Clément BRIAND-SEURAT

Chef : 1 restaurant

Presentation

Clément Briand-Seurat discovered his passion during his third-year work placement:"I was working in a restaurant in Paris. One evening, when I got home, I said to myself that I wouldn't do anything else for the rest of my life."During his vocational diploma in cooking, he completed his apprenticeship with Gilles Goujon at the Auberge du Vieux Puits in Fontjoncouse (Aude). In 2015, he joined the brigade at Parisian restaurant Lucas Carton for three months, then the Burgundy. A year later, he returned to Fontjoncouse. "I'd never have got this far without Gilles Goujon. He's a bit of a spiritual father," confides the chef.

In 2017, Clément Briand-Seurat moved to London. His first stop was The Goring hotel, before moving on to Galvin La Chapelle. From sous-chef, he became executive chef. "Thepressure was just too much. Back in France, wherehe worked for several seasons in Cap d'Agde, then in Chamonix. "I needed to regain confidence in myself and in my work."

In 2019, he took up the post of chef at Le Pic Saint-Loup, in Les Matelles (Hérault). While he gradually regained his self-confidence, it was the Jeune Talent Occitanie 2022 trophy that strengthened him even more. "Ready to hit the ground running", Clément Briand-Seurat is already working on his next project: the opening of a gourmet restaurant in Montpellier, Céna, in early 2023, in collaboration with the Tandem group.

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