A three-Michelin-starred chef, Arnaud Lallement elevates Champagne through cuisine that evokes emotion and authenticity. As the heir to his family’s culinary expertise, he brings out the best in each ingredient with precision, emphasizing seasonality and a perfect balance between acidity and sweetness. Inspired by the greatest names in French gastronomy, he creates refined dishes centered on pure flavor. A proud ambassador for his region, he subtly pairs his creations with local champagnes. His motto: “Eat real food!”

Philippe Mille, named “Meilleur Ouvrier de France” in 2011, has been the chef-owner of the two-Michelin-starred restaurant Arbane since March 2024. He is deeply committed to sharing his knowledge and culinary creations.

As executive chef at Domaine Les Crayères, Christophe Moret creates vibrant and generous cuisine, balancing the gastronomic excellence of Le Parc (2 Michelin stars) with the warm, welcoming atmosphere of Brasserie Le Jardin (Bib Gourmand). An exceptional sauce chef and roaster, he places plant-based ingredients at the heart of his inspiration and champions an unpretentious French cuisine open to global influences. Loyal to the finest local producers and attentive to the seasons, he boldly elevates each ingredient, blending traditions, Asian touches, and contemporary techniques. For him, culinary expertise is meaningful only when it evokes emotion. Generous and curious, he views cooking as a collaborative effort, where interaction with the dining room and food-and-champagne pairings come together to create a unique experience in the heart of Champagne.

It is in the heart of the “City of Coronations,” Reims, that Chef Kazuyuki Tanaka showcases his talent at his restaurant Racine, which has been awarded two Michelin stars. At this refined establishment, he crafts signature dishes that blend his Japanese roots with French culinary tradition, paying homage to his adopted country. With remarkable precision, each plate becomes a living work of art, where Japanese minimalism meets the elegance and finesse of French ingredients. A unique sensory experience, driven by exceptional craftsmanship and a quest for balance between the purity of flavors and the precision of textures.

After cutting his teeth alongside some of the biggest names in French gastronomy—including Yannick Alléno, Stéphanie Le Quellec, and Daniel Boulud—Benjamin began his journey in Champagne as head chef at La Briqueterie for two years. Now at the helm of the Michelin-starred restaurant Le Millénaire, he offers a contemporary, bold, and daring cuisine that blends generosity and sensitivity, drawing inspiration from the seasons, his native Provence, and Champagne.

A protégé of Chef Alain Ducasse, originally from the Vendée region and named a Meilleur Ouvrier de France in 2015, this lover of nature, fine ingredients, and the effervescence of champagne is settling in the region for the first time: curious and eager to reveal the best of this exceptional land that he has always cherished.

Inspired from childhood by his mother, a cook at a small village restaurant, Massimiliano Sena developed a passion for gastronomy at a very early age. Trained in Italy, then in London and Hong Kong, he has built an international career by blending his Mediterranean roots with cuisines from around the world. A Michelin-starred chef for eight years at the Il Lago restaurant at the Four Seasons Hôtel des Bergues in Geneva and named Best Italian Chef of 2022, he joined the kitchen at Courcelles in June 2024. There, he offers refined French cuisine based on local ingredients, combining precision, generosity, and creativity, where flavor and presentation complement each other perfectly.

As head chef at La Briqueterie, Nawal Rezagui creates authentic and vibrant dishes inspired by ingredients, the seasons, and emotion.

A proponent of “ingredient-driven cuisine” that is at once simple yet refined, generous, indulgent, and slow-cooked—bringing out the purity of flavors—Ronan Kervarrec combines exceptional craftsmanship, technical mastery, and keen creativity. He enjoys working as part of a team and passing on his knowledge. “Cooking is a moment of generosity.”

Born in 1995 in Reims, Dimitri Veith developed a passion for gastronomy and exceptional ingredients at a very young age. A graduate of the prestigious Ferrandi Paris school in Culinary Arts and Entrepreneurship, he cut his teeth at La Tour d’Argent. His career then took him to Oslo, where he collaborated with chefs Esben Holmboe Bang (Maaemo***) and Mikael Svensson (Kontrast**). In 2023, Dimitri took the reins of the kitchen at Mon Oncle, before becoming a co-owner in early 2024. Through his cuisine, he now weaves a harmonious dialogue between his native France and Norway, his adopted homeland. Deeply inspired by the Norwegians’ unique harmony with nature, he personally explores these vast, wild landscapes. It is there, in tune with the seasons, that he sources ingredients of exceptional purity and quality to shape the vibrant identity of his restaurant.

