Chef Clement Hernande, BRASSERIE CORDONNIER
He is adamant about sourcing high quality ingredients and making most everything in-house. Thanks to his years of experience and his homemade recipes, every meal at Brasserie Cordonnier is sure to offer exceptional tastes and an excellent value for your money.
What’s the most memorable meal you’ve had?
Black truffle tiramisu at a Michelin Starred restaurant, Le Gindreau.
What’s the biggest culinary myth?
What’s your signature dish?
Duck Breast Rossini, medium rare, of course.
What’s the most difficult ingredient to cook with?
Eggs. There are so many ways to cook it right, and equally as many ways to cook it wrong.
Your greatest achievement to date?
Won the 1st edition of the “Trophée Jean Rougié” in Sarlat.
Most influential chef?
Robert Bertolino (MOF 2004), Jean Luc Danjou (MOF 1986), and my dad Michel Hernandez.
The biggest mistake you made when you were a junior chef?
I put too much salt in the boiling water to cook potato. Bad move.
Music you listen to while cooking?
Classic French Hip Hop such as NTM, IAM or FF, to name a few.
Best advice you’ve ever received?
“Shoot for the moon. Even if you miss, you‘ll land among the stars” Michel Trama.
Favorite dish cooked by someone else?
My grandmother’s roasted chicken. Simplicity at its finest.
If you weren’t a chef, what would you be?
Maybe a sommelier.
Working on a new menu at Brasserie Cordonnier and will open for brunch very soon.