Arboré restaurant

The chef

Clément Lafarge has been working in Paris for around fifteen years. Trained in several Parisian bistros, he went on to refine his skills at the gastronomic restaurant Chez Antoine, then at the five-star Hôtel Vernet as a chef de partie. He later took on his first head chef position at the restaurant À la main, where for five years he developed a bistronomic cuisine inspired by Mediterranean produce.

Passionate about French regional products and with family roots in the Périgord, Clément Lafarge champions a sincere, simple, and convivial cuisine. He pays particular attention to seasonality, vegetarian dishes, and the precision of seasoning, always allowing the ingredients to express themselves with elegance.