WONDER AND ENCHANTMENT
Clément Bouvier’s love for gourmet cuisine started at a very young age. First alongside his grandparents and then with his parents, cooking became an obvious choice to him very early on.
After gaining experience abroad, from New York to Shanghai, and then a few years working with great names in cuisine such as René and Maxime Meilleur or Jean-François Piège, he fulfilled his dream of launching his own restaurant.
This is how Clément embraced the family adventure in Tignes by opening the URSUS restaurant in November 2017, in the heart of the resort.
Clément Bouvier’s cuisine pays a veritable tribute to the region by subtlety bringing out the quintessence of local products. It is inspired by long hikes through the mountains and picking what the forest has to offer. It promotes the richness of Savoie’s regional products and the very specific know-how of the various producers in the region with whom the Chef nurtures a close and genuine relationship.
In all his creations, the Chef pays particular attention to praising the work of each and every one of his producers as well as underlining the high quality of their products. Without them nothing would be possible. The creation process always follows the same path: consulting local producers and taking inspiration from seasonal products. Then, little by little, flavours are revealed and the creation takes form.
