Rocambole, elderflower, grains of paradise… Didier Clément, chef at the Lion d’Or, reinvents cuisine from the Middle Ages by calling upon long‑lost herbs and spices. “Herbes d’antan delight me. Their scents, their flavours and their names inspire me…” Among his specialties: The “bar bazaar” sea bass, enlivened up with honey and heather, the Challandais duck intermingled with cocoa and grains of paradise… Culinary poetry that is perfectly harmonized with the tranquility of the setting.