In a Renaissance manor house in the heart of Romorantin, the capital of Sologne, the city that made Leonardo da Vinci come to France, Grand Chef Relais & Châteaux Didier Clément takes great delight in experimenting with natural flavours. His author’s cuisine, which highlights forgotten ingredients such as angelica, elderflower and peppery grains of paradise, will surprise your taste buds. His white asparagus or chanterelles, seasonal game, fine desserts, accompanied by the best Loire wines, subtly awaken the senses.
Raised near the banks of the River Loire, Chef Clément's childhood was punctuated by fishing, fruit picking, and walks in the forest. He started cooking when he was 16 and was immediately empassioned. His apprenticeship was under Jean Guinot, who passed on an appreciation of beautiful and good food. After spending some time in major properties like Taillevent, Ledoyen and the Oasis, his passion led him to Romorantin, in 1980. Since then he has continued to interpret the culinary and cultural heritage of his native region, in particular through the rediscovery of forgotten produce, spices, wild herbs, mushrooms and wild fruit.
Is aim is to enhance the value of simple produce by revealing how truly amazing it is.
What was your most moving culinary experience?
At a lunch at Joël Robuchon’s on rue de Longchamp, before he had his third star, I remember langoustine ravioli that boasted elegant, perfect balance.
The most amusing kitchen incident you ever witnessed?
When the President of the Republic was visiting a Loire château, they neglected to tell me that we also had to provide food for the President’s security staff. I had to improvise lunch for 40 people starting from a fillet of beef!
Your best piece of advice for amateur chefs?
Draw your inspiration from your local market and cook with your friends.
- Michelin Star
69 rue Georges Clemenceau
+33 02 54 94 15 15