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Philippe Clergue received his professional culinary training in Toulose where he obtained the “Certificat d’Aptitude Professionelle” in Cuisine and the Hotel Professional Diploma. He was also with the team of chefs at notable Michelin-starred restaurants like Relais de la Poste and Relais de Saulx, before opening his own restaurant L’Auberge de la Toison d’Or in 1990.
Clergue is now part of the elite teaching staff of Le Cordon Bleu Paris since May 2006.
Clergue is now part of the elite teaching staff of Le Cordon Bleu Paris since May 2006.