12th - 14th January 2019
Guest of local chef Graziano Caccioppoli, Carlton Hotel*****-W-
2 Michelin stars
17 GaultMillau points
Grand Chef Relais & Châtaux
Bronze at the Bocuse d’Or, 2009
Meilleur Ouvrier de France, 2011
At the magnificent hotel Les Crayères in Reims, two-star chef Philippe Mille practices his art in the Le Parc restaurant, excellent classic haute cuisine dishes in modern creations. The native Frenchman says that the style of his cuisine is based on the most essential and contains “enjoyment, generosity and childhood memories”. These facilitate his refined play using textures and subtly prepared nuances of flavour, such as his Lobster from Roscoff cooked with tarragon and served with local lentils and onion cream. In his younger years, Philippe Mille frequently spent time on his grandmother’s farm.
“This is where I had the chance to grow produce myself and to taste it in wonderful traditional dishes.” During his learning and travelling years, he had stints under some of the greatest French star-chefs, such as Jean Bordier (Aubergade) and Michel Roth (Lasserre and Ritz), as well as Yannick Alléno at the Meurice, with whom he won Bronze at the Bocuse d’Or contest.