Christophe MORET

Chef : 2 restaurants Executive Chef at Domaine Les Crayères in Reims since March 2024, Christophe Moret boasts an enviable track record. His secret? Discover it in this portrait.

Presentation

Multiplying experiences in total freedom

The son of a family of hunters and market gardeners, Christophe Moret dreamed of becoming a forest ranger, but in the end it was cooking that he chose. i used to do extra jobs to make money and finance my motorcycle, " he says, " and then I got hooked . After studying at the Ecole Hôtelière de Blois, he went on to gain experience at the Château d'Isenbourg in Rouffach (Haut-Rhin), Hôtel de la Poste in Corps (Isère) and Le Rivage in Gien (Loiret). " I wanted to do gastronomy, I was young, single, with my motorcycle... I was free. I was free .

A season at the Grand Hôtel in Saint-Jean-de-Luz, then another at Château Éza with Bruno Cirino, and here he was at Jacques Maximin's Théâtre in Nice. In 1990, he realized his dream of working for Alain Ducasse at the Louis XV in Monaco. " It was a new concept, that of a global restaurant where everything was thought out down to the smallest detail ".

Encounters and work

Three years later, he joined Bruno Cirino at the Royal Monceau: " I discovered another side of the business ". He then joined 59 Poincaré in Paris as sous-chef to Jean-François Piège, before opening Spoon Food & Wines in Paris as Chef.

From 2003 to 2010, he was head chef at the Plaza Athénée. " It was an incredible house. Ducasse was on a roll, and I had a wonderful team. He then took over Maison Lasserre, near the Champs Élysées. "We dusted things off, but after four years, things weren't going the way I wanted. He then took over the kitchens at the Shangri-La in 2015, before leaving in 2023 for L'Ambroisie, place des Vosges, in Paris.

In early 2024, he was approached by Domaine des Crayères, Reims, to take up the post of Executive Chef following the departure of Philippe Mille. An offer he couldn't refuse. " Today, we take pleasure in what we do, we have a very fine wine list, champagne, and the desire to shine a little brighter still ".

Biography & Awards

1966 birth in Orléans

1990 commis to chef de partie at Alain Ducasse's Louis XV restaurant in Monaco

1994 sous-chef de cuisine Le Royal Monceau

1997 Sous-Chef de cuisine at 59 Poincaré, Paris

1998 Chef at the opening of Spoon Food & Wines in Paris

2003 Chef at Plaza Athénée, Alain Ducasse period

2010 Maison Lasserre, near the Champs Élysées in Paris

2015 Executive Chef at L'Abeille** at Shangri-La, Paris

2024 Executive chef at Domaine des Crayères, Reims

Its restaurants

Open

17/20
Prestige Restaurant

Le Parc Les Crayères

Address 51100 REIMS

Chef Christophe Moret

Cooking French | Gastronomic

Budget 120€ à 270€

Open

13/20
Chef's Restaurant

Le Jardin Les Crayères

Address 51100 REIMS

Chef Christophe Moret

Cooking French | Local

Budget 39€ à 60€

Its news

Craftsmen & Know-How

The Domaine des Crayères farmers' market returns for its 14th edition

There's more to Champagne than just champagne: the terroir of the Reims region is much more extensive. Its producers will be showcased on the weekend of September 21 and 22, 2024 at Domaine des Crayères.

More information

Chef Christophe MORET

Restaurant Le Parc Les Crayères
51100 REIMS