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
The Lobster
55€
Lobster bisque with Fine Champagne, Raviole du Dauphiné, small croutons, rouille with saffron pistils, succulent lobster medallion
The Salmon
48€
Raw salmon marinated in dill and citrus fruits, horseradish cream and country bread with seaweed, wild broccoli, hint of caviar
Le Foie Gras
50€
Duck foie gras cooked with coarse salt, bouquet of green beans with virgin olive oil and sherry vinegar, candied onions
Scallops
50€
Scallop carpaccio with mango vinegar and citrino olive oil, mango salad, fresh coriander and shiso
