A believer of staying true to his roots, Chef Stefano draws inspiration from his family’s regional Italian cuisine in Vogogna, Northern Italy, integrating personal experiences and family recipes into his creations.
Chef Stefano believes in the honesty and clarity of food, ensuring that each dish not only pleases the palate but also brings genuine joy and comfort to guests. His passion lies in sharing the authentic flavours of Italian cuisine with the world. His devotion shines through and extends beyond the kitchen, as he meticulously oversees every aspect of the guest’s experience. This commitment ensures a dining journey that is both memorable and immersive, from the very first bite to the last.
Chef Stefano’s culinary journey reflects the transformative power of passion, discipline and a genuine love for cooking, making him not just an executive chef but a culinary storyteller who weaves his experiences into each dish, creating lasting memories for those who savour his creations.
Chef Julien Mercier, under the guidance of Chef-Patron Julien Royer, brings to life a menu that celebrates the simple joy of sharing meals and meaningful moments. The culinary philosophy reflects the broader Claudine approach—a warm, convivial expression of French cuisine, rooted in tradition but shaped by personal memories and a contemporary sense of place.
Drawing from the collective recipes and inspirations of Royer and the wider culinary team, the dishes at Claudine strike a thoughtful balance between quintessential French classics and intimate, personal fare —the kind chefs cook for friends, family, and themselves on a day off.
Highlights include the bold, brasserie-style Steak Tartare à la Parisienne, indulgent Vol-Au-Vent, and the signature Claudine Bouillabaisse, a soulful Provençal stew with local flair. Desserts like the Pariterole — a creative Paris-Brest and profiterole blend — embody the same spirit of tradition, craft, and approachability.
