After years of apprenticing in the best houses with chefs such as Roger Vergé, Michel Guérard, Marc Veyrat and Alain Chapel, Arnaud Lallement returns to the family house in 1996 where he works alongside his father and earns 2 Michelin stars for his inventive cuisine. His favourite ingredients are olive oil and shellfish juice, and he loves to marry local and regional products with flavours from around the world. Restaurant: L'Assiette Champenoise