Le Jamin

Airy, clean, well respected, and outfitted in a pleasantly contemporary, noncontroversial style, and a fixture in Reims for more than a decade, this restaurant describes itself as "semi-gastronomique," and as such, offers reasonable prices for some remarkably stylish food. The best examples include a salad composed of scallops, crayfish, and sweetbreads; St-Marcellin cheese, fried and served with pine nuts as a salad; and a "declinaison of duckling" whereby at least four different preparations (rilletes, magret both smoked and unsmoked, and terrine of duck liver) are assembled onto a single flavorful platter. Delectable main courses include roasted turbot in champagne sauce, stingray with garlic butter, and English-style calves' liver.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.