Grand Chef Relais & Châteaux,
Didier CLEMENT is inspired by his
readings, people he meets or his promenades in the Sologne.
From a light, an impression, a color, a smell, he is creating subtiles and sincere dishes, surprisingly balanced and harmonious.
He was one of the first to re-discover old varieties of
herbs, vegetables and spices and has still today gardeners working
especially for him.
Among his classics
the "Cuisses de
Grenouilles à la Rocambole"
(a frog legs salad using a wild variety of
the "Langoustines à la Graine de Paradis"
(langoustines perfectly cooked flavoured, like in the medieval times, with a
mixture of different spices with a dominant of the Paradise Seeds, a spice
he has been the first to use again after it was lost
for 5 centuries),
the "Pigeon farci façon babylonienne"
(a pigeon stuffed spices and garlic, dates and almonds as
in the Babylonian times),
his "Brioche caramélisée au Sorbet Angélique".
(a caramelized bun served with candied Cedrat, fresh
raspeberries and a fresh Angelica sorbet).
One of his favorite
product is also white Asparagus (see Variation above) or the elder flower
from which he can flavored either a lobster
or wild strawberries...
During the winter, he is exploring venison flavors
and is presenting unusual sweets such as a variety of squash flavoured with
an Imperial Green Tea or the wild medlar fruits served with a muscat syrup.