International
Clément LORENTE
Chef : 1 restaurant
Was cooking an obvious choice for Clément Lorente? "I was in the kitchen from the age of 6, and the presents I got for my birthdays were utensils," he says. So it was quite natural for him to take a vocational baccalaureate, followed by a BTS in culinary arts. During his studies, the young man took advantage of internships with Mickaël Féval, in Aix-en-Provence, then with Maison Troisgros, in Roanne. "I learned to work with acid, bitter and sous-vide cooking", he recalls.
After a few months as a commis at Troisgros, Clément Lorente moved to Chamalières, in Radio. There, he took up the position of pastry chef, then pastry chef on rotation, helping with the heat and the pantry. In his spare time, he takes part in a series of badminton competitions.
In 2018, he joined La Flèche d'Argent, the restaurant of the Princesse Flore hotel in Royat (Puy-de-Dôme). After arriving as head pastry chef, he was promoted to second and then chef in 2020, at the age of 25. Atthe head of a young, dynamic team ranging in age from 17 to 32, he is aiming for 3 toques.
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