It's a beautiful adventure and a crazy bet that the famous red guide has chosen to distinguish in its latest edition. An adventure that began almost five years ago, with the acquisition of a 19th century mansion, steps away from the Champs Elysées by Prince Robert of Luxembourg. President of family company Domaine Clarence Dillon, which includes Château Haut Brion, Chateau La Mission Haut Brion, and Chateau Quintus, he first wanted to house the Parisian headquarters of the company here. Entirely renovated and redecorated with the help of the best artisans, the Prince quickly came up with the idea to create in this space a restaurant faithful to the philosophy of the great estates of Bordeaux. A restaurant that reflects the best of French terroirs, highlighting their exceptional products, their producers and, of course, their wines.

That is why the meeting with Chef Christophe Pelé was decisive. Between the Prince, a true gourmet, and the talented Chef familiar with great Parisian brands, their mutual understanding was immediate. Already twice starred in 2010 for his Parisian restaurant La Bigarrade, this Executive Chef and Deputy Managing Director has succeeded in awakening the classics of French gastronomy in line with haute cuisine.

The result? Two stars for his work at Clarence. A success that would not have been possible without his team, notably kitchen chef Giuliano Sperandio, and Antoine Pétrus, head sommelier and catering director who along with the service staff have organised a true ballet, not forgetting an exceptional wine list with Clarence Dillon's finest wines and more than a thousand bottles in the cellar. Christophe Pelé also pays tribute to the small producers he works with and who, he says, inspire the menu on a daily basis. A chic place where fine gourmets and lovers of great wines will surely find their happiness…