Clement Marchais designs private culinary engagements for select clients, estates, and their representatives. Michelin-trained. Sixteen years at executive level. Trusted in environments where discretion and precision are non-negotiable.
Toro tuna crudo · smoked beef fat vinaigrette
Coal-seared scallop · mignonette · caviar
Red prawn carpaccio · Ibizan citrus
Wagyu Tomahawk · grilled bone marrow butter
Ash-burned lemon tart · smoked sea salt
My food is hard to describe.
It doesn't fit a box.
I'm Vietnamese, French, Australian — and I've lived across the world. What ends up on the plate comes from all of it. The markets I walked through. The restaurants and tables I sat at along the way. The people who came into my life and left something behind.
It's not a cuisine.
It's a collection of memories.
And it tastes like it.
Trained in Michelin kitchens. Cooked across four continents — through markets, private homes, film sets, estates, and tables that required everything I had. What came out the other side is not a technique. It is instinct. The kind a well-travelled grandmother has after decades of absorbing flavours, places, and people, and forgetting all of it as information. What remains is soul.
About 75% rooted in something recognisable — a place, a tradition, an ingredient that speaks for itself. The rest is harder to name. A blend that shouldn't work until it does. Edgy without being alienating. Surprising without being strange.
There is no fixed menu. Every table gets something built that day — shaped by what was best at the market, what the client needs, what the occasion calls for. Soulful, fresh, colourful, punchy. Mediterranean at the base, wider in its influences, technique underneath but invisible. It makes you smile before you've finished the plate. Saucy, generous, comfortable. The kind of food that feels like it was made specifically for you, because it was.
The ingredient always comes first. What the market offered this morning. What the island has today. Everything is built around that. Nothing is decoration.
A bespoke Moroccan feast conceived and executed within 36 hours. Full decorative direction of the residence reimagined. Developed in close coordination with the villa's butler, house manager, and lifestyle manager.
Absolute precision. Complete discretion. Full alignment with household protocol.
Clear terms from the start.
Menu scope, pricing, and guest expectations are always managed directly and transparently by Clement. Representatives are never placed in the position of negotiating on his behalf.
This keeps introductions clean, protects your reputation, and ensures the client receives exactly what was discussed.
household managers, and estate staff.
No forms. No packages. A conversation first.
Full client record available to verified representatives upon request
All engagements conducted under complete confidentiality
