PHILIPPE  MILLE, les Crayères HEAD CHEF: TASTE AS AN EDUCATION.

The young two Michelin-starred Chef draws his vision of Haute Cuisine: an every day partnership on a local scale with producers and the local broad community. His product-oriented cuisine is a permanent invitation to a qualitative approach of life. Spreading his passion over the entire region and, of course well above, his cuisine is a beautiful pretext to convene the five senses to the feast, through a prolific collaboration with artists and artisans, as well as the regional education administration. rawness wanted to ask the Chef about taste today in the education process, how he built his own and revived an entire ecosystem based on local interactions.