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Arbane

After over 10 years at Le Parc des Crayères, Philippe Mille, "Meilleur Ouvrier de France" (2011) and winner of Bocuse de Bronze (2009), has opened his own restaurant in this town house dating back to 1874. Cutting a fine figure, it has a contemporary interior done out in discreet tones (a nod to the vineyards of Champagne) and an open kitchen, in which the chef from Sarthe cooks up a culinary vision rooted in the Champagne terroir. He uses vine shoots, draws inspiration from the seven grape varieties (including Arbane), and incorporates fine seafood ingredients (monkfish, turbot, lobster etc). The champagne list is obviously of interest, and the plush upstairs lounge is embellished by a sculpture from Atelier Simon-Marq, Reims-based master glassmakers since 1640.

Le Millénaire

Near Place Royale and the cathedral, this local culinary landmark has been treated to a contemporary makeover. It provides a perfect playground for two veteran fine food lovers: Benjamin Andreux, in the kitchen, and Delphin Cornaille, brilliantly in charge of the front of house. The chef unveils his ambitious vision of fine dining in which seafood features prominently: sautéed girolle mushrooms, apricots and elderflower; monkfish meunière, green peas, cherries and sauce Dugléré; Racan pigeon, a quenelle of puréed onion and a drizzled sauce. The epitome of intelligent creativity. Diners are greeted warmly and seamlessly, in line with the culture of its high-flying, experienced team.

Le Foch

In this restaurant situated on the famous Promenades, chef Jacky Louazé has earned himself a loyal following. Diners come to enjoy a menu showcasing premium ingredients, particularly fish and shellfish: blue lobster, spicy cereals, citrus fruit; whole sea bass cooked in a Vallauris clay crust; turbot in semi-salted butter, Noirmoutier potatoes.

Racine

Here in the heart of Reims, there is definitely something interesting afoot. This small restaurant has a delightfully pared-back and contemporary interior with bay windows looking out onto a charming Japanese garden. The setting is in perfect harmony with the cuisine of Japanese chef Kazuyuki Tanaka. He crafts elegant and creative dishes that are rife with different flavours and influences, using aromatic herbs, vegetables, plants, condiments etc. Each one is a surprise, not only in terms of the exceptional quality of the ingredients (such as the langoustine or lobster) but also by their technical mastery and aesthetic appeal. An excellent wine list, including 250 champagnes.

Reims - FRANCE

Le Jardin Les Crayères

The little sister of the Château les Crayères, housed in an outbuilding in the park, is a smart, very contemporary and elegant brasserie with its own veranda and terrace just opposite the herb garden. Flavoursome seasonal cooking.

Reims - FRANCE

Le Parc Les Crayères

This mansion standing in superb grounds was once the property of Louise Pommery. In the hands of interior designer Pierre-Yves Rochon, the classical elegance of this small early-20C château has been elevated. Chef Christophe Moret, who has worked with some of the greatest chefs in the world (eg Alain Ducasse, Bruno Cirino, Jacques Maximin) immediately found the alchemy to suit this beautiful house down to the ground. Using top-notch ingredients, he creates refined, accessible dishes that are as generous as they are delicious – for instance, turbot cooked until golden, buckwheat, marine plants, seared squid and Oscietra-infused fermented milk. Rosalie Boucher's desserts are cleverly devised for lightness – just look at her strawberry-based creation. These gems feature on the various menus, but also – an increasingly rare pleasure – on the à la carte menu. The wine list features close to 900 champagnes. Superb guestrooms and suites.

Reims - FRANCE

Le Crypto

Opposite Reims’ famous crypto portico (an underground gallery dating from Roman times), this bistro is run by chef Frédéric Dupont, whose CV speaks for itself. Generous helpings of wholesome seasonal fare, a judicious wine list, well-stocked in champagnes, and slick service. The establishment’s success is fully deserved.

La Grande Georgette

The name is a nod to the fire engine, whose ladder was dubbed "La Grande Georgette" in homage to the captain's wife. In this 1900s industrial-style building next to La Caserne Chanzy (a former fire station), young chef Julien Raphanel produces high-quality bistronomy fare: pike mousse with mushrooms and Noilly Prat sauce, casseroled Racan pigeon and celeriac confit with vanilla, Corsican clementine with "Suzette" sauce. From the terrace with its breathtaking view, one never tires of admiring the façade of Notre Dame Cathedral.