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.

Its restaurants

Open

15.5/20
Remarkable Restaurant

Ursus

Address 73320 TIGNES

Chef Clément Bouvier

Cooking French | Gastronomic

Budget 138€ à 168€

Its news

Tables & Chefs

5 places where butter is a story

On the tables of gourmet restaurants, the presentation of butter is sometimes almost as thoughtful as that of a real dish. Here are 5 addresses where butter speaks volumes about the chef's cuisine.

Read

Tables & Chefs

In the regions, these great restaurants are also pastry counters.

From Blois to Provence, the finest gourmet restaurants have nothing to envy Parisian palaces when it comes to pastry expertise. The only difference? We don't always know that they're also recommended addresses for afternoon tea.

Read