Executive Chef of Domaine Les Crayères, Christophe Moret does not shy away from his pleasure in delivering his vision of one of the most beautiful cuisines in the capital of Kings and Champagne, sometimes gastronomic at the restaurant Le Parc crowned with 2 stars in the Michelin Guide, then playful at the Brasserie Le Jardin, which happily displays the only Bib Gourmand in Reims.

This experienced and influential cook, saucier and roaster, is at the very least concerned by the central place of vegetables.

Listening, but without any injunction or prohibitions, he is ready to dig into his travel memories, the detail that will make all the difference. It's no secret that Christophe Moret has made his taste for Asia an inspiration. He draws a large part of his modernity from it by offering, for example, this sea urchin caviar, in a swim of bonito, smoked kombu and his famous Chawanmushi, which is none other than a royal classic worthy of Edouard Nignon, but without butter and without cream, with umami and a lightness worthy of today's cuisine, so sought after. “Having fun and renewing yourself doesn’t mean that you’re spreading yourself too thin. On the contrary, being bold requires knowing your products well and being open to others.”