Restaurant
Le Clémence
Saint-Julien-de-Concelles · Loire-Atlantique
On the banks of the Loire, Le Clémence carries on the story of the inn where Clémence Lefeuvre is said to have invented beurre blanc in the late 19th century. Chef Philippe Maizières champions contemporary cooking attentive to the seasons, nearby producers and the riches of the Loire.
- Suggested time
- 1 hour 30 to 2 hours 15
- Type of place
- Seasonal Loire cooking, mainly organic vegetables, fish and beurre blanc
- Atmosphere
- An old Loire inn open onto the river and a garden, with a bright dining room
- Getting there
- 91 levée de la Divatte, 44450 Saint-Julien-de-Concelles
Who this place suits
- With family
- 7/10
- As a couple
- 8/10
- With friends
- 8/10
- Solo
- 6/10
- With a dog
- 4/10
- Reduced mobility
- 9/10
These scores are calculated from what the page records: official rating, facilities, difficulty, duration and location. They are a guide, not a substitute for contacting the venue, especially about accessibility.
About
Le Clémence goes back to Clémence Lefeuvre, credited with inventing beurre blanc on the banks of the Loire around 1890. The place is part of the culinary memory of the Nantes area. This heritage does not force the modern kitchen to repeat the same recipe, but it explains the importance given to sauces and fish. Chef Philippe Maizières worked in several demanding houses before developing a short, clear menu here, focused on regional produce, cooking and sauces. Beurre blanc can be a common thread without being served with every dish. The nearby Loire, market gardens and vineyards feed balanced cooking, with mainly organic produce from local partners where possible, and vegetables that play a real role. The dining room mixes modern décor and the historic character of the old inn. On one side, the river recalls the Divatte road; on the other, the garden brings greenery. If the view matters, mention it when booking.
What you will see
- Chef: Philippe Maizières.
- At 91 levée de la Divatte in Saint-Julien-de-Concelles.
- The historic house is linked to Clémence Lefeuvre and the birth of beurre blanc around 1890.
- Seasonal, mainly organic produce.
- Views of the Loire and the garden.
Tips on the spot
- Book ahead for weekends and holidays, and make sure the booking is confirmed.
- Check the exact days and times of service, which can vary with the season.
- Check the current menu and prices: an old photo of a menu is not a guaranteed offer.
- Mention allergies, intolerances or dietary needs when you book, and ask which vegetarian options are really possible.
- For a special occasion, mention it discreetly when booking.
Show 6 more tipsHide
- Ask about alcohol-free options and say your budget if you want a wine pairing.
- Check cancellation and deposit conditions, if any.
- With reduced mobility, confirm the route, the dining room and the adapted toilets.
- Allow enough time for a menu in several courses, and avoid an appointment straight afterwards.
- Try a fish dish with beurre blanc, if it is on the menu.
- Walk along the Loire levee after your meal.
Frequently asked questions
Why choose Le Clémence?
On the banks of the Loire, Le Clémence carries on the story of the inn where Clémence Lefeuvre is said to have invented beurre blanc in the late 19th century. Chef Philippe Maizières champions contemporary cooking attentive to the seasons, nearby producers and the riches of the Loire.
Which town is the restaurant in?
Saint-Julien-de-Concelles, Loire-Atlantique, on the banks of the Loire.
What kind of cuisine is served?
Seasonal Loire cooking, mainly organic vegetables, fish and beurre blanc.
What is the atmosphere like?
An old Loire inn open onto the river and a garden, with a bright dining room.
Who is the chef?
Philippe Maizières.
Stay in Saint-Julien-de-Concelles
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Traveller reviews
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