Awarded with two Michelin stars LE PARC Restaurant combines the elegance and sophistication of the finest French cuisine with an aristocratic setting, that focuses on timeless French art of living — when even the smallest detail is natural and vivid.
Restaurant LE PARC is located in the breathtaking historical castle Château Les Crayères, now Domaine Les Crayères, and is one of the best and most significant restaurants in Reims.
The interior of the restaurant is notable for its luxury: there are many objects of art and paintings, beautiful cascading curtains and draperies adorn the high windows, which offer a magnificent view of the castle grounds.
Everything here creates perfect ambience for the artistic gastronomic creations of the talented chef Philippe Mille, who manages the kitchen of LE PARC.
Philippe Mille is the recipient of two Michelin stars, the Bocuse Europe and Bocuse d’Or awards in 2009, as well as holder of “Meilleur Ouvrier de France” and “Grand Chef Relais et Châteaux” titles in 2011.
His career path has been ascendant since he received diplomas in culinary and confectionery arts.
He worked in the kitchens of Bordier, Grondart, Anton, Roth, Le Scribe, Le Meurice. He received his first Michelin star at Domaine Les Crayères in 2011 and year after, his second one in 2012, which he’s been retaining for the past 10 years.
In the Photo: Head Chef Philippe Mille
“As a child, I spent a lot of time on my grandmother’s farm. I helped her growing food, tasted and discovered new aromas and flavors. I keep memories of the dishes prepared by my grandmother, as well as my father, who liked to spend the weekends in the kitchen, — says Philippe Mille. — I studied and worked in many restaurants under the guidance of famous chefs Jean Bordieu, Louis Grondard, Frédéric Anton, Yannick Alléno, with whom I won the Bocuse d’Or bronze medal at the Bocuse d’Or. They passed on their knowledge, philosophy, passion and vision of the kitchen to me. In many ways, my cuisine is connected to my childhood and youth memories.”
L’ÂME DE LA CHAMPAGNE
A unique menu presented by Philippe at LE PARC, “L’ÂME DE LA CHAMPAGNE” is inspired by the seasons and the Champagne region.
It consists of first-class French dishes prepared with the most premium ingredients, complemented by a wide selection of champagnes and rare wines.
In the Photo: Selection of Amuse Bouche
“My cuisine is pleasure, generosity, gourmandism, respect for ingredients and seasonal dishes, as well as everything that can give us emotions, — Philippe says.
“A lot of my dishes are connected with the Champagne region, and certainly with the champagne that I use a lot in my recipes. To reveal the soul of this magical drink, you need much more than create a terroir, you need to penetrate into its soul, learn all its secrets.”
In the Photo: Tribute to “Our Lady of Reims” — Stained glass of langoustines marinated in Verjus, creamy head juice and caviar
“This dish is associated with the famous Reims Cathedral and its magnificent stained glass windows, — tells Philippe. — Langoustine is an invariable product in our kitchen, you can create a whole creative palette of very interesting dishes using it. I work with local langoustine suppliers so they are on our menu all year round.”
In the Photo: Green asparagus from Jérôme Galis — Cooked under straw, served with Champagne sabayon / Soft asparagus cake with almonds
In the Photo: Lobster coated with its juices, pearls of Pinot Meunier, flame turnips, coral dust / Tangerine zest Croq’claw
In the Photo: Filet of beef from the Challouet farm, Grenaille potatoes cooked under a clay shell
For this course potatoes are wrapped in herbs and baked inside a clay shell to preserve maximum aroma and flavor.
Serving accomplished with Beef tartare with caviar & broth jelly.
In the Photo: Choice of cheeses is served with jams, honey, jams
As a special course before the desserts, Cheese trolley with a wide selection of matured cheese from Cow, goat and sheep milk is appearing to the table to allow guests make their own platter of preference.
In the Photo: Leaf to leaf of champagne — Confit, mousse and pear water with Ratafia champenois, “Conference” flambéed on embers of vine stocks
Following the traditions and finishing journey through Champagne, a compliment from the chef in face of Petit Fours is served.
Philippe Mille: “L’ÂME DE LA CHAMPAGNE menu transfers my aim to let the guest discovering my native land, taking a short journey through its heritage and getting acquainted with its rich gastronomic culture along with one of the most mysterious drinks — champagne.”
Menu “L’ÂME DE LA CHAMPAGNE” — 390 euros
Champagne pairing — 200 euros
LE PARC RESTAURANT
Address: 64, Boulevard Henry Vasnier 51100 Reims, France
Contacts: + 33 3 26 24 90 00; contact@lescrayeres.com
Instagram: @domainelescrayeres
Text: Marina Timo
Photo courtesy: EATWEEKGUIDE
