Born in Romans-sur-Isère, in the heart of the Drôme hills, Clément Leroy grew up surrounded by fruit picking, fishing and hunting. His father, a butcher and delicatessen owner, instilled in him a respect for produce, a curiosity about flavours and a love of precision.

Formed in the great Parisian establishments — Laurent, Taillevent, Lasserre — he built a solid foundation in French gastronomy before crossing paths with Guy Savoy, a decisive encounter. For many years, he worked alongside the three-Michelin-starred chef in his Parisian establishments and internationally — from Las Vegas to Doha and Singapour — helping to share a French cuisine that is generous, accessible, and profoundly human.

From Chantilly, where he ran the kitchens at the l’Auberge du Jeu de Paume, to London at The Square, then back to Paris, notably at Guy Savoy – Le Chiberta, has established his own personal signature: a cuisine of memory and movement, between land and sea, owhere vegetables combine power and delicacy.

His signature dishes — Le Végétal en pot-au-feu, oyster and marrow, sautéed sweetbreads, cuttlefish and pil-pil, or foie gras confit in beeswax — reflect this quest for balance between nature, emotion and flavour.

True to his Drôme roots, Clément Leroy cultivates a strong connection with nature and living things through the development of the family farm and Angus beef breeding. This return to the land nourishes his thinking about the product and reinforces his conviction that great cuisine begins long before cooking: in the attention paid to the farmer, the producer and the ingredients.

Today, Clément Leroy heads the restaurant Héritages, where he fully expresses his maturity as a chef. He crafts a French cuisine that is both deeply rooted and contemporary, guided by flavour, precision, and tradition — offering sincere and lasting emotions.