Following your stay at the Hotel "Les Avisés", we cannot assure you selling champagne Jacques SELOSSE. It do this for ten years by allocation and reservation at the Domain of our business customers only.
closed : From Tuesday DECEMBER 17, 2013 to wednesday january 8, 2014 included.
Chef Stéphane Rossillon prepares menus for up to twenty people to enjoy in an intimate setting. The menus are full of intuition and character, emphasising local produce, ingenuity and sourcing from producers. The central table is made for meeting people, the other tables have a more intimate feel. The large terrace is an inviting place to eat during the warm months. Restaurant closed on Tuesday and Wednesday.
Gastronomy is an art that has not sufficiently developed its simplicity. The aim is not to embellish, but rather to find and the delicate and precise balance between the presentation and the dish. The most important elements are the harmony of blends, accompaniments, basic ingredients and the work that reveals them.Anselme Selosse
THE WINE LIST
After showcasing the work of the Champagne region's wine producers and merchants, known and unknown, to amateurs, the wine list at Les Avisés is an invitation to explore French and foreign wines following Anselme Selosse's footsteps.
The wine on your table may come from our Domaine, but it may also come from our friends or it may be wines that we like to order for the restaurant or for ourselves. We invite our customers to take a look at our cellar, to find out more about what they think is a mystery, but whose simplicity we like to show.Anselme Selosse
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Wine-tastings, cookery classes, packaged and VIP offers, etc.
Stéphane and Nathalie Rossillon
The kitchen and restaurant are presided over by Stéphane, from Voiron in Isère, and his wife Nathalie, from Saumur in Maine-et-Loire. They met in 1990, at the Hôtel du Mont Blanc in Chamonix, where Nathalie was already in charge of the dining-room and Stéphane the kitchen.
Together, they worked in various prestigious French establishments before settling down in Valence in 1998. Stéphane then joined Maison Pic as second chef alongside Anne-Sophie, with whom he worked for 13 years.
My cuisine comes from the heart. Through it, I want to please our customers, first by giving myself the pleasure of carefully selecting the products, seasonings and cooking methods. It's an extraordinary privilege for me to create menus that harmonise with Anselme Selosse's champagnes.Stéphane Rossillon