Christophe Pelé
Christophe Pelé previously worked in the district's finest restaurants: Ledoyen, Lasserre, Pierre Gagnaire, the Bristol, and the Royal Monceau. Ancient chef at La Bigarade (two Michelin stars), he opts for Le Clarence when he decides to return to cooking. His cuisine presents inventive combinations of aroma and surprising textures. Tastes marry seamlessly and enhance each other, bearing witness to the refined technique of the chef.
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- last viewed 53 mins ago
Bertrand Grébaut
Bertrand Grébaut was an apprentice of Alain Passard at the Arpège, and in his twenties, he conquered a star at the Agapé in Paris. He has been one of the most successful and critically acclaimed chefs of the Parisian bistronomy. Every course of his sustainable cuisine is pure poetry that is balanced, spontaneous, natural orientated, and contemporary yet deeply rooted in French culinary traditions. His sabbatical journey through Asia nurtures his inspiration before opening several venues with his associate Théo Pourriat, supervising the fabulous wine selection.
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- last viewed 32 mins ago
Hugo Jean-Marie Désiré
Hugo Jean-Marie Désiré mouthwatering French dishes are attractively presented, with delicious flavor and texture combinations.
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- last viewed 6 mins ago
