Polychrome in Reims: Taittinger reinvents the gastronomic restaurant around champagne

Polychrome, the official name of the Taittinger restaurant in Reims

Maison Taittinger is no longer content with simply offering tours of its cellars. With Polychrome, its restaurant located on the historic Saint-Nicaise site in Reims, it transforms the art of blending into a true gastronomic experience.

The project is no longer an opening announced "in the coming weeks." Polychrome has been open to the public since June 14, 2025.The restaurant extends the renovation of the Taittinger site in Reims, which reopened to visitors on July 22, 2024, after extensive work.

The ambition goes beyond that of a classic restaurant. The dishes, sauces, colors, and vintages are conceived as the different components of a blend. The diner does not passively attend the meal: they participate in creating their own food and champagne pairings.

The gourmet restaurant at Maison Taittinger has a specific name: Polychrome.

The term naturally evokes color, but above all, it reflects the philosophy of the place. In the world of champagne, a blend involves combining different grape varieties, crus, vintages, or reserve wines to achieve a unique balance. Polychrome applies this logic to the plate.

The House describes the restaurant as a "table of assembly," designed to create a dialogue between seasonal cuisine and its champagnes. Each culinary offering is conceived based on the aromatic characteristics of the cuvées, and not the other way around.

This reversal of the creative process distinguishes Polychrome from many restaurants that simply offer a pairing added to a pre-existing menu. Here, champagne becomes the starting point for the cuisine.

A gastronomic experience where the guest creates their own agreement

The Polychrome concept is based on an idea that is both playful and sophisticated: allowing the customer to participate in the blending of flavors. The dishes follow chromatic palettes and can be accompanied by contrasting sauces or condiments. Pistachio, kumquat miso, smoked yogurt, and Earl Grey tea mustard were among the suggestions created to alter the perception of a dish and reveal another facet of the champagne being served.

The meal thus becomes a succession of experiences:

• to taste a first combination;
• add a condiment or sauce;
• observe the transformation of the agreement;
• return to champagne to perceive new nuances.

Personalization is therefore not simply a matter of stagecraft. It allows for a concrete explanation of the concept of blending, which is essential to the production of champagne.

The visitor understands that balance does not depend solely on the ingredients. Acidity, bitterness, fat, saltiness, temperature, effervescence, and textures directly influence the tasting experience.

Charles Coulombeau, the first performer of Polychrome

Maison Taittinger entrusted the initial culinary design of Polychrome to Charles Coulombeau.

The chef won the Taittinger International Culinary Prize in 2020, which became the ArsNova International Prize for Signature CuisineHe also runs La Maison dans le Parc in Nancy and Yozora, located at the Centre Pompidou-Metz. Taittinger's official communications present him as a two-Michelin-starred chef, a distinction linked to these establishments.

It is therefore important not to confuse the chef's background with the status of the Reims restaurant: Polychrome is a gastronomic restaurant designed by a starred chef, but the official media of the House do not claim a Michelin star specific to the restaurant.

Charles Coulombeau worked for nearly two years with Vitalie Taittinger, the sommeliers, the cellar master , and the teams in charge of the visitor experience. Dozens of sauces, condiments, vegetables, fruits, and proteins were tested in order to create a comprehensive flavor profile compatible with the different vintages.

This method illustrates the collective dimension of the project. Polychrome is not simply a restaurant bearing the signature of an outside chef. It is the result of a collaborative effort between the cuisine, the wine cellar, and the wine culture of the Maison.

A cuisine created using Taittinger champagnes

In most restaurants, the sommelier selects a wine after the dish has been prepared. At Polychrome, the process can begin with a tasting of a particular vintage.

The teams analyze its tension, minerality, dosage, dominant aromas, and the structure of its effervescence. The kitchen then seeks textures and ingredients likely to prolong, balance, or contrast this personality.

This approach particularly highlights the role of Chardonnay, the central grape variety in the Taittinger style. The House combines it with the freshness, finesse, and precision of its blends. Its range includes timeless cuvées, gastronomic champagnes, and the Comtes de Champagne cuvées.

