Take Valentine's Day to the next level with Le Clarence chef Christophe Pelé's Michelin-star recipes

By Tempus | 28 Jan 2020 | Indulge

The multi-Michelin star chef brings Le Clarence's world renowned French gastronomy to your table

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If you've tried every type of haute cuisine, visited every fine dining establishment, and are looking for a new way to surprise your loved one this Valentine's Day, look no further than Le Clarence by chef Christophe Pelé. The resident chef of two Michelin-star Paris restaurant Le Clarence released a book of his most beloved – and exquisite – recipes last October, published by the world-renowned Domaine Clarence Dillon.

Pelé's small Paris restaurant La Bigarrade had already gained two Michelin stars before he became resident chef of Le Clarence, a private mansion located in the luxurious heart of the “golden triangle” in Paris owned by Prince Robert of Luxembourg. The recipe book showcases the very best of French gastronomy, with 50 recipes certain to impress for any occasion. 

Le Clarence is set in the Parisian seat of the family company Domaine Clarence Dillon, which is also the proprietor of three prestigious Bordeaux wine estates: Château Haut-Brion, Château La Mission Haut-Brion and Château Quintus. In 2005 the company introduced the Clarendelle family of wines, and Prince Robert transformed the mansion into a restaurant in 2015. >>

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"My plan was to create an environment similar to that of Château Haut-Brion right in the heart of the City of Lights," says Prince Robert. Chef Pelé was the perfect choice for this venture, described by the prince as "kind of a rebel, who has acquired a very solid foundation and a deft command of traditional French cuisine".

The publication of Le Clarence is the first time Pelé has ever shared his recipes with the public, written with the assistance of food author Chihiro Masui and her visual collaborator of 20 years, photographer Richard Haughton. "If I had to describe my culinary philosophy, I could say: generous, fresh, instinctive and spontaneous," says Pelé.

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