Royal Champagne Hotel & Spa
A Gift That Keeps On Giving
The only gift better than staying at the Royal Champagne Hotel & Spa for my birthday, a few years ago, is having the joy of witnessing this sensational retreat at Christmas!
Situated in Champillon, France, the heart of the Champagne region, the Royal Champagne is celebrated for its breathtaking vineyards and landscapes that have significantly shaped the history of champagne production. As well, for its collection of champagne, exquisite cuisine, impeccable service and meticulously appointed spa.
A Sparkling History
Recognized as a UNESCO World Heritage site, Royal Champagne was originally a coaching inn. Napoleon used the site as a strategic resting place for his travels. The location, served as a waystation for Napoleon and his entourage as they moved between key cities in France during military campaigns, reflecting the importance of hospitality in maintaining morale!
Napoleon had a particular fondness for champagne, and his visits helped establish the region’s reputation for high-quality sparkling wine.
This historical significance adds a fascinating layer to the hotel’s legacy, intertwining it with the lives of iconic visitors such as Charles de Gaulle, Winston Churchill and various aristocrats and diplomats in French and world history.
Santa Loves Champagne Christmas Reservations
My heartfelt gratitude goes out to the entire staff and team members, for the exceptional hospitality we experienced during our Santa Loves Christmas stay at Royal Champagne Hotel & Spa.
Each one of you played a pivotal role by welcoming us with radiant, friendly smiles, exemplifying a commitment delivered with genuine enthusiasm.
Your attentiveness infused the atmosphere with palpable Christmas cheer, elevating our stay to extraordinary heights.
I refer to this style of service as “Seva”, or selfless service.
As we journeyed back home from France, I reflected on the profound euphoria that your efforts instilled in our holiday. The sacrifice you all made to be away from your families did not go unnoticed. The warmth of your cheer resonated deeply within me.
I felt compelled to express my appreciation through writing, acknowledging the remarkable dedication that transformed our stay into a cherished memory. Your contributions not only enhanced our holiday but also deserve to be celebrated and recognized.
One such example of stellar service, in particular, stands tallest in my memory. As we entered the Abysse Bar, Head Mixologist, Thomas Schikowski, greeted us as old friends. He was well prepared for our visit. A skilled instinct for service, he is one who finishes your sentences and anticipates your needs before you even speak!
A vibrant personality, blending creativity and hospitality to craft unique cocktails while ensuring every guest feels welcome and engaged - a true Seva Leader!
The Main Event - Christmas Eve at Le Royal Etape Gastronomique
Menu elaborated by Chef Christophe Raoux, Meilleur Ouvrier de France 2015 and Pastry Chef Claire Santos Lopes
Smoked Porcini Mushroom Velouté ~ Melanosporum Truffle & Piedmont Hazelnut
Diver-Caught Scallop in Green Dress ~ Contised with Truffle, Petrossian Royal Ossetra Caviar
Brittany Blue Lobster ~ Shellfish & Crustaceans, Gevrey-Chambertin Sauce
Roasted Fine Bresse Duckling ~ Chestnut Turnover, Mushroom & Blood Orange
Mimosa ~ Blood Orange Sorbet, Grand Marnier & Champagne
Williams Pear ~ Refreshing Citron Notes, Sorbet & Meringue, Puff Pastry Brioche, Reunion Island Blue Vanilla Ice Cream with Confit Pear
Sweet Delicacies
The one Michelin star Le Royal menu offered was a true culinary delight, where each dish was a work of art, and every bite told a story.
The invitation to indulge in a meticulously curated menu that showcased an array of flavors and textures, highlighted by an exquisite selection of amuse bouche bites.
My menu was slightly modified to accommodate my dietary needs, and I appreciated the seamless adjustment!
Among these treasures, we discovered Jerusalem artichoke tartlets adorned with a crunchy truffle topping. The delicate butternut squash balls with caviar elegantly presented on a pearl and ivory spoon.
These little teasers set the stage for a memorable journey of food and champagne of the finest.
We celebrated the enticing truffle season, savoring both black and white decadence, alongside with the luxurious and sensuous caviar in the Royal Ballroom, where the exquisite golden-painted ceiling soars overhead, casting a warm glow that enhances the opulence of the space. The grandeur plays tribute to the remarkable women who shaped Napoleon’s life, creating an ambience that feels both regal and enchanting.
Champagne Notes & Flutes
Philippe Marques, Head Sommelier, was a breath of fresh air, bringing not only his expertise but also a genuine enthusiasm for champagne that was infectious. His insights and passion transformed our tastings into memorable adventures, making our journey through champagne country even more special.
Philippe’s fascinating stories behind each bottle left a deeper appreciation for some of the new champagnes we tasted especially with the truffles and caviar.
His recommendations based on our tastes:
Jestin Vintage Extra Brut Vintage 2009 Cru Classe 25% Pinot Noir, 50% Chardonnay, 25% Meunier. Tasting Notes: Orchard Fruit, Floral Details, Sunny Golden Color, Complex & Captivating, Delicious!
Chateau Du Clos, Pouilly-Fuissé, Chardonnay from Burgundy, France : Tasting Notes: Big, Broad, Opulent, Rich & Complex, Flavors of Toasted Hazelnuts, Young Citrus & Pear.
FrereJean Frères Champagne Extra Brut NV Premier CRU: 50% Chardonnay and 50% Pinot Noir. Tasting Notes : Candied apples & Pears, Low Dosage of Sugars, Slightly Higher Acidity.
A Truffle & Caviar Soiree
White truffles have a unique texture that is both firm and slightly creamy, giving them a delicate mouthfeel when sliced thinly. Their surface is often knobby and irregular, adding to their rustic charm. The aroma is intoxicating and complex, characterized by a heady mix of earthiness, garlic, and hints of nuts and cheese. When grated or shaved they release a fragrant bouquet that can transform a dish, inviting you to indulge in their luxurious essence.
The medium-sized pearls of caviar exhibited a beautiful golden-brown hue. On the palate, a revelation of delicate, buttery texture that melts in your mouth, releasing briny ocean notes balanced by a subtle sweetness. The finish is clean and lingering, with hints of hazelnuts. Served on a stunning mother-of-pearl spoon with elegant ivory handles, paired with beautiful champagnes to toast our decadent feast.
Please join me next week for more from Champillon, as we discover the art of hospitality through the lens of unforgettable stories.
Happy New Year 2025!
Cheers to new beginnings and wonderful adventures ahead!
Love the article! You indeed are the gift that keeps on giving!!! Wishing you continued success!!
What a lovely article and looking forward to more. Wishing you great success for the New Year