{"id":8413,"date":"2026-04-19T13:45:04","date_gmt":"2026-04-19T13:45:04","guid":{"rendered":"https:\/\/akhbaronline.co\/hunter\/christophe-pele-chef-ce-qui-me-gene-un-peu-dans-la-gastronomie-cest-ce-systeme-tres-code-ou-la-reussite-repond-a-un-certain-nombre-de-cases-a-cocher\/"},"modified":"2026-04-19T13:45:09","modified_gmt":"2026-04-19T13:45:09","slug":"christophe-pele-chef-ce-qui-me-gene-un-peu-dans-la-gastronomie-cest-ce-systeme-tres-code-ou-la-reussite-repond-a-un-certain-nombre-de-cases-a-cocher","status":"publish","type":"post","link":"https:\/\/akhbaronline.co\/hunter\/christophe-pele-chef-ce-qui-me-gene-un-peu-dans-la-gastronomie-cest-ce-systeme-tres-code-ou-la-reussite-repond-a-un-certain-nombre-de-cases-a-cocher\/","title":{"rendered":"Christophe Pel\u00e9, chef : \u00ab Ce qui me g\u00eane un peu dans la gastronomie, c\u2019est ce syst\u00e8me tr\u00e8s cod\u00e9 o\u00f9 la r\u00e9ussite r\u00e9pond \u00e0 un certain nombre de cases \u00e0 cocher \u00bb"},"content":{"rendered":"<div id=\"ob-article-body\">\n<div id=\"\" class=\"BodyText-module__bIiUOq__body-text\">\n<p>C\u2019est l\u2019un des grands chefs les plus discrets. Cit\u00e9 constamment pour les trois \u00e9toiles lorsqu\u2019il \u00e9tait au Clarence, avenue Franklin-D. Roosevelt \u00e0 Paris. Le cheminement de Christophe Pel\u00e9 est des plus percutants\u2009: Royal Monceau, puis Lasserre, Pierre Gagnaire, avant de cr\u00e9er la Bigarrade dans le 17e, puis le Clarence pendant dix ans.<\/p>\n<\/div>\n<div id=\"\" class=\"BodyText-module__bIiUOq__body-text\">\n<p>Nous l\u2019avons retrouv\u00e9 en pleine Bretagne, ragaillardi par une aventure qui le galvanise\u2009: la r\u00e9ouverture du restaurant Le\u202fNautilus, d\u00e9but mai\u2009: \u00ab\u202f<em>J\u2019ai toujours eu \u00e0 c\u0153ur de remonter \u00e0 la source des produits, et lorsque mon ami Antoine Le\u202fCorre m\u2019a propos\u00e9 d\u2019\u00eatre au plus pr\u00e8s des produits de la mer, cette aventure s\u2019est impos\u00e9e comme une \u00e9vidence.\u202f<\/em>\u00bb<\/p>\n<\/div>\n<div class=\"rounded-lg border-l-8 p-6 lt:text-secondary ltd:text-ltd-secondary ac:text-ac-secondary lt:bg-lt-secondary-10 lt:border-lt-secondary ltd:bg-neutral-30 ltd:border-ltd-secondary ac:bg-neutral-30 ac:border-ac-secondary\">\n<p class=\"text-[12px] mb-2 font-bold\">A LIRE AUSSI<\/p>\n<p class=\"text-[20px] leading-[120%] text-lt-primary-dark font-slab font-bold ac:font-ac-slab\">Sugio Yamaguchi, cuisinier :\u00a0\u00ab Il y a trop d\u2019ego autour de l\u2019assiette \u00bb<\/p>\n<\/div>\n<div id=\"\" class=\"BodyText-module__bIiUOq__body-text\">\n<p><strong>LA TRIBUNE DIMANCHE \u2014 Pourquoi avez-vous quitt\u00e9 la prestigieuse adresse parisienne Clarence\u2009?<br \/><\/strong><strong>CHRISTOPHE PEL\u00c9 \u2014 <\/strong>J\u2019avais envie d\u2019oxyg\u00e8ne, il \u00e9tait temps pour moi de quitter Paris.<\/p>\n<\/div>\n<div id=\"\" class=\"BodyText-module__bIiUOq__body-text\">\n<p><strong>Depuis des ann\u00e9es, on vous promettait <\/strong><strong\/><strong>\u00e0 la troisi\u00e8me \u00e9toile. \u00c9tait-ce stimulant <\/strong><strong\/><strong>ou oppressant\u2009?<br \/><\/strong>Les deux\u2009! Mais au fond, je n\u2019ai jamais \u00e9t\u00e9 du genre \u00e0 aimer les mises en sc\u00e8ne, le r\u00e9seautage, le lobbying, les attach\u00e9es de presse. Ce qui m\u2019a toujours int\u00e9ress\u00e9, c\u2019est de cr\u00e9er et de faire du bien aux gens \u00e0 travers la nourriture.<\/p>\n<\/div>\n<div id=\"\" class=\"BodyText-module__bIiUOq__body-text\">\n<p><strong>Les trois \u00e9toiles, pour autant, c\u2019est \u00e9galement une mont\u00e9e en sophistication\u2009?