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Hôtel de luxe étoilé avec spa et piscines intérieure et extérieure proposant des mets du terroir
Surplombant les vignes, le Royal Champagne est aujourd'hui un magnifique hôtel de luxe de 47 chambres et suites. La destination rêvée pour passer un séjour exceptionnel en Champagne avec son spa de 1 500 m2 entièrement dédié à la détente et ses splendides piscines intérieure et extérieure qui offrent une vue imprenable sur les coteaux. L'étape gastronomique incontournable de votre séjour reste le Royal, la table étoilée de Paolo Boscaro où vous dégusterez des mets du terroir dans un cadre exceptionnel, la définition de l'art de vivre à la champenoise.
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Avis des membres sur ROYAL CHAMPAGNE HOTEL & SPA
Les notes et les avis ci-dessous reflètent les opinions subjectives des membres et non l'avis du Petit Futé.
Personnel sympathique, souriant, stylé mais pas guindé, service impeccable.
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Questions fréquentes :
The menu is a little sparse, in typical French style. There is a section of 4 starters, 3 items for share, 6 mains, plus a "healthy section".
We selected the French Mellon and Smoked Salmon platter for the starter. The Mellon was supposed to come with Cured Ham from Pierre Oteiza. It was this tiny, and I mean, tiny chip of ham. Plus 5 or 6 really tiny pieces of round cut French mellon swimming, and I mean, literally swimming in sauce.
As for smoked salmon, would have probably expected a bit more taste. One tiny lemon, 7 or 8 Russian style blinis, and a tiny dollop of craime fraiche. And now, get this: almost 300 grams of smoked salmon. Huh?
We were really scratching our head here for portion control. Why give 300 grams of smoked salmon. Maybe add some dill, or feta cheese or something to spice up the dish a bit. And what about those tiny melons and 5 grams of ham? Really?
Head scratching continued as dinner went on. The couple sitting next to us ordered the whole fish. I was sitting in a position with my back towards that table, but my companion had a direct view. When that fish came - I kid you not - my companion really went, "Wow, that is a BIG fish". I turned back, and the gentleman at the table to the waiter: "That is one big fish". Then turns to us: "Do you want to share some"? And I am like: "Thank you for the offer. That looks like a really nice fish. But you enjoy". He was like: "No, I am serious. This fish is so huge, we won't be able to finish". I mean, that fish was probably 70-80 centimeters long and nice size. It was probably at least 4 kilos live. I wish I had taken a picture.
I think someone at the kitchen needs to really do portion control. I mean, that fish could probably feed 5-6 people. And they have it listed on the menu as "for sharing by two people".
Our mains were lovely: the portion sizes were just right, and both tasty. The dorado filet came with a nice bed of veggies, and the salmon special had a really nice sauce.
Overall, I think this restaurant has a lot of potential. But needs some work in portion control (some are too big, and some are too small). One other comment. In the far left part of the terrace there was a large party having a happy hour (went from at least 7 pm to 10 pm), and several of the wait staff were occupied helping them. One or two tables complained that their Crispy Blue Prawns were too cold. The happy hour people were getting large trays of the prawns, and those seem to be crispy hot. So, neglecting the sit-down guests vs catering to a large happy hour party needs to be fixed.