Julien Raphanel wasn’t destined for a career in cooking. And yet, his passion emerged one day behind the scenes, amid the hustle and bustle of a kitchen brigade, somewhere between the demands of the profession and the lessons passed down by his father. After becoming an apprentice and then a chef at prestigious restaurants, he honed his skills working alongside inspiring chefs, eventually joining the prestigious kitchen at Les Crayères in 2014 alongside Philippe Mille. Seven and a half years later, he left as sous-chef, then in 2021 took the reins of the kitchens at La Caserne Chanzy and its restaurant, La Grande Georgette. It is in this Art Deco building, across from Reims Cathedral, that he creates a neoclassical cuisine that reflects his style: meticulous, locally sourced, and vibrant. A concise menu, seasonal ingredients, and a pursuit of balance and precision—always with a focus on flavor.

Quentin Weibel began his career as an apprentice at Domaine Les Crayères, where he learned the fundamentals of the trade. After working at La Réserve Ramatuelle, he returned to Reims to join L’Assiette Champenoise, before landing his first position as pastry chef at Le Grand Cerf. A few years later, Chef Benjamin Andreux entrusted him with the leadership of the pastry kitchen at Le Millénaire, where he continues to work today. At Le Millénaire, which has held a Michelin star since 2025, Quentin Weibel has developed a style of pastry-making deeply inspired by fruit—the true thread running through his work and creativity. His philosophy is rooted in the pursuit of a subtle balance: precise, not-too-sweet desserts where each ingredient finds its perfect place. Passionate about playing with textures, temperatures, and unexpected combinations, he creates desserts that surprise while remaining clear, elegant, and indulgent.

Alistair Smith began his career at the École Ferrandi and the École de Boulangerie et de Pâtisserie de Paris before training at Fauchon, at the Bristol, and at numerous prestigious establishments such as the Pré Catelan and the Plaza Athénée, where he discovered the demanding world of luxury hotel pastry. In 2024, he won the Junior Pastry World Cup with the French national team, and in 2025, Forbes named him one of the most influential “30 Under 30” of his generation

Petit fils de restaurateur, il a toujours été baigné par la cuisine, et à 12 ans Il savait déjà quel serait son métier. Après ses études au lycée hôtelier de cette même ville Il a écumé les plus belles maisons et palaces de la côte d’Azur, du pays Basque, et Paris La plupart du temps dirigées par des MOF qui lui ont appris la rigueur, la saisonnalité, et la ténacité mais surtout l’amour des bons produits. Il est depuis 2006 chef de cuisine dans la salle à Manger de la direction de la Fédération Nationale des Travaux Publics sur les Champs Élysées à Paris.

As Executive Chef of the Automobile Club de France in Paris, Julien Guénée belongs to a generation of chefs who have built their careers through hard work, passion, and competition. Drawn to culinary competitions from a very early age, he found in them a unique outlet for developing his creativity, technical mastery, and drive to push his limits. Over the years, he has built a solid track record by participating in several of the most prestigious French and international competitions. He made a name for himself at the Trophée Jean Delaveyne, which he won in 2018, before distinguishing himself at the President of the Republic’s Culinary Challenge. He then continued his rise to prominence by winning the National Culinary and Pastry Trophy, followed by the Passion International Trophy. Alongside his work as a chef, Julien Guénée is dedicated to mentoring and managing teams. This philosophy culminated at the International Catering Cup, where he led the French team to the top title. In 2025, after more than a year of intensive preparation, he and his team claimed the title of World Catering Champions, crowning a career marked by high standards, perseverance, and a passion for the craft.

A chef, pastry chef, and designer, Eric Geoffroy has worked at renowned hotels and restaurants in England and Canada. Upon returning to Reims, his hometown, he founded AU PIANO DES CHEFS, a private chef service specializing in organizing meals, gourmet cooking workshops, and wine-tasting events for clients from around the world, offering a world-class culinary experience.

