Gilles Landragin

Gilles Landragin, who has been the chef at Le Continental in Reims for eight years, embodies a vibrant culinary style that is rooted in his region yet open to new horizons. With more than twenty years of experience, he has forged a unique culinary identity at the intersection of bistronomic tradition and influences from around the world.

Trained at the Lycée Gustave Eiffel in Reims, he began his career in the region, where he gradually honed his skills. His professional path then led him to a defining experience: three years spent in Réunion, where he ran his own restaurant. This immersion marked a true turning point in his approach to cooking. There, he discovered a rich cultural and gastronomic heritage, blending Creole and Asian influences, which continues to shape his approach to this day.

His cuisine is characterized by a modern take on bistronomy, centered on fresh, seasonal, and local ingredients. Committed to short supply chains, he works closely with producers to highlight regional specialties and support the local economy. Building on this authentic foundation, he adds a personal touch inspired by his travels, focusing on spices, flavors, and the freshness of the ingredients to create cuisine that is both approachable and full of character.

Through the menu he has created for the Grand Repas Marnais, Chef Gilles Landragin hopes to share a cuisine that is authentic and
generous—just like himself. “Cooking is, above all, about telling a story—the story of ingredients, seasons, and encounters. The Grand Repas is a wonderful opportunity to share this passion with as many people as possible, centered around simple values: flavor, respect, and camaraderie.”