Clement Boivin

Free-spirited and inspiring chef.

He may have an angelic face but in the kitchen, he turns into a true warrior of food transformation to create dishes that are truly impressive. Let's discover Clément Boivin whose talent will surely make him join the ranks of the greatest chefs in Quebec!

Clément Boivin participant à Chef de bois

Food show enthusiasts first discovered him on the TV show Un chef à la cabane and more recently, he made a name for himself in the impressive culinary competition Chef de Bois. In the last chapter, he cooked hare in the middle of winter which allowed him to win the top honors. He thus became the third winner of this show which keeps gaining more and more followers.

Ten Years of Experience

The chef has accumulated more than ten years of experience in the culinary field. His cooking is defined by his atypical and self-taught learning, in addition to his true obsession for local products. Before being a chef at Cabane d'à Côté in Mirabel, Clément evolved within the Au Pied de Cochon group and then alongside Hugue Dufour as sous-Chef at M.Wells in New York. Fascinated by popular cuisine, he traveled to several regions of the world such as North Africa, Europe and Asia, in order to discover and be inspired by the specialties of the local peoples.

Art and Cuisine

For him, cooking is far more than just a passion. It is a way to communicate with others and create a bubble of pleasure. "Meal times are a place conducive to comfort, laughter, exchange and rich discussion. Many unforgettable memories can be created around a meal and it is this staging that interests me the most. The symbiosis, the whole." explains the one who studied the arts and was then fascinated by the immersive works that require the participation of the spectator.

An impressive résumé

Clément has an impressive track record for his age. In addition to his restaurant experience, he has worked on the coordination of numerous outdoor culinary events such as the NY Art Book Fair and the YUL Eat Festival. In recent months, he's been having a blast with his Cuisine Libre project, which aims to be a high-end, out-of-the-box event service. With his chef's arsenal, he creates experiential gastronomic events, at home, in public places, or in outfitters. Competitive, inventive, and enterprising, he thrives on impossible missions. He loves atypical work environments. He's a daring cook whose brain is always on fire, who can be strict and uncompromising with others. He's afraid of nothing except failure.

A meal, a show

Through his latest adventures with Cuisine Libre, preparing food becomes a show for Clément, where the spectator's attention is drawn to the products, the food preparation methods, and the little stories behind each ingredient. "I'm one of those people who believe that cooking has the power to create or contribute to magical moments. It's a common denominator: everyone needs to eat, and I'm convinced there's a perfect dish for every moment," he says. At the time of writing, he was in the Mingan Islands, where he fished for striped bass and cooked scallops, among other things. We could easily have made the round trip for just one bite! "With Cuisine Libre I allow myself to be a chameleon, making menus on the Rivière saint jean with produce from the Côte-Nord in the spring, summer cooking on barbecues in Montreal in pop-up mode, cooking wild game on an outfitter in the fall, traveling in the winter and collaborating with restaurateur friends through it all," he concludes.

The whole Chlorophylle family is proud to be part of the adventurous chef's culinary explorations. Whether it's for comfortable, breathable technical clothing during a wilderness foraging trip, or to keep him warm during a trip on the river to find his next protein to cook. In the end, Chlorophylle and Clément are like two forces of nature coming together.

Bonne route, chef!

Cover photo credit: Julien Faugère.