Interview of Philippe Mille, Chef des Cuisines at  le Domaine les Crayères, Reims 

 

 

Can you summarize the big moments of your career?

 

It is difficult to define a big moment in particular, because all along my career, every stage was very important. All my route is a big moment. Of my debuts, with my CAP (vocational training qualification) of pastry in pocket, until my arrival to the Domaine Les Crayères.

The meeting with every new Chef was exceptional. A personality, a style of cooking…

I consider myself very fortunate because I have always worked in the best restaurants of France, with big professionals, who mastered perfectly their art.

I would qualify my route of permanent evolution, with exceptional people …

 

 

What is for you the first assessment after these few months spent at Les Crayères?

 

The assessment is extremely positive. With the team already in position, we work hand in hand with a single objective: value this magnificent house and make it live.

We are expecting the local and regional clientele, as well as the international customers, to write the story of this house with us. We want our regional customers to come towards this place which is a part of their heritage, but that they had a little abandoned these last years.

We propose them cook's cooking, with an optimal respect for the product. Our goal being to seduce them!

 

 

What decided you to join the Domain les Crayères?

 

I came over here to have lunch ten years ago and I had been dazzled by the place.

Such a domain, consisting of a 5-star hotel " le Château ", a renamed gourmet restaurant " Le Parc ", and the brasserie " Le Jardin", represents one of the most beautiful places of high gastronomy in the world. I joined the team with great pleasure.

 

 

What is for you the challenge in this new position ?

 

Our gourmet restaurant works very well the weekend, more calmly in the week.

It is necessary to make this place accessible to all, while preserving its exceptional aspect through its architecture and its gastronomy.

We are in a bourgeois house, with a family side there. Our customers have to feel at home, this house belongs to them. Conviviality is the keyword, both in the place and in the plate!

 

On the other hand, few people know that in the week for lunch, they can savour a gourmet's menu in the restaurant « Le Parc », for 65 euros.

What’s more,  in a short time if they want to be back at the office right on time.

 

How do you elaborate your menu?

 

 

With seasonal products. Without distorting them, whether in their texture, or in their shape. I privilege the cooking on fish bone, on carcass. I like to see the sauceboat on the table, and enjoy when our guests savor in their way their own dish. Or taste the sauce with some bread!

 

 

What are according to you the major assets of this house?

 

 

First of all, the team cohesion which reigns here. When each personality can bloom, it is possible to realize big things as a group.

When we work for example around a meat, the in charge team expresses its opinion, no idea is rejected.

When leaving the possibility of expressing yourself and of feeling good in your work, you can be sure that  new ideas appear …

When I arrived here, I discovered a beautiful, a magnificent sleepy one … We have all the cards in hand to transform this magnificent house through universal values such as pleasure, generosity, and authenticity.

 

Philippe Mille's Resume :

 

Since December, 2009:

 

Chef des cuisines of the Restaurant " Le Parc " and the Brasserie " Le Jardin "

at le Domaine les Crayères, Reims.

 

2003-2009: Deputy head in the hotel Meurice, Paris ( 75 ).

2002-2003: 1st Second-in-command in the hotel Scribe, the Paris ( 75 ).

2001-2002: Chef de partie in the hotel Ritz, the Paris ( 75 ).

2000-2001: Chef de partie to the restaurant Lasserre, the Paris ( 75 ).

1998-2000: Chef de partie to the restaurant Meadow Catelan, Paris ( 75 ).

1996-1998: Chef de partie to the restaurant Drouant, the Paris ( 75 ).

1994-1996: Apprentice chef to the restaurant Aubergade, Pontchartrain ( 78 ).

Training of cook and pastry cook at the hotel high school of Le Mans.

 

Competition

 

2009:

Bocuse of Bronze to the International Bocuse d' Or.

2009:

Bocuse of Europe - Prize for the best dishes Fish and Meat.

2008:

1st Prize in the National Competition of Artistic Cooking (CNCA) organized during the show Sirest Ideas in Paris.