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The 13 June 2017

June 13th 2017

On June 13th 2017, the gastronomic restaurant in Lille welcomes its new Chef, Thibaut Gamba. Aged 31 and back from New York and Norway, the successor of Nicolas Pourcheresse proposes a healthy, fresh and gourmet food offer, themed around the sea.

From Lasserre to Gagnaire. Inspired by the ‘small extraordinary courses without pretention from his grand-mother and his father’s Italian origins, Thibaut Gamba left the Vosges when 18, to head to Paris. For 4 years, he worked for Lasserre (2 Michelin stars) where he learnt the basics of the classic French gastronomy. ‘Jean-Louis Nomicos trusted me and let me seize this chance to learn. I am grateful for this apprenticeship he told us. In August 2011, he joined the prestigious Pierre Gagnaire restaurant (3 Michelin stars). There, he discovered along a talented culinary innovator, a more creative and worldwide known cuisine.

An international Chef. A Thomas Keller fan, who is considered as one of the most talented American Chef, Thibaut Gamba joined the Per Se (3 Michelin stars) in New York, in February 2012. In this exceptional place, next to Central Park, he opened to an international cuisine inspired by French recipes. In May 2013, he moved to Bergen, Norway, the avant-garde place for Scandinavian cuisine, where he was initiated to new cutting and sea-food preparation techniques. Back in France in 2016, he aimed to open his own restaurant with the Young Talents grant that he had won a year ago from Gault & Millau. Unfortunately, his project did not work out.

Fall in love with Lille. I really fell in love with Lille, for its inhabitants and especially for Clarance that offers a unique work environment. The beauty of the place and its philosophy for sustainability confirmed my choice to join Clarance. I know I will like working here confessed Thibaut Gamba. The new Chef aims to surprise his clients by proposing a fresh and creative cuisine centered around fish and sea products and by smartly balancing American, Scandinavian and French techniques.

A man of challenges. Nicolas Pourcheresse has a clean cuisine, deeply rooted in his identity that I strongly respect. Wining a Michelin star one year after opening is outstanding. Personally, I adore challenges and proved my abilities in the past. I also am a proud man and I will do my best to keep the Michelin star announced the young Chef.

About the Clarance Hotel

Located in the Vieux Lille district, rue de la Barre, the Clarance Hotel is established in a private hotel from the 18th century, built in 1736 on request of the Countess of Hespel. A singular place combining ancient architecture with contemporary decoration, as the owner Aurélie Vermesse wished it. This boutique hotel has a limited number of rooms, a sophisticated decoration and a personalized service to offer a rare and fine experience to its guests. The gastronomic restaurant ‘La Table’ obtained a Michelin star in 2016.


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