From the winery website:

Our ambition is to let you discover, through our work, all the wealth and diversity of the “Wines from Champagne”.

Faced with the standardization of tastes dictated by mass production, we defend the notions of terroir and artisanal know-how; these values constitute our roots and make our champagnes authentic.

Our convictions are reinforced by the trust of professionals, the enthusiasm of consumers and recognition from the press; they motivate us to continue along the path of singularity.

This is strange one as for one the service is not good. The lady at the cash register is definitely not friendly. I had to ask twice for the menu. How ever the food evendo simple was tasty. Lacked a little seasoning for my taste. The waiter was a bit of a scatter brain for things. The food which arrived was  made with good qualitiy ingredients. Just wish the place did have a negative vibe. Nice truffles. Delicious meat enjoyed in a horrible ambiance and staff that are not the friendliest folks around. There is the sense of "fear" hanging around the place. I asked for a taste of the wine before deciding to have a glass and this experience was almost like squeezing blood from a stone.

Enjoy the simple food and truffle experience. The negative vibe and sense of fear of the staff makes me wonder why I put it here on realtasting. Perhaps you just have to experience this place for your self.

The score is the lowest of locations reviewed to date. If you like truffles and do not mind spending quite a bit of money and happend to be in Les Halles Paul Bocuse take a peek. Lyon has better places to enjoy truffles for less money. Make up your own mind and see. If you need a location with a heart and passion this is definitely not the place to go. 

You find them at the back of the market on the left hand side. 

Let's Answer the very Simple Question Of the Day, #How #to #Make A Perfect #steak #sandwich? Answered By #Gordon #Ramsay :

These are effectively very posh burgers. You take a rare beef fillet, add homemade relish and mustard mayonnaise, and sandwich it between two pieces of toasted ciabatta.

Heaven! It’s very important to start the beef on the hob because meat that goes straight in the oven looks boiled rather than beautifully caramelised.

Olive oil, for frying 700g fillet of beef

1 whole head of garlic, cut in half horizontally

3–4 thyme sprigs Butter Sea salt and freshly ground black pepper

1 baby gem lettuce, to serve

FOR THE SPICY TOMATO RELISH

Olive oil, for frying

½ red onion, peeled and finely chopped

2 red chillies, deseeded and chopped

250g mixed red and yellow cherry tomatoes,

halved 1–2 tsp sherry vinegar, to taste

Small handful of shredded basil leaves

FOR THE MUSTARD MAYONNAISE 3 tbsp good-quality mayonnaise 3 tsp wholegrain mustard

FOR THE TOASTED CIABATTA 12 slices of ciabatta, about 1.5cm thick 2–3 tbsp olive oil

1. Preheat the oven to 200°C/Gas 6.

2. Heat a large ovenproof frying pan until hot and add a glug of oil.

Grind a generous amount of salt and pepper onto a board and roll the fillet in the seasoning.

Fry over a high heat for 1–2 minutes on each side until gently coloured all over, including the ends.

Add the garlic and thyme sprigs, heat for a minute, then sit the beef on top of them.

Add a couple of knobs of butter, spooning it over the steak to baste.

3. Place the beef in the preheated oven and roast for 15–17 minutes until rare or medium rare. It should feel springy when pressed. Remove from the oven, cover loosely with foil and leave to rest for 15 minutes, basting now and again with the juices from the pan. 4. Meanwhile, make the relish.

Heat the olive oil in a large frying pan, add the onion and chillies and fry over a medium heat for about 5 minutes until softened.

Stir in the tomatoes, then season and cook for 6–8 minutes until the tomatoes are beginning to collapse. Add the vinegar and stew down over a medium heat for about 6 minutes until reduced to a rough relish consistency. Remove from the heat, stir in the basil and season well. Tip into a serving bowl and set aside.

5. Combine the ingredients for the mustard mayonnaise. Season, then spoon into a serving bowl and set aside.

6. To make the toast, heat a griddle pan until smoking hot. Drizzle the sliced ciabatta with the olive oil, season and then griddle for 1–2 minutes until golden on both sides. Repeat until all the bread is toasted and then place on a serving platter.

7. To serve, thickly slice the rested fillet of beef, place on a platter and put on the table with the toast, mayonnaise, relish and lettuce leaves to be assembled by your guests.

Linked from YouTube