The Café l’Envol restaurant is pleased to present its Chef de cuisine Clément TORRENTE.
Originally from the Chevreuse valley near Versailles, he started his career at the FOUQUET’S Barriere***** hotel in Paris for 4 years as a chef de partie.
Eager to travel and to discover new culinary cultures, he multiplied his professional experiences abroad. Attracted by Australia, he stayed there for a year and forged his experience in various local gastronomic restaurants. He then spent two years at the St-Regis Bora Bora Resort***** in Bora Bora as Chef de Cuisine. Then, he will be called by Malaysia to take on the role of Chef de cuisine at the St-Regis*****.
Attracted by the values and the unique setting of La Villa Douce, he is keen to share his passion through a menu directly inspired by his travels.
His only requirement is to highlight the culinary culture of Provence through local producers.
Accompanied by his second in command, Frédéric LAVRILLEUX, and his team, together they wish to offer a menu combining modernity and local produce.