A small supplement of soul would be welcome

During the redevelopment of the avenue de Champagne, track prestigious cash houses of champagne (Moët, Mercier, Pol Roger, etc.) and special hotels of the 19th century, Epernay organizes a monster party on Saturday, July 4. A day under the sign of gastronomy, who will partner with leaders here and elsewhere, and houses of champagne. Patrick Michelon, Chief owner of the cribs, gourmet institution of the city, of course attend the event with the association of the Etoilés of Champagne and as guests, several members of the Etoilés of Alsace and Anne-Sophie Pic. They will be all assault of expertise around tastings associated with small bubbles of the houses of the avenue.

Well supplied cellar book

Local star of Alsatian origin, Patrick Michelon firmly holds the bar of whole restaurants and hotel for a good dozen years. Once the door closer, one has the choice between the bistro on 7, left, and the "gastro" the cradles, right. It opts for one or the other (each has its own kitchen led by a second leader), it is assured of a benefit without false note. At le bistrot, impeccable revenue which some in the form of winking at the roots of victimized, as canned terrine cooked jelly of stew, vegetables and condiments, or the "surlawerla", a specialty of Mulhouse (his hometown), calf's liver goujonnette pan-fried vinegar Melfort and others playing the champagne as the cassolette of snails or even the ris of veal Braisedassociated with it. Cheerful atmosphere and contemporary bistro décor. On the "gastro" Michelon, assisted by his right arm, Maurice Lefondeur, easily out his pin of the game through a well realized modern classic cuisine. This, in a less casual, but framework more conducive to business discussions. Book cellar of quality that works in both entities (200 references in champagne), which we have for our meal one complex, wine and champagne l. Aubry-son, 2002, the number of gold, and a superb Red Ay of stone horse, Gâtinois 2004.

Christophe Bernard, that we had known star to the brickyard in 2003, work since 2005 to the grilling Gourmande, that it has acquired in white, a popular Cook. Happy in her clothes of innkeeper, he use the stack to cook at the embers meat (tournedos, rib for two...) and fish (whole bar grilled fennel...), mode of cooking is the horse of battle of the House. The beautiful white asparagus roasted hazelnut butter and morels in cream in sauce and snails of champagne to slightly aillé butter (specialty House) are entries of choice. Removed Corps taken by the smiling wife of the head. Terrace garden on the back.

Wonderful terrace

The Table of Kobus navigates between brasserie and contemporary bistro and plays culinary modernity in constructions that slightly give the impression of a kitchen of Assembly. A small supplement of soul would be welcome. Off-menu, adding climbs quickly. The leader, who is a flying open, next to les halles Baltard in the city, the sea Kobus, a beautiful fishmonger 46, rue Saint-Thibault. It is middle of the butchery Prestige of the meat, where the butcher opened a small counter and installed a small terrace where is enjoying an excellent burger Prestige made with meat from race Parthenais Red Label in a bread crisp from the bakery on the other side. Perfect for a "quick lunch" with the children.

Finally in C as (8, rue Gambetta, not far from the train station), cellar-tasting bar, was found 10 to 20 hours non-stop with the champagnes of owners lounge bar nibbling charcuterie plate, etc.

Vinay (6 kilometres from the city centre), the Hostellerie of the brickyard, stage of prestige in an exceptional green setting, is home to a comfortable restaurant, the brickyard, open nature, with a wonderful terrace in summer. The kitchen of Gilles Goess, disciple of Escoffier who worked at the Ritz with Michel Roth and Christian Constant, is a brilliant classicism. Very chic duck foie gras cooked in wine of Bouzy, frozen carrots with sweet spices, beautiful white of catfish braised in champagne, quenelle of oysters, melting apples to seaweed butter and delicious pie of squab (exemplary lamination and rosé baked pigeon) onions new, purée of yellow carrots and peas. Cave at the prestige of the scene with a choice of champagne neglecting person (270 references).