Chef at Saint Clair Le Traiteur in Paris, Lionel Lallement has been using his talent to combine textures and tastes for 30 years. Son and grandson of bakers and pastry makers, Lionel was the youngest chef to be awarded the prestigious professional award, Meilleur Ouvrier de France. He is a creative perfectionist, having refined his skills in the field with Debailleul and Dalloyau. He regularly advises the major companies in Europe, the United States and Japan. Chef for the past 30 years, Lionel uses his talent to combine textures and tastes. This lover of creativity and perfectionist refined his skills during his work with Debailleul and Dalloyau. He is currently head of the Committee of Excellence at Saint Clair Le Traiteur, in Paris, and regularly advises major companies in Europe, the United States and Japan.