Nature’s Premiere
Massimiliano Sena:
About the Chef
Massimiliano Sena was born in Sorrento and grew up with the visual and sensory abundance of southern Italy close at hand. Inspired first by his mother, who cooked in a small village restaurant, he developed a culinary identity grounded in generosity, precision, and deep respect for ingredient character.
Before arriving at Château de Courcelles in June 2024, Sena built an international career across Italy, London, and Hong Kong, later spending eight years at Michelin-starred Il Lago at the Four Seasons Hotel des Bergues in Geneva. In 2022, 50 Top Italy named him Chef of the Year — recognition of a chef whose discipline and elegance were already firmly established on the international stage.
At Courcelles, Sena brings that experience into direct conversation with French terroir. His cuisine is elegant and exacting, but never rigid: Italian instinct, French discipline, and a clear commitment to local and seasonal produce.
Spring Quote
“Spring embodies the rebirth of nature, an explosion of colours that nourishes both the eye and the imagination.”
Massimiliano Sena · La Table de Courcelles
About the Hotel & Restaurant
Château de Courcelles brings a distinct kind of French grandeur to the Aisne: a 17th-century château set within 25 hectares of parkland, where hospitality unfolds at an unhurried, deeply refined pace.
At its heart is La Table de Courcelles, the house’s gastronomic restaurant, which was awarded a Michelin star in 2025 under Chef Massimiliano Sena and retained it in the 2026 Guide.
The restaurant is arranged across three adjoining dining rooms — the historic dining room, an intermediate room, and the Winter Garden — each offering a slightly different mood while remaining part of the same gracious whole. Depending on the season, guests may also dine on the terrace overlooking the surrounding countryside.
Spring Inspiration
For Chef Sena, spring is above all a season of renewed colour and momentum. He and his team aim to showcase the best of spring produce — a time when fruits and vegetables gradually offer a vibrant palette that feeds both the eye and the imagination.
That inspiration is drawn from the seasonal ecosystem surrounding the château. The kitchen works with local and regional partners across the area, including grower Benoît Deloffre in Romain, whose vegetables form one part of the menu’s spring vocabulary alongside other carefully sourced produce.
After winter, Sena sees spring as a form of release — not only in the produce itself, but in the way the season reopens a chef’s imagination. Asparagus, langoustine, poireaux, red berries, saffron, livèche, rhubarb, rose, yuzu, and black garlic appear not as decoration, but as signs of the season coming alive.
Château de Courcelles, France
Experience Spring at La Table de Courcelles
La Table de Courcelles · Château de Courcelles · France
Reserve your Table at Château de Courcelles
www.chateau-de-courcelles.fr
@chateaudecourcelles
@massimilianosena
Spring Menu Gallery
A visual journey through Massimiliano Sena’s Spring Collection 2026 at La Table de Courcelles.
View the Spring Menu 2026 — La Table de Courcelles
Spring Menu 2026 · Massimiliano Sena · La Table de Courcelles
First Courses
The Organic Egg, Cooked at 63°
Seasonal mushrooms.
The First Green Asparagus
Seared over flame, hollandaise sauce and saffron.
Spring Expressions
The Langoustine
One-sided roasted, seasonal vegetables from B. Deloffre.
The Cod
Spring vegetables, first berries and black garlic.
The Chef’s Pastas
Soissons beans.
Main Courses
The Poultry
Little vegetables, potato mousseline and lovage.
The John Dory
Leeks, razor shells and lime.
The Lamb
Roscoff onions and parmesan ice cream.
Desserts
The Black Sesame
Yuzu.
The Soufflé
To share, rhubarb and rose.
The Chef’s Tiramisu
Coffee crumble and crunchy biscuit.
For Selective Partners
Nature’s Premiere remains open to a limited number of brands whose products genuinely belong inside Michelin-level spring storytelling — tableware, luxury ingredients, beverage houses, and hospitality suppliers positioned through editorial relevance rather than conventional advertising.