Michelin Guide 2026:
5 starred restaurants in Reims

The chef

Arnaud Lallement was born into this house — almost literally. His father Jean-Pierre founded it, and it was here that Arnaud watched him cook from the age of five. He went on to train alongside Roger Vergé, Michel Guérard and Alain Chapel, before taking the helm of L'Assiette Champenoise in 2002. Twelve years later, in 2014, the third Michelin star crowned his work. That same year, his peers named him Chef of the Year. Since then, the restaurant has climbed steadily in global rankings — La Liste regularly places it among the top two restaurants in France.

The soul of the place

L'Assiette Champenoise is a family affair, in the noblest and most welcoming sense of the term. Arnaud is in the kitchen, his wife Magali presides over the dining room, his sister Mélanie runs the five-star hotel. Their mother Colette keeps a watchful eye over everything. This family alchemy permeates every detail: an effortlessly warm welcome, generous plates, the signature touch of acidity that marks every dish. The royal langoustine, the blue lobster in tribute to his father, the squab en tourte… so many classics reinvented with absolute precision. Arnaud Lallement's cooking does not seek to impress — it seeks to move.

The chef

Kazuyuki Tanaka — universally known as "Chef Kazu" — arrived in France in 2003 with a dog-eared Michelin Guide in his bag and boundless ambition. A self-taught prodigy, he trained alongside Gilles Tournadre and then Régis and Jacques Marcon. In 2015, he opened his own restaurant in Reims. Less than two years later: a first star. In 2020, a second. Today he openly sets his sights on a third — and few would bet against him.

The soul of the place

Racine — the French word for root — says it all. The root of a desire to cook; the root planted in the Champagne terroir by a Japanese chef in love with his adopted region. The restaurant seats just fifteen guests — four tables and four counter seats facing the open, near-silent kitchen, like a silent film. The pared-back dining room opens onto a Japanese garden of absolute serenity. Every plate is a surprise: vegetables, aromatic herbs and wild plants treated with near-surgical precision, exceptional produce (langoustines, lobster) elevated by a unique Franco-Japanese technique. The wine list features 250 champagne references.

The chef

Christophe Moret is often called "the chef with eight stars" — a tally accumulated at Alain Ducasse's Plaza Athénée, at Maison Lasserre, and at the Shangri-La. In March 2024, he joined Les Crayères to succeed Philippe Mille and put his own stamp on this legendary house. By 2025, he had retained the restaurant's two stars — proof that the transition was managed with disarming ease. A native of Orléans, he brings with him a deep sensibility for sauces and roasting, a passion for terroir produce, and a discreet but decisive Asian inspiration.

The soul of the place

The Domaine Les Crayères is a setting that impresses before you even sit down. An early 20th-century château, formerly the property of Louise Pommery, set within seven hectares of parkland. The wood-panelled dining room, the magnificent glass conservatory, the champagne list voted best in the world by The World of Fine Wines (over 900 references) — everything here breathes the French art de vivre at its most accomplished. Christophe Moret delivers a cuisine that is both generous and precise, modern without ever betraying the great classics of the house. The desserts by pastry chef Rosalie Boucher, remarkably light-handed, round out the picture with elegance.

The chef

One year after opening, a first star. One year more, a second. The Arbane gamble was a bold one — and it has now been doubly vindicated. Philippe Mille is a defining figure of Reims gastronomy. Meilleur Ouvrier de France 2011, Bocuse de Bronze 2009, he spent fifteen years at Les Crayères — where he held two Michelin stars — before striking out on his own. In March 2024, he opened Arbane in the heart of Reims. The Michelin Guide awarded him a first star in March 2025, then a second in March 2026. A trajectory that very few new restaurants can claim.

The soul of the place

The name says everything: Arbane is one of the seven historic grape varieties of Champagne, rare and all but forgotten. Philippe Mille pays homage to it in an 1874 townhouse on Rue Noël, with a fully open kitchen facing the dining room. Everything here celebrates Champagne — right down to the "Arbanothèque", seven amuse-bouches inspired by the seven Champagne grape varieties, the house's signature. The chef cooks over vine-shoot embers, plays with local herbs, and pairs noble seafood (monkfish, turbot, lobster) with a singular regional sensibility. Upstairs, the Salon des Vignes offers a space for aperitif or digestif in a richly appointed setting, adorned with a sculpture by a Reims master glassmaker. A further distinction crowns the house in 2026: Arbane joins the Passion Dessert selection of the Michelin Guide, awarded to restaurants where pastry reaches a remarkable level of excellence. A rare honour, and one that speaks volumes about the standards upheld right to the very last course.

The chef

At 35, Benjamin Andreux already has an impressive career behind him: L'Oustau de Baumanière, Apicius, Yannick Alléno's Pavillon Ledoyen ("the year we secured the third star", he recalls), then the Prince de Galles alongside Stéphanie Le Quellec (2 stars). In April 2023, he took over Le Millénaire in Reims with his partner Delphin Cornaille. Two years later, on 31 March 2025, he earned his first star. His hallmark: a southern sensibility (he grew up in Les Baux-de-Provence) and a near-mystical respect for seasonality — he speaks of "seasons within seasons" to describe his pursuit of produce at its absolute peak.

The soul of the place

Le Millénaire is a Reims institution, reinvented. In this elegant contemporary setting designed by architect Giovanni Pace — warm wood tones across two levels, steps from the cathedral — Benjamin Andreux has made a bold wager: at dinner, no menu. Guests surrender to blind tasting menus, composed daily according to the market and the finest expression of the season. Seafood features prominently (langoustine, scallop, sea urchin), but Champagne beef and game also have their moment of glory. The result: a culinary experience that consistently surprises and, without exception, enchants.