{"id":7781,"date":"2026-06-18T10:04:27","date_gmt":"2026-06-18T08:04:27","guid":{"rendered":"https:\/\/lesrelaisdugout.fr\/speaker\/julien-raphanel\/"},"modified":"2026-07-01T16:03:59","modified_gmt":"2026-07-01T14:03:59","slug":"julien-raphanel","status":"publish","type":"speaker","link":"https:\/\/lesrelaisdugout.fr\/en\/speaker\/julien-raphanel\/","title":{"rendered":"Julien Raphanel"},"content":{"rendered":"\n

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. <\/p>\n\n

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Julien Raphanel wasn\u2019t destined for a career in cooking. 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