top of page
Chef's Escape Arnaud Lallement en Champagne, Hiddenist


Arnaud Lallement***

Chef Arnaud Lallement stands proudly grounded in the rich soil of Champagne, where his culinary journey unfolds. At L'Assiette Champenoise, his prestigious 3-Michelin starred restaurant near Reims, he passionately honors his roots through the exquisite cuisine he artfully creates.

  • Two exclusive escapes co-curated with Chef Mauro Colagreco

  • Tasting dinner in his restaurant Mirazur, No.1 in The World's 50 Best Restaurants 2019

  • Visit of the Chef’s vegetable and citrus gardens

  • Mediterranean cuisine cooking classes and gourmet workshops

  • Discover the Riviera’s timeless Villas

  • Exclusive moment with the Chef’s ceramist

  • An exclusive perfume workshop close to Grasse

  • Luxury or Charm hotels


This private journey in Champagne region is flexible and can be tailored to your preferred date and customized to suit your desires. Feel free to reach out.  

From €2,290 per person*

on a double room basis

Departure from Nice

*Prices may vary when booking depending on availability

Once in a blue moon...

Mauro Colagreco is everywhere! A dozen restaurants, from Buenos Aires to Beijing and from Dubaï... to Menton. In 2019, Mirazur receives three Michelin stars and becomes the No.1 in The World's 50 Best Restaurants.

Arnaud Lallement and his father Jean Pierre in front of L'Assiette champenoise

How can he do that, one may ask. “My sense of effort, hard-work, passion and my team”  he answers ever so simply. Much more goes into it, of course. Mauro Colagreco did not become an icon of la grande cuisine by chance, but rather through constant exploration and an eye for perfection.


As a young cooking apprentice, he knew right away that he needed to be learning with the greatest French chefs. He consequently worked in the kitchens of Bernard Loiseau, Ducasse, Guy Martin. The rest is history. Or rather his story.

His environment-friendly and sustainable approach to cooking is crucial. The Mirazur became the first restaurant in the world to be certified “Plastic-Free” by reducing plastic use in its kitchen by 90%.


Mauro Colagreco is profoundly tied to the Earth. “I am a gardener posing as a chef”, he jests. A profound and sincere commitment that really speaks to his values. 80% of the fruits and vegetables served at Mirazur are cultivated in its own garden.


All of this leads to his revolutionary decision that in the restaurant there would now be “365 seasons, so that no two clients will ever eat the same thing”. No more signature dishes, the menu is dictated by the biodynamic lunar calendar, through four main axes: Roots, Leaves, Flowers and Fruits. And it’s not mere Chef storytelling! This wild endeavour makes each service unique and each of the happy few who taste it enthralled at the poetic nuances of this exceptional menu.

Entouré des siens, Arnaud Lallement reprend le flambeau. Le Chef décline avec générosité et justesse l’amour d’une cuisine de terroir… le "manger vrai" comme il aime à le dire.

©audexcom09387 (1)-2.jpg
Arnaud Lallement dans les cuisines de L’Assiette Champenoise, Hiddenist
Le Homard bleu d’Arnaud Lallement, Chef's Escape Hiddenist

Meeting Christophe

Oh well, we really gotta start at the beginning with you” jokes Chef Christophe Hay while I’m attending his Masterclass in his beautiful kitchen full of light, in Blois.


Vegetables freshly garnered from his vast garden, a couple of flowers and herbs fresh from the morning, some Colza oil and voilà!

A cooking class with a double Michelin-starred Chef is one of the privileges that clients of L’Hedonist enjoy during their escape in this beautiful region.


Christophe Hay 2 Michelin star chef & Juliana Angotti Hiddenist
Michelin star chef Christophe Hay, a culinary trip Hiddenist

Every time I meet with Christophe, he likes to take me on a walk along the Loire. We sit in the grass with our feet almost touching the water. He tells me of his childhood, his dad, his passion for Wagyu beef, his daughters, his brigade and friend suppliers with whom he accomplishes so much.


His cuisine is soft and delicate. The flesh of the local fishes melts in the mouth. His sauces are enticing and feel like a caress; as you leave his double Michelin-starred table you feel light as a feather.


The Loire flows through the veins of Chef Christophe Hay. I wish for you to feel it as well after this luminous and pure experience you will live.


Juliana Angotti, founder of Hiddenist

Hélène Pietrini est la directrice générale de La Liste, le classement des 1000 meilleurs restaurants au monde. C'est une amie très chère avec qui je partage les joies et les peines de la vie ainsi qu’un amour inconditionnel pour la gastronomie.


Elle connaît Arnaud Lallement depuis toujours : normal, la Bretonne et le Champenois ont baigné dans la bonne cuisine française – et le beurre, depuis qu’ils sont tout petits ! Je lui ai donné carte blanche pour une rencontre pas comme les autres avec le Chef 3 étoiles au Michelin.

Juliana Angotti, fondatrice Hiddenist

bottom of page