Sacha CLAPEYRON

Sacha Clapeyron, who lives with his partner Clémence Ayala in the former Champdieu train station in the Loire region, offers contemporary cuisine in a place steeped in history, open since February 2026 thanks to the support of the Gault&Millau Endowment.

Presentation

Sacha Clapeyron is one of those people who know where they're going. From his earliest experiences in the kitchen, he chose establishments where high standards and creativity are non-negotiable. He began his apprenticeship with Christophe Aribert, whose plant-based, committed mountain cuisine left a lasting impression on his vision of the profession. "Christophe taught me that cuisine could tell the story of a territory without ever betraying it," he explains.

La Bouitte: the school of rigor and generosity

Sacha Clapeyron continued his training at La Bouitte, with René and Maxime Meilleur, in Saint-Martin-de-Belleville. In this family home, which has become a benchmark for Savoyard gastronomy, he discovers a different approach to his profession: generosity, transmission and a taste for raw produce worked with finesse. These two seminal experiences paved the way for what was to become his own cuisine.

The old Champdieu train station: a singular setting

When Sacha and Clémence discovered the old Champdieu train station, not far from Montbrison, they knew immediately that this was where they wanted to set up shop. The couple have preserved some of the building's historic features to create a unique setting, blending railway memory and modernity. Sacha Clapeyron's cuisine has a contemporary identity, both personal and masterful. "We wanted a place that was like us, a little out of the way, where people would come for the experience as much as for the food," he confides. With the Dotation Jeunes Talents Gault&Millau, the young chef confirms that gastronomy can also shine far from the big cities.