Originaire des Landes, le chef étoilé Pascal Lombard est devenu au fil des années l’un des ambassadeurs de la gastronomie du Périgord Noir. À la tête des Glycines aux Eyzies depuis son acquisition en 1999, il a su redonner vie à cette demeure historique en la transformant en une maison de référence où se conjuguent élégance, authenticité et art de vivre. Grâce à sa vision et à son attachement profond au territoire, Les Glycines sont aujourd’hui une destination incontournable, reconnue pour son accueil chaleureux et sa gastronomie d’excellence. Au restaurant Le 1862, récompensé d’une étoile Michelin depuis 2022, le Chef exprime une cuisine sensible et raffinée, inspirée par les saisons, les producteurs locaux et les richesses naturelles du Périgord.

As head chef at the Couvert de Vignes restaurant in Chigny-les-Roses, Benjamin Gilles has built his career at several leading restaurants in the region, including L'Assiette Champenoise***, Le Millénaire*, and Domaine Les Crayères**. Having been at the helm of his own restaurant since 2019, he has developed a seasonal cuisine guided by respect for the ingredients and a commitment to showcasing local producers.

Après quatre années passées aux côtés de Cédric Grolet en tant que Sous-Cheffe Pâtissière au Palace Le Meurice à Paris, la jeune femme joue de sa créativité pour réaliser les desserts du restaurant doublement étoilé Le Parc et de la Brasserie Le Jardin. Sa quête ultime ? Créer la meilleure tarte aux pommes du monde. Un rêve gourmand à l’image de cette jeune femme pétillante et talentueuse, qui contribue à faire du Domaine Les Crayères une maison reconnue pour l’excellence de sa pâtisserie, récompensée par la mention Passion Dessert du Guide Michelin et par le prix de la Meilleure Pâtissière du Grand Est décerné par le guide Gault&Millau. La promesse d’un avenir radieux pour cette Cheffe Pâtissière et le Domaine Les Crayères.

After an exceptional career marked by remarkable positions and prestigious awards—including the 2019 French Dessert Championship—Yoann Normand settled in Tinqueux, a town on the outskirts of Reims, to open his own shop. Combining a pastry shop, bakery, and chocolate shop, the bright boutique is a true temple dedicated to sweet treats and artisanal craftsmanship. Here, Yoann Normand brings to life his vision of pastries that are “fruity, balanced, and indulgent,” designed to bring pleasure without ever inducing guilt. This vision is carefully reflected in a selection that is as elegant as it is elaborate, featuring a “Signature” line that mirrors his creative personality and a traditional line that pays homage to the great classics of French pastry. The excellence of each creation rests above all on the impeccable quality of the ingredients, rigorously selected from local producers and artisans. Stone-ground Label Rouge flours, organic flours, Guérande fleur de sel, natural sourdough starter, organic Madagascar vanilla, and Poitou-Charentes AOP butter: each ingredient is carefully sourced and its origin certified—all guarantees of authenticity and flavor in the service of sincere and exacting pastry-making.

Formée auprès de Nicolas Paciello et Johanna Le Pape, Claire Santos Lopes défend une pâtisserie instinctive, où émotion et technique se rencontrent. À 32 ans, elle insuffle au Royal Champagne une vision moderne, épurée et engagée de la pâtisserie, privilégiant des desserts moins sucrés qui mettent en valeur la justesse des saveurs et la saisonnalité des produits.

A rising star from the Lycée des Métiers de Bazeilles (08), Bastien Meulot won the French Dessert Championship in the Junior category with his creation, “A Detour Through Fèrebrianges.”

Chef pâtissier de La Caserne Chanzy, Stanislas Lepoutre incarne une pâtisserie sincère, généreuse et inspirée. D’abord attiré par la cuisine, il se laisse finalement séduire par la magie du sucre, des textures et des parfums. Son parcours au sein de plusieurs maisons étoilées lui permet d’affiner son geste et de développer sa sensibilité gustative. À La Caserne Chanzy, il accompagne le chef Julien Raphanel depuis près de cinq ans, relevant un défi à la hauteur de ses ambitions : transmettre des émotions à travers chacune de ses créations. Il affectionne les choses simples, maîtrisées et justes, où la technique se met au service du goût et de l’émotion.

