After a series of awards (Bocuse Europe & Bocuse d'Or in 2009), Philippe Mille became Meilleur Ouvrier de France and « Grand Chef Relais et Châteaux » in 2011, and his ascent trajectory since his first cooking and pastry diplomas.
He found his first inspirations in prestigious kitchens and taught by chefs like Bordier, Grondart, Anton, or Roth. Yannick Alléno’s first hand man at the Scribe and the Meurice, he earned for the Crayères his first and second macaroon in 2011 and 2012.
His cuisine takes its source directly from the seasons and the Champagne terroir, delivering incredible flavors while emphasizing the immense diversity Champagne offers. His first book “Le Goût à l’État Brut” is a gustatory trip highlighting his precious producers (book for sale at the reception).
You will recognize Philippe Mille’s touch in the menu of both restaurants: “Le Parc“ ** et “Le Jardin“.
“My cuisine? Pleasure, generosity, gourmandizes, respect for your ingredients and seasonal produce. In short, a cuisine witch gives emotions.” - Philippe Mille