{"id":5784,"date":"2018-12-03T15:37:25","date_gmt":"2018-12-03T14:37:25","guid":{"rendered":"https:\/\/lesrelaisdugout.fr\/chefs\/"},"modified":"2026-06-24T16:30:40","modified_gmt":"2026-06-24T14:30:40","slug":"chefs","status":"publish","type":"page","link":"https:\/\/lesrelaisdugout.fr\/en\/chefs\/","title":{"rendered":"Chefs"},"content":{"rendered":"

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The Chefs of the 2026 Edition<\/h2>\n

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Arnaud Lallement<\/a><\/div>
Chef<\/div>
L'Assiette Champenoise***<\/div>
A three-Michelin-starred chef, Arnaud Lallement elevates Champagne through cuisine that evokes emotion and authenticity. As the heir to his family\u2019s 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: \u201cEat real food!\u201d <\/div><\/div><\/div><\/div><\/div>
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Philippe Mille<\/a><\/div>
Chef<\/div>
Arbane**<\/div>
Philippe Mille, named \u201cMeilleur Ouvrier de France\u201d 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. <\/div><\/div><\/div><\/div><\/div>
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Christophe Moret<\/a><\/div>
Chef<\/div>
Le Parc** - Domaine les Cray\u00e8res<\/div>
As executive chef at Domaine Les Cray\u00e8res, 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. <\/div><\/div><\/div><\/div><\/div>
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Kazuyuki Tanaka<\/a><\/div>
Chef<\/div>
Racine**<\/div>
It is in the heart of the \u201cCity of Coronations,\u201d 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. <\/div><\/div><\/div><\/div><\/div>
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Benjamin Andreux<\/a><\/div>
Chef<\/div>
Le Mill\u00e9naire*<\/div>
After cutting his teeth alongside some of the biggest names in French gastronomy\u2014including Yannick All\u00e9no, St\u00e9phanie Le Quellec, and Daniel Boulud\u2014Benjamin began his journey in Champagne as head chef at La Briqueterie for two years. Now at the helm of the Michelin-starred restaurant Le Mill\u00e9naire, he offers a contemporary, bold, and daring cuisine that blends generosity and sensitivity, drawing inspiration from the seasons, his native Provence, and Champagne. <\/div><\/div><\/div><\/div><\/div>
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Christophe Raoux<\/a><\/div>
Chef<\/div>
Le Royal* - Royal Champagne<\/div>
A prot\u00e9g\u00e9 of Chef Alain Ducasse, originally from the Vend\u00e9e 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.<\/div><\/div><\/div><\/div><\/div>
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Massimiliano Sena<\/a><\/div>
Chef<\/div>
La Table de Courcelles* - Ch\u00e2teau de Courcelles<\/div>
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 H\u00f4tel 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. <\/div><\/div><\/div><\/div><\/div>
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Nawal Rezagui<\/a><\/div>
Head Chef<\/div>
Alc\u00f4ve* - La Briqueterie<\/div>
As head chef at La Briqueterie, Nawal Rezagui creates authentic and vibrant dishes inspired by ingredients, the seasons, and emotion. <\/div><\/div><\/div><\/div><\/div>
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Ronan Kervarrec<\/a><\/div>
Chef<\/div>
La Table Kervarrec** <\/div>
A proponent of \u201cingredient-driven cuisine\u201d that is at once simple yet refined, generous, indulgent, and slow-cooked\u2014bringing out the purity of flavors\u2014Ronan Kervarrec combines exceptional craftsmanship, technical mastery, and keen creativity. He enjoys working as part of a team and passing on his knowledge. \u201cCooking is a moment of generosity.\u201d <\/div><\/div><\/div><\/div><\/div>
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Dimitri Veith<\/a><\/div>
Chef<\/div>
Mon Oncle*<\/div>
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\u2019Argent. 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\u2019 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. <\/div><\/div><\/div><\/div><\/div>
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Emilie and Thomas Roussey<\/a><\/div>
Chefs<\/div>
Emilie et Thomas* - Moulin de Cambelong<\/div><\/div><\/div><\/div><\/div>
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Julien Raphanel<\/a><\/div>
Chef<\/div>
La Grande Georgette<\/div>
Julien Raphanel wasn\u2019t 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 Cray\u00e8res 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\u2014always with a focus on flavor. <\/div><\/div><\/div><\/div><\/div>
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Quentin Weibel<\/a><\/div>
Pastry Chef<\/div>
Le Mill\u00e9naire*<\/div>
Quentin Weibel began his career as an apprentice at Domaine Les Cray\u00e8res, where he learned the fundamentals of the trade. After working at La R\u00e9serve Ramatuelle, he returned to Reims to join L\u2019Assiette 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 Mill\u00e9naire, where he continues to work today. At Le Mill\u00e9naire, which has held a Michelin star since 2025, Quentin Weibel has developed a style of pastry-making deeply inspired by fruit\u2014the 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. <\/div><\/div><\/div><\/div><\/div>
