Epernay Épernay Travel Guide: Best Hotels, Restaurants & Experiences

A 19th-century coaching inn where Napoleon once rested now unfolds as a luminous contemporary structure carved from Euville stone, its 47 rooms opening onto UNESCO-listed vineyards and the distant bell tower guarding Dom Pérignon's tomb. Chef Christophe Raoux, a Meilleur Ouvrier de France, commands the Michelin-starred Le Royal beneath gold-patinated ceilings, while the 1,500 m² spa offers dual pools and a champagne concierge unlocking visits to otherwise-closed houses.

A family-built boutique hotel occupying two historic buildings—one a former presbytery—Margaux brings 27 rooms dressed in warm oak and soft lighting to central Épernay. The rooftop terrace and garden offer quiet retreats between champagne house visits, while a compact spa and relaxed bar round out the amenities. Pet-friendly policies and genuine hospitality make it particularly suited to travelers exploring the region at their own pace.

Perched on the Champagne hillsides between Reims and Épernay, this one-Michelin-starred table occupies a striking modern amphitheatre carved from pale stone. Beneath a gilded ceiling crowned by thirty-six blown-glass orbs—a nod to the region's famous bubbles—the kitchen delivers refined haute cuisine rooted in classical French tradition. Napoleon once paused at this former coaching inn; today's guests linger over seasonal menus paired with an exceptional champagne cellar.

Legendary Champagne vigneron Anselme Selosse converted his 19th-century bourgeois house into a ten-room retreat where chef Stéphane Rossillon, an alumnus of Maison Pic, presents a single daily menu of reinvented local cuisine. The charming guesthouse atmosphere extends to a generous terrace for warm-weather dining, while the exceptional wine list naturally showcases Selosse's own rare cuvées—available for cellar tastings at surprisingly accessible rates.

A Lyon-trained chef brings ember-cooking mastery to Champagne country at this convivial Épernay address. The menu centers on prime ingredients kissed by live flame: boned squab wrapped in puff pastry with foie gras, peppery venison, whole seabass perfumed with fennel. Summer reveals a garden terrace where the buzzy atmosphere softens into leisurely outdoor meals—ideal for those seeking regional craft over formality.