The Clémence restaurant, an institution on the outskirts of Nantes, is getting a makeover under the leadership of a new chef. Philippe Maizières, at 35 years old, has taken to the kitchen, ready to bring life back to this establishment where the famous white butter sauce is concocted. Drawing from his experiences in starred restaurants, he aspires to offer a renewed culinary experience, focused on local products and simplified service, all within a warm and friendly atmosphere.
Why did the Clémence restaurant change chefs?
Reputed for its warm atmosphere and culinary history, the Clémence restaurant located near Nantes has recently experienced significant upheavals. After being closed for a year and a half due to financial difficulties, this iconic place has reopened with a new chef at the helm: Philippe Maizières. Known for his talent and passion for cooking, this change in direction has raised numerous expectations among the restaurant’s former and new customers.
Philippe Maizières expressed his enthusiasm about this opportunity. “When I learned that the restaurant was looking for a buyer, I jumped at the chance,” he says. This thirty-something chef, who has a rich experience in starred establishments, is determined to bring new life to a place steeped in history. Also known for having created the famous white butter sauce, Clémence is the cradle of a culinary tradition that deserves to be preserved and showcased.
What are the new chef’s ambitions for Clémence?
Philippe Maizières wants to make Clémence a restaurant that is both accessible and flavorful. He aims to adopt a bistronomy concept, with a streamlined menu and simplified service. By removing some luxurious elements, the chef wants to create an experience where each dish fits into a tradition while being presented with modernity.
This approach will manifest itself through a menu that favors simplicity and the quality of products. The dishes will be developed using local ingredients, with a desire to collaborate with market gardeners, winemakers, and fishermen from the region. Here are some highlights of this new vision:
- Local products: Emphasis on nearby ingredients
- Simplicity: Reduction of complexities in the dishes
- Authenticity: Highlighting traditional recipes
- Casual atmosphere: Promoting a friendly setting
What visible changes can we expect in the restaurant?
To accompany this new direction, the Clémence restaurant has also undergone renovations. The walls have been refreshed in a style that reflects both elegance and warmth. This transformation will create a welcoming atmosphere for diners and reinvigorate the dining experience.
The chef also aspires to develop his team to better serve his clients. Currently seeking a head chef and a server, he plans to increase the number of available seats from twenty-five to thirty-five. This provides flexibility that could attract more customers while ensuring quality service.
What is the emblematic specialty of the Clémence restaurant?
One of the culinary references that will inevitably be associated with the Clémence restaurant is the white butter sauce. Created by Clémence Lefeuvre, this flavorful sauce has left an imprint on the gastronomic history of the region. Philippe Maizières, aware of the importance of this heritage, wishes to continue integrating it into his menu while adding his personal touch.
Here are some details about this sauce that embodies tradition:
- Ingredients: Butter, white wine, vinegar
- Pairings: Ideal with fish and shellfish
- Technique: Delicate preparation to achieve a perfect emulsion
How are customers reacting to the reopening?
Since January 22, the restaurant has been bustling and customer reviews have been largely positive. The very first days of reopening saw a warm welcome, illustrating the customers’ attachment to the place. “We were very well received,” shares Philippe Maizières, highlighting the importance of the community bond that this restaurant maintains with its clientele.
Reservations are on the rise, weekends are fully booked, and even weekday lunches attract a large crowd. This popularity reflects the excitement generated by the reopening of Clémence. This new momentum allows for a rediscovery of the restaurant in a new light while remaining connected to its culinary roots.
What is the long-term vision for Clémence?
Philippe Maizières dreams of transforming Clémence into a true institution of Nantais bistronomy. He wishes to build a restaurant where tradition and modernity meet in every dish. In this dynamic, he envisions expanding his team, diversifying his offerings, and strengthening ties with the local community.
To achieve this goal, the chef advocates for a close collaboration with local producers. He is committed to exploring and celebrating the richness of the region’s ingredients, thus creating a menu that is both varied and rooted in local terroir. These initiatives will ensure that Clémence remains at the heart of culinary experiences in Saint-Julien-de-Concelles.
The Clémence restaurant, located in Saint-Julien-de-Concelles near Nantes, is entering a new chapter in its history with the takeover by Chef Philippe Maizières. After being closed for over a year, this iconic establishment, the birthplace of the famous white butter sauce, is regaining its colors under the direction of an ambitious chef, eager to promote local culinary heritage.
The reopening has been warmly welcomed by customers, thus proving the attachment of food enthusiasts to this mythical place. Philippe, with his experience in starred restaurants, aspires to transform Clémence into a contemporary bistronomy, focusing on dishes made from quality local products. His intention to collaborate with local market gardeners, winemakers, and fishermen underscores his commitment to proximity cuisine.
As the new chef rethinks the services and the menu, he is also tackling the expansion of his team. The coming weeks look promising, with revisited dishes and upcoming events. The Clémence restaurant is surely on track to reclaim its place in the hearts of culinary enthusiasts.
