PHILIPPE MILLE | Reinventing Culinary Heritage

Coming from a family with roots in agriculture in the Sarthe region, Philippe Mille knows about the taste of terroir and the art of farming.

Six years ago, he left Paris to return to Champagne and chef for “Le Parc”, the restaurant at Domaine Les Crayères where he has subsequently been awarded two Michelin stars for his modern interpretation of the region’s culinary character.



Read the full story in CUVÉE Magazine No. 1 | Champagne.

Order your copy in our shop
Written by

Stefanie is the founder and chief editor of CUVÉE Magazine. Epicurean at heart and wine professional in life, she writes about all things wine and food that pamper her palate. Living in Champagne and holding the Champagne Master Level Certificate as well as WSET certificates, she can't stop discovering new bottles and the stories behind the labels.

No comments


eleven + eight =