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Alistair Smith<\/a><\/div>
Pastry Chef<\/div>
Champion du monde junior de p\u00e2tisserie 2024<\/div>
Alistair Smith began his career at the \u00c9cole Ferrandi and the \u00c9cole de Boulangerie et de P\u00e2tisserie de Paris before training at Fauchon, at the Bristol, and at numerous prestigious establishments such as the Pr\u00e9 Catelan and the Plaza Ath\u00e9n\u00e9e, 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 \u201c30 Under 30\u201d of his generation <\/div><\/div><\/div><\/div><\/div>
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Emeline Aubry<\/a><\/div>
The Brotherhood Award and the Richelieu Award at the 2025 World P\u00e2t\u00e9 en Cro\u00fbte Championship<\/div>
In P\u00e2t\u00e9 Cro\u00fbte We Crust<\/div><\/div><\/div><\/div><\/div>
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Fr\u00e9d\u00e9ric Le Guen-Geffroy<\/a><\/div>
Champion du monde du P\u00e2t\u00e9 en Cro\u00fbte 2023<\/div>
Petit fils de restaurateur, il a toujours \u00e9t\u00e9 baign\u00e9 par la cuisine, et \u00e0 12 ans Il savait d\u00e9j\u00e0 quel serait son m\u00e9tier. Apr\u00e8s ses \u00e9tudes au lyc\u00e9e h\u00f4telier de cette m\u00eame ville Il a \u00e9cum\u00e9 les plus belles maisons et palaces de la c\u00f4te d\u2019Azur, du pays Basque, et Paris La plupart du temps dirig\u00e9es par des MOF qui lui ont appris la rigueur, la saisonnalit\u00e9, et la t\u00e9nacit\u00e9 mais surtout l\u2019amour des bons produits. Il est depuis 2006 chef de cuisine dans la salle \u00e0 Manger de la direction de la F\u00e9d\u00e9ration Nationale des Travaux Publics sur les Champs \u00c9lys\u00e9es \u00e0 Paris. <\/div><\/div><\/div><\/div><\/div>
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Julien Gu\u00e9n\u00e9e<\/a><\/div>
2025 World Catering Champion (Catering Cup)<\/div>
As Executive Chef of the Automobile Club de France in Paris, Julien Gu\u00e9n\u00e9e 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 Troph\u00e9e Jean Delaveyne, which he won in 2018, before distinguishing himself at the President of the Republic\u2019s 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 Gu\u00e9n\u00e9e 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. <\/div><\/div><\/div><\/div><\/div>
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Eric Geoffroy<\/a><\/div>
Chef<\/div>
Au Piano des Chefs<\/div>
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. <\/div><\/div><\/div><\/div><\/div>
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Mathieu Audinot<\/a><\/div>
Chef<\/div>
Un Chef \u00e0 votre table<\/div><\/div><\/div><\/div><\/div>
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Pascal Ferrat<\/a><\/div>
Fossier<\/div><\/div><\/div><\/div><\/div>
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Pascal Lombard<\/a><\/div>
Chef<\/div>
Le 1862 *<\/div>
Originaire des Landes, le chef \u00e9toil\u00e9 Pascal Lombard est devenu au fil des ann\u00e9es l\u2019un des ambassadeurs de la gastronomie du P\u00e9rigord Noir. \u00c0 la t\u00eate des Glycines aux Eyzies depuis son acquisition en 1999, il a su redonner vie \u00e0 cette demeure historique en la transformant en une maison de r\u00e9f\u00e9rence o\u00f9 se conjuguent \u00e9l\u00e9gance, authenticit\u00e9 et art de vivre. Gr\u00e2ce \u00e0 sa vision et \u00e0 son attachement profond au territoire, Les Glycines sont aujourd\u2019hui une destination incontournable, reconnue pour son accueil chaleureux et sa gastronomie d\u2019excellence. Au restaurant Le 1862, r\u00e9compens\u00e9 d\u2019une \u00e9toile Michelin depuis 2022, le Chef exprime une cuisine sensible et raffin\u00e9e, inspir\u00e9e par les saisons, les producteurs locaux et les richesses naturelles du P\u00e9rigord.<\/div><\/div><\/div><\/div><\/div>
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Benjamin Gilles<\/a><\/div>
Chef<\/div>
Couvert de vignes<\/div>
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 Mill\u00e9naire*, and Domaine Les Cray\u00e8res**. 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. <\/div><\/div><\/div><\/div><\/div>
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Rosalie Boucher<\/a><\/div>
Cheffe p\u00e2tissi\u00e8re<\/div>
Le Parc**, Brasserie Le Jardin<\/div>
