Clément Brun

Chef Clément Brun's culinary philosophy is deeply rooted in the concept of a 'moment suspendu' – a suspended moment where finesse meets wild nature. Hailing from and operating within the cherished family establishment Le Haut-Allier in Pont d'Alleyras, his ethos is a harmonious blend of refined technique and an profound connection to his local terroir, particularly the gorges of the Allier. His approach to ingredient sourcing is exceptionally meticulous and personal. Since 2011, he has cultivated a unique relationship with the Conservatoire national du saumon sauvage, exclusively featuring a delicate, leaner salmon from an exceptional conservation farm. This commitment extends to his extensive restaurant garden, which he affectionately calls his 'terrain de jeu.' Here, over a dozen varieties of aromatic and edible plants – from oyster-flavored consoude to Burmese chives and mountain valerian – are grown, some even brought back from his travels, serving as a direct, evolving source of inspiration for his menu. Furthermore, he champions the local 'porc de la Haute-Loire,' embracing the traditional 'tuaille du cochon' and celebrating the animal's versatility, embodying the adage 'tout est bon dans le cochon.' Brun's overarching vision is to offer a culinary journey where the wild bounty of the Allier is elevated through inventive techniques, often with subtle global influences (such as a Japanese-inspired cherry leaf bouillon). He composes his technically proficient and inventive cuisine alongside his father, Philippe, ensuring a dynamic and ever-evolving menu that reflects the changing seasons and the unique treasures of his immediate surroundings. It is a philosophy of authenticity, respect for produce, and a continuous quest for refined flavor that honors both tradition and innovation. Chef Clément Brun's signature approach is characterized by a 'cuisine technique et inventive,' where precision and creativity converge. Working in tandem with his father, Philippe, he masterfully transforms local ingredients through sophisticated preparations, often infusing a 'touche d’ailleurs' to elevate traditional flavors. His technical mastery is evident in dishes such as the Allier salmon, which he 'confit pour préserver sa texture rosée et moelleuse,' yielding a 'goût doux, presque raffiné.' He meticulously crafts accompanying elements, like a delicate bouillon infused with cherry leaves, a subtle nod to Japanese culinary aesthetics, seamlessly integrated with the local produce of the Allier gorges. The garden at Le Haut-Allier is not merely a source but a palette, providing unique aromatic plants such as consoude with an oyster taste, which inform and refine his flavor profiles. Among his legendary signature dishes are: * **Saumon et fenouil, sauce aspérule**: This complex creation features salmon confited in olive oil at precisely 65°C. It is served with both glazed mini-fenouil and a refined fenouil purée. The dish is adorned with delicate petals of slow-dried confit tomatoes and an aromatic verveine oil, infused for three days. A rich, multi-layered aspérule sauce, built upon a reduction of white wine, mushrooms, celery, fenouil, lemongrass, and shallots, is further enriched with aspérule, lemon juice, butter, coconut milk, cream, and a reduction of shellfish juice or fish fumet. * **Cordon bleu à base de porc de la Haute-Loire**: A reimagined family classic, this dish showcases the versatility of local pork. It uses thick slices of 'longe de porc,' butterflied and filled with a slice of white ham and local 'fromage aux artisous.' After being chilled to set, it is seared until golden and finished in the oven, typically accompanied by small potatoes or seasonal apples.

Career

• Chef Executif at Le Haut Allier, Alleyras
• Second De Cuisine at Le Haut Allier, Alleyras
• Chef De Partie at BUTARD ENESCOT FRANCE AMERIQUES, Paris
• Chef De Partie Second at Les Affranchis, Paris
• Chef De Partie at Le Cobea, Paris
• Commis De Cuisine at The Peninsula Paris, Paris
• Apprenti (CAP Pâtisserie) at Hôtel de Matignon, Paris
• Apprenti at Mini Palais, Paris
• Stagiaire at Le Chiberta, Paris
• Stagiaire at L'Arnsbourg Baerenthal, Baerenthal
• Stagiaire at Atelier Maitre Albert, Paris