International
Philippe MILLE
Chef : 1 restaurant
It's not often that a chef's first job is with a prestigious establishment like Les Crayères. When he joined the Gardinier family's famous Champagne estate in 2009, the man with fond memories of his grandmother's pot-au-feu was just 35 years old and already had a solid track record.
Philippe Mille began his career at L'Aubergade, working with Jean Bordier, who taught him the basics of classic cuisine. His career continued in Paris, at Drouant, and with Frédéric Anton, at the Pré Catelan, where he discovered a cuisine full of subtlety. He then joined Michel Roth's team at the Ritz. But it was with Yannick Alléno, at Le Scribe and then Le Meurice, that he truly forged his personality, during the seven years he spent as second-in-command to our future 2015 Chef of the Year.
The Sarthois quickly became an ambassador for Champagne and champagne, but also for all local producers, of which he is a fervent defender and which he showcases in a cuisine with a classicism that is both brilliant and enlightened. In February 2024, he announced that he was leaving Les Crayères to open his own restaurant, Arbane, in Reims.
Its restaurants
Its news
Our partners
Food products, kitchen equipment, tableware, service solutions...
See the full list of partners who place their trust in Gault&Millau
All our partners
