The hotel and restaurant of Aux Armes de Champagne welcomes you to l’Epine

Near to Châlons-en-Champagne in Marne, just two hours from Paris, between vineyards and the Argonne.

Owners Pascal and Christèle Fouassier conduct this charming hotel, a century old and situated at the foot of the basilica of l’Epine, surrounded by a dynamic and friendly team and in a cheerful and relaxing atmosphere.

Chef Ludovic Puzenat, whether in the restaurant or in the café, applies a respect for quality seasonal and local produce in an inventive cooking style.

The rooms of both the hotel (Aux Armes de Champagne) and the houses (Campagne-hôtel) respect the traditions of French family hospitality, offer a simple charming atmosphere with character… and are a pleasant place to stay.

The owners Pascal and Christèle Fouassier invite you to discover both the hotel and restaurant of Aux Armes de Champagne, and the houses of the Campagne-hôtel.

Rooms Aux Armes de Champagne

Rooms Campagne-hotel

Website Campagne-hotel

Choose “Aux Armes de Champagne” or "Campagne-hotel" hotel for an ideal moment of calm or for a business trip.

RESTAURANT and BISTROT

A few minutes from Châlons-en-Champagne, in front of the basilica of Notre Dame de l’Epine, discover an inventive cooking style with a respect for seasonal and regional produce, an invitation to exciting experiences for your taste buds which you can share with your family, or between friends.

“A Portrait of Chef Ludovic Puzenat”

Originally from Saône-et-Loire, it was his grandparents’ farmhouse that set him on his way. From this farming heritage he has retained the taste which good ingredients provide. Schooled in the great institutions of France, he perfected the foundations acquired from his teachers ; Jean-Pierre Billoux taught him his respect for good produce, and a sense of fair cooking. With Marc Meneau, he learned enthusiasm and how to work in a large team… Under the direction of Philippe Gauvreau, he discovered the exactitude of dressage, the power of detail on a plate. It was alongside Philippe Augé in Epernay that he became a sous-chef in his own right, where he stayed for five years before becoming, at the age of 29, head chef in Saint-Paul.

April 2011 marked the return of Ludovic to Champagne, when he began running the restaurant of “Aux Armes de Champagne”.