Clément Vergeat
Clément discovered the culinary profession in London under the guidance of a 2-star chef. He continued his training at prestigious establishments such as Guy Savoy’s restaurant, Alliance *, and also in Denmark and the Netherlands at Kokkeriet * and Pure C **.
The chef became a semi-finalist in Top Chef 2018 and later opened two fine-dining restaurants in Paris, Tamara and Nellu.
He is a finalist in the San Pellegrino Young Chef competition. His cuisine is instinctive, thoughtful, and precise. Based on ingredients where balance is key, his approach is deeply rooted in the seasons and nature.
