International
Clément DUMONT
Chef : 1 restaurant
Born in Saumur in 1995, but raised in Chinon, Clément Dumont's apprenticeship didn't begin with a mother who was a cook. "On theother hand, my grandparents lived in the countryside and were virtually self-sufficient in meat and vegetables. They loved the land and fine produce, and I learned a lot from them," recalls Clément Dumont.
"I quickly turned to cooking. I obtained a CAP (vocational training certificate) and then a bac pro cuisine (vocational training certificate in cooking) before starting my training at Courchevel, then at Le Toiny, a Relais & Châteaux in Saint-Barth. I spent a year and a half there with an excellent chef, Jean-Christophe Gille."
He then returned to mainland France, this time to Corsica, where he worked alongside Pascal Cayeux at the Grand Hôtel de Cala Rossa. "I joined as a commis and became first chef de partie. The chef quickly put his trust in me and entrusted me with the opening of the hotel's second restaurant. I was just 23 years old."
Back to the Alps, this time in Val-d'Isère, at Les Barmes de l'Ours, Alain Lamaison period. "He was an excellent technician, and a great memory," recalls the man who then moved to Australia with his wife, Océane, whom he had met a few years earlier. "There, we both worked on a boat belonging to a large private company. We then had the opportunity to return to our region, to the Auberge Pom'Poire in Azay le Rideau. At the same time, we took over the ex-Gerbe d'Or, in Loches, a former coaching inn where we did a lot of work before our opening in July 2020."
Today, the couple (joined by Mayliss Guillot, Océane's sister) flourish near the Château de Loches, where, in an exceptional setting, they promote and defend local production. Far from the exuberance of the palaces of their youth.
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