The restaurant

Brilliantly inspired, delicate, and vibrantly modern, this style of cuisine defines the experience at Le Clarence. There is no settled menu, but rather a variety of dishes based on exceptional and seasonal products.

Chef Andrea Capasso

Italian by birth, Parisian at heart, Andrea Capasso began his culinary training at the age of fourteen. A graduate of ALMA, the school founded by Gualtiero Marchesi, he studied the classics of both French and Italian gastronomy. His refined appreciation for ingredients and his exacting standards were further honed under the guidance of his mentor, Riccardo Camanini (Lido 84, 1 Michelin star, Italy), before leading him to France. Having worked behind the scenes at Le Clarence for six years, Andrea has risen through the ranks with brilliance to become Chef de Cuisine, and now Executive Chef. Today, he brings a disciplined creativity, the finesse of his textures, and the delicate balance between land and sea to haute French gastronomy.

Vibrantly modern cuisine

A precise and instinctive style of cuisine asserts itself with modernity at Le Clarence: while traditional foundations remain a key source of inspiration, each dish is created and assembled for every guest on the spot, often guided by intuition. The cuisine is vibrant and extraordinary, distinguished by a touch of innovation and spontaneity that makes Le Clarence’s culinary identity inspired and deliciously appealing.

The wines

In the cellar of Le Clarence restaurant, prestigious wines and those of extremely limited production stand happily side by side. While Domaine Clarence Dillon’s wines are prominently featured, the wine list also reveals all the abundance, history and diversity of the French winegrowing regions. The winegrowers and terroirs are highlighted on the wine list, just as much as artisans of taste and fresh produce are in the kitchen.

Our selection now features over 1,500 wine references from over 500 winegrowers across all regions of France. Our sommelier team continuously updates the wine list with new discoveries and encounters, ensuring a dynamic and diverse range of options for our guests.

A team filled with enthusiasm

Excellence and conviviality come together in the restaurant.  Service at Le Clarence, knowing and discreet, does its utmost to make a meal a pure moment of pleasure, relaxation and even discovery. In the kitchen, a cosmopolitan team is driven by the will of highlighting extraordinary products throughout the seasons with dishes suffused of multiple influences.

Restaurant Director Charles Weyland

A former economics student, Charles Weyland made a radical shift to gastronomy, driven by his passion for service. Trained under Pierre Gagnaire and later at Les Airelles in Courchevel, he refined his craft at the Bar Vendôme of the Ritz before joining Le Clarence in June 2023. Now the official master of ceremonies, he combines elegance with ease, transforming the Le Clarence experience into a warm, almost intimate moment within the sumptuous setting of its private mansion. For him, perfect hospitality does not lie in formality, but in the subtle understanding of each guest and the creation of a unique atmosphere where cuisine and service resonate in harmony.