Le Clarence

The cuisine at Le Clarence represents the pinnacle of modern French gastronomy, guided by Chef Christophe Pelé's instinctive approach and refined by Executive Chef Andrea Capasso's Italian sensibilities. Since earning its second Michelin star in 2017, the kitchen has maintained an unwavering commitment to excellence while continuing to evolve and surprise.

Chef Pelé's cooking philosophy centers on terre-mer associations—the artful combination of land and sea ingredients that creates unexpected harmonies on the plate. This approach requires not only technical mastery but also an intuitive understanding of how flavors interact and complement each other. The signature turbot sauce vierge with bigorneaux exemplifies this philosophy, bringing together pristine fish, delicate shellfish, and a vibrant sauce that enhances rather than masks the natural flavors of the primary ingredients.

The Italian influence, brought by Chef Capasso's extensive experience in haute gastronomie, manifests in subtle ways throughout the menu. You might notice it in the treatment of certain ingredients, in the balance of acidity and richness, or in the elegant simplicity that allows exceptional products to speak for themselves. This cross-cultural dialogue enriches the cuisine without diluting its essential French character.

The menu structure offers flexibility to suit different occasions and appetites. The "semainier" (weekday menu) provides a more accessible entry point to the restaurant's cuisine, while the tasting menus—ranging from three to seven sequences—allow for a comprehensive exploration of the kitchen's capabilities. Each menu showcases seasonal ingredients at their peak, with preparations that honor the products while demonstrating the chefs' creativity and technical prowess.

Beyond the signature dishes, the kitchen excels at creating tapas-style terre-mer preparations that might include palourdes (clams) with champagne or laquered eel—small plates that demonstrate precision and creativity in equal measure. These offerings allow guests to sample a wider range of flavors and techniques throughout their meal.

The presentation of each dish reflects contemporary aesthetics—clean, focused, and beautiful without being overly architectural or fussy. The plating serves the food rather than the other way around, ensuring that visual appeal never compromises the eating experience. This approach aligns with the overall philosophy: sophistication without pretension, creativity grounded in respect for ingredients and tradition.

The kitchen sources exceptional products, working with trusted suppliers to obtain the finest seasonal ingredients. Whether it's pristine seafood, perfectly aged meats, or vegetables at their peak, the quality of the raw materials provides the foundation for everything that follows. This commitment to sourcing reflects an understanding that great cooking begins long before the chef picks up a knife.