For more news and videos visit ☛ http://english.ntdtv.com<br />Follow us on Twitter ☛ http://twitter.com/NTDTelevision<br />Add us on Facebook ☛ http://on.fb.me/s5KV2C<br /><br />The Michelin restaurant guide gives out its stars for 2012 and Reims-based Les Crayeres becomes one of ten restaurants to be awarded a second star. For chef Philippe Mille, it seems his star is certainly rising.<br /><br />France's Michelin guide handed out its prestigeous stars on Monday, with only one restaurant bagging three stars and ten others getting a second.<br /><br />Les Crayeres in Reims, in France's Champagne region, was awarded it's second star, within a year of its chef Philippe Mille winning his first.<br /><br />A happy 37-year-old Mille, recently nominated for Best Craftsman of France, says it's all thanks to teamwork.<br /><br />[Philippe Mille, Awarded Second Star]:<br />"It's nothing but pleasure. It also shows the dynamism there is in this establishment, with the teams. It's true that with one star, a year ago, success at the competition of Best Craftsmen of France, six months ago. And then today, a second star, it's continuing, but it proves that there are a lot of people behind it."<br /><br />Given the restaurant's location, it is no surprise that Mille's dishes often contain nuances of champagne.<br /><br />Les Crayeres had three stars in 2009 but lost them after the chef and management changed.<br /><br />After Mille's arrival the establishment secured its first star in 2011.<br /><br />For Herve Fort, director general of the restaurant, acquiring a second star was a moment to be treasured.<br /><br />[Herve Fort, Director General of Restaurant]:<br />"Firstly, it's important to enjoy this second star to the fullest because getting this award in such a short time, is extraordinary for us. As I said, it gives us direction, it's the work of time and I think we have never felt as strong as we feel today, with this second star. We are at the level of a second star. For the future, this establishment can't be stopped from...
