In this mansion standing in superb grounds that used to belong to Louise Pommery, what would you expect but a memorable meal? In the manner of a true artisan, Meilleur Ouvrier de France chef Philippe Mille is constantly refining his style, which is based on elegantly reinterpreting the classics. Premium ingredients feature prominently on the menu (lobster, langoustine, foie gras, turbot) and are delicately prepared with a light touch, cleverly integrating materials associated with making Champagne: clay, vine shoots, vine leaves. Lastly, as expected, the Champagne list is astounding, with nearly 900 different types, carefully selected to pair up with the food.