Cooking as expression
“I grew up on the banks of the Loire. As a child, I spent a lot of time fishing, picking mushrooms, and walking in the forest. I'm obsessed with fragrances and passionate about finding harmony in flavors.
I love to bring out an ingredient in a variety of different ways, creating combinations full of contrasts that serve to highlight each particular aspect of its taste.
I strive to better understand the ‘terroir' of my region and discover its hidden gems. For me, nature is an infinite source of inspiration. My cooking can be influenced by chance encounters with new people, as well as by traveling, which is helpful for creating new and somewhat exotic touches.”
In my cooking, the notion of terroir takes on a geographical, cultural, and imaginative dimension. Terroir is a space in the mind.
Didier Clément
Spotlight on the terroir
A guardian of his terroir, Didier Clément encourages local farmers to produce rare types of vegetables by giving them seeds and plants.
He also supports the breeders of local breeds such as the brown sheep of Sologne and purchases his ingredients from small organic farmers working in local food distribution channels.
Staying true to his Breton origins, he chooses "Bretagne Qualité Mer" fish and shellfish acquired via sustainable fishing methods.
A genuinely virtuous chain whose production, now available at the local market, can be enjoyed by all.