Clémence Goupil et Alex NÉEL

Chef : 1 restaurant Clémence Goupil and Alex Néel, our two Jeunes Talents 2024 from Normandy, are back together with their Roze project. Anchored in the Normandy bocage, this restaurant combines tradition and modernity, celebrating the region's culinary heritage.

Presentation

" To the well-born, value does not await the number of years. "This Cornelian saying applies perfectly to our two Jeunes Talents 2024, who are as proudly Norman as the tragedian in Le Cid.

For it was the region that brought them together, and it is the region that is holding them back and propelling them forward today, in this chic suburb of the Caen conurbation where they have found the ideal business. Clémence Goupil worked for Beatriz Gonzalez at Neva and Coretta, then Ken Kawasaki and Enrique Casarrubias at Oxte, before joining Alex Néel for a highly formative adventure in prison rehabilitation.Alex Néel for a highly formative adventure in prison rehabilitation on the Thalassa barge, then a tea room in Granville in the Jardin Christian Dior, which they sold for the Roze project.

A kitchen open to the world

As for Alex Néel, he had a decisive encounter with Valérie Le Guern Gilbert, the owner of Mauviel, who took him out of the brasserie where he was working and gave him access to the world of haute gastronomy. This is how he met Yannick Alléno, the chef with 5 toques, whom he accompanied to the Pavyllon and L'Abysse restaurants at the Pavillon Ledoyen, and to the Cheval Blanc Courchevel.

The next step was self-evident: a shared vision, with Clémence Goupil, of a contemporary cuisine, open to the world, using the produce of the rich Normandy bocage, and the opportunity of a business that was already running, with goodwill and premises available for a real long-term project. This is how Roze was born, named after Mathurin Roze de Chantoiseau, who opened the first restaurant in Paris in 1765.