Clément Courtemanche: “The creative process always begins with defining the main raw material”

From the very beginning of my career, the most important aspect of my work has been taste. We must never lose sight of what really matters: people go to restaurants to eat, and above all to taste delicious food. In certain situations, I am even able to sacrifice aesthetics for taste.

What inspires you the most in your kitchen these days? An ingredient, nature, travel, other arts, or simply moments from everyday life?

Today, when I create my menus, I draw inspiration from everything that has shaped my journey so far: past experiences, my travels, personal inspirations, and current gastronomic trends. All the while staying true to seasonality.

Your cuisine is often described as a balance between boldness and simplicity, and creativity and respect for ingredients. How do you approach all of this when creating new dishes? Is there a specific moment when you know a dish has found its true expression?

When I start thinking about a new dish, the creative process always starts with defining the main ingredient. Then I usually pair it with two additional ingredients. I want each dish to be able to express three distinct flavors, so that the tasting is clear, harmonious and easy to understand for the guest.

I then add additional elements that create harmony in the dish, refining its flavor and texture. My team and I go through many rounds of testing and adjustments until we get the result we feel is perfect.

You gained your culinary knowledge in renowned French kitchens such as Le Carré des Feuillants. How did these experiences shape your approach to technique and precision, and your belief that mastering the classics is essential before reinventing them?

I learned the ins and outs of French cuisine under the guidance of great French chefs, which gave me a strong and solid foundation for the essential classics that form the backbone of a high-quality culinary education. At the same time, I believe in the importance of moving with the times and constantly evolving.

It is the responsibility of our generation of young chefs to write the next chapter of French gastronomy by modernizing it and embracing contemporary influences and styles. To reinterpret a classic, you must first master it.

At Pimpan, the menu changes with the seasons and follows a deliberately concise, lean approach, allowing each ingredient to receive the most precise treatment. How does a shorter, ever-changing menu affect your creativity and your relationship with the ingredients?

At Pimpan, it's key for me to keep the menu concise. This allows us to always work with ingredients that are at the peak of their season, which means the menu is constantly changing and evolving.

This also motivates my team and I to create new dishes and never get complacent or rely solely on our past successes. It’s a great way to constantly improve and strengthen our creativity. Last but not least, our regular guests also love to discover new dishes every time they visit Pimpan. This gives them a reason to come back again and again and to try everything on the menu.

French cuisine has always been strongly tied to the art of sauces, techniques, and the sophistication of flavors. How do these foundations influence your quest to bring movement, freshness, and influences from further afield to your dishes?

Sauces are a vital part of cooking, and not just in French cuisine. Every gastronomic culture around the world has its own style and tradition when it comes to sauces. I love to draw inspiration from them.

I can't imagine a meal without sauce. Whatever form it takes, it should always be on the plate, whether it's a liquid or a topping, served hot or cold. Sauce is the ingredient that ties all the elements of the plate together and brings the whole meal together.