Apr\u00e8s quatre ann\u00e9es pass\u00e9es aux c\u00f4t\u00e9s de C\u00e9dric Grolet en tant que Sous-Cheffe P\u00e2tissi\u00e8re au Palace Le Meurice \u00e0 Paris, la jeune femme joue de sa cr\u00e9ativit\u00e9 pour r\u00e9aliser les desserts du restaurant doublement \u00e9toil\u00e9 Le Parc et de la Brasserie Le Jardin. Sa qu\u00eate ultime ? Cr\u00e9er la meilleure tarte aux pommes du monde. Un r\u00eave gourmand \u00e0 l\u2019image de cette jeune femme p\u00e9tillante et talentueuse, qui contribue \u00e0 faire du Domaine Les Cray\u00e8res une maison reconnue pour l\u2019excellence de sa p\u00e2tisserie, r\u00e9compens\u00e9e par la mention Passion Dessert du Guide Michelin et par le prix de la Meilleure P\u00e2tissi\u00e8re du Grand Est d\u00e9cern\u00e9 par le guide Gault&Millau. La promesse d\u2019un avenir radieux pour cette Cheffe P\u00e2tissi\u00e8re et le Domaine Les Cray\u00e8res.<\/div><\/div><\/div><\/div><\/div>
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Yoann Normand<\/a><\/div>
Pastry Chef<\/div>
Yoann Normand P\u00e2tisserie<\/div>
After an exceptional career marked by remarkable positions and prestigious awards\u2014including the 2019 French Dessert Championship\u2014Yoann 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 \u201cfruity, balanced, and indulgent,\u201d 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 \u201cSignature\u201d 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, Gu\u00e9rande fleur de sel, natural sourdough starter, organic Madagascar vanilla, and Poitou-Charentes AOP butter: each ingredient is carefully sourced and its origin certified\u2014all guarantees of authenticity and flavor in the service of sincere and exacting pastry-making. <\/div><\/div><\/div><\/div><\/div>
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Claire Santos Lopes<\/a><\/div>
Cheffe p\u00e2tissi\u00e8re<\/div>
Le Royal*<\/div>
Form\u00e9e aupr\u00e8s de Nicolas Paciello et Johanna Le Pape, Claire Santos Lopes d\u00e9fend une p\u00e2tisserie instinctive, o\u00f9 \u00e9motion et technique se rencontrent. \u00c0 32 ans, elle insuffle au Royal Champagne une vision moderne, \u00e9pur\u00e9e et engag\u00e9e de la p\u00e2tisserie, privil\u00e9giant des desserts moins sucr\u00e9s qui mettent en valeur la justesse des saveurs et la saisonnalit\u00e9 des produits.<\/div><\/div><\/div><\/div><\/div>
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Bastien Meulot<\/a><\/div>
Pastry Chef<\/div>
Champion de France du dessert 2026<\/div>
A rising star from the Lyc\u00e9e des M\u00e9tiers de Bazeilles (08), Bastien Meulot won the French Dessert Championship in the Junior category with his creation, \u201cA Detour Through F\u00e8rebrianges.\u201d<\/div><\/div><\/div><\/div><\/div>
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Stanislas Lepoutre<\/a><\/div>
Chef p\u00e2tissier<\/div>
La Grande Georgette<\/div>
Chef p\u00e2tissier de La Caserne Chanzy, Stanislas Lepoutre incarne une p\u00e2tisserie sinc\u00e8re, g\u00e9n\u00e9reuse et inspir\u00e9e. D\u2019abord attir\u00e9 par la cuisine, il se laisse finalement s\u00e9duire par la magie du sucre, des textures et des parfums. Son parcours au sein de plusieurs maisons \u00e9toil\u00e9es lui permet d\u2019affiner son geste et de d\u00e9velopper sa sensibilit\u00e9 gustative. \u00c0 La Caserne Chanzy, il accompagne le chef Julien Raphanel depuis pr\u00e8s de cinq ans, relevant un d\u00e9fi \u00e0 la hauteur de ses ambitions : transmettre des \u00e9motions \u00e0 travers chacune de ses cr\u00e9ations. Il affectionne les choses simples, ma\u00eetris\u00e9es et justes, o\u00f9 la technique se met au service du go\u00fbt et de l\u2019\u00e9motion. <\/div><\/div><\/div><\/div><\/div>
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Aur\u00e9lie G\u00e9rard<\/a><\/div>
Aur\u00e9lie G\u00e9rard<\/div>
La principaut\u00e9, plaisirs sucr\u00e9s<\/div>
Apr\u00e8s une premi\u00e8re carri\u00e8re au sein de l\u2019\u00c9ducation nationale, Aur\u00e9lie G\u00e9rard d\u00e9cide de suivre sa passion pour la p\u00e2tisserie. Quelques ann\u00e9es plus t\u00f4t, elle avait envoy\u00e9 sa candidature \u00e0 l\u2019\u00e9mission Le Meilleur P\u00e2tissier. Trois jours avant son cinquanti\u00e8me anniversaire, elle re\u00e7oit l\u2019appel tant attendu de BBC Studios. S\u2019ensuivent les castings, les d\u00e9gustations et la s\u00e9lection qui la m\u00e8neront jusqu\u2019\u00e0 la saison 13 de l\u2019\u00e9mission. Cette aventure marque un v\u00e9ritable tournant dans sa vie professionnelle. Forte de cette exp\u00e9rience, elle acquiert la confiance n\u00e9cessaire pour obtenir son CAP p\u00e2tissier et faire de sa passion un m\u00e9tier \u00e0 part enti\u00e8re. Aujourd\u2019hui, Aur\u00e9lie partage son temps entre la cr\u00e9ation de p\u00e2tisseries pour des r\u00e9ceptions sur mesure et son activit\u00e9 d\u2019apicultrice. Anim\u00e9e par le go\u00fbt du partage et de la transmission, elle propose \u00e9galement des ateliers, des cours de p\u00e2tisserie et des team buildings, autant d\u2019occasions d\u2019aller \u00e0 la rencontre du public. Le miel produit par ses abeilles, ainsi que ses cr\u00e9ations artisanales, sont aujourd\u2019hui distribu\u00e9s dans plusieurs boutiques locales, notamment \u00e0 Suippes, Ch\u00e2lons-en-Champagne, Pierry et Cormontreuil.<\/div><\/div><\/div><\/div><\/div>
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Vincent Dallet<\/a><\/div>
Chef p\u00e2tissier<\/div>