Après une première carrière au sein de l’Éducation nationale, Aurélie Gérard décide de suivre sa passion pour la pâtisserie. Quelques années plus tôt, elle avait envoyé sa candidature à l’émission Le Meilleur Pâtissier. Trois jours avant son cinquantième anniversaire, elle reçoit l’appel tant attendu de BBC Studios. S’ensuivent les castings, les dégustations et la sélection qui la mèneront jusqu’à la saison 13 de l’émission. Cette aventure marque un véritable tournant dans sa vie professionnelle. Forte de cette expérience, elle acquiert la confiance nécessaire pour obtenir son CAP pâtissier et faire de sa passion un métier à part entière. Aujourd’hui, Aurélie partage son temps entre la création de pâtisseries pour des réceptions sur mesure et son activité d’apicultrice. Animée par le goût du partage et de la transmission, elle propose également des ateliers, des cours de pâtisserie et des team buildings, autant d’occasions d’aller à la rencontre du public. Le miel produit par ses abeilles, ainsi que ses créations artisanales, sont aujourd’hui distribués dans plusieurs boutiques locales, notamment à Suippes, Châlons-en-Champagne, Pierry et Cormontreuil.

Formé pendant douze ans auprès de grands chefs, il acquiert une solide maîtrise de chocolatier-pâtissier, de Lisieux à Deauville, Paris, Rouen, Reims, Lyon et Paris, jusqu’aux maisons Gérard Boyer, Georges Blanc, Michel Guérard et Jacques Maximin. Installé à Épernay en 1991 avec son épouse Florence, il développe une maison fidèle à la tradition chocolatière, travaillant des cacaos du Venezuela, du Brésil, d’Équateur, de Saint-Domingue et de Cuba. Membre Relais Desserts depuis 1995, il crée notamment les chocolats aux herbes fraîches, les chocolats « dynamique », les Pavés d’Épernay, les Pavés de Reims, Maca’Rose et Maca’Bulles. Récompensé par le Reims Créator, Marc de Champérard, Gilles Pudlowski, le Guide des Croqueurs de Chocolat et le concours Goût & Santé, il fonde les Étoilés de la Champagne, ouvre la Chocolaterie des Sacres et l’École du Chocolat, lieu de transmission et de passion, où chacun peut révéler ses talents et comprendre l’artisanat face au chocolat industriel standardisé.

Chef du restaurant Le Continental à Reims depuis huit ans, Gilles Landragin incarne une cuisine vivante, ancrée dans son territoire mais ouverte sur d’autres horizons. Fort de plus de vingt ans d’expérience, il a su construire une identité culinaire singulière, à la croisée de la tradition bistronomique et d’influences venues d’ailleurs. Formé au lycée Gustave Eiffel de Reims, il débute son parcours dans la région, où il affine progressivement son savoir-faire. Son chemin professionnel le conduit ensuite à vivre une expérience déterminante, trois années passées à La Réunion, où il gère son propre établissement. Cette immersion marque un véritable tournant dans sa manière de cuisiner. Il y découvre une richesse culturelle et gastronomique forte, mêlant influences créoles et asiatiques, qui nourrit encore aujourd’hui son approche. Sa cuisine se caractérise par une bistronomie revisitée, centrée sur des produits de saison, frais et locaux. Attaché aux circuits courts, il travaille au plus près des producteurs afin de valoriser le terroir et faire vivre l’économie locale. À cette base authentique, il apporte une touche personnelle inspirée de ses voyages, avec un travail sur les épices, les saveurs et la fraîcheur des produits, pour une cuisine à la fois accessible et pleine de caractère. À travers le menu proposé pour le Grand Repas Marnais, le chef Gilles Landragin souhaite partager une cuisine sincère et généreuse, à son image. « Cuisiner, c’est avant tout raconter une histoire, celle des produits, des saisons et des rencontres. Le Grand Repas est une belle occasion de partager cette passion avec le plus grand nombre, autour de valeurs simples, le goût, le respect et la convivialité.

