Discover
In 2023, "La Table du Clarance" renews its kitchen team.
Alexandre Miquel, Chef Thibaut Gamba's loyal second-in-command, becomes head chef as of February 1st.
Change in continuity...
At the dawn of his 31st year, this native of Bethune, initially trained by Marc Meurin at Château de Beaulieu in Busnes and by Jean Constant at Robert II, has honed his expertise alongside Thibaut Gamba for over five years, fostering a pronounced taste for excellence and creativity.
Pastry is his passion and chocolate his guilty pleasure. Since childhood, Alexandre dreamed of becoming a chocolatier. Today, he also excels in preparing delicate dishes such as ravioli and puffed scallop chips, among other delights. He places special importance on meeting daily with local producers who deliver their fresh products to Clarance, a practice he is keen to maintain.
His career path
2012 : Obtaining a BTS in hospitality, Culinary Art and Tableware option (Option B) - Marguerite Yourcenar High School in Beuvry with internships and seasonal contracts in starred restaurants
From 2012 to 2014 : Alexandre works at “Le Jardin d’Alice” in Busnes as a kitchen assistant
Between 2014 and 2017 : Alexandre joined the Restaurant “Le Robert II” in Gosnay (62) where he became chef de partie
2018 : Alexandre returns to Clarance as head of party. A position that he will hold for 5 months before becoming a kitchen assistant
2023 : Alexandre becomes the Chef of La Table du Clarance at the dawn of his 31st birthday!
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Universe & Atmosphere
Embark on a new journey
The restaurant, open from Tuesday lunchtime to Sunday lunchtime, welcomes you in one of the two rooms with period woodwork, in the intimate library or on the terrace overlooking the green wooded park.
Let yourself be carried away for a romantic dinner or a business lunch in the heart of our boutique hotel Relais & Châteaux. The restaurant, open from Tuesday to Saturday, welcomes you in one of two rooms adorned with period woodwork, in the cozy library, or on the terrace overlooking the lush, tree-filled park.
Indulge in a romantic dinner or a business lunch at the heart of our Relais & Châteaux boutique hotel.
Service hours:
Lunch is served from 12:00 PM to 1:30 PM (with service concluding at 4:00 PM).
Dinner is served from 7:30 PM to 9:00 PM (with service concluding at midnight).
To ensure attentive service, high quality, and the comfort of our staff, we kindly ask that you adhere to these times.
LE VESTIBULE
SALLE À MANGER
LE JARDIN
The menu
Discover the flavors of a territory
Menu of the week
This menu is likely to evolve according to the daily arrival of the products
Menu
L'HORLOGE
Unique menu at €45, price per person, drinks not included.
A tasty menu designed for the quick lunches required by the rhythm of the week. Comprising a starter and a main course or a main course and a dessert, it is created by our chef each week.
Menu
THE IDEAL
Menu at €60, price per person, drinks not included
This menu, created using the finest produce, as close to the season as possible, offers recipes that sublimate the ingredients without distorting them. Recipes to be enjoyed in three parts: starter, main course and dessert.
Menu
"L'INVITATION AU VOYAGE"
Seven-course menu priced at €95 - drinks not included
The recipes use all the products the earth has to offer, sometimes with inspiration drawn from beyond our borders. A cuisine full of sensations that unfolds throughout the meal to surprise and delight the senses.
Menu
"L'HARMONIE DU SOIR"
Nine-course menu priced at 115€ - drinks not included
The recipes use all the products the land has to offer, sometimes with inspiration drawn from beyond our borders. A sensory cuisine that unfolds throughout the meal to surprise and delight the senses.
Product of the month
The choice of the product, the mastery of techniques, the elegance of the dishes
At the Table du Clarance, Chef Alexandre Miquel proposes a very healthy cuisine based on fresh and seasonal products that he adds a spice, a condiment, an aromatic herb to bring an acidity, a bitterness, those little extras that awaken a 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.