Maison Dallet P\u00e8re & Fils<\/div>
Form\u00e9 pendant douze ans aupr\u00e8s de grands chefs, il acquiert une solide ma\u00eetrise de chocolatier-p\u00e2tissier, de Lisieux \u00e0 Deauville, Paris, Rouen, Reims, Lyon et Paris, jusqu\u2019aux maisons G\u00e9rard Boyer, Georges Blanc, Michel Gu\u00e9rard et Jacques Maximin. Install\u00e9 \u00e0 \u00c9pernay en 1991 avec son \u00e9pouse Florence, il d\u00e9veloppe une maison fid\u00e8le \u00e0 la tradition chocolati\u00e8re, travaillant des cacaos du Venezuela, du Br\u00e9sil, d\u2019\u00c9quateur, de Saint-Domingue et de Cuba. Membre Relais Desserts depuis 1995, il cr\u00e9e notamment les chocolats aux herbes fra\u00eeches, les chocolats \u00ab dynamique \u00bb, les Pav\u00e9s d\u2019\u00c9pernay, les Pav\u00e9s de Reims, Maca\u2019Rose et Maca\u2019Bulles. R\u00e9compens\u00e9 par le Reims Cr\u00e9ator, Marc de Champ\u00e9rard, Gilles Pudlowski, le Guide des Croqueurs de Chocolat et le concours Go\u00fbt & Sant\u00e9, il fonde les \u00c9toil\u00e9s de la Champagne, ouvre la Chocolaterie des Sacres et l\u2019\u00c9cole du Chocolat, lieu de transmission et de passion, o\u00f9 chacun peut r\u00e9v\u00e9ler ses talents et comprendre l\u2019artisanat face au chocolat industriel standardis\u00e9.<\/div><\/div><\/div><\/div><\/div>
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Gilles Landragin<\/a><\/div>
Chef<\/div>
Le Continental<\/div>
Chef du restaurant Le Continental \u00e0 Reims depuis huit ans, Gilles Landragin incarne une cuisine vivante, ancr\u00e9e dans son territoire mais ouverte sur d\u2019autres horizons. Fort de plus de vingt ans d\u2019exp\u00e9rience, il a su construire une identit\u00e9 culinaire singuli\u00e8re, \u00e0 la crois\u00e9e de la tradition bistronomique et d\u2019influences venues d\u2019ailleurs. Form\u00e9 au lyc\u00e9e Gustave Eiffel de Reims, il d\u00e9bute son parcours dans la r\u00e9gion, o\u00f9 il affine progressivement son savoir-faire. Son chemin professionnel le conduit ensuite \u00e0 vivre une exp\u00e9rience d\u00e9terminante, trois ann\u00e9es pass\u00e9es \u00e0 La R\u00e9union, o\u00f9 il g\u00e8re son propre \u00e9tablissement. Cette immersion marque un v\u00e9ritable tournant dans sa mani\u00e8re de cuisiner. Il y d\u00e9couvre une richesse culturelle et gastronomique forte, m\u00ealant influences cr\u00e9oles et asiatiques, qui nourrit encore aujourd\u2019hui son approche. Sa cuisine se caract\u00e9rise par une bistronomie revisit\u00e9e, centr\u00e9e sur des produits de saison, frais et locaux. Attach\u00e9 aux circuits courts, il travaille au plus pr\u00e8s des producteurs afin de valoriser le terroir et faire vivre l\u2019\u00e9conomie locale. \u00c0 cette base authentique, il apporte une touche personnelle inspir\u00e9e de ses voyages, avec un travail sur les \u00e9pices, les saveurs et la fra\u00eecheur des produits, pour une cuisine \u00e0 la fois accessible et pleine de caract\u00e8re. \u00c0 travers le menu propos\u00e9 pour le Grand Repas Marnais, le chef Gilles Landragin souhaite partager une cuisine sinc\u00e8re et g\u00e9n\u00e9reuse, \u00e0 son image. \u00ab Cuisiner, c\u2019est 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 go\u00fbt, le respect et la convivialit\u00e9.<\/div><\/div><\/div><\/div><\/div>
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Maxime De Luca<\/a><\/div>
Chef<\/div>
L'atelier de Luca<\/div>
After working in Scotland at Martin Wishart\u2019s restaurant, in Italy at Gualtiero Marchesi\u2019s, in Lyon (Christian T\u00eatedoie), 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\u2019s first workshop offering cooking and wine-tasting classes. <\/div><\/div><\/div><\/div><\/div>
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Fr\u00e9d\u00e9ric Martins<\/a><\/div>
Chef<\/div>
Chef \u00e0 domicile<\/div>
Passionn\u00e9 de cuisine depuis tout petit, c\u2019est sans h\u00e9sitation qu\u2019il a choisi de lancer sa carri\u00e8re derri\u00e8re les fourneaux. Apr\u00e8s avoir fait ses armes dans les cuisines \u00e9toil\u00e9es de La Chartreuse en Picardie, il a d\u00e9cid\u00e9 de lancer son propre restaurant. Au fil des ann\u00e9es et des opportunit\u00e9s, il est devenu chef ex\u00e9cutif de trois restaurants parisiens. Plus r\u00e9cemment, il s\u2019est diversifi\u00e9 en devenant propri\u00e9taire d\u2019un food-truck gastronomique et en proposant des services de traiteur. Aujourd\u2019hui, il souhaite \u00eatre au plus proche de sa client\u00e8le, c\u2019est pourquoi il fait le choix de prendre le tablier de chef \u00e0 domicile.<\/div><\/div><\/div><\/div><\/div>
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Romain Spire<\/a><\/div>
Chef<\/div>
Les D\u00e9lices du Renard<\/div>
