Clément CONVARD

Presentation

"When I was a teenager, I used to cook for myself sometimes, and I liked it! So, when it came to choosing a career path in secondary school, I said to myself, why not cook?" Clément Convard obtained his technological baccalaureate at the Lycée Hôtelier in Lourdes, before going on to study at the École Hôtelière Internationale Savoie Léman in Thonon-les-Bains. With his BTS diploma in hand, the young clerk began his career at Gilles Goujon's Auberge du Vieux Puits in Fontjoncouse (Aude). In four seasons, he progressed to the position of chef de partie. "He was my father in the kitchen, the first great chef I worked with. He instilled in me the values of gastronomy." During the months when the restaurant was closed, Clément Convard left for other adventures: on the island of Saint-Martin to learn about exotic produce and fish, then at Marc Veyrat's in Manigod (Haute-Savoie).

In 2019, Clément Convard became second-in-command at Thomas Vonderscheer's Cénacle in Toulouse, before the chef handed over the reins in 2022. He builds up his own team, then renews the decoration and table service. "On the culinary front, I wanted to put my own stamp on things, to offer a cuisine based on taste and texture, and to play with hot and cold", an inventive cuisine that has earned him a fine score of 14/20 and 2 toques.

B.G.