Formerly chef at La Bigarrade (two Michelin stars), Christophe Pelé chose Le Clarence when he decided to return to cooking. He knows this part of Paris like the back of his hand because he previously worked in the district's finest restaurants: Ledoyen, Lasserre, Pierre Gagnaire, the Bristol and the Royal Monceau.
Passionate about fine food and an insatiable hunter of new flavours and producers, he haunts markets looking for the finest ingredients in much the same way as others seek out works of art. His cooking is straightforward, agile, precise, and composed yet ethereal. He is also skilled at matching food and wine, as well as the best of land and sea.
Christophe Pelé takes a joyous new look at the great classic dishes of French cuisine. He is assisted in this by a dynamic team of professionals including Giuliano Sperandio, who previously worked with him at La Bigarrade.
Despite his young age, Antoine Pétrus already has an impressive background. With a surname that seems to have predestined his future, he accumulated experiences in several prestigious establishments and three-star restaurants, including Ferran Adria's mythical El Bulli in Catalonia.
Designated a Sommelier of the Year (Meilleur Ouvrier de France) in 2008, Antoine Pétrus joined the team at Le Clarence as restaurant manager and head sommelier.
For him, the dining table is one of the world's last civilised places where enjoyment of the present moment, sharing and interpersonal warmth reign supreme.