Didier Clement is one of the most brilliant chefs of his generation. He is very well known for his creative, harmonious and outstanding cooking. His style reflects supreme culinary mastership with an undeniable sense of artistry. Didier was one of the originators of "cuisine d'auteur" which combines different influences within the credo of harmonic taste.

He has gardeners working especially for him to attain the highest organic quality of ancient varieties of herbs, salads, fruits and vegetables. In his famous Langoustines à la Graine de Paradis, Didier uses a most unusual medieval spice named "paradise seed" which he was the first to reintroduce into French cuisine after a lapse of five centuries.

In his Cuisses de Grenouilles à la Rocambole, he uses a variety of wild garlic which was last cultivated in the 17th century.

He has recreated in his Volaille cuite en Boule de Pain, (chicken baked inside a round of bread dough) a Sunday dish for sharing with family and friends.