France
Clément Bouvier
Chef at Ursus* (Tignes, Val d’Isère, France)
Bouvier's cuisine pays tribute to local produce and finds inspiration in the mountains and the forest, whilst revealing the richness of this land and the work of producers there.
Clément Bouvier's fondness for gastronomy emerged at a very early age. It came from his family, his grandparents and parents. Aged only 17, Clément Bouvier left home to learn the trade at restaurants in New York and Shanghai. He went back to France and, after working for several years with some of the big culinary names, such as René and Maxime Meilleur and Jean-François Piège, he made the dream of having his own restaurant come true.
That was how Clément joined the family adventure in Tignes, and the Ursus restaurant opened in November 2017, right in the centre of the resort. At the restaurant, Clément has implanted his passion for the forest and, because he cannot actually cook with nature around him, what he does is take his diners to nature, amid a forest of almost 400 trees on the restaurant floor, including the restaurant's 12 tables.
In 2019 the restaurant won a Michelin star, and the French guide's Green Star in 2020 thanks to its commitment to sustainable gastronomy, particularly in view of its choice of local products and respect for seasons.
