Clément Bouvier, 1* chef in the Michelin guide
From spring 2024, Domaine Uma will unveil five Michelin-starred dinners by 5 renowned chefs, invited for an evening to present their know-how.
For this dinner amidst the Domaine's vines, Clément Bouvier, a 1* and 1* green Michelin-starred chef, creates an encounter between his Savoyard forests and the Domaine's red, white and orange wines.
About Clément Bouvier
As the grandson of a cook and the son and nephew of chefs, it was quite natural for Clément Bouvier to go into the restaurant business. After a BEP in Grenoble and an internship with Laurent Petit, he flew to New York to work for Ed Brown at the age of 17. It was the American way: you arrive and work at 8am the next day. For three months, I worked 7 days a week. Learning a language, learning a culture, getting out of the family environment, it was great."
Clément Bouvier joined the brigade at La Bouitte, Saint-Martin-de-Belleville (Savoie), where he worked alongside the Meilleur family for eight months. "Maxime taught me mountain herbs, and passed on his passion for them to me. Two years later, he landed a job with Jean-François Piège as a commis. "I wanted to work in Paris, so I ate at his place and applied. "He left four years later as sous-chef.
Since 2016, the chef has been officiating in Tignes, first at the Bouvier family home, then at Ursus, his restaurant. "I wanted to do at least four-five years with my parents so that they could pass on their know-how to me.And I wanted to have my own gastro, to be able to express myself in my own kitchen."
Dinner in the vineyards
Dinner in the vineyards
Between Syrah and Vermentino, this dinner for 300 people will be held on a single table facing the Pic Saint Loup - Hortus - Chateau de Montferrand triptych.
