Chef Clément Nadeau got a CAP/BEP certification after 2 years of internship at la Boucarde and a complimentary mention in pastry and chocolate. He also got a master degree after another training at the Chamber of Trade in Paris. e got the opportunity to work as Pastry Chef at Mille-Feuille Bakery during one year and then as Sous Chef at Maison Kayser.
Those experiences permit him to discover new way of working, new tastes and new style. He began to work then with Christophe Michalak as pastry trainer. The daily contact with the clients and the discovery of new countries are for him a leitmotiv. He chose then to work with Elle & Vire as International Culinary Advisor.