HERVÉ RAPHANEL
RESTAURANT LE MILLÉNAIRE
After his apprenticeship at the Pierre restaurant in Macon, Hervé Raphanel began his career as a chef at the Arc en ciel alongside chef Jean Fleury - who became his mentor - then Chef de Partie at Pierre Orsi's - where he met his wife Florence. He learnt rigor and discipline. After assisting Jacques Gauthier at the Auberge du Moustier in Milly la Forêt, he replaced Jean Fleury and got a Michelin star at the Arc en Ciel, then a Michelin star at the Maison de Maître, the Conrad Hotel’s restaurant in Brussels. Then came the time of independence when he and his wife Florence took over the restaurant La Clé des Champs in Halluin in the North of France - where he served a generous and creative cuisine.Read More...
THE MENU
RESTAURANT LE MILLÉNAIRE
Melon foam
50€
Melon foam, country bread toast with Iberian ham from Bellota-Bellota
Thin fresh tomato pie
48€
Thin fresh tomato pie, lukewarm tomato collection. Spanish sardines with olive oil, rocket sprouts
Raw salmon
55€
Raw salmon marinated with beet, horseradish cream, Raspberry gel and shredded caviar
Duck foie gras
50€
Duck foie gras cooked with coarse salt, seasonal salads. Grilled dried fruit bread
