Les Champs d’Avaux

The history of our hotel

Escape from the daily hustle and bustle and recharge yourself in a haven of greenery.

Enjoy a moment of relaxation by the outdoor pool, or indulge in a soothing soak in the jacuzzi.

Challenge your partner to a game of pétanque.

Savour delicious dishes and unique cocktails
in our bar or in our refined restaurant.

Finally, appreciate the restorative sleep that awaits you in your spacious and comfortable room…

Sylvain Philippe

A passionate and talented chef leading our brigade

Joining us in November 2022, Sylvain quickly climbed the ranks thanks to his sharp culinary skills and overwhelming passion for his craft. Drawing on his experience, he took over the kitchen in April 2023 with a brigade of five cooks, bringing new energy to the restaurant.

His career is marked by enriching experiences. After obtaining his BEP in Catering with flying colours, he joined Alain Ducasse’s brigade at the Jules Verne restaurant, a Michelin-starred establishment perched on the second floor of the Eiffel Tower. This unique experience, where he was responsible for cold starters, allowed him to develop impeccable discipline and reinforced his deep admiration for French gastronomy.

Returning to Maine-et-Loire, Sylvain successfully took on various culinary challenges. He orchestrated weddings for a season at the restaurant where he began his career, then partnered with his first chef to create a food truck, ‘A Chef on the Road’. During a visit to the Compagnonnage Museum in Tours, he joined the Compagnon du Tour de France association. He then participated in launching a restaurant on the outskirts of Nantes, followed by stints at La Cigale, La Dolce Vita, and finally the Vatel school restaurant.

Today, he expresses his talent at Domaine Les Champs d’Avaux. His contagious energy and love for cooking are evident in each of his creations, delivering refined dishes that delight our guests’ taste buds daily.

Benoît

Your passionate and dynamic host

An unconventional path

Originally from Picardy, Benoît first pursued a BTS in computer science before realising that his boundless energy did not suit this field. He then worked in a wildlife park restaurant, a restaurant bar, and finally as an assistant manager in a 75-room hotel-restaurant in Amiens. After three years of learning, he became assistant manager. Seeking new challenges and a change of scenery, he seized the opportunity to move to Nantes.

A rich and diverse experience

Throughout his career, Benoît held management positions at Campanile Nantes St Jacques and Novotel Cité des Congrès, where he gained strong human and financial management skills. He then reconnected with his passion for themed bars by managing the O’bock Porte de Sainte Luce pub for three years.

A new challenge to tackle

A meeting with the director of Somewhere to Meet led Benoît to join the adventure at Domaine des Champs d’Avaux. Driven by the challenge of performance, he has been committed since summer 2022 to offering his clients a warm welcome and an unforgettable experience.