Afternoon arrival on your own at Aux
Armes de Champagne. Tonight enjoy a welcome Champagne aperitif followed
by a gastronomic dinner at the restaurant.
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 Zeiger’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 on your own to explore
the Champagne countryside and visit local producers.
In the afternoon you’ll
join Chef Zeiger 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.
Check out and departure
after breakfast.
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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
Philippe Zeiger, a one-star Michelin chef who is garnering praise
and attention for his inventive and award winning cuisine at Aux
Armes de Champagne. Chef Zeiger is a rising culinary star in France,
achieving a top 30 rating from the prestigious Gault et Millau Guide.