Romain est un enfant de Reims, pur produit de cette r\u00e9gion o\u00f9 il a grandi. Ancien cuisinier passionn\u00e9, il est tomb\u00e9 amoureux du vrai go\u00fbt des bonnes choses. Il a travaill\u00e9 dans plusieurs restaurants \u00e0 Reims et aux alentours, notamment au Ch\u00e2teau de Sacy, o\u00f9 il a exerc\u00e9 en tant que chef. Depuis plus de trois ans, il a ouvert sa boutique \u00e0 Reims, o\u00f9 il pr\u00e9pare sa sp\u00e9cialit\u00e9, le p\u00e2t\u00e9 en cro\u00fbte, ainsi que des plats traiteurs faits maison, \u00e9labor\u00e9s avec des produits locaux soigneusement s\u00e9lectionn\u00e9s. Ce qui l\u2019anime, c\u2019est de partager sa passion, en offrant des plats authentiques et g\u00e9n\u00e9reux, avec toujours le c\u0153ur au centre de son travail.<\/div><\/div><\/div><\/div><\/div>
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A.D. Coutelas Champagne<\/a><\/div>
Champagne A.D. Coutelas<\/div><\/div><\/div><\/div><\/div>
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Adrien Simon Champagne<\/a><\/div>
Champagne Adrien Simon<\/div>
Located in Pouillon in the Saint-Thierry mountain range, the estate carries on a tradition that began in the 19th century. Since 2008, Adrien Simon\u2014representing the seventh generation\u2014has been managing the vineyard with the utmost care. Grown on sandy-clay soils, the vineyards feature a blend of Meunier, Pinot Noir, and Chardonnay. Committed to sustainable practices, the estate has been certified organic since 2024, marking the launch of a new line of wines. In the cellar, Adrien takes a minimally interventionist approach. The winemaking process (in tanks or barrels) and extended aging on the lees reveal the terroir\u2019s unique character through precise, fresh, and authentic wines. In 2026, his niece \u00c9lo\u00efse, who specializes in wine marketing, joined him. Together, they are revitalizing the estate by expanding hospitality and wine tourism to share their world and their champagnes with visitors. <\/div><\/div><\/div><\/div><\/div>
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Alfred Baulant Champagne<\/a><\/div>
Champagne Alfred Baulant<\/div>
Champagne Alfred Baulant tells the story of a lineage of artisans and goldsmiths, united by a passion for precision, respect for family traditions, and the pursuit of excellence. The key, the house\u2019s emblem, adorns every label, symbolizing this precious legacy. It embodies elegance, openness, and the passing down of tradition\u2014but also the freedom to innovate with great passion. Today, it is \u00c9lise who holds this key. An inspired heiress, she carries on the house\u2019s spirit while infusing it with her personal touch: a joyful, feminine, and refined note that can be found in each of her vintages. <\/div><\/div><\/div><\/div><\/div>
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Alfred Tritant Champagne<\/a><\/div>
Champagne Alfred Tritant<\/div>
Champagne Alfred Tritant is a family-owned, small-scale estate of about 3 hectares, managed by Jean-Luc Weber, who inherited it from his maternal grandfather in 1930. This artisan winemaker is a R\u00e9coltant-Manipulant and thus produces champagnes exclusively from his own Pinot Noir and Chardonnay grapes, sourced from two exceptional Grand Cru villages in the southern part of the Montagne de Reims: Bouzy and Ambonnay. He also produces the famous Coteaux Champenois \u201cBouzy Rouge.\u201d The estate is committed to environmental sustainability: the vineyards have been certified organic since 2023, and eco-grazing is practiced there with his Ouessant sheep. <\/div><\/div><\/div><\/div><\/div>
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Bourcier P\u00e8re et Fils Champagne<\/a><\/div>
Champagne Bourcier P\u00e8re et Fils<\/div>
The first vines were planted in 1968 by Leon Bourcier, the grandfather. Throughout the year and in all kinds of weather, the estate cultivates Chardonnay with dedication and passion, while showing the utmost respect for the land. Several wines are offered to appeal to every palate: from the Tradition to the Blanc de Blancs, including the Ros\u00e9 de Saign\u00e9e. Visitors are welcome year-round to tour the estate, located in the heart of the vineyards, and of course to enjoy a tasting! <\/div><\/div><\/div><\/div><\/div>
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Briaux-Lenique Champagne<\/a><\/div>
Champagne Briaux Lenique<\/div>
Nathalie and St\u00e9phanie Briaux decided to change the course of their lives to passionately carry on the family tradition started by their parents in the Mardeuil region, near \u00c9pernay. As growers and winemakers, they craft distinctive cuv\u00e9es that reveal the richness of the three Champagne grape varieties. Alongside their blended champagnes, the \u201cPerle\u201d vintage cuv\u00e9es delicately explore the expression of a single grape variety through rigorous plot-by-plot selection and low dosage. True to its convictions, the estate has not used herbicides since 2015 and has been certified for Sustainable Viticulture in Champagne and High Environmental Value since 2020. <\/div><\/div><\/div><\/div><\/div>
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Brigitte Beaufort Champagne<\/a><\/div>
Champagne Brigitte Beaufort <\/div>