Polychrome thus demonstrates that champagne should not be limited to aperitifs or desserts. Its acidity, freshness, and aromatic diversity allow it to complement an entire gastronomic meal.

A restaurant located in the heart of the historic site of Saint-Nicaise

Polychrome is located at 9 Place Saint-Nicaise in Reims, within the historic headquarters of Maison Taittinger. The restaurant is not situated directly in the cellars, but above an exceptional complex of galleries and chalk quarries. Official sources clearly distinguish several periods that should not be confused.

The chalk quarries are of Gallo-Roman origin , and some date back to the 4th century. They were dug to extract the chalk used for construction in Reims. The remains of theformer Saint-Nicaise Abbey, on the other hand, reflect the medieval religious heritage, particularly the 13th century.

The previous version of the article, which generally attributed the cellars to the 13th century, therefore oversimplified the history of the site.

Approximately eighteen meters underground, the galleries offer particularly favorable natural conditions for the preservation and aging of champagne. They belong to the Champagne Hillsides, Houses and Cellars, inscribed on the UNESCO World Heritage List on July 4, 2015.The Saint-Nicaise hill constitutes one of the three major sites recognized by this inscription.

Contemporary architecture that extends the chalk quarries

The renovation of the Saint-Nicaise site was entrusted to the Reims-based architect Giovanni Pace. Inside, five light fixtures, described as "inverted chalk cellars," channel natural light down from the roof into the central nave. The architecture thus evokes underground cavities without attempting to reproduce them literally.

The site now combines several dimensions:

• the visit to the historic cellars ;
• guided tastings ;
• the Polychrome restaurant ;
• a bar dedicated to Taittinger wines ;
• the Chromatic shop ;
• spaces dedicated to art and culture.

A contemporary stained-glass window, created by the Simon-Marq workshops based on a work by Corinne Deville, Vitalie Taittinger's grandmother, also occupies a central position. The restaurant's privacy screens, for their part, draw inspiration from the geography of the Taittinger vineyard and the work of Sarah Walbaum.

The setting is not just about producing a beautiful image. It conveys the same vocabulary as champagne: light, transparency, material, composition and blending.

From winery tourism to branded hospitality

The opening of Polychrome reveals a profound evolution of winetourism in Champagne.

A champagne house can no longer simply show its galleries, explain the riddling process, and end the tour with a glass. Visitors are looking for a longer, more immersive, and more memorable experience.

Taittinger meets this expectation by making Saint-Nicaise a complete destination. The restaurant extends the visit and allows guests to immediately put into practice what has just been explained in the cellars.

This strategy is part of a broader transformation of the sector. Champagne houses are now investing in restaurants, art, design and hospitality to make their identity perceptible beyond the bottle.

On Luxe Daily, this dynamic can be explored further through the analysis of Veuve Clicquot's summer experience, the cultural hospitality developed by Ruinart in Reims, or Louis Roederer's long-term strategy.

Why is Polychrome a strategic project for Taittinger?

Gastronomy , and the presentation of the dishes all contribute to the perception of a vintage. In a restaurant integrated into the production site, the House controls this entire presentation.

Polychrome fulfills several strategic functions.

To explain the diversity of the range

A consumer often knows a winery from a single vintage. A pairing menu allows for the comparison of several expressions and the explanation of their differences without turning the tasting into a theoretical lesson.

Increase the time spent on the site

The visit to the cellars becomes the beginning of a journey, not its sole purpose. The restaurant, bar, and shop naturally extend the visitor's experience.

Transforming heritage into a contemporary experience

The chalk quarries, the old abbey, the Art Deco architecture, and the family culture add depth to the story. The cuisine makes this heritage immediately tangible.

Create an emotional connection with the House

A bottle can be bought elsewhere. An experience lived in Saint-Nicaise remains tied to a specific place. This impossibility of perfectly recreating the moment reinforces its value and desirability.

Polychrome thus illustrates a movement regularly studied in our section dedicated to luxury gastronomy : the great houses no longer just sell a product. They orchestrate an environment, a service and a memory.

A seasonal menu, but commitments to be presented precisely

Seasonality plays an explicit role in the Polychrome concept. Chromatic compositions evolve according to the available products, and each season should allow for a new interpretation of the pairings between cuisine and champagne.

