“One of the regional products I was lucky enough to discover was the lentil grown in Champagne. I work with Louise Bon, a family which has cultivated lentils for five generations. This variety of small brown lentils is slightly sweet. I give it a place of honour in an appetizer, transforming it into an emulsion and pairing it with scorched vegetable juice infused with liquorice.”

→ Louise Bon, Reims.

“Champagne is also recognised as an important region for white asparagus. Appreciated for its flavour, it retains its colour by growing entirely sheltered from the light. You must make the most of its very short season. At the start of spring, we obtain our supplies from the Ferme Verdelet. I then present it in its simplest form, cut at an angle, and accompanied by crunchy shortbread flavoured with morel mushrooms.”

→ La Ferme Verdelet, Heutrégiville.

“We also work with breeder Sophie Laluc, who produces and transforms milk from her goats and sheep into seasonal cheeses. Her farm is a member of the Collège Culinaire de France. Her products enrich our cuisine and make our breakfasts simply sublime, especially her yoghurts. In summer, she also supplies us with a delicious Mozzarella made of sheep’s milk.”

→ Les Chèvres d’Argonne, Villers-en-Argonne.

“Here, we place our trust in Laure Thomas, the passionate producer of Les Saveurs d’Écly. She grows the Rosé de Billysur-Aisne, a button mushroom with brown skin, known for its very creamy texture, along with other varieties such as oyster mushrooms and shiitake. Thinly sliced and arranged as a rosette, it enhances our duck foie gras confit and its sorrel-infused duxelles.”

→ Les Saveurs d’Écly, Reims.

“Recently, I discovered the remarkable work of Stéphane Bour, a specialist in pimento. He cultivates an impressive range of varieties just 10 minutes from the Château, some among the strongest in the world. I use several of them in my preparations: a green pimento gel brings out the sweetness of a slice of pear in an amusebouche, while others, transformed into harissa sauce, are served with lamb.”

→ Inferno Peppers, Prunay.

“Thanks to a new cultivation plan specifically devised for us, we will produce our own varieties of vegetables with organic producer Jonathan Bouton of Les Jardins du Marais. Discover the slightly sweet flesh of the zephyr courgette, the subtle taste of hazelnut in celtuce, and kabocha, a Japanese squash of which I am very fond.”

→ Les Jardins du Marais, Val-de-Vesle.