Christophe Pelé leaves Clarence

It’s always strange when a chef leaves an establishment where we’ve experienced memorable culinary emotions. The chef’s technique Christophe Pelé at the Clarence restaurant bore no resemblance to his surroundings. Chandeliers, a library of antique books, silverware, crystal glasses, white tablecloths… a décor that could be likened to an old-fashioned cuisine out of step with the times. Never trust appearances! In the heart of this typically Parisian mansion lurked a discreet chef of undeniable talent, whose spontaneous, clear-cut and, in fine, assertive cuisine more than surprised us. Christophe Pelé is a modern-day artist. We remember a magnificent red mullet grilled on the skin, combined with some potato spaghetti and beef marrow, and a Saint-Pierre escorted by button mushrooms, hibiscus powder and a lamb offal sauce. We wish him all the best for the future, and hope to meet him again very soon.