Le Parc Les Crayères
Reims, France
⭐2 Stars
The Experience
From Michelin Guide
This mansion standing in superb grounds was once the property of Louise Pommery. Chef Christophe Moret, who has worked with some of the greatest chefs in the world (the likes of Alain Ducasse, Bruno Cirino, Jacques Maximin et al), immediately found the perfect culinary formula to match this small early-20C château that exudes classic elegance. Using premium ingredients, he creates refined, accessible dishes that are as generous as they are delicious – for instance, spider crab refreshed with pepper dulse notes, or glazed mallard duck dusted with liquorice. Rosalie Boucher's desserts are cleverly devised for lightness – just look at her strawberry-based creation. These gems feature on the various set menus, but also – an increasingly rare pleasure – on the à la carte menu. The wine list features close to 900 champagnes. Superb guestrooms and suites.
Unique Things
From Visitor Experiences
Here are three unique and unconventional aspects of the Michelin-starred restaurant Le Parc Les Crayères in Reims:
1. Aristocratic Setting in a Historic Château
Le Parc is located within the Château Les Crayères, a historic mansion with superb grounds that once belonged to Louise Pommery. The restaurant combines fine French cuisine with an aristocratic ambiance, featuring luxurious interiors adorned with art objects, paintings, and cascading curtains that frame high windows overlooking the castle grounds. This setting creates a timeless French art of living experience where even the smallest details feel natural and vivid.
2. Chef Philippe Mille’s Journey and Michelin Star Fluctuations
The current head chef, Philippe Mille, took over in 2009 and experienced an unusual Michelin star trajectory: the restaurant lost both stars the year he started but regained them three years later in 2012. Mille’s background includes training at prestigious Paris kitchens such as the Ritz and Le Pre Catelan, and his cooking is highly regarded, often compared favorably to nearby three-star establishments despite Le Parc holding two stars.
3. Focus on a Natural and Soothing Dining Experience
Under Chef Christophe Moret’s menu direction, the dining experience at Le Parc emphasizes naturalness and generosity, where every detail is designed to be soothing and lively. This approach reflects a philosophy that elevates the meal beyond just food to a holistic sensory experience, blending the environment, service, and cuisine harmoniously.
These elements distinguish Le Parc Les Crayères as a Michelin-starred restaurant with a unique blend of historical grandeur, culinary resilience, and a refined, natural dining philosophy.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Le Parc Les Crayères in Reims reflect a strong connection to local artisans, farmers, and traditional French culinary techniques. Key ingredients include:
Milk-fed lamb: Raised by local farmers Julien and Patrick Cogniard, this lamb is a celebrated ingredient at Le Parc, showcasing the restaurant’s commitment to regional produce and quality meat.
Goat cheese: Provided by Sophie Laluc, this cheese is used to highlight local dairy craftsmanship and adds a distinctive flavor to dishes.
Langoustine marinated in Arbanne grape verjuice: This ingredient is part of a signature dish that pays tribute to the Reims Cathedral, combining local viticulture with seafood in a creative presentation.
Turbot grilled over vine shoots: The turbot is grilled on vine tendrils and served on a Champagne barrel stave, accompanied by potatoes cooked on embers in a forge, a method inspired by the chef’s childhood and local blacksmith traditions. This dish exemplifies the integration of local craft and culinary art.
Soft egg with caviar and foie gras confit: This combination is a noted dish at the restaurant, blending luxurious ingredients with refined technique to create a memorable starter.
These ingredients and their preparation methods emphasize the restaurant’s philosophy of storytelling through food, rooted deeply in the terroir, artisanal producers, and traditional French culinary heritage.