Le Parc Les Crayères
64 Boulevard Henry Vasnier, 51100 Reims, France
© JeanBaptisteDelerue
© MichelJolyot
© LaurentRodriguez
© LaurentRodriguez
© LaurentRodriguez
© LaurentRodriguez
© LaurentRodriguez
© LaurentRodriguez
© LaurentRodriguez
9 PHOTOS
© JeanBaptisteDelerue
© MichelJolyot
© LaurentRodriguez
© LaurentRodriguez
© LaurentRodriguez
© LaurentRodriguez
© LaurentRodriguez
© LaurentRodriguez
© LaurentRodriguez
Practical information
- Location
- Reims
- Chef
- Christophe Moret
- Cooking
- French | Gastronomic | Signature cuisine
- Services
- Access for people with disabilities, Accommodation, Children's Menu, Garden, Pets allowed, Private Parking, Valet parking
- Style
- Elegant, Exceptional setting, Romantic
Budget
(€)
Indicative price per person (excl. drinks)
120 to 270
Gault&Millau's review 2026
16/20
Remarkable Restaurant
In soccer, public relations officials often insist that “the institution is greater than the players,” as if to emphasize that their club’s prestige will always be more important than the star power of the players on its roster. The analogy—admittedly a bold one—applies to a few great clubs, and Les Crayères is one of them. Gaston and then Gérard Boyer took the Reims institution to the very top; Philippe Mille spent more than fifteen years there before Christophe Moret—one of Ducasse’s most brilliant lieutenants—succeeded him in 2024, the ideal choice to carry on a long tradition of excellence. Not a single misstep, not the slightest unsightly rough edge, from the welcome by the valet team to the farewells upon departure—not to mention, of course, the dining room staff, who are just as adept at juggling foreign languages as they are at handling certain guests who spend more time smoking outside than sitting at their tables. In this setting, where the ambiance (obviously ultra-luxurious) seems at least as important as the food itself, it’s not impossible for a discerning food lover to regret that the cuisine doesn’t take more risks, from the royal-style combination of sea urchin and caviar with bonito and smoked kombu, to the roasted Allaiton lamb with artichokes and Prunay harissa, and the charcoal-grilled lobster with French-style peas and lobster jus. Superb ingredients, meticulous sauces and plating, bold flavors—but little mystery—and it’s as if the desserts, always crafted by the talented Rosalie Boucher, have also fallen into line, as if overshadowed by all this splendor. The wine cellar, immense and gradually opening up to the younger generation, is a monument in its own right.
Map
OPENING HOURS
- MON
- TUE
- WED
- THUR
- FRI
- SAT
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Menu
A la carte
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