Philippe Mille

A gifted chef of the younger generation, Philippe Mille spent 7 years with Yannick Alléno at Le Scribe, then at Le Meurice. Winner of the National Artistic Cooking Competition in 2008 and Bocuse de Bronze in 2009, his calling card includes a number of great establishments: Ritz, Lasserre, Pré Catelan, Drouant, Les Crayères. In the kitchens of his restaurant in Tokyo and the Arbane restaurant in Reims, to which he now devotes himself fully, he takes on the management of a cuisine that expresses the elegance of his style. Alongside teams that he has put together himself, he shapes a reference cuisine playing a classicism without ostentation where quality products are worked with respect for clean and frank flavors.

"Maison Lanson conveys values of openness and hospitality that are dear to me. The quality of its wines and their palette of flavors inspire me greatly."

Philippe Mille discovered Champagne when he arrived in the region in 2009. There, he met producers and houses, and learned about the subtleties of this complex wine. The range of tastes in Noble Champagne Brut and Blanc de Blancs 2004 inspires him to create high-flying pairings.

"My career is made up of encounters, work and opportunities. That's why sharing is one of the most important values for me. Whether it's with customers, producers, or even young people, exchanges enrich me every day."

Philippe Mille, Chef Ambassador

Cuisine of excellence

Philippe Mille's passion for cooking goes back to his earliest childhood, cradled by memories of moments shared with his grandmother around the stove. The Chef's fascination with Japan was born much later, when he immersed himself in the country's beauty and culture during a revealing first trip.
Philippe Mille's reassuringly traditional cuisine is shaken up by inspirations drawn from his travels and encounters. The Chef experiments to bring products to the fore and make them sublime.

Of all the ingredients, Philippe Mille is most attracted by little-used products. He takes pleasure in helping his customers rediscover new flavors. Beet, sea cucumber, egg... The Chef takes up the challenge of working each ingredient into exceptional dishes that will surprise the taste buds.

Gastronomic pairing by Philippe Mille

The candied yellow fruit and biscuity notes of Noble Champagne Brut bring a softness and roundness to the pigeon that sublimates its character. The juices awaken the palate and recall the mirabelle plum aromas detected on the nose. Beet sweets punctuate the dish, underlining the greediness of this great wine.

Arbane