Champagne Brigitte Beaufort, a family-run estate founded in 2008, is distinguished by its exclusive production of 1 to 3 vintage micro-cuv\u00e9es each year, totaling just 6,000 bottles. Brigitte, a new generation of Champagne winemakers, creates each vintage from scratch, selecting the finest grapes from her estate, nicknamed the \u201cC\u0153ur de Galippe\u201d by the elders. Her champagnes, aged for 10 years in the cellar, express the complexity of the Bouzy Grand Cru terroir. Each numbered bottle bears details of its blend, disgorgement date, and dosage. Committed to the environment, Brigitte has earned VDC and HVE certifications for her exceptional vineyard. <\/div><\/div><\/div><\/div><\/div>
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C. Lef\u00e8vre Champagne<\/a><\/div>
Champagne C.Lef\u00e8vre<\/div>
Located just outside the city of Reims, in the village of Ecueil, this family-run estate has been producing champagne for four generations. With 4.5 hectares of vineyards in and around Ecueil, their predominantly loamy and sandy soils lend a touch of finesse to their wines. In 2018, they began the transition to organic champagne. Today, they have launched a new brand of organic champagne with its first cuv\u00e9e (L\u2019Origine). <\/div><\/div><\/div><\/div><\/div>
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Cuillier & De Sloovere Champagne<\/a><\/div>
Champagne Cuillier - De Sloovere<\/div>
Born from the union of two families of passionate winemakers, Maison Cuillier - De Sloovere is driven by strong convictions: to create exceptional champagnes with the utmost respect for biodiversity and the soil. In 2022, the arrival of Vincent Cuillier and Emeline De Sloovere marked the beginning of a new chapter. By combining their expertise, they are bringing an innovative vision focused on sustainable viticulture. At the heart of this renewal, Domaine La Grange le Comte has become a symbol of the perfect balance between the heritage of its terroir and its aspirations for the future. Constantly evolving, the House strives every day to forge a harmonious link between the wisdom of ancestral practices and the demands of modernity. <\/div><\/div><\/div><\/div><\/div>
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Damien Duffet Champagne<\/a><\/div>
Champagne Damien Buffet<\/div>
Maison Damien-Buffet is located in the Sacy region, in the heart of the Montagne de Reims and the Regional Park, a tourist village just a stone\u2019s throw from the city of Reims, the \u201cCity of Coronations.\u201d A harmonious collaboration blending passion and modernity. Maison Damien-Buffet crafts wines of perfect consistency and rare character; each bottle is unique, each bottle a source of inspiration where flavors and aromas come together. Maison Damien-Buffet has always placed a premium on the art of hospitality. <\/div><\/div><\/div><\/div><\/div>
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Delaunois D & Fils Champagne<\/a><\/div>
Champagne Delaunois D & Fils<\/div>
Artisans vignerons depuis cinq g\u00e9n\u00e9rations, ils fa\u00e7onnent leurs champagnes comme on fa\u00e7onne une histoire de famille : avec les mains, le c\u0153ur et le temps. Leur maison, ancr\u00e9e \u00e0 Rilly-la-Montagne Premier Cru, cultive 5 hectares transmis sans interruption, o\u00f9 chaque cep porte la m\u00e9moire de ceux qui l\u2019ont soign\u00e9 avant eux. Vignerons ind\u00e9pendants de A \u00e0 Z, ils signent des cuv\u00e9es qui ne doivent rien au hasard : elles naissent de gestes simples, d\u2019un savoir-faire transmis, d\u2019une patience rare. Dans chaque bouteille, il y a leur terroir... et un peu de leur \u00e2me.<\/div><\/div><\/div><\/div><\/div>
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Dewitte-Anot Champagne<\/a><\/div>
Champagne Dewitte-Anot<\/div>
The Dewitte-Anot Champagne House is the result of a rich family history and expertise passed down through the generations. Founded in 1975 by Mauricette Anot, a native of Mesnil-sur-Orger, and Andr\u00e9 Dewitte, who came from the North, this brand has distinguished itself through the quality of its cuv\u00e9es. The next generation is taking the reins, with Aurore launching her first four cuv\u00e9es: the Grand Cru Blanc de Blancs, the 2007 Vintage, Extra Brut, Brut, and Ros\u00e9. These four cuv\u00e9es, a testament to excellence, reflect her commitment to carrying on the family legacy. <\/div><\/div><\/div><\/div><\/div>
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Egrot & Daughters Champagne<\/a><\/div>
Champagne Egrot et Filles<\/div>
Born out of a family passion, the EGROT Champagne House is the brainchild of Elisabeth and Jean-Marie. After meeting in 2007, they decided to purchase a building in 2012, where they set up their press\u2014a move that marked their independence and propelled them to become grower-producers on 6.5 hectares. From cultivating the vines to the harvest, and on to the production and distribution of our champagnes, our passionate duo takes pride in mastering every step to offer you an authentic and unique champagne. <\/div><\/div><\/div><\/div><\/div>
