The Auberge du Champ de Mars.

Erected in the 19th century on a military site, hence its name of the Roman God of war, the Auberge du Champ de Mars, authentic briarded longère, has never deviated from its original vocation: to welcome travelers.

From relay station, the house becomes hotel-restaurant-garage to the advent of the steam horse. In the middle of the 20th century, the establishment evolves and finds its way of gourmet restaurant.

Since 1999, Michel Lefèvre, the current owner-chef, has perpetuated respect for hospitality, the rules of art, homemade and gourmet products, favoring seasonal local produce, reasoned agriculture and short circuits.

Its cuisine is in the modernity of the 21st century, the chef revisits the classics with mastered creativity and enjoys to discover associations of flavors, textures and terroirs original that tell a story.

'' ... Gourmet as much as gourmand, the chef of the Auberge du Champ de Mars in Meaux, Michel Lefèvre has constantly created new dishes ... ''

The Parisian

"A man who has seen more than two hundred times the tonsons guns, can not be fundamentally bad! ''

Michel Lefèvre