A pioneer of signature cooking and the unearthing of forgotten spices and ancient ingredients, Didier's creations are marked by a combination of subtle and pronounced flavors that provide for a genuine gourmet treat.
“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.
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.