<br \/><\/strong>Sans doute, alors que dans ma t\u00eate ce devrait \u00eatre une simplification, cr\u00e9er une atmosph\u00e8re pour que les convives se sentent tr\u00e8s \u00e0 l\u2019aise dans une harmonie des vins, du cadre, du service. D\u2019ailleurs, si je les avais d\u00e9coch\u00e9es, l\u2019une de mes premi\u00e8res d\u00e9cisions e\u00fbt \u00e9t\u00e9 de proposer un menu beaucoup plus accessible pour le grand public.<\/p>\n<\/div>\n<div class=\"bg-neutral-10 p-8 flex flex-row gap-8 justify-between\">\n<div><span class=\"uppercase text-xl font-semibold text-neutral-60\">Newsletter<\/span><\/p>\n<h3 class=\"text-[24px] font-slab font-bold ac:font-ac-slab mb-6\">La Tribune Dimanche<\/h3>\n<p class=\"text-2xl mb-8\">Chaque dimanche, l\u2019essentiel de l\u2019actualit\u00e9 \u00e9conomique, politique et soci\u00e9tale.<\/p>\n<p><button type=\"button\" aria-busy=\"false\" aria-pressed=\"false\" aria-label=\"S'inscrire \u00e0 la newsletter La Tribune Dimanche\" class=\"text-[14px]! leading-0 font-medium font-inter! h-[32px] px-[12px] py-[8px] rounded-[4px] border transition-colors duration-100 group disabled:opacity-50 disabled:pointer-events-none border-primary bg-primary text-neutral-10 hover:bg-lt-primary-20\"><span class=\"block md:hidden\">S&#8217;inscrire<\/span><span class=\"hidden md:block md:group-hover:hidden\">S&#8217;inscrire<\/span><span class=\"hidden md:group-hover:block\">S&#8217;inscrire<\/span><\/button><\/div>\n<div class=\"my-auto\">\n<div class=\"relative\" style=\"width:100px;height:100px\"><\/div>\n<\/div>\n<\/div>\n<\/div>\n<p><a href=\"https:\/\/www.latribune.fr\/article\/la-tribune-dimanche\/culture-lifestyle\/gastronomie-sorties\/46811401795184\/christophe-pele-chef-ce-qui-me-gene-un-peu-dans-la-gastronomie-c-est-ce-systeme-tres-code-ou-la-reussite-repond-a-un-certain-nombre-de-cases-a-cocher\">Source link <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>C\u2019est l\u2019un des grands chefs les plus discrets. Cit\u00e9 constamment pour les trois \u00e9toiles lorsqu\u2019il \u00e9tait au Clarence, avenue Franklin-D. Roosevelt \u00e0 Paris. Le cheminement de Christophe Pel\u00e9 est des plus percutants\u2009: Royal Monceau, puis Lasserre, Pierre Gagnaire, avant de cr\u00e9er la Bigarrade dans le 17e, puis le Clarence pendant dix ans. Nous l\u2019avons retrouv\u00e9 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":8414,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[1952,163,1496,4143,3010,2294,4144,4140,4139,164,3947,4138,4142,4141,989],"class_list":["post-8413","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-economie","tag-code","tag-163","tag-cest","tag-cases","tag-chef","tag-christophe","tag-cocher","tag-gastronomie","tag-gene","tag-la-tribune-dimanche","tag-nombre","tag-pele","tag-repond","tag-reussite","tag-systeme"],"_links":{"self":[{"href":"https:\/\/akhbaronline.co\/hunter\/wp-json\/wp\/v2\/posts\/8413","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/akhbaronline.co\/hunter\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/akhbaronline.co\/hunter\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/akhbaronline.co\/hunter\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/akhbaronline.co\/hunter\/wp-json\/wp\/v2\/comments?post=8413"}],"version-history":[{"count":1,"href":"https:\/\/akhbaronline.co\/hunter\/wp-json\/wp\/v2\/posts\/8413\/revisions"}],"predecessor-version":[{"id":8415,"href":"https:\/\/akhbaronline.co\/hunter\/wp-json\/wp\/v2\/posts\/8413\/revisions\/8415"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/akhbaronline.co\/hunter\/wp-json\/wp\/v2\/media\/8414"}],"wp:attachment":[{"href":"https:\/\/akhbaronline.co\/hunter\/wp-json\/wp\/v2\/media?parent=8413"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/akhbaronline.co\/hunter\/wp-json\/wp\/v2\/categories?post=8413"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/akhbaronline.co\/hunter\/wp-json\/wp\/v2\/tags?post=8413"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}