on your own to explore the Champagne countryside and visit local producers.

In the afternoon you’ll join Chef Marlien in a private lesson, “Dare to be Chef.” This exclusive session will be limited to two people and will feature preparation of seasonal market produce. Some of the dishes you may prepare include millefeuille de saumon fume et pommes de terre, sauce huitre (puff pastry of salmon and potatoes with oyster sauce), filet mignon de veau roti, emulsion au Chaource et legumes du moment (filet of roast veal with seasonal vegetables), fromage regionaux; delice craquant au chocolat noisette (chocolate and nut cake).
A tasting of the dishes you prepare is included.

Day Four

Check out and departure after breakfast.