After having worked with Alain Ducasse for 15 years, opening his restaurant at the Essex House in New York, Didier Elena returned to France to take the place of Gérard Boyer at the most famous and elegant restaurant in Reims. His cuisine (cela va sans dire) has a classical feel, solid, flavorful, with a certain creative touch. This champagne cromesqui, technically impeccable, is served as an hors d’oeuvre to all the guests when they arrive.
