Clément BOUVIER

Chef : 1 restaurant

Presentation

As the grandson of a cook and the son and nephew of chefs, it was only natural for Clément Bouvier to go into the restaurant business. After a BEP in Grenoble and an internship with Laurent Petit, he flew to New York to work for Ed Brown at the age of 17. " It was the American way: you arrive and work at 8am the next day. For three months, I worked 7 days a week. Learning a language, learning a culture, getting out of the family environment, it was great. "

After becoming a commis, he left in 2010 as chef de partie to join his father in Tignes and accompany him to the Shanghai World Expo for eight months. Clément Bouvier then joined the brigade at La Bouitte, in Saint-Martin-de-Belleville (Savoie), working with the Meilleur family. "Two years later, he landed a job with Jean-François Piège as a commis. " I wanted to work in Paris, so I ate at his place and applied," he says, leaving four years later as sous-chef.

Since 2016, the chef has been officiating in Tignes, first at the Bouvier family home, then at Ursus, his restaurant. " I wanted to spend at least four-five years with my parents so that they could pass on their know-how to me. And I wanted to have my own gastro, to be able to express myself in my own kitchen."

I. B.