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Charles Ellner Champagne<\/a><\/div>
Champagne Charles Ellner<\/div>
Maison Charles Ellner is a family-owned champagne house founded in 1905 in \u00c9pernay. Renowned for its independence and expertise passed down through several generations, it cultivates an elegant and precise style, emphasizing the wines\u2019 freshness by often omitting malolactic fermentation. Its vineyards, spread across several Champagne terroirs, enable the production of refined, balanced cuv\u00e9es that faithfully express the character of the terroir. For over a century, Charles Ellner has combined tradition, high standards, and respect for nature in the creation of its champagnes. <\/div><\/div><\/div><\/div><\/div>
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Emmanuel Boucant Champagne<\/a><\/div>
Champagne Emmanuel Boucant<\/div>
Au c\u0153ur du Mont-de-Bonneil, dans la vall\u00e9e de la Marne, Emmanuel cultive 7 hectares de vignes domin\u00e9es par le Pinot Meunier. Profond\u00e9ment attach\u00e9 au respect du vivant, cet avant-gardiste sublime ses parcelles id\u00e9alement expos\u00e9es en haut des coteaux, certifi\u00e9es en agriculture biologique depuis 2022. Alliant h\u00e9ritage paternel et intuition, tel un marin tra\u00e7ant son cap, il \u00e9labore ses propres cuv\u00e9es depuis 2009. Guid\u00e9 par l'\u00e9motion, il cr\u00e9e des champagnes de partage pens\u00e9s pour retranscrire des souvenirs conviviaux, sous la devise : \u00ab le temps nous est cont\u00e9 \u00bb. Aujourd'hui \u00e9paul\u00e9 par sa compagne Anastasia, Emmanuel \u00e9crit la suite de l'histoire familiale avec la volont\u00e9 profonde de transmettre un domaine p\u00e9renne aux g\u00e9n\u00e9rations futures.<\/div><\/div><\/div><\/div><\/div>
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Emmanuel Cosnard Champagne<\/a><\/div>
Champagne Emmanuel Cosnard<\/div>
Emmanuel, after a career as a graphic designer and as a contemporary dancer, changed course in 2001 to take over his grandparents\u2019 vineyards in Berru. Self-taught, he learned from his mistakes and decided to manage all his plots with the same philosophy: adopting sustainable viticulture, reducing his carbon footprint, and limiting the use of inputs. His commitment to organic viticulture reflects his dedication to quality and sustainability. In collaboration with the Berru cooperative, he produces authentic champagnes, rich in character, that fully express the terroir and his expertise. This approach combines tradition and innovation in the service of the family vineyard. <\/div><\/div><\/div><\/div><\/div>
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Gaston Collard Champagne<\/a><\/div>
Champagne Gaston Collard<\/div>
Located in Bouzy, a Grand Cru village in the Montagne de Reims, Maison Gaston Collard has been a family-run estate for five generations. As a r\u00e9coltant-manipulant, the estate oversees every stage of the production of its champagnes, from the vineyard to the bottle. Certified organic and biodynamic (Ecocert and Demeter), the vineyard is cultivated with the utmost respect for nature and its cycles. Convinced that quality stems above all from the care given to the grapes, the House offers authentic and vibrant champagnes. Each cuv\u00e9e thus reflects its exceptional terroir, the result of passionate, patient, and meticulous craftsmanship. <\/div><\/div><\/div><\/div><\/div>
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Gaston R\u00e9volte Champagne<\/a><\/div>
Champagne Gaston R\u00e9volte<\/div>
Champagne Gaston R\u00e9volte is a family-owned estate that carries on traditional craftsmanship while working in harmony with nature. Located in the historic village of Avenay-Val-d\u2019Or, on the slopes of the Montagne de Reims, its production is exclusively classified as Premier Cru. Founded in 1963 by Gaston R\u00e9volte, the house has been producing wine on the same land and aging it in the same cellars for three generations. The vineyard is composed of 90% Pinot Noir and 10% Chardonnay. These two grape varieties coexist here, revealing the best of this terroir with elegance and a spirit of conquest. <\/div><\/div><\/div><\/div><\/div>
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Lombard Champagne<\/a><\/div>
Champagne Lombard<\/div>
Maison Lombard embodies a family history that continues to unfold. Founded in 1925, Thomas Lombard has breathed new life into the House by highlighting the unique character of each terroir. By crafting champagnes from meticulously selected Premier Cru and Grand Cru vineyards, the House reveals the full complexity and diversity of Champagne\u2019s terroirs. This approach, inspired by Burgundy, reflects a modern vision of Champagne wines and establishes the House as the oldest among the new wave of Champagne winemakers. <\/div><\/div><\/div><\/div><\/div>
