The Beauty of Imperfect Perfection: Clément Colpé’s Bistronomy Philosophy
With the ease of a seasoned storyteller, Clément Colpé gestures toward his kitchen at Restaurant Panorama in Namur, Belgium. The space buzzes with controlled chaos as his team prepares for another busy service. ‘Sometimes we serve between 600 and 1000 covers a day,’ he says with a smile that suggests both pride and the weight of responsibility.
After working across four continents during his nearly thirty-year career, this self-taught chef has developed a philosophy that might surprise those who venerate culinary perfection. ‘Perfection doesn’t exist,’ he states matter of factly. ‘I prefer to talk about dedication – dedication to your ingredients, your suppliers, your guests – blended with creativity and originality.’ What Clément truly values instead is what he calls ‘imperfect perfection’; a concept that perfectly captures his bistronomy approach at Panorama, which bridges refined gastronomy with accessible brasserie-style dining.
I remember how a dish looks and how it smells.
Clément’s culinary philosophy was shaped by an extraordinary career, spanning multiple continents, with his most formative years spent in West Africa. ‘I spent two decades in Senegal and surrounding regions, which completely transformed my approach to cooking,’ he reflects. ‘When you work in a different culture, with different ingredients and challenges, you learn adaptability that stays with you forever.’
Those twenty years in Africa taught him more than just cooking techniques. ‘We faced supply challenges that European chefs rarely encounter. One day you have an ingredient, the next day you don’t,’ he explains. ‘You learn to be resourceful, to trust your instincts rather than written recipes.’ This experience shaped his approach to mentoring. ‘Some of the young cooks I trained in Africa didn't know the difference between a tomato and a cauliflower when they started. Now they work in five-star hotel kitchens,’ he says, his eyes brightening with pride. ‘Seeing that transformation is one of my greatest achievements.’
One of Clément’s most remarkable traits is his relationship with recipes – or rather, his lack thereof. Despite extensive
training with renowned chefs, including Michelin-starred Yves Mattagne who recognized his talent early on, Clément has never written down a single recipe. ‘I remember how a dish looks and how it smells,’ he explains, tapping his temple. ‘For me, cooking is about emotion, and that doesn’t come from a piece of paper.’ This sensory approach to cooking has forged a deep connection to the ingredients he uses. When asked about the constants throughout his global culinary journey, he doesn’t hesitate: ‘Debic products have always been there.’
In a kitchen that serves hundreds of guests daily, consistency becomes paramount. ‘Maintaining high quality while working efficiently is an art in itself,’ Clément explains as he demonstrates his between-service routine. ‘We prepare evening sauces after lunch service and keep them warm in bain-maries. For that, you need a cooking cream that holds up perfectly.’
Reaching for a bottle of Debic Culinaire Original, he continues, ‘As a chef, it makes a huge difference when your base ingredients are consistently high-quality, dependable and stable – that’s already half the work done.’ As he pours the cream into a simmering chicken broth, Clément closes his eyes momentarily. ‘It’s comforting. The aroma takes me right back to my grandmother’s kitchen. That’s the power of good flavours. You can only achieve that with the best ingredients.'
Consistent, high-quality base ingredients? That's half the work done.
Team strength
The bustling kitchen at Panorama reveals another aspect of Clément’s philosophy – his approach to leadership. ‘When you spend fourteen hours a day, seven days a week with your team, you need to understand their personal lives. You can’t build a team without knowing the people in it.’ ‘My most important job is to recognize individual potential and place people where they’ll thrive. A chef is not a manager. A chef is a leader who elevates their team.’
The pursuit continues
As service approaches, Clément returns to his philosophy on quality. ‘Of course, there are compromises. If you run a brasserie, you can’t charge 90 euros for a menu. But that doesn’t mean you compromise on quality. To grow as a chef, you invest not only in yourself but also in your staff. They have to perform better every day, better than yesterday. As a chef, you’re only as strong as your weakest link – whether that’s a dish or a team member. That’s why everything has to be on point.’ Watching his team move with practiced precision, Clément concludes with characteristic insight: ‘In the end, quality always makes the difference.’
Restaurant Panorama
Rte Merveilleuse 82
5000 Namur, Belgium
panoramanamur.be
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