Clovis Khoury, owner and head chef of SAS Lyle Maison Clovis, turned his back on Michelin acclaim to pursue true culinary freedom. Rooted in simplicity and devoted to local producers, he is now shaping his most daring chapter yet. We discover the story behind his bold vision.
What defines your culinary philosophy?
Above all, closeness to the land, nature and the art of simplicity fundamentally shape and continuously define my culinary approach. Moreover, I prefer not to know people too well, so I can keep loving them freely and express emotions sincerely through my cuisine. Importantly, I want every plate to speak for itself without artifice, yet with honesty, authenticity and profound emotional depth.
What have been your main influences?
First and foremost, my culinary path was shaped by the unwavering love of my mother and grandmother. They both cooked with devotion and generosity. Then, when I lost my mother at 14, my father turned to our neighbors for her recipes to preserve our traditions. At the time, we considered our meals modest and ordinary, yet today that same simplicity represents true luxury. Thus, how could anyone grow up surrounded by sincere gastronomy and exceptional produce without being profoundly influenced?!
What has been your relationship with the Michelin Guide?
When I opened in 2008, my only focus was repaying the bank loans and Michelin was never on my mind. Then in 2010, the star arrived unexpectedly, as I had neither applied for recognition nor sought attention. However, in 2018, following a misunderstanding with an inspector, tensions rose after I reminded him he was dining in my home. Consequently, the star was withdrawn, yet from my perspective, I lost nothing of real value.
How do you see your restaurant today?
Today, everything is going exceptionally well and I find genuine fulfillment in collaborating closely with my trusted local producers. Instead of offering choices, I now present a discovery menu that evolves almost daily, guided by arrivals and inspiration. As a result, I experience a profound sense of creative freedom and complete personal authenticity.
What are your plans for the future?
For nearly 20 years, I have carried a deeply personal ambition to create a self-sufficient countryside farm with a restaurant serving only its own harvest. Above all, it remains a heartfelt dream that I sincerely hope to bring to life and share with others.
