Clotaire Poirier, who made it all the way to the final of Top Chef before losing out to Jorick Dorignac, usually works in a two-starred restaurant in Denmark. It's hard to enjoy his creative cuisine without traveling, so the good news is that he's moving to Paris for a double gourmet residency: first at Bambino, then in collaboration with Pierre Gagnaire at Gaya. It's the perfect opportunity to discover the inventive cuisine of this globe-trotting chef.
Young chef Clotaire Poirier is one to watch. After his acclaimed stint on Top Chef, he is now working on a series of prestigious collaborations before launching his own project. From September 23 to October 13, he takes over the kitchens of Bambino, a festive venue in the 11th arrondissement, to present a free, daring menu inspired by his many travels. Then, from November 21, he embarks on a four-hands collaboration with Pierre Gagnaire at Gaya, a meeting between two creators of flavors.
Bambino, a dining bar where music and food are equally enjoyable, welcomes Clotaire Poirier for three weeks of pure culinary creativity. Far removed from the pressures of Michelin-starred kitchens, the chef offers an instinctive cuisine, drawn from his international experience, working with products that are often little-known in France. Clotaire, who cut his teeth at the two-starred Kadeau restaurant in Copenhagen, perfected the art of fermentation and the use ofraw ingredients, such as his famous homemade oils.
On the Bambino menu, you can expect creations as surprising as they are unexpected, such as his fried chicken revisited with a roasted chicken garum sauce, or a skate wing accompanied by a blackcurrant wood and ant condiment. His daring preparations feature wild harvesting and Nordic fermentations, all enhanced by very local sourcing.
A 5-step menu at €80 (excluding wine) awaits you. Reservations open on September 16!
Although Clotaire Poirier is first and foremost an independent creator, his encounters on the TV show Top Chef have enabled him to forge strong links with renowned chefs, starting with Pierre Gagnaire, with whom he shares an artistic vision of cuisine. Their collaboration takes shape at Gaya from November 21, where the two chefs will orchestrate a seven-course menu, promising an extraordinary sensory experience. Expect to pay €150 for the menu (excluding wine), with reservations opening on October 10.
It was during the Top Chef final that Pierre Gagnaire was seduced by Clotaire's culinary approach, particularly his work with fermentations. This four-hander promises to be a dialogue between a master of contemporary gastronomy and a young chef bubbling with ideas.
Clotaire Poirier began his career in the kitchen at the age of 14, but his background is anything but conventional. Born in the Loiret region of France, he travelled throughIreland,Australia, Thailand andArgentina, where he nurtured his culinary imagination and refined his techniques. His time at renowned restaurants such as Caper One in Dublin and Noma in Copenhagen has enriched his palette of tastes and enabled him to assert a personal style of cooking, marked by experimentation and daring.
Clotaire's residences in Paris mark a key stage in his career, before the announced opening of his own restaurant in 2025. In the meantime, you can discover the unique world of this forward-looking chef at Bambino and Gaya.
Dates and Opening Time
From September 23, 2024 to October 13, 2024
Location
Bambino
25 Rue Saint-Sébastien
75011 Paris 11
