The restaurant

Brilliantly inspired, delicate, and vibrantly modern, this style of cuisine defines the experience at Le Clarence. There is no fixed menu, but rather a selection of dishes inspired by exceptional seasonal products.

Chef Andrea Capasso

Italian by birth, Parisian at heart, Andrea Capasso began his culinary training at the age of fourteen. A graduate of ALMA, the school founded by Gualtiero Marchesi, he studied the classics of both French and Italian gastronomy. His refined appreciation for ingredients and his exacting standards were further honed under the guidance of his mentor, Riccardo Camanini (Lido 84, 1 Michelin star, Italy), before leading him to France. Having worked behind the scenes at Le Clarence for six years, Andrea has risen through the ranks with brilliance to become Chef de Cuisine, and now Executive Chef. Today, he brings a disciplined creativity, the finesse of his textures, and the delicate balance between land and sea to haute French gastronomy.

When Gesture Becomes Emotion

A meal at Le Clarence plays out like a score that is both enveloping and electrifying, conceived in sequences. Each plate conveys the essence of a carefully chosen ingredient, worked with precision, then elevated to reveal multiple interpretations: sometimes unexpected yet always clear. A guiding thread of delicate richness and fine acidity extends every bite, while the land-and-sea pairings so dear to Le Clarence take on a new level of refinement under Andrea Capasso’s direction, always in service of flavor and enjoyment. Andrea Capasso cooks to revive through emotion: a sincere, expressive approach that leaves guests eager to return.

An Exceptional Wine Cellar

A true ambassador of French terroirs, Le Clarence boasts one of the world’s finest restaurant wine cellars, where prestigious labels sit alongside rare, confidential cuvées. Rare vintages from Domaine Clarence Dillon take pride of place alongside more than 1,500 references representing over 500 winemakers. The diversity and depth of the French wine landscape are celebrated with the same care as the kitchen’s products, thanks to the rigorous expertise of the sommellerie team.

Head Sommelier Cyril Bossard

With over twelve years of experience within the Oetker Hotels group, from Le Bristol Paris to Eden Rock – St Barths, where he most recently served as Head Sommelier and Director of Wine and Spirits Purchasing, Cyril Bossard now brings to Le Clarence a vision that is both exacting and deeply focused on the guest experience. His philosophy is rooted in a living, bespoke approach to sommellerie, where each wine is selected to engage in dialogue with the cuisine and reveal the full singularity of the moment. Balancing great classics, confidential discoveries, and mature vintages, he crafts experiences designed to evoke emotion, curiosity, and a sense of sharing.

The Art of Receiving

At Le Clarence, hospitality is defined by grace, precision and authenticity. Led by Restaurant Director Charles Weyland, the service team strives to anticipate every guest’s needs while maintaining an atmosphere of effortless elegance. Working closely with the kitchen, they contribute to a dining experience where exceptional products, thoughtful service and genuine conviviality come together in perfect harmony.

Restaurant Director Charles Weyland

A former economics student, he made a radical shift to gastronomy out of a passion for service. Trained under Pierre Gagnaire and later at Les Airelles in Courchevel, he refined his craft at the Ritz’s Bar Vendôme before joining Le Clarence in June 2023. Today, he embodies an elegant yet relaxed hospitality, transforming every meal into a warm, almost intimate moment within the mansion’s sumptuous setting. For him, perfect service lies not in formality but in the subtle understanding of each guest and the creation of a unique atmosphere where kitchen and dining room resonate in harmony.