Le Parc
Legendary chef Gérard Boyer made Le Parc the most famous haute gastronomic restaurant in Reims, and now Christophe Moret has reached the heights of Boyer's era with his talent for refined cuisine using luxury produce. The elegant dishes are prepared with technical precision, including first-of-the-season green asparagus with black-truffle shavings, foie gras poached in a Lapsang Souchong infusion, and pigeon breast with licorice powder served with crapaudine beetroot. An extensive wine list pays homage to Reims's Champagne heritage—the sommelier can propose interesting Champagne and food pairings—while the attentive service ensures that guests feel properly pampered. For something less formal, reserve a table at the brasserie Les Jardins, which has a large terrace and a light-filled contemporary dining room with a view of the chefs at work in the kitchen.
