{"id":18613,"date":"2025-09-02T21:10:13","date_gmt":"2025-09-02T19:10:13","guid":{"rendered":"https:\/\/amoiel.ch\/non-categorise\/christophe-pele-leaves-clarence\/"},"modified":"2026-07-22T11:49:35","modified_gmt":"2026-07-22T09:49:35","slug":"christophe-pele-leaves-clarence","status":"publish","type":"post","link":"https:\/\/amoiel.ch\/en\/food-news\/christophe-pele-leaves-clarence\/","title":{"rendered":"Christophe Pel\u00e9 leaves Clarence"},"content":{"rendered":"<p style=\"font-weight: 400;\">It&#8217;s always strange when a chef leaves an establishment where we&#8217;ve experienced memorable culinary emotions. The chef&#8217;s technique <a href=\"https:\/\/www.instagram.com\/pele.christophe\/\" target=\"_blank\" rel=\"noopener noreferrer nofollow\"><strong>Christophe Pel\u00e9<\/strong><\/a> at the Clarence restaurant bore no resemblance to his surroundings. Chandeliers, a library of antique books, silverware, crystal glasses, white tablecloths&#8230; a d\u00e9cor 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 Pel\u00e9 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.       <\/p>\n","protected":false},"excerpt":{"rendered":"<p>After 10 years of good (and very good) service, two-starred chef Christophe Pel\u00e9 is retiring from the Clarence.<\/p>\n","protected":false},"author":4,"featured_media":18616,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"slim_seo":{"title":"Christophe Pel\u00e9 leaves Clarence | Restaurant Paris | Edouard Amoiel","description":"After 10 years of good (and very good) service, two-starred chef Christophe Pel\u00e9 is retiring from the Clarence."},"_slim_seo_primary_term_category":0,"_slim_seo_primary_term_post_tag":0,"_slim_seo_primary_term_restaurants-par-lieux":0,"_slim_seo_primary_term_style-de-restaurant":0,"footnotes":""},"categories":[351],"tags":[],"restaurants-par-lieux":[357],"style-de-restaurant":[],"class_list":["post-18613","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-news","restaurants-par-lieux-paris"],"acf":[],"_links":{"self":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/18613","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/comments?post=18613"}],"version-history":[{"count":1,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/18613\/revisions"}],"predecessor-version":[{"id":26984,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/18613\/revisions\/26984"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media\/18616"}],"wp:attachment":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media?parent=18613"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/categories?post=18613"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/tags?post=18613"},{"taxonomy":"restaurants-par-lieux","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/restaurants-par-lieux?post=18613"},{"taxonomy":"style-de-restaurant","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/style-de-restaurant?post=18613"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}