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

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.

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.

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.

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.”

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

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.

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.