Clément Guillemot

Chef Clément Guillemot's culinary philosophy is deeply rooted in "bon sens" – good sense and practicality. His passion for cooking was ignited by a television program featuring Michel Bras, an inspiration that shaped his pursuit of culinary excellence. He views his establishment, Choko Ona, not just as a restaurant but as a place to foster new talent, embodying a high sense of sharing knowledge and values within the team. Central to his ethos is an unwavering commitment to local sourcing and sustainability. He exclusively partners with local producers, meticulously building a loyal network for ingredients, emphasizing that "sourcing is essential." This dedication to provenance is further validated by the Michelin Green Star, which he sees as a constant reminder to be attentive, limit waste, and critically consider every aspect of his culinary process. Guillemot's overarching vision is to create a cuisine that makes his guests "travel" while remaining firmly anchored in the rich bounty of the Basque region. His menus are dynamic, evolving weekly based on market availability and his personal inspiration. He aims to continuously push boundaries, as reflected in his ambition, stating that despite achieving significant milestones, "we are not going to stop there!" Chef Clément Guillemot's approach is characterized by a "cuisine de tempérament," a cooking style full of character and passion, informed by a strong classical foundation honed under legendary mentors such as Paul Bocuse, Gordon Ramsay, and Cédric Béchade. He excels at composing menus dynamically, letting the market and his personal inspiration, particularly his love for spices, guide his creations. His technique marries local Basque ingredients with global flavors, demonstrating that geographic location shouldn't limit culinary exploration. His plating and flavor combinations aim to transport diners on a journey, even within the confines of Espelette. A prime example of his signature artistry is his treatment of poultry. He elevates simple "chapon ou une poularde" into a sophisticated dish, often taking it "du côté du Maghreb, façon tajine," showcasing his philosophy that "it's not because we are in Espelette that we should forbid ourselves other spices." One notable signature dish features "La volaille de Pierre Duplantier préparée... avec des blettes, poires et Jurançon," marrying a local producer's fowl with nuanced accompaniments and a touch of regional wine.