Guest Table

Pleasure of the senses and the flavors of Champagne



The cooking of the Champagne Region is the cooking of the winegrowers or rather their wives, mothers and daughters.

This is what my grandmothers used to do, simply and traditionally with homegrown produce,
vegetables from the kitchen garden, fruits from the orchard.

Poultry, rabbits, pigeons, pig raised on the spot, give ingredients for tasty dishes :
roasts, patés, terrines, stews, confits ....

I carefully choose my suppliers who raise their animals outdoors.
My garden provides me with fresh herbs, vegetables.
The rest of the supply is made with neighboring market gardeners.

The cuisine of the Champagne terroir is a cooking essentially simmered

Soups are a daily element of the evening meal,
leeks, sorrel, mushrooms, lentils, zucchini, onions, tomato, pumpkin, asparagus ....
Meats, stews and roasts use all the seasonal vegetables of the garden:
potée champenoise, coq au vin, pot au feu, stew with sorrel, beef carrots, chicken with onions, pork with potatoes
Stuffed vegetables, gratins, salad cooked with bacon are delicious local recipes
The desserts also use local production and are based on fruit (pies, compotes, sorbets)
and eggs (with snow, cream spilled, flans, floating island)

The gastronomic cooking with champagne.

It is a more sophisticated cuisine, using products of more distant origin,
fine fish, turbot, salmon, sole, langoustines, and the noble pieces of veal, beef, lamb.
It requires more time, more complex finishes, elaborate stocks

This gastronomic cooking is enriched with champagne.
The dishes may be : oysters with champagne, chicken with creamy champagne sauce,
strawberries with pink champagne, sabayon with champagne ....

The great Champagne cooking, for the festive meals

It is a more sophisticated cuisine, using products of more distant origin, fine fish, turbot, salmon, sole, langoustines, and the noble pieces of veal, beef, lamb.
It requires more time, more complex finishes, meat stocks.
It is practiced by the cooks attached to a house, by officiating chiefs for festive meals and banquets, and by the “Cordon Bleus” of Champagne.

At the table of the VILLA ELIZABETH, you will find of all this.
In any case, all that will be served will be in harmony with the champagne, from the starter to the dessert
However, if for any reason, you want a non-champagne wine at the table, I will offer you another wine before dinner.

According to custom, guests dine together at the same table.
Only one menu is proposed.
(If you have some dietary restrictions of any kind,
you can let us know when you make your reservation and we will propose a replacement menu)

Lunches or dinners are served, depending on the weather and days, by candlelight on the garden terrace,
or in the dining room by the fire if necessary.
Each dish is accompanied by champagne, chosen to be in harmony with it.

Traditional local meal

Tuesday, Thursday, Friday:

A main dish, meat or fish, and vegetable garnish, a dessert.
Two glasses of champagne

Price: 45 euros
To order when booking your room

Champagne dinner

Wednesday evening and Saturday evening by reservation

Price: 90 Euros including champagnes
• Appetizer
• Entrance
• Main course
• Dessert
• Each dish is served with a different cuvée and in agreement with it

The aperitif is served around 7 pm and dinner around 7 pm 30
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