At the age of 21, Clément began working in well-known Parisian bistros such as L’Édoniste, 52 Faubourg Saint Denis and Le petit Mathieu.

He then worked at the starred restaurant In De Wulf in Belgium, which changed his vision of cooking for a much simpler and more natural approach. He then left to work at La Buvette in Brussels, as a sous-chef before returning to Paris and taking up a position at Septime.

He currently works at Le Doyenné, a farm-and-vegetable restaurant in the south of Paris.