Trained in prestigious French culinary establishments, Christophe Pelé has had two establishments awarded Two MICHELIN Stars: the now-closed “La Bigarrade” and the successful “Le Clarence,” featuring a unique service formula.
Christophe Pelé was born in 1971 in northwestern France and, passionate about gastronomy from a young age, trained at prestigious restaurants such as “Pavillon Ledoyen,” “Lasserre,” and “Le Bristol.”
In 2003, Christophe took over the kitchen of “Royal Monceau,” where he stayed for four years, until he opened the bistro “La Bigarrade,” which earned Two MICHELIN Stars and maintained them until its closure in 2012.
Following the bistro's success, in 2015, within the Hotel Dillon, he opened “Le Clarence” with the family-owned company Domaine Clarence Dillon. This restaurant, which boasts Two MICHELIN Stars, combines antique furnishings with Christophe's innovative culinary style. While maintaining traditional foundations, the chef and his brigade create and assemble each dish for each guest on the spot and even by intuition. There is no fixed menu; guests choose only the number of courses, and special requests can be made. Pelé is constantly searching for new products to fuel his inspiration and deepen his technical knowledge and thoughts. The large brigade enables the running of a gastronomic business of this kind.
In 2018, Christophe won the "Chef of the Year" award, and the Gault & Millau guide awarded 3 toques to the restaurant.
