Clément Bécherel

Luxury kitchens are built on repetition, timing, and trust, and Clément Bécherel’s early posts show that kind of progression clearly. At La Vague d’Or – Cheval Blanc Saint-Tropez (2017–2019), he worked as demi chef de partie puis sous-chef, moving through the line in a house where the pace of service demands control at every station. That climb set the terms of the work: step by step, with responsibility earned through consistency rather than noise.

The next stage came at Cheval Blanc Paris, where Bécherel served as sous-chef puis bras droit de Bertrand Noeureuil (until 2023). The role points to proximity to the center of the kitchen and to the kind of day-to-day coordination that keeps a brigade aligned. In 2023, his responsibilities widened further with positions as sous-chef and bras droit de Bertrand Noeureuil at Cheval Blanc Paris, as well as chef adjoint and chef at Plénitude.

Read together, those titles mark a year of expansion across the maison’s Paris addresses. Since 2023, Clément Bécherel has been chef of Plénitude (Cheval Blanc Paris). The path from La Vague d’Or – Cheval Blanc Saint-Tropez to Cheval Blanc Paris, and then into Plénitude, shows a career built in stages: line discipline first, then leadership, then the daily authority of running service.

At that address, the title carried the weight of the work around it: not a break from the earlier posts, but the point where those years came together in a single room. Within Cheval Blanc Paris, his position at Plénitude in 2023 anchors the progression from Saint-Tropez into Paris and gives the timeline its clearest center.