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Madame L Champagne<\/a><\/div>
Champagne Madame L<\/div>
Madame LAMOUR is, above all, a family story. When each generation moves forward at its own pace while honoring its parents and grandparents, and when the connection between the winemaker and the customer transforms into bubbles, we realize that anything is possible. As winemakers, merchants, independent growers, and cooperative members\u2014but above all, as passionate enthusiasts\u2014we are committed to producing and selling a range of champagne consisting primarily of 1er Cru wines that reflect who we are, at a fair price. Our best selling point: meeting and tasting. <\/div><\/div><\/div><\/div><\/div>
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Michel Gonet Champagne<\/a><\/div>
Champagne Michel Gonet<\/div><\/div><\/div><\/div><\/div>
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Julien Chopin Champagne<\/a><\/div>
Champagne Julien Chopin<\/div><\/div><\/div><\/div><\/div>
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La Forge Distillery<\/a><\/div>
Distillerie de la Forge<\/div>
La Forge Distillery, located in Barbonne-Fayel in the heart of Champagne, is a place where tradition and craftsmanship come together. A blacksmith by trade, Loic carries on the art of wood-fired distillation, an ancestral technique that gives the spirits unparalleled authenticity. Each product is crafted from fresh, local ingredients, carefully selected to ensure exceptional quality. When you visit the distillery, you\u2019ll discover not only the secrets of blacksmithing and distillation, but also a true artisanal heritage, preserved with passion and dedication. <\/div><\/div><\/div><\/div><\/div>
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Montaudon Champagne<\/a><\/div>
Champagne Montaudon<\/div>
Champagne Montaudon has been an integral part of Champagne\u2019s history since its founding in 1891. Drawing its character from 350 hectares of historic terroirs (40 to 60 crus) spread from east to west and north to south across the Champagne vineyards, the champagnes are crafted by families of winemakers, supported by a team of expert oenologists. These wines are imbued with the authenticity and richness of their terroir, giving pride of place to the red grape varieties (Pinot Noir and Meunier), the House\u2019s signature. Champagne Montaudon offers a delightful tasting experience for every palate. <\/div><\/div><\/div><\/div><\/div>
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Patrick Boivin Champagne<\/a><\/div>
Champagne Patrick Boivin<\/div>
Since 1978, Champagne Patrick Boivin has been bringing a family passion to life in the heart of \u00c9pernay, the capital of Champagne. As an independent R\u00e9coltant-Manipulant, the House carefully cultivates the three traditional grape varieties on Premier Cru-classified terroirs in the Marne Valley. The result of a precious savoir-faire lovingly passed down from father to daughters, the family masters every stage of production, from the vineyard to the bottle. Balancing respect for tradition with modern innovation, they nurture their plots to create refined champagnes that blend elegance and character. Designed for sharing and evoking emotion, each cuv\u00e9e offers a vivid interpretation of the vineyard. It is an invitation to explore the terroir through a precise sensory journey, sure to delight every palate. <\/div><\/div><\/div><\/div><\/div>
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Xavier Alexandre Champagne<\/a><\/div>
Champagne Xavier Alexandre<\/div>
With a tradition of harvesting and winemaking passed down from father to son since 1933 in Courmas, Domaine Xavier Alexandre produces distinctive champagnes from an 8-hectare vineyard spread across eleven villages in the Marne region, five of which are classified as \u201cPremier Cru\u201d in the Montagne de Reims and Grande Vall\u00e9e. Vineyard-specific winemaking, respect for the grape varieties (Meunier, Pinot Noir, Chardonnay), and extended aging in the cellar result in refined, elegant cuv\u00e9es that remain true to their terroirs. <\/div><\/div><\/div><\/div><\/div>
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Paul Goerg Champagne<\/a><\/div>
Champagne Paul Goerg<\/div>
Founded by eight winemaking families, Maison Paul Goerg cultivates 120 hectares of vineyards in the Premier Cru terroir of Vertus, a village nestled in the heart of the prestigious C\u00f4te des Blancs. The Paul Goerg Champagne range reflects the house\u2019s expertise with the Chardonnay grape, whose full potential for finesse and elegance is expressed through precise blends comprising between 40 and 50% reserve wines and extended aging, ensuring low dosage levels. Its signature style is based on the purity of the fruit, chalky minerality, and an elegance recognized by all enthusiasts and professionals alike. <\/div><\/div><\/div><\/div><\/div><\/div>