THE RESTAURANT
RESTAURANT LE MILLÉNAIRE
The contemporary decor is the work of Reims architect Giovanni Pace. The wood and champagne colors blend harmoniously on both levels of the restaurant: the large room on the first floor and the two small salons upstairs. The atmosphere is smooth and peaceful. Both salons can host both your private and professional events.
Hervé Raphanel's knowledge and talent are dedicated to an accurate, flavorful and natural cuisine. Immediately, he became involved in the region by using local products for his meals. He personally meets professionals to understand their state of mind, their production approach and find more about this beautiful region called Champagne. In the dining room, Florence takes care of the customer's comfort with a thoughtful and subtle service.
Hervé Raphanel's knowledge and talent are dedicated to an accurate, flavorful and natural cuisine. Immediately, he became involved in the region by using local products for his meals. He personally meets professionals to understand their state of mind, their production approach and find more about this beautiful region called Champagne. In the dining room, Florence takes care of the customer's comfort with a thoughtful and subtle service.
Hervé Raphanel
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 restaurant of the Conrad Hotel 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 North of France - where he served a generous and creative cuisine.A decade later, back in Lyon, he assisted Jean Fleury in developing famous chef Paul Bocuse's brasseries. An outstanding speaker in addition to being a great chef, Hervé Raphanel became a trainer at Institut Paul Bocuse where - as enthusiast as enthusiastic - he brought together young apprentices to spread his knowledge. As challenge enthusiasts, he and his wife Florence took over the restaurant Le Millénaire in Reims and kept a Michelin star in the institution, which is still fitting the century and the restaurant.