Arbane

After many years at Le Parc des Crayères, ‘Meilleur Ouvrier de France’ Philippe Mille has opened his own restaurant in this elegant abode dating back to 1874. In a contemporary interior done out in natural shades and strewn with references to the vineyards of Champagne, the chef from Sarthe pursues a culinary vision that is rooted in the Champagne terroir in his open kitchen. He cooks over vine branches, draws inspiration from the seven grape varieties (including Arbane), adding the odd fine seafood ingredient (monkfish, turbot, lobster etc). The champagne list is naturally of interest, and the plush lounge upstairs is adorned with a sculpture by a famous Reims-based master glassmaker.

• An elegant 1874 townhouse in central Reims, with a contemporary interior that nods to the Champagne vineyard.
• Cooking rooted in Champagne terroir, including vine-branch cookery and references to the region’s seven grape varieties.
• A Champagne-forward drinks focus, with a plush upstairs lounge used for pre or post dinner pours.

• Vine branches, used for cooking and smoke, a direct link to the Champagne vineyard.
• Champagne’s grape varieties, including arbane, used as a conceptual backbone for the menu and cellar.
• Seafood such as turbot and lobster, treated with high-precision sauces and bright citrus accents.
• Pepper blends and citrus, used with restraint to sharpen richness and keep plates fresh.
• Champagne, central in the drinks program, with a cellar designed around the region.

Chef Philippe Mille’s tasting menus are built in sequences and framed around Champagne’s landscape and vineyard culture. Options include Premier Cru at lunch, and longer menus such as Expression Vegetale, L'Ame de la Champagne, Ode a la Vigne, and Le Millesime, with pairings offered alongside.