At Les Berceaux, there is also this bistro option. Homemade foie gras, sole meunière, snails sprinkled with parsley, veal piquata... Bistrot Le 7 stands for simplified elegance. Fine selection of champagnes.

The chef Patrick Michelon strives to show you the highlights of champagne based cuisine. A master of classic techniques, he seeks out high quality ingredients and adopts a subtle approach. The setting is just as elegant as the food.

Close to the theatre, this is one of the oldest brasseries in Épernay (early 20C). The mouldings and high ceilings are set off by more modern red and grey tones. As for the food, tradition goes hand in hand with the seasons.

This restaurant's specialities include: crayfish pan-fried in champagne, squab with foie gras, veal sweetbreads à la bourgeoise and grilled meats prepared in the restaurant itself, on the open fire. What's more, since the place was overhauled in 2010..

You can bring your own bottles of champagne to this lovely brasserie dating from 1900 and they don't even charge a corkage fee! Good news if you are counting your pennies.

A young chef took over this forest inn in 2010 and it remains as good as it ever was. Beams, wrought-iron chandeliers and a fireplace: everything is in place to enjoy a lunch or dinner imbued with tradition.