Franck LANGRENNE

Chef : 2 restaurants Sommelier : 2 restaurants

Presentation

"I've always wanted to cook," says Franck Langrenne. Rather good at school, this Parisian by birth decided to take up an apprenticeship in the second year of secondary school. In 1977, he set foot in the kitchen at Château de la Rapée, Bazincourt-sur-Epte (Eure). In 1979, freshly trained, he returned to Paris and worked at the Pré Catelan Lenôtre and the Crillon, before joining the Lucas Carton as a commis the same year. He spent his year of military service as a cook on a ship. In 1981, he joined the Hôtel Méridien as a pantry cook, then moved on to gastronomy. He stayed there for two years, before joining the brigades at the Auberge des Saints Pères in Aulnay-sous-Bois, the Auberge Saint-Quentinoise and the Jean de la Fontaine in Château-Thierry.

In 1993, Franck Langrenne decided to buy the restaurant Clémentine, an authentic inn dating back to 1906. " In 2023, the chef is proud to be celebrating 30 years in the business. Thirty years during which the master restaurateur, now doubly toasted, has developed a real DNA: "My aim is to do as much as I can on the spot, while sticking to fairly classic basics." Basics to which we'll still be turning, we hope, for the next thirty years.

T. L.

Biography & Awards

1961 Naissance à Paris

1977 Formation

1979 Commis au Lucas Carton, à Paris

1981 Hôtel Méridien, à Paris

1993 Rachat du restaurant Clémentine, à Paris