Clément Vergeat

Chef Clément Vergeat's culinary philosophy is deeply rooted in a profound connection to nature and territory, stemming from his deliberate departure from the Parisian culinary scene. His move to the Domaine du Roncemay in Chassy, Bourgogne, was driven by a "coup de cœur" for the location and a desire to be "plus proche de la nature," allowing him to fully "s'inscrire dans un territoire et se projeter sur du long terme." This shift signifies a complete "changement de vie," validated by their Michelin star, which he sees as an "accomplissement d'un travail d'équipe" shared with his partner, Marine Matéos, and their entire team. At Erre, Vergeat's vision extends far beyond mere sustenance; he aims "au-delà de nourrir les estomacs, on essaye de nourrir l'âme," striving to provide a complete, immersive "expérience à part entière." This commitment is reflected in his meticulous preparation for each "convive" (a term preferred over "client" to emphasize the personal connection), understanding their specific needs and reasons for celebration. His cuisine is described as "vivante, ancrée," deeply connected to its origins and current location. The very name of his restaurant, "Erre," symbolizes "vitesse, le mouvement, la trajectoire," encapsulating this new chapter of propulsion and shared creation with Marine, marking their first joint daily project after a decade of individual work. This holistic approach, blending a return to natural roots with an exceptional, personalized guest experience, forms the core of his culinary ethos. He is dedicated to sourcing local products from esteemed producers in Bourgogne, such as "la ferme de Clavizy" and "la pisciculture de Crisenon," thereby grounding his dishes firmly in the region's rich terroir. Chef Clément Vergeat's signature approach is a masterful blend of global inspirations and local terroir, forming what has been aptly termed a "cuisine naturaliste délicate." His technical and flavor profile is meticulously constructed around "trois pôles géographiques": his origins in the South of France, particularly the Cévennes; his formative experiences in Nordic countries like Denmark and Holland; and his adopted home of Bourgogne. From the Cévennes, he draws foundational flavors and reinterprets traditional dishes, such as his take on chestnut soup with walnut and foie gras. The Nordic influence manifests in advanced techniques like fermentation and pickling, applied seasonally, and informs his approach to hospitality. Finally, Bourgogne provides the canvas for his artistry, with a resolute commitment to sourcing the finest local products. His plating is characterized by delicate precision and thoughtful composition, creating dishes that are both visually appealing and harmoniously balanced. Legendary signature dishes include "volutes de butternut en pickles sur une gelée d’eau de palourdes et quelques bulots débarrassés de leur coquille, le tout assaisonné de quelques grains de caviar d’Occitanie," and a "langoustine, juste raidie, drapée d'un voile d'encornet comme une lamelle de lard de Colonnata." His technical mastery extends to cooking methods like the "barbecue japonais" for an "agneau et une aubergine de fin d'été," complemented by an acidic sauce of fermented strawberries and fresh currants. Marine Matéos, the pastry chef, mirrors this philosophy with desserts like her exquisite creation featuring "cassis et de Cazette de noisettes du Morvan, tous deux travaillés en trois textures," presented with the delicacy of "un petit nid." This comprehensive approach ensures that each dish at Erre is a narrative of origin, technique, and terroir, delivered with exceptional artistry and a profound respect for ingredients.

Career

• Brigade Member at Alliance, Paris
• Sous-chef at Copenhague, Paris
• Chef-Owner at Tamara, Paris
• Menu Creator at Nellu, Paris
• Chef-Owner at Tracé, Paris
• Executive Chef at Erre, Chassy