Clément Briand-Seurat, named Grand de Demain 2025 at the Gault&Millau Tour Occitanie
The chef behind Montpellier's Céna restaurant was named Grand de Demain at the Gault&Millau Tour Occitanie 2025.
" Young talent three years ago, Grand de Demain today, and then... we'll see in the future! "Clément Briand-Seurat, chef at Céna restaurant (3 toques), was named Grand de Demain 2025 at the Gault&Millau Tour Occitanie. The event was held this Monday, May 12, 2025 at the Domaine de Rochemontès, in Seilh.
A sincere and committed house
Housed in a former 16th-century dye house, Céna's warm, elegant, vaulted décor is immediately appealing. It's a place that perfectly reflects Clément Briand-Seurat's vision of a gourmet restaurant where ethics are at the heart of every choice: " in the products we source, the way we manage our staff, our energy consumption, and so on. "The chef insists on a responsible and transparent approach.
On the plate, Clément Briand-Seurat pursues this commitment with local, seasonal cuisine. " We're lucky to be in the Occitanie region and to have one of the biggest baskets of produce you can find ," he says. Each ingredient is carefully selected, often from long-standing producers, whom he considers an integral part of the restaurant. " It's a whole ecosystem: we have people who come to us because they know the producer, but also people who come to the producer because they know us. "It's a cuisine of commitment, where affordability remains a fundamental pillar: " we try to charge the fairest price, for our producers, for our own remuneration and for our customers ". Our aim? To bring gastronomy to as many people as possible, whether regulars or not.
A distinction that salutes progress
Clément Briand-Seurat received the news in the middle of a shift, on the evening of a soccer match. " I wasn't expecting it at all, it's true that the Grand de Demain prize isn't awarded to everyone, but I really took it as a prestigious trophy," he confides. After being named Jeune Talent Occitanie 2022, this distinction confirms a constant evolution. he adds: " Receiving it three years later was a real consecration, and then we won the match afterwards, so it was really a perfect evening! "
Behind the recognition lies a philosophy he cultivated with Gilles Goujon during his apprenticeship: to move forward step by step, without rushing, with the desire to always do better. "I try to ensure that each dish that replaces another is always better than the one before ," he concludes.
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