We never asked Bertrand Grébaut why his restaurant was called Clamato. But by looking into the origin of the word, we were able to figure it out. Initially, this tomato based juice was known as Tomatoto. But with the addition of clam juice, it reached the status of Clamato in England, Canada and the United States. And you will indeed find Clamato on the menu, in cocktail form. The name also sounds a bit like “climate”, and god knows how much Bertrand is well-read on restaurant climates. After Septime and La Cave, he demonstrates once again that he doesn’t just care about feeding clients and having a super trendy restaurant full of celebrities, above all he wants to make people feel like he is welcoming them into his home. If we want to take a second to toy with the idea that a chef is not only a culinary artist who assembles ingredients but that his entire being can be found in his restaurant, then we must admit that everything from the cutlery to the wooden tables, the chairs, and last but not least the light that basks the plates, were all chosen by him, in order to create an environment in which to better appreciate his dishes. At Clamato, the chef is also the decorator, the lighting director, and the commander in chief. Welcome into his home.