Clément BOURDIAUX

Chef : 1 restaurant

Presentation

A native of the Nièvre region, Clément Bourdiaux followed his partner Léa Senot to Franche-Comté to open Vertfeuille in the spring of 2025, after honing his craft under some of the greatest chefs.

Originally from the Nièvre region, Clément Bourdiaux underwent rigorous training, working in the kitchens of Xavier Beaudiment, Georges Blanc, and Anne-Sophie Pic before joining Yoann Conte at La Maison Bleue. It was a school of discipline and sensitivity from which he took away the essentials: “Yoann Conte taught us a great deal—about how to view a plate, how to share, and how to bring the terroir to life.”

In 2024, he partnered with Léa Senot to open Clos d’Alice in Arbois, where Gault&Millau honored them with a Young Talent Award within their first few weeks. A cut-short contract forced them to start from scratch, but their ambition remained undiminished. Together, they applied for the Gault&Millau Young Talent Grant, and the richness of their backgrounds opened the doors wide for them.

A joint venture, a cuisine all its own

Since the spring of 2025, Clément Bourdiaux has been cooking in Arc-en-Senans, in a warm and chic setting with an intimate atmosphere, located just a stone’s throw from the UNESCO-listed Royal Saltworks. Alongside Léa, he creates a cuisine full of wit and sensitivity, once again recognized by Gault&Millau.