The spicy interview with Clément Torres

Jérôme Peleyras et Lisa Marchal | 9/22/23

Meet Clément Torres, head chef at the Saba restaurant in Annecy. He tells us his best-kept secrets on camera.

Clément Torres, originally from Montpellier, is a great admirer of Japan and its cuisine. In fact, he named his restaurant in Annecy after "Saba", which means "mackerel" in French, one of the fetish fish of the cuisine he loves so much.

The chef was present at Maison&Objet 2023 to answer our questions. Among other things, he tells us about his favorite product and his finishing dish.
If you live in the region, his cuisine doesn't lack spice.

► Read also: our investigation of Saba restaurant.

These news might interest you

News & Events

Gala Gault&Millau 2025: follow the awards ceremony live

This Monday, November 18, 2024, the Gault&Millau trophies ceremony honors gastronomic talent. Follow the event live from YouTube.

Read

Tables & Chefs

How do chefs serve children in restaurants?

Whether it's a ready-made menu or a personalized offer, our chefs go to great lengths to serve their future customers: children.

Read

News & Events

Guy Savoy, first chef to join the Académie des Beaux-Arts

Guy Savoy becomes the first chef to be elected to the French Academy of Fine Arts. A fine recognition not only for the chef, but for an entire profession.

Read

News & Events

Chef of the Year 2025: video portraits of the Gault&Millau nominees

On Monday October 7, 2024, at the Atelier du Goût, Gault&Millau unveiled the list of the four nominees for the title of Chef of the Year 2025. Here are their full video portraits.

Read

News & Events

Nicolas Le Tirrand, new head chef at Hôtel Les Mouettes in Larmor-Plage

After selling his Sources restaurant in Lorient, Nicolas Le Tirrand will become Executive Chef of Hôtel Les Mouettes in Larmor-Plage. The hotel will feature two distinct restaurants.

More information

Chef Nicolas LE TIRRAND

Restaurant Sources
56100 LORIENT

Tables & Chefs

Matthias Marc X Jeremy Maxwell Wintrebert: a chef, an artist, a collab

The Substance restaurant in Paris underwent a complete makeover in the summer of 2024 to create a new setting. Among the new features is a blown-glass work by Jeremy Maxwell Wintrebert.

More information

Chef Matthias MARC

Restaurant Substance
75116 PARIS