Clément DALLAIS
Chef : 1 restaurant
Born in 1999, Clément Dallais represents the fourth generation of Dallais restaurateurs. During his CAP, the young chef apprenticed as a pastry chef and chocolatier with Nicolas Léger in Tours. In 2018, with his diploma in hand, he secured a position as a commis at Georges Blanc's Ancienne Auberge in Vonnas. "Working in a team was very formative, it was my first position with so many staff," he explains.
After six months as a commis at Domaine Les Crayères in Reims, he joined the brigade at Le Berlot restaurant in Montlouis-sur-Loire (Indre-et-Loire). He sums up his career as follows: "At Georges Blanc, I learned to work as part of a team; at Les Crayères, I learned to take care of my work; and at Montlouis, I improved my organization, because with two people in the kitchen to send out 60 covers, you have to be organized! "
Since 2021, Clément Dallais has joined his parents at La Promenade - Maison Dallais, in Petit-Pressigny (Indre-et-Loire). When asked if he felt ready to take over the reins of the family restaurant, he laughs:"I'm not going to kick my father out just yet! "Before confiding:"I need to grow up and see something else...".
I. B.
