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.

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.

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.

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.

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.

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!”