However, the official pages consulted do not detail, as of August 4, 2026, any specific quantified objectives for the restaurant regarding food waste, the exact proportion of local products, energy consumption or waste treatment.

It would therefore be excessive to attribute a precise environmental program to Polychrome without further publication from the House.

Seasonality is a good initial indicator, but it is not sufficient on its own to demonstrate a comprehensive sustainable restoration strategy. This distinction is important to avoid overly general or difficult-to-verify eco-responsible rhetoric.

Polychrome enhances Reims' gastronomic appeal

Reims was already a major destination thanks to its champagne houses, cathedral, and underground heritage. The arrival of restaurants directly integrated into vineyards further strengthens its position in the market for short gastronomic breaks.

Polychrome allows you to bring together in a single address:

• a heritage site listed by UNESCO;
• a large family-owned champagne house;
• a wine tasting tour;
• a culinary experience;
• an artistic program;
• a tasting and shop offering.

This concentration is particularly well suited to the expectations of international visitors, who wish to quickly understand a territory while accessing a premium service.

For Reims, the stakes go beyond simply attracting customers to a restaurant. A place like Polychrome encourages visitors to extend their stay, discover other wineries, book accommodation, and explore the whole of Champagne.

Practical information about the Polychrome restaurant

Information verified on August 4, 2026. Schedules and conditions may change.

Address:
Maison Taittinger,
9 place Saint-Nicaise
, 51100 Reims

Schedule announced for the Polychrome table:

• Open from Thursday to Monday;
• service from 12pm to 3:30pm;
• Last service announced at 1:45 PM.

Polychrome Bar:

• Open daily during peak season;
• from 11am to 7pm;
• Last service announced at 6 p.m.

Reservations can be made from the official Taittinger ticket office, by phone at 03 26 85 84 33 or by email at polychrome@taittinger.fr.

Menus and prices may change depending on the season, so it is best to check the official website before making a trip.

Frequently Asked Questions about Polychrome in Reims

What is the name of Taittinger's gourmet restaurant?

The Maison Taittinger restaurant in Reims is called Polychrome. It is located on the historic site of Saint-Nicaise.

How long has Polychrome been open?

Polychrome has been open to the public since June 14, 2025.It complements the renovation of the Saint-Nicaise site, which reopened for visits on July 22, 2024.

Who is the leader of Polychrome?

The initial concept was conceived with Charles Coulombeau, winner of the Taittinger International Culinary Prize in 2020 and a two-Michelin-starred chef for his other establishments. He is the table's first culinary interpreter.

Does Polychrome have a Michelin star?

Official communications present Polychrome as Taittinger's gastronomic restaurant and Charles Coulombeau as a two-Michelin-starred chef. They do not claim that any Michelin star was awarded directly to the Polychrome restaurant.

What is the concept of the restaurant?

Polychrome functions like an assembly table. Dishes, sauces, condiments and champagnes can be combined in different ways, so that each guest can build their own taste experience.

Can we book Polychrome without visiting the cellars?

The restaurant has its own reservation system. Availability and any packages associated with a visit should be checked directly with Maison Taittinger.

Polychrome, a new way of telling the story of champagne

With Polychrome, Taittinger is not simply looking to add a restaurant to its Reims site. The House is giving a culinary interpretation to what defines champagne: blending, precision, time, transmission, and the search for balance.

The success of the concept lies in its coherence. The underground heritage, the artistic creations, the contemporary architecture, the cuisine and the wines all speak the same language.

The restaurant then becomes a tool for understanding as much as a place of pleasure. It allows one to taste the identity of Taittinger rather than simply listening to it being described.

In a sector where major brands are constantly experimenting, this consistency represents a decisive advantage. Polychrome doesn't try to distract from the champagne. It puts it back at the center of the table and invites each guest to become, for the duration of the meal, its blender.

Excessive alcohol consumption is dangerous for your health. Drink in moderation.

Official sources

1. Champagne Taittinger – Polychrome, the touch of Charles Coulombeau
2. Champagne Taittinger – Practical information and official opening hours
3. UNESCO – Champagne Hillsides, Houses and Cellars