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.
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, 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 menu
Discover the flavors of a territory
A very vegetal cuisine and resolutely turned towards fish and sea products.
Menu of the week
This menu is likely to evolve according to the daily arrival of the products
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.
