Sonia Ezgulian inherited her love of cooking and entertaining from her Armenian grandmother. A self-taught journalist, she worked for ten years at the weekly magazine *Paris Match*, where she eventually succeeded in establishing a food column. From 1999 to 2006, she ran the restaurant Oxalis in Lyon, whose reputation spread far beyond the borders of the “Capital of Gaul.” A multifaceted personality, Sonia Ezgulian proudly embraces her role as a cook and thrives in the world of The visible universe is estimated to contain some 100 billion galaxies. Here is the M101 galaxy, also known as NGC 5457 or the Pinwheel Galaxy. © Carsten Frenzl, Flickr, CC by 2.0 Universe The term “universe” refers to the totality of everything that exists. This totality is governed by a certain number of laws. The history of the universe began some 13.7 billion years ago… Read more about what she has imagined—the little things that change everyday life, a way to break out of the routine. A master of kitchen creativity and the art of transforming scraps, she pairs flavors with a touch of the unexpected.

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.

“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.

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.

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.

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.

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.

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.