Discover

Since June 2017, Thibaut Gamba has been dazzling the palates buds of the clients of the Table du Clarance

A liberated Chef is an inspired Chef !

When Thibaut Gamba arrived, he was faced witch a major challenge, that of keeping the star the restaurant had earned a year earlier. A challenge that he was able to take up with talent and humility. With his head in the stars but his feet firmly on the ground, Thibaut Gamba has gathered a close-knit, loyal and creative team at his side, to whom he passes on his passion for gastronomy every day. Because without passion, no salvation, likes to repeat this native of the Vosges who has become Lille at heart.

Thibaut Gamba defines his culinary identity as follows: a modern, generous and distinctive cuisine. A cuisine of emotion turned towards the world, rich in techniques and cultures discovered through his training and his travels.

His career path

Thibaut Gamba has worked all over the world with renowned Chefs who have passed on to him the exacting standards and rigour necessary for excellent cuisine. He studied at Lasserre (2* Michelin) where he learned the great classic basics of French gastronomy alongside the starred chef Jean-Louis Nomicos.
In August 2011, he joins the brigade of the prestigious Restaurant Pierre Gagnaire (3* Michelin). There he discovers, alongside a talented culinary creator, a more creative cuisine, recognized worldwide.
Then it's off to America. A fan of Thomas Keller, considered one of the greatest American chefs, Thibaut Gamba settles at Per Se (3* Michelin) in New York. It is in this exceptional place that he opens up to a world cuisine of French inspiration, before flying to Bergen, in the Norwegian fjords.He then flew to Bergen, in the Norwegian fjords, the Mecca of Scandinavian avant-garde cuisine, where he was introduced to new techniques for cutting and preparing seafood products.

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Universe & Atmosphere

 

Embark on a new journey

The restaurant is open from Tuesday lunchtime to Saturday evening and welcomes you in one of the two rooms decorated with period woodwork, in the intimate library or on the terrace overlooking the green park.

Let yourself be carried away for a romantic dinner or a business lunch in the heart of our Relais & Châteaux boutique hotel.

Restaurant opening hours:
Tuesday to Saturday from 12:00 to 14:00 and from 19:30 to 22:00
The restaurant is closed on Saturdays for lunch
Room service menu available from 6am to 1am

LE VESTIBULE

LA SALLE À MANGER

THE GARDEN

 

The menu

 

Discover the flavours of a territory

A very vegetal cuisine with a strong focus on fish and seafood.

Menu of the week
This menu is likely to evolve according to the daily arrival of products.

 

Menu

 

"J'AI RENDEZ-VOUS"

Menu "J'ai rendez-vous" at the rate of 40€, price per person, excluding drinks.

A tasty menu, designed for the quick lunches that the rhythm of the week imposes. Composed of a main course and a dessert, it is designed by our chef each week.

Menu of the week

 

Menu

 

"INGREDIENTS"

Menu " Ingredients " at 60€, price per person, excluding drinks

This menu, elaborated from the best products, as close as possible to and at the best of the season, offers recipes that sublimate the ingredients without denaturing them. Recipes to be savoured in three stages: starter, main course and dessert.

Menu of the week

 

Menu

 

"PUR"

"PUR" menu at the rate of 90€, price per person, excluding drinks.

This tasting menu, composed according to our chef's inspiration of the day, is punctuated by five exquisite surprises (4 courses & dessert). The recipes make use of all the products offered by the earth, sometimes with inspirations drawn from beyond our borders. A cuisine full of sensations, for a blindly ordered menu, which reveals itself throughout the meal to better surprise and delight the senses.

Menu of the week

 

Menu

 

"BALADE EN N(OR)D"

Menu " Balade en Nord " at the rate of 120€, price per person, drinks not included.

This tasting menu, composed according to our chef's inspiration of the day, is punctuated by seven exquisite surprises. The recipes make use of all the products offered by the earth, sometimes with inspirations drawn from beyond our borders. A cuisine full of sensations, for a blindly ordered menu, which reveals itself over the course of the meal to better surprise and delight the senses.

Menu of the week

Product of the month

 

The choice of the product, the mastery of techniques, the elegance of the dishes...

At the Table du Clarance, Chef Thibaut Gamba proposes a very healthy cuisine based on fresh and seasonal products that he adds a spice, a condiment, an aromatic herb to bring acidity and bitterness, those little extras that awaken the palate. A fresh and creative cuisine, neither simple nor too complex, without too much extravagance, but always with that touch of inventiveness that makes the difference. The Chef likes to sublimate quality products without distorting them.

May

May

Asparagus

May

May

Trout

May

May

Cour d'Armoise Poultry

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