After obtaining his hospitality BTS, this 24-year-old chef has trained 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 the Jules Verne with Alain Ducasse before becoming the second of Hervé Rodriguez at the MaSa, one-star restaurant.

He then decided to come back to the family restaurant “Saint Lazare” in the Ain. Thus, Clément takes back the orders after 4 generations. Starred restaurant for 10 years, his objective is to reconquer this lost star.

First of all the product, the aromatic herbs of their garden, local producers.

Home-made enthusiast, Clement makes his own bread that he offers according to the meal, and to be really in accordance with the seasons, the menu changes every two months in order to cook the products at their best.

Member of the Young Restaurateurs of Europe, Clément has a taste for commitment and defence of products and French Gastronomy.