Did you know Park City has a special French connection? Its official sister city, Courchevel—located in the Savoie region of the French Alps—has much in common with Park City, including world-class snow and skiing, glitzy shops, stunning alpine scenery, and top-notch restaurants.

So maybe it’s no surprise that Clement Gelas—who hails originally from Boege in the Savoie—should find his way to Park City. He has served as a chef at Canyons Resort restaurants and Waldorf Astoria Park City. Currently, he’s senior director of club operations for Talisker and executive chef of Courchevel Bistro on Main Street.   

The Savoie’s rich and hearty cuisine reflects its mountainous terroir and traditional alpine culture. It is known for its use of locally sourced ingredients, butter, and cheese, especially reblochon. “Sharing the culinary influences from my home country in a fresh and inventive manner is one of my greatest passions,” says Gelas.    

And indeed, the Courchevel Bistro menu is peppered with French-European dishes, such as the popular arctic char bouillabaisse, and hearty fare like duck confit pasta, short rib beef Parmentier, chicken “poulet rouge,” potato rösti tart, moules frites, and a very traditional and cheesy dish popular in the French Alps called tartiflette, a baked casserole of sorts made with potatoes and reblochon. Gelas is quick to give props to Courchevel Bistro Chef Maria Mantilla, who does most of the heavy lifting in the kitchen on a day-to-day basis.

One of Gelas’ favorite Courchevel Bistro dishes is Crozets de Savoie. These heavenly buckwheat pasta squares are served in a bowl with a melange of gooey gruyère cheese sauce, Niman Ranch pork belly, roasted mushrooms, and green peas. Courchevel also offers a killer baked brie, made with Park City Creamery cheese, served with stone fruit marmalade, apples, and crostini.

In France, Gelas worked with renowned chef Marc Veyrat, a molecular gastronomy specialist who has accumulated a total of nine Michelin stars. “The skills learned working in Michelin-starred restaurants are invaluable,” says Gelas. “Working there requires a great amount of focus and attention to detail. It also requires the use of your creativity, multitasking, and quick thinking when a problem comes along, so we can always come up with something surprising for our guests.”

He originally came to the United States to learn English. “I’m still working on it,” Gelas says, laughing. When asked about the differences and similarities between Park City and Courchevel, he says, “There are as many restaurants in Park City as in Courchevel. The skiing is equally good, but nobody does après-ski like in the French Alps.”

Gelas praises the abundance of great local food artisans, purveyors, and farmers, and he visits the Park City Farmers Market to procure fresh ingredients for his dishes. He also enjoys dining at other Park City eateries when he’s not working, mentioning a fondness for Firewood and Handle for dinner, Five5eeds and Deer Valley Grocery-Café for lunch, and Ritual Chocolate Café as a good meeting spot for coffee. 

Like many in Park City, when he has time off Gelas takes advantage of the local landscape. “I definitely love the outdoors,” he says, including dirt bike riding and climbing and hiking in southern Utah.” His favorite food, however, might surprise you. When asked about one last meal on Earth, the French chef’s response wasn’t a decadent dish but rather: “a garden composed salad.” Bon appétit!