Who hasn't dreamed of discovering the good addresses of France's greatest chefs, especially those of their producers? At a time when many chefs are highlighting products from the best local farms on their menus, Philippe Mille has once again chosen to share these treasures with as many people as possible.
So, on Saturday 23 and Sunday 24 September 2023, the chef is opening the doors of Domaine Les Crayères, in Reims, to present his 13ᵉ Marché des Producteurs. For two days, Philippe Mille will give carte blanche to over 40 local artisans and producers with whom he works on a daily basis. The perfect opportunity for locals to unearth a few nuggets.
A market open to all
For an entire weekend, the seven-hectare Domaine Les Crayères will be transformed into an unmissable rendezvous for gourmets. What's on the menu? Snails, saffron, buckwheat, poultry, cheeses, mushrooms, trout, honey, jams... An impressive array of local products will be on display for the 6,000 or so gourmets expected.
The free event, which promotes locavorism and spotlights local produce, will be open to the public from 10am to 9pm on Saturday, and from 10am to 6pm on Sunday. In addition to these wonderful discoveries, the Marché des Producteurs will be an opportunity to share a moment of conviviality with friends and family, thanks to the installation of a musical guinguette, as well as contests organized for children.
In keeping with their commitment to sustainable consumption, Philippe Mille and his team are asking visitors to use shared transport or bicycles wherever possible, as the Domaine des Crayères is well served by cycle paths.
- When is the event? Saturday 23rd and Sunday 24th September 2023 from 10am to 9pm
- Where? Domaine Les Crayères, 64 Bd Henry Vasnier, 51100 Reims
News & Events
Ewen Frin, 28, founder of Omanori, revolutionizes Breton gastronomybreton gastronomy by supplying it with fresh seaweed thanks to an innovative system of preservation in ponds. Based in Saint-Malo, Omanori meetsa growing demand from restaurateurs for a local, healthy and sustainablehealthy and sustainable.Fascinated by the ocean since his childhood in Brittany, Ewen Frin has long been an avid scuba diver anddiving and spearfishing. After studying business in Normandy and five yearsyears in Paris as a consultant, he decided to return to his roots. "In Brittany,i had an intimate knowledge of the richness of marine resources, particularly seaweedalgae," he confides. When I discovered that seafood cuisine in Paris was often limited toover-fished products like salmon or tuna, I wanted to promote local, virtuous species.he quickly became interested in seaweed, a natural product with gustatory and nutritional properties that are often underestimated.nutritional properties that are often underestimated. "Brittany is home to 700 speciesof seaweed, around thirty of which are authorized for consumption. Each has a unique flavor, texture and color. They are not widely promoted because they are not part of ourgastronomic heritage.Traditionally, seaweed is marketed either dehydrated or "fresh", but preserved in salt.but preserved in salt, which presents major drawbacks for chefs."Salt, which is used to preserve seaweed, requires it to be rinsed abundantly before cooking.cooking them, which spoils them, causes them to lose nutrients and alters their texture", explainsthe seaweed grower. This is where Omanori breaks new ground with a revolutionary principle.Thanks to a partnership with a local company specializing in algae cultivationfreshly harvested seaweed (such as sea lettuce, dulse and aonori) is preserved in tanksare preserved in basins, recreating their natural environment. This allows them to live for severalweeks after harvesting. First picked by hand during high tides on the foreshore, they are then cleaned and purified,they are then cleaned and purified in various basins. "This process enablestheir taste and nutritional properties intact, as if they had just been harvested.as if they had just been harvested, even outside high tide periods",Ewen Frin quickly won over prestigious restaurants such as Maison Vermer inSaint-Malo (2 toques), Ombelle in Dinard (2 toques) and Iodé in Vannes (3 toques).
Craftsmen & Know-How
40°C à Paris : les 5 glaces parfaites pour se rafraîchir (et se faire plaisir)
Découvrez notre sélection de glaces et sorbets incontournables à Paris pour surmonter la chaleur environnante !
News & Events
Qatar Airways et Yannick Alléno : une alliance gastronomique au sommet
La compagnie aérienne Qatar Airways s’associe à Yannick Alléno pour une collaboration d’exception. Ensemble, ils redéfinissent l’expérience culinaire des passagers First et Business Class, tant dans les airs que dans les salons VIP.
News & Events
Bocuse d’Or 2027 : voici les candidats français sélectionnés pour le concours
Qui succédera au chef Paul Marcon ? Avant la prochaine édition de la biennale gastronomique en janvier 2027, les candidats s’affrontent pour représenter la France.
News & Events
Ce restaurant 3 toques propose le paiement en 3 fois sans frais
Le chef Alain Llorca, à la tête d’un restaurant 3 toques à La Colle-sur-Loup, propose désormais à ses clients de régler leur repas en trois fois sans frais. Une initiative inédite dans le secteur de la gastronomie haut de gamme, pensée pour concilier excellence culinaire et réalités économiques.
Craftsmen & Know-How
France's best grocery stores rewarded, a profession put in the spotlight
As the next edition of Gourmet Selection takes place in September, the winners of the Best Grocery in France competition have been revealed. A wonderful opportunity to showcase exceptional products.