After working in Scotland at Martin Wishart’s restaurant, in Italy at Gualtiero Marchesi’s, in Lyon (Christian Têtedoie), at the Martinez in Cannes, and then in Canada, Maxime Upon returning to France in 2010, he decided in 2011 to open Atelier De Luca, the region’s first workshop offering cooking and wine-tasting classes.

Passionné de cuisine depuis tout petit, c’est sans hésitation qu’il a choisi de lancer sa carrière derrière les fourneaux. Après avoir fait ses armes dans les cuisines étoilées de La Chartreuse en Picardie, il a décidé de lancer son propre restaurant. Au fil des années et des opportunités, il est devenu chef exécutif de trois restaurants parisiens. Plus récemment, il s’est diversifié en devenant propriétaire d’un food-truck gastronomique et en proposant des services de traiteur. Aujourd’hui, il souhaite être au plus proche de sa clientèle, c’est pourquoi il fait le choix de prendre le tablier de chef à domicile.

Romain est un enfant de Reims, pur produit de cette région où il a grandi. Ancien cuisinier passionné, il est tombé amoureux du vrai goût des bonnes choses. Il a travaillé dans plusieurs restaurants à Reims et aux alentours, notamment au Château de Sacy, où il a exercé en tant que chef. Depuis plus de trois ans, il a ouvert sa boutique à Reims, où il prépare sa spécialité, le pâté en croûte, ainsi que des plats traiteurs faits maison, élaborés avec des produits locaux soigneusement sélectionnés. Ce qui l’anime, c’est de partager sa passion, en offrant des plats authentiques et généreux, avec toujours le cœur au centre de son travail.

Named “Meilleur Ouvrier de France” at the age of 25, Guillaume Gomez served as executive chef at the Élysée Palace for more than twenty years, working under four Presidents of the Republic. As an ambassador for French gastronomy, he is now dedicated to promoting French cuisine both in France and abroad. The author of several books, he shares his vision of a culinary tradition rooted in the passing down of knowledge, expertise, and heritage.

A passionate chef at the helm of Hanuri Korean Grill, Jun-Sang PARK is dedicated to sharing the authenticity of Korean cuisine. More than just a cooking class, this workshop is a true immersion: the chef shares his unique expertise, the knack for seasoning, and the secrets of fermentation for this iconic dish.

A well-known figure among Reims foodies, Thierry Sidan champions an authentic and generous style of cooking, rooted in respect for ingredients and the joy of hosting. Committed to culinary expertise and the local gastronomic heritage, he fosters a warm and welcoming dining experience, where the simplicity of quality ingredients meets meticulous craftsmanship and a love of sharing.

Iris, the daughter of Sylviane Bertacchi, is a 26-year-old native of Reims of Italian descent. She has always been interested in cooking and learned classic Italian recipes from her mother during her teenage years. She then pursued studies in hospitality, culminating in a Master’s degree at Paul Bocuse in culinary innovation and leadership. Today, Iris is the quality manager; she oversees the kitchen teams and develops new menu creations.

“Having trained in both front-of-house and the kitchen, I have a comprehensive understanding of the restaurant industry and a genuine passion for French cuisine.” Drawing on a career rich in experience, I have built a solid professional identity that combines expertise, precision, and a love for the craft. Traditional cuisine is at the heart of this passion that drives me, as I champion a style of cooking that is authentic, generous, and respectful of time-honored recipes. It was therefore only natural that I decided to take the helm in the kitchen at Le Square. It’s not just about cooking, but about passing on a culinary heritage and celebrating local ingredients.

Maxime Cresson, executive chef, has forged his culinary identity by balancing gastronomic excellence with creativity. Trained by renowned chefs, he has developed a unique approach to the art of catering. He designs each creation to complement the Champagne vintages, playing with both flavors and colors to offer a harmonious and elegant experience. His work is part of an ongoing dialogue with Champagne Houses and cellar masters, who serve as a daily source of inspiration. In his view, cooking is above all a collective adventure, driven by exchange, exploration, and the joy of sharing emotions with every tasting.