| I had been here many times mostly to visit Champagne houses but this time I wanted to dig deeper as preparation for the development of Champagne tours for you.
My first discovery was the Hotel Radisson as home base Located on a former railway site close to the Notre Dame de Reims cathedral Reims, Boulingrin covered market and shops the hotel has been designed by the interior designer Ana Moussinet. It is an elegant new modern hotel with the very important woman's touch as the interior designer and the work of the artist Maia Flore who you will see on wall pictures in the rooms and corridors. The different color spots in the furniture are creating an intimate and enveloping atmosphere feeling you home and very cosy.
In collaboration with the curator Sylvie Castellani, the space has been embellished with works by the artist Maia Flore. The Alboran group gave the photographer 'carte blanche' to showcase the magnificent heritage of Reims and the surrounding region.
Maia Flore has created a visual narrative around the city’s iconic landmarks, drawing on historical facts and architectural features to rediscover these places from a fresh, offbeat perspective. Her photographic style, which combines humour with poetry, reveals the beauty of the hotel’s different spaces. The rooms are decorated in soothing soft tones that will send you off to easy slumber atop the thick, firm mattresses-sleeping on a cloud. The bathroom continues the soft approach with a parquet floor and giant, thirsty towels.
No need to leave the hotel for dinner. Chef Timothé PRETAT has created a Mediterranean inspired menu that included a grilled sea bass that was perfection.
And after dinner I suggest you belly up to the bar where one of the personable bartenders will serve you a marc de champagne.
On our way to lunch at La Table de Chefs at Mumm for an intimate dining experience we stopped at the Art Deco Boulingrin covered market where we were waylaid by two representatives of the Cub Scouts of France. How could I not buy a 2025 calendar?
In a completely redesigned setting La Table des Chefs takes guests on a gastronomic journey to meet a community of young talents.Selected for their varied influences and culinary creativity, both known or emerging, the guest chefs in residence will take turns in the kitchen every three months, with a menu carte blanche created exclusively for La Table des Chefs. They will propose a pluralist, inventive and surprising cuisine in terms of associations and tastes. Lunch was served in a private dining room of the former residence of director of G.H. Mumm.
Our menu created by Resident Chef HIDEAKI SATO
Burrata Salade de tomates et de pamplemousses, huile de basilic Langoustine Pigeon Tarte à la pistache All matched with appropriate RSRV cuvées. And finally no trip to Reims would be complete without a visit to Maison Foissier. The tradition of baking goes back to 1430 in the city of Reims, with the foundation of the Guild of Baking. Around 1690, Champagne bakers created a recipe for enjoying the warm bread oven after baking bread, to create a sweet delicacy, from which the 'bis-cuit 'of Reims' was born. In 1756, during the reign of Louis XV, the company was founded, and in 1775 the companies biscuits were present at the Coronation of Louis XVI at Reims. The company subsequently became the supplier of biscuits to the King, and in 1825 received a diploma with the Royal seal of King Charles X, recognizing the quality of the biscuits.
If you are interested in joining me in champagne email me at Terrance@paris-expat.com and I will send you details once the itinerary is confirmed |
