Ursus started as a family business, a restaurant built by Clement Bouviers father, at 3000 meters of altitude in the Savoy region. In his quest to amaze his guests, Clément aims to always surprise, always exceed their expectations. By bringing the very forest to the table, both in his cuisine and in architecture, his visitors are in for a special and unique treat. We'll get to meet one of Cléments favourite producers, that with a heart for quality and sustainable cultivation.
