Born in 1975, Philippe Mille spent his childhood in the Sarthe countryside. With his grandmother, he learns to simmer the pot-au-feu and chicken in the pot for a long time on the wood-burning stove, he discovers the perfume of a slice of lightly toasted bread or good farm chicken.
Chef of the cuisines at Domaine des Crayères, Philippe Mille revisits with love the products and flavors of his childhood. A young hopeful of French gourmet cuisine, Philippe Mille has developed a solid experience with several Meilleurs ouvriers de France: Louis Grondart at Drouant, Frédéric Anton at Pré Catelan, Michel Roth at Lasserre and then at the Ritz.
Philippe Mille won the Bronze Bocuse 2009 for his dish “Jardins à la française, a tribute to Lenôtre”. He is also the winner of the National Artistic Cuisine Competition in 2008.