Style : Between tradition, creativity and modernity
After winning his BTS hotel, this 24-year-old chef has made his weapons at the Auberge du Père Bise at the Royal Hotel in Evian and then in palaces in Switzerland, Geneva, Montreux and Lausanne.
He then decided to come to Paris and worked at Jules Verne, a Alain Ducasse's restaurant before becoming the second of Hervé Rodriguez at the MaSa one-star restaurant.
He then decided to find the family restaurant “Saint Lazare” in the Ain. Thus, Clément takes back the orders after 4 generations of his ancestors to the furnaces. Starred restaurant for 10 years, and its objective is to reconquer this lost star.
First of all the product, the aromatic herbs of their garden, local producers.
Home-made, Clement makes his own bread that he grants according to the dishes and to be really in accordance with the seasons, the card changes every two months in order to have the products at the best of their season.
Member of the Jeunes Restaurateurs d’Europe, Clément has a taste for the commitment and defense of products and French Gastronomy.