Small tart of melon and smoked breast of duck and goat cheese
Carpaccio of old tomatoes and large shrimps with pesto
Millefeuille of eggplant, tuna fish and goat cheese, sauce with oliver oil and thyme
Grattin of strawberries and sabbayon of Champagne
Nems of andouillette and chaource, dressing wit part of grappes
Soup of melon and his ball, slice of smoked ham
Tartar of lentils from the fram Demeter and
its spicies tomatoes houmous
Fillet of yellow chicken and his caramel of ratafia, mashed potatoes
Salmon with Champagne sauce, tagliatelles of zucchini
Rumsteack on mashed oinons, ratatouille
Christelle LEROY, our chef, follows us in the adventure of the Auberge de Nicey since 1992. Starting like an apprentice of Patrick FERY, the chef, she assisted him and quickly she discovered her own way of cooking. Chef since 15 years old, she create new recipe to enjoy your dish. Over the years, her experience become stronger with training, like in Les Crayères in Reims and she affirms her perception of her cooking.
She follows the way of her chef, Patrick FERY, about training some apprentice. She gives to them her sense of self discipline and creativity that you’ll find in their dish. You can also find some recipe from the chef and their apprentice on our blog or on facebook. The passing of knowledge is a real commitment in cuisine and in the service.
Environment, quality and respect of product (beef, vegetables, eggs, cheese, yogurt…) are essential for us. So, we can give you the best of the Champagne district in your dish!
Always to find good produce from local producer, environmentally sensitive and to the original taste, find some good address where you can buy directly to the producer…
Our yoghurt from the Gillot’s farm ( you can find them all saturday morning on the outside market in Troyes)
The honey from Les Ruchers Tricasses
Au Panier de Sidonie, a producer shop where you can find farmer product like beef, pig, fruit and vegetable, poultry…
Walnuts oil, walnuts, rapeseed oil from the Ferme de M. Jean Paul VINOT in Saint Quentin le Verger
Beers from Moulin de Saint Martin (brown, amber and white) that you can taste in the Auberge de Nicey or in brewery
Strawberries, green asparagus, potatoes , pumpkin…from Ferme du Perré avec David et Sophie ROY
Starter of the day
Dish of the day
Cheese : Brie and Chaource (extra 4,50€)
Dessert of the day
|Melon and smoked fillet of duck||16,00€|
|Crusty tart, panacotta of mozzarella, tomatoes and its sorbet from Florent Sourice||15,00€|
|Tartare of avocado and large shrimps||26,00€|
|Skate wing, capers, chorizo and a version of ratatouille||17,00€|
|Fillet of sea bass on a carppacio of fennel, marinade of citrus fruits and crispy fennel
|Scampis from Guilvinec wih a citrus fruit butter, vegetables from the garden of Chlorophylle
|Scallops with a creamy risotto||30,00€|
|Beef fillet (pepper or blue cheese or shallot sauce), served with potatoes and green salad||30,00€|
|Guinea fowl with champagne sauce||19,00€|
|Sweetbread with a confit of shallots cooked with ratafia||39,00€|
|Fillet of duck (350gr for 1 or 2 personnes) with honey sauce and his tatin of potatoes and abricot||33,00€|
|Large choice of cheese from the la Cave ô Fromages, Fromagerie Pouillot, and Gaec des Tourelles for the Chaource||10,50€|
|Carpaccio of strawberries, goat cheese-honey ice cream from Florent Sourice Espace Sucréchocolat, spicies biscuit||10.50€|
|Tart of apricot and its sorbet apricot-basil from Florent Sourice||10,50€|
|Hot chocolate cake||10,50€|
|Biscuit basket with fresh fruits||10,50€|
The producer will look after on his produce to give taste, texture and authenticity.
The chef will sublimate the produce to delight the eyes and your taste.
Without the knowledge of this women and men, cooking hasn’t got senses!
Have an enjoy meal !
Service shedule (order time) from 12am to 1.30pm and to 7.30pm to 9pm
No smoking in the restaurant.
Restaurant with disabled access.
No air conditionning.
Opening and Closing date. This date can be change, please call us and go before to come watch this planning. It’s
Local winegrower will enjoyed to present their Champagne in June in l’Auberge de Nicey !
Save the date to share a moment with them
During the week from 6pm to 9pm
only a tasting
Domaine Collet 06/06
Champagne Marie Copinet 06/11
The Saturday from 5.30 pm to 8pm
The 8th of June
Champagne Marie Copinet will be there
Champagne pairing –
5€* per person
a mini plate – a champagne
* Enjoyed to stay with us and have great dinner in our restaurant :
5€ per person to give it back if you choose a menu at 53€
5€ per person to give it back if you choose in the card and the amount is more than 53€ per person
from the 14th to 16th of Ffebruary (booked your 00.33.3.25.24.10.07)
Only this menu the 14th of February
A Valentine’s menu
49€ per person
Glass of Champagne
Love of tomatoes
Eclair of large shrimps
Tartelette of duck with foie gras
With Delta Photo, some surprises are waiting you for this great moment !
Stay at the hotel ? the breakfast are free with this menu!
(available the nights of the 14th, 15th and 16th of february in a double rooom)
A month to help for the detection of the cancer of breast….Choose this menu and we make a donation 5€ to the association.
All is Pink for October
Glass of Champagne
Gaspacco de beetroot and pink whipped cream
Mi cooked of salmon with pink berries, oil, dill and pearl of lemon ,
Tart of pink pralines and her cloud of lightness
From the 1st to the 31st of October 2018
* 10€ per person for a champagne tasting and small dishes
Please book to 0033325241007
You want to follow your evening in the restaurant wwith our specail offer Bubble Passion,
5€ per person to refund for a menu at 39€
10€ per person to refund for a menu at 58€
10€ per person to refund if you choose à la carte (minimum 58€)
L’Auberge de Nicey, située au cœur de la Champagne, vous initiera aux trésors de sa région liés à la gastronomie, à son patrimoine (culturel et architectural) et à sa nature.
Confortablement installé au salon devant une coupe de Champagne, vous goûterez aux plaisirs du Champagne et de la Champagne