Bulle 1924 is first and foremost a team. In the kitchen, chef Matthieu Aigron cooks generous, seasonal French food built around the produce. In the dining room and the cellar, Lilou Rollet, sommelier and co-founder of the restaurant, has put together a list of winemakers’ wines and grower Champagnes. Together, they have made this address on Place Aristide Briand a Reims restaurant with its own personality.
Matthieu Aigron, the chef
(opens in a new window)Trained at Ferrandi Bordeaux, Matthieu Aigron worked in great Parisian establishments, including the Plaza Athénée and the Saint-James Paris. He brought back the rigour of fine dining, respect for the produce and attention to detail, which he now puts at the service of more personal cooking: contemporary French food that puts taste before showmanship.
At Bulle 1924, his menu follows the seasons and what arrives from the producers. French classics sit alongside more personal creations, always with the same idea: good produce, real cooking and the desire to please.
Discover Matthieu Aigron’s background and cooking
Lilou Rollet, the sommelier
(opens in a new window)Sommelier and co-founder of Bulle 1924, Lilou Rollet has built a wine list that pays tribute to terroirs and winemakers: around twenty wines by the glass, more than a hundred bottles from Alsace to the Roussillon and as far as Greece and South Africa, and more than thirty Champagnes from fourteen producers, mostly growers from the Marne and the Aube.
With experience at Veuve Clicquot, Champagne Chapuy and several Reims restaurants, and training at Avize Viti Campus and École Conte, Lilou recommends the right pairing for each dish, without any fuss. Discover the cellar and the Champagnes.
Discover Lilou Rollet’s background
Follow the team’s daily life, new dishes and the bottles of the moment on our social media:
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Come and meet them
The best way is still to come and taste their work: see the seasonal menu or book a table. Back to the Bulle 1924 home page.