Héritages

Clément Leroy grew up in Romans-sur-Isère, in the Drôme, in close contact with nature. Raised in a butcher-charcutier’s family, he developed an early understanding of product quality and technical discipline.

He trained in several leading Parisian restaurants, including Laurent, Taillevent and Lasserre, before working for many years alongside Guy Savoy in Paris and internationally. These experiences shaped a clear, classical approach to French cuisine, grounded in structure, consistency and respect for flavour.

Subsequent roles in Chantilly at Auberge du Jeu de Paume, in London at The Square, and later in Paris allowed him to consolidate his own direction. His cooking sits between land and sea, with vegetables used as a point of balance rather than emphasis. Today, at Héritages, Clément Leroy offers a contemporary expression of French gastronomy, focused on precision, continuity and transmission.