Clément BRIAND-SEURAT

Chef : 1 restaurant

Presentation

Clément Briand-Seurat discovered his passion during his third-year work placement:"I was working in a restaurant in Paris. One evening, when I got home, I said to myself that I wouldn't do anything else for the rest of my life."During his vocational diploma in cooking, he completed his apprenticeship with Gilles Goujon at the Auberge du Vieux Puits in Fontjoncouse (Aude). In 2015, he joined the brigade at Parisian restaurant Lucas Carton for three months, then the Burgundy. A year later, he returned to Fontjoncouse. "I'd never have got this far without Gilles Goujon. He's a bit of a spiritual father," confides the chef.

In 2017, Clément Briand-Seurat moved to London. His first stop was The Goring hotel, before moving on to Galvin La Chapelle. From sous-chef, he became executive chef. "Thepressure was just too much. Back in France, wherehe worked for several seasons in Cap d'Agde, then in Chamonix. "I needed to regain confidence in myself and in my work."

In 2019, he took up the post of chef at Le Pic Saint-Loup, in Les Matelles (Hérault). While he gradually regained his self-confidence, it was the Jeune Talent Occitanie 2022 trophy that strengthened him even more. "Ready to hit the ground running", Clément Briand-Seurat is already working on his next project: the opening of a gourmet restaurant in Montpellier, Céna, in early 2023, in collaboration with the Tandem group.

I.B.

Biography & Awards

1994 Naissance à Villeneuve-Saint-Georges

2016 Auberge du Vieux Puits, à Fontjoncouse, auprès de Gilles Goujon

2017 Sous-chef, puis chef exécutif chez Galvin La Chapelle, à Londres

2019 Chef au Pic Saint-Loup, aux Matelles

2022 Young Talent Trophy

2023 Ouverture prévue du restaurant gastronomique Céna, à Montpellier

2025 Great of Tomorrow

Its restaurants

Open

15/20
Remarkable Restaurant

Céna

Address 34000 MONTPELLIER

Chef Clément Briand-Seurat

Cooking French | Gastronomic

Budget 49€ à 79€

Its news

News & Events

Clément Briand-Seurat, named Grand de Demain 2025 at the Gault&Millau Tour Occitanie

The chef behind Montpellier's Céna restaurant was named Grand de Demain at the Gault&Millau Tour Occitanie 2025.

More information

Chef Clément BRIAND-SEURAT

Restaurant Céna
34000 MONTPELLIER

Tomorrow's chefs

Gault&Millau Tour Occitanie-Andorre 2025

On the occasion of the presentation of the latest guide dedicated to the Occitanie-Andorre region, Gault&Millau honored the chefs and players in these territories this Monday, May 13, 2024.the event took place at the Orangerie du Château Hermitage de Combas. The day before, winners and Gault&Millau partners attended a dinner at Restaurant Matthieu de Lauzun, hosted by chef Matthieu de Lauzun.

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