{"id":12623,"date":"2017-09-11T07:53:52","date_gmt":"2017-09-11T05:53:52","guid":{"rendered":"https:\/\/www.cigars-connect.com\/chef-arnaud-lallements-all-champagne-menu\/"},"modified":"2023-07-20T09:53:40","modified_gmt":"2023-07-20T07:53:40","slug":"chef-arnaud-lallements-all-champagne-menu","status":"publish","type":"post","link":"https:\/\/www.cigars-connect.com\/en\/chef-arnaud-lallements-all-champagne-menu\/","title":{"rendered":"Chef Arnaud Lallement\u2019s all-champagne menu"},"content":{"rendered":"<h2><strong>The three-star chef, and authentic lover of Cuban cigars, Arnaud Lallement creates dishes on the edge of acidity, which go perfectly with champagne. <\/strong><\/h2>\n<p><strong>\u00a0<\/strong><strong>By Thierry Dussard<\/strong><\/p>\n<p><strong>\u00a0<\/strong>The man who learned to read using the <em>Michelin Guide<\/em> has become one of the Guide\u2019s most decorated chefs. In comparison with the French Academy, which has forty members, known as <em>immortels<\/em>, there are only twenty-three three-star chefs. Membership of this elite group is reviewed every year. \u201cOr every day, twice a day even, at lunchtime and in the evening,\u201d clarifies Arnaud Lallement with a smile that says a lot about the gentle pressure that weighs permanently on his wide shoulders.<\/p>\n<h3><strong>The acidity gamble<\/strong><\/h3>\n<p><strong>\u00a0<\/strong>This is just what it takes to keep him from becoming complacent. He revitalizes his cuisine in the same way by giving it a touch of acidity. \u201cAcidity (or sourness) is one of the four basic tastes, along with bitterness, sweetness and saltiness, and is the common thread in most of my dishes. Of course, it goes perfectly with champagne.\u201d The thousand champagnes featured on his wine list \u2013 from the full-bodied Dom P\u00e9rignon, blended from sixteen grands crus, to the more modest Francis Boulard 2006, north of Reims \u2013 are testimony to this geographical and culinary proximity. Pleasure is therefore twofold at his table, both on the plate and in the glass.<\/p>\n<h3><strong>Fattened chicken, bonito tuna and champagne <\/strong><\/h3>\n<p>\u201cHalf our customers choose the all-champagne menu,\u201d emphasizes the chef, who has become an ambassador for this region where the tart verjuice is a traditional condiment. He demonstrates this with the Cour d\u2019Armoise fattened chicken, cooked at a low temperature and presented with a dashi dumpling (seaweed and dried bonito tuna) and a garland of small pickled vegetables. The taste buds tingle but the champagne\u2019s effervescence gives the dish balance.<\/p>\n<h3><strong><em>Sauce de sorcier<\/em><\/strong><strong> and ros\u00e9 champagne <\/strong><\/h3>\n<p><strong>\u00a0<\/strong>Arnaud Lallement \u2013 who has been based in Tinqueux, in the suburbs of Reims for the past thirty years \u2013 does not stop there. The fattened chicken is preceded by green asparagus with a mousse of <em>vin jaune <\/em>and followed by <em>langoustine royale<\/em> with Timut pepper from Nepal. He continues with Brittany lobster accompanied by a <em>sauce de sorcier<\/em> (paprika and Sauternes), which is served with a ros\u00e9 champagne, in homage to the chef\u2019s parents. \u201cMy mother is Breton, and, in my father\u2019s time, lobster was served traditionally at Christmas. Now it is served nearly all year round.\u201d Veal sweetbread and fennel ravioli (still acidic) then take it even further, accompanied by a red Coteaux Champenois by B\u00e9r\u00eache &amp; Fils, the 2014 vintage \u2013 the year in which Arnaud Lallement was awarded his third Michelin star, and two years before <em>Gault &amp; Millau<\/em> gave him 19.5.<\/p>\n<h3><strong>Two Cuban cigars a day <\/strong><\/h3>\n<p>We brought two <em>CAO Pil\u00f3n Churchills<\/em> (with a Nicaraguan filler and an Ecuadorian wrapper) and a <em>Cohiba Pir\u00e1mides <\/em>with us. \u201cMy two sons, who already smoke cigars, will be delighted,\u201d reveals the chef. \u201cI\u2019ll smoke the Habano tonight. I usually smoke two a day (<em>Magnum 56<\/em> or <em>Behike 54<\/em>), one after each shift. It is a moment of relaxation, plenitude and satisfaction.\u201d Yet, Arnaud Lallement has never been to Cuba. \u201cIt would be a fascinating trip, but as a hotelkeeper, I like to be behind the stove, and to ensure that my guests are comfortable. I\u2019ll go one day, for sure, when I have more time\u2026\u201d<\/p>\n<p><em>L\u2019Assiette champenoise, 51430 Tinqueux, open every day except Tuesday and Wednesday. Tel.: +33 (0)3 26 84 64 64<\/em><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The three-star chef, and authentic lover of Cuban cigars, Arnaud Lallement creates dishes on the edge of acidity, which go perfectly with champagne. \u00a0By Thierry Dussard \u00a0The man who learned to read using the Michelin Guide has become one of the Guide\u2019s most decorated chefs. In comparison with the French Academy, which has forty members, known as immortels, there are &#8230;<\/p>\n","protected":false},"author":43,"featured_media":8563,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[1,1056,1051,1067],"tags":[],"class_list":["post-12623","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-business-en","category-culture-en","category-the-world-of-cigars-en","category-wine-fine-food"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.3.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Chef Arnaud Lallement\u2019s all-champagne menu &#8212; Cigars-connect<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.cigars-connect.com\/en\/chef-arnaud-lallements-all-champagne-menu\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Chef Arnaud Lallement\u2019s all-champagne menu &#8212; Cigars-connect\" \/>\n<meta property=\"og:description\" content=\"The three-star chef, and authentic lover of Cuban cigars, Arnaud Lallement creates dishes on the edge of acidity, which go perfectly with champagne. \u00a0By Thierry Dussard \u00a0The man who learned to read using the Michelin Guide has become one of the Guide\u2019s most decorated chefs. 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