The spirit of R’
A woman in the kitchen,
Self discipline and creativity are the recipe
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