Christophe PELÉ

Chef : 1 restaurant

Presentation

This child who grew up in the Paris suburbs undoubtedly owes his vocation as a chef to his grandmother, whom he never left behind when she went into the kitchen to prepare her secret dishes.

As a teenager, he began his apprenticeship in Touraine, before returning to Paris to work alongside Bruno Cirino, when the latter was at the Royal Monceau, and at the Bristol with Michel Del Burgo, before joining Pierre Gagnaire on rue Balzac. In the mid-2000s, he returned to the Royal Monceau as second and then chef, until the restaurant closed in 2007.

This was an opportunity for him, as he approached his fortieth birthday, to open his own restaurant. At the end of 2007, La Bigarrade, a pocket restaurant nestled in the heart of the 17th arrondissement, opened its doors for five exciting years, at the end of which he left his baby in the hands of his second-in-command, Yasuhiro Kanayama.

Three years later, after traveling mainly in Asia, Christophe Pelé returned to the capital to take charge of Le Clarence, a stone's throw from the Champs-Elysées, a restaurant born of the will of Domaine Clarence Dillon. Here, in this elegant 19th-century residence, his cuisine lacks neither allure nor excellence.