Le Millénaire

Near Place Royale and the cathedral, this local culinary landmark has been treated to a contemporary makeover. It provides a perfect playground for two veteran fine food lovers: Benjamin Andreux, in the kitchen, and Delphin Cornaille, brilliantly in charge of the front of house. The chef unveils his ambitious vision of fine dining in which seafood plays the leading role: sautéed girolle mushrooms, apricots and elderflower; monkfish meunière, green peas, cherries and sauce Dugléré; Racan pigeon, a quenelle of puréed onion garnished with a sauce. The epitome of intelligent creativity, suavely crafted into original recipes and backed up by high-flying technique, all of which in line with the seasons. Diners are greeted warmly and seamlessly, as befits the background of the establishment’s professional and experienced team.

Blind-tasting, immersive dining

• Le Millénaire operates with menus à l’aveugle where guests are guided through a blind tasting experience, inviting diners to immerse themselves in the progression of courses and the ambiance of the dining room (the staff orchestrates a dynamic dining experience described as a 'valse de la salle').

Seasonal philosophy blending Provence and Champagne

• The chef, Benjamin Andreux, emphasizes the four seasons and draws inspiration from his Provençal roots and the Champagne region, delivering contemporary, bold flavor pairings that fuse sensitivity with generosity in a Michelin-starred setting.

Architectural setting by Giovanni Pace, two levels, near the cathedral

• The restaurant features a contemporary, two-level interior designed by Reims architect Giovanni Pace, with wood tones and refined decor, located just a stone’s throw from Reims Cathedral for a refined, atmospheric dining experience.

Signature Ingredients

• Confit organic egg yolk (jaune d'œuf bio confit): Sourced from organic eggs, the yolk is gently confit to a luxuriously silky, deeply savory element that acts as a unifying thread across Le Millénaire's blind-tasting menus, showcasing the chef's mastery of technique and depth.
• Poutargue râpée (grated poutargue): Poutargue provides a briny, sea-essence that pockets the dishes with umami; grated to release its intensity and distributed with finesse throughout courses.
• Livèche oil (huile de livèche): An herb-infused oil derived from lovage that adds a bright, herbal lift to dishes, balancing the saltiness of poutargue and the richness of the yolk.
• Abricots de Camargue (Camargue apricots): Local sun-kissed apricots used for their vibrant sweetness, often roasted and paired with Champagne-region components, underscoring the restaurant's regional terroir.
• Miel d'acacia de Champagne (Acacia honey from Champagne): A regional honey used to glaze and perfume dishes, lending floral notes that harmonize with fruit and savory elements alike.
• Romarin frais (Fresh rosemary): Used to infuse and perfume dishes, notably with the Camargue apricots, delivering a fragrant finish that ties Provence-inspired flavors to Champagne's produce.
• Volaille de Champagne (Champagne poultry): Local poultry from the Champagne region, featured as volaille de champagne farcie de légumes d'été, embodying the commitment to regional sourcing and seasonal composition.
• Calamar en écaille (squid prepared en écaille): Squid prepared with a delicate sear and scored texture, served with a vegetable ragù and a deep ebony sauce; a signature seafood component that epitomizes the restaurant's bold, contemporary language.

Tasting Menus

• La 12ème heure - Midi en semaine: €65
• L'Antique 4 expressions: €90
• L'Ancestral 5 expressions: €140
• Le Millénaire 7 expressions: €180
• L'Atemporel 8 expressions: €230

Signature Dishes (examples)

• Jaune d'œuf bio confit, petits pois, poutargue râpée et huile de livèche
• Calamar en écaille, bolognaise de légumes et sauce ébène
• Volaille de champagne farcie de légumes d'été, sauce poulette
• Abricots de Camargue rôtis au miel d'acacia de Champagne, infusés au romarin frais

Note: Prices listed are in euros (EUR) and may vary by season; signature dish prices are not published